Best Jacks Old South Competition Vinegar Sauce Recipes

Myron Mixon's World-Famous Cupcake Chicken image

Provided by Myron Mixon

Yield makes 12 appetizer or 6 main-course servings

Number Of Ingredients 18

12 medium skin-on, bone-in chicken thighs
2 cups Jack's Old South Huney Muney Cluck Rub, or 1 recipe Basic Chicken Rub page 20)
3 1/4 cups chicken broth
Salt, to taste
Freshly ground black pepper, to taste
For The Sauce
1 cup Jack's Old South Vinegar Sauce or Basic Vinegar Sauce (page 22)
2 cups Jack's Old South Hickory Sauce or Basic Hickory Sauce (page 22)
1 cup ketchup
1 cup honey
1 cup maple syrup
1 1/4 cups seedless blackberry preserves
8 tablespoons (1 stick) unsalted butter, at room temperature
What You'll Need
Poultry shears
1 silicone cupcake mold, with holes punched through each cup (or an aluminum cupcake pan, also with holes punched through each cup)
1 13 x 9-inch aluminum baking pan
1 aluminum baking sheet

Steps:

Heat a smoker to 300˚F.
Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.
In the cupcake mold, place each thigh, skin side down, in an individual cup. Sit the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours.
Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.
Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin.
Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

Jack's Old South Competition vinegar Sauce Recipe image

Provided by á-7780

Number Of Ingredients 8

Steps:

Stuffed Pork Tenderloin image

Yield serves 4

Number Of Ingredients 5

1 large pork tenderloin (about 1 1/2 pounds)
1 pound smoked sausage (a large link)
3 cups Jack's Old South Original Rub, or 1 recipe Basic Barbecue Rub (page 20)
3 1/2 cups Jack's Old South Vinegar Sauce, or 1 recipe Basic Vinegar Sauce (page 22)
2 cups apple jelly

Steps:

Heat a smoker to 300°F.
Trim any excess fat and membrane from the pork tenderloin. Using a sharp knife with a very long, straight blade, insert the knife through the center of the tenderloin. Take care not to cut out to the sides-just insert the knife blade into the center and then remove it. Push a turkey baster through the cut, enlarging the opening; remove the baster.
Trim your smoked sausage link to the exact length of the tenderloin. Stuff it into the opening. Apply the rub thoroughly, coating the outside of the tenderloin. Place the tenderloin in a medium-size aluminum pan, and place the pan in the smoker. Cook for about 1 hour or until the internal temperature of the meat reaches 150°F.
While the meat is cooking, prepare the sauce: In a medium saucepan over medium heat, combine the vinegar sauce and the apple jelly. Stir thoroughly to combine. Make sure the sauce thins out as it heats, about 5 minutes. Then lower the heat and keep it warm until you're ready to use it.
During the last 15 minutes of cooking time, apply half of the sauce to the meat and put the meat back in the smoker. Reserve the remaining sauce.
Remove the pan from the smoker. Allow the meat to sit, loosely covered, for 10 minutes. Then cut it into slices about 1/4 to 1/2 inch thick, and serve with the remaining sauce.

Jack's BBQ Chicken image

Provided by Food Network

Categories main-dish

Time 3h25m

Yield 16 servings

Number Of Ingredients 22

4 (3 to 4-pound) chickens, halved
Jack's Old South Meat Marinade, recipe follows
1 cup apple juice
Jack's Old South BBQ Rub, recipe follows
Jack's Old South Competition Vinegar Sauce, see recipe
2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt
1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil

Steps:

Combine the chicken and marinade in a large non-reactive pan. Refrigerate for at least 2 hours and up to 6.
Preheat the oven to 300 degrees F.
Remove the chicken from the marinade and coat generously with some of the rub. Arrange the chicken, skin side-up, in a baking pan and pour the apple juice in the bottom. Cover the pan with aluminum foil and roast for 1 1/2 to 2 hours.
Uncover the chicken and continue roasting, basting with the sauce occasionally, until the skin is golden.
Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.
Combine all ingredients and mix well.