BANG BANG CORN
Jack Daniel’s® Smooth Original Glazed Bang Bang Corn
www.jackdanielsbbqsauces.com
Method: Oven / Grill
Approx 30 minutes
Ingredients:
4 ears of corn
1 bottle of Jack Daniel’s® Smooth Original Barbecue Sauce
2 red chillis
1 inch ginger (grated)
1 clove garlic (grated)
Juice of 2 limes
Salt and pepper
40g coriander
Prep:
Place Jack Daniel’s® Smooth Original Barbecue Sauce in a large bowl, add chopped chilli’s (including the seeds for extra heat), grated ginger, grated garlic, lime juice, salt and pepper. Stir until well combined.
Add the corn to the bowl and coat evenly with the sauce mixture. Remove the corn from the sauce and place on a hot grill (or in a hot oven).
Cook the corn for 15 – 20 minutes until it is golden and softened, turning every few minutes and brushing with remaining sauce mixture.
Sprinkle with coriander and serve immediately.
BBQ Pork Buns
Jack Daniel’s® Full Flavour Smokey BBQ Pork Buns
Method: Oven
Approx 30 minutes
Ingredients:
500g pre-cooked pulled pork
1 bottle Jack Daniel’s® Full Flavour Smokey Barbecue Sauce
1 pack pre-made croissant dough (or puff pastry)
Prep:
Preheat oven to 170°C.
With clean hands, place the pre-cooked pulled pork in a bowl and shred.
Mix the pulled pork with half a bottle of Jack Daniel’s® Full Flavour Smokey Barbecue Sauce.
Roll out the dough, cut into four equal squares and lay flat on the work surface. Spread out the pulled pork over the dough, leaving a one-inch gap down the side.
Roll the dough with the pulled pork tightly, and pinch the ends to seal. Cut the rolled dough into one inch slices, and place on greased baking tray, leaving space for each bun to expand.
Bake at 170°C for 15 – 20 minutes until golden. Once cooked, remove from oven and allow to cool slightly before drizzling the top of the buns with the remaining Jack Daniel’s® Full Flavour Smokey Barbecue Sauce.
Serve warm.
