TGI Friday"s Jack Daniel's Grill Glaze by TwT

[beemaster]

TGI Friday"s Jack Daniel's Grill Glaze


This versatile sweet-and-slightly-spicy sauce can be used on salmon, steak, ribs, chicken, pork chops, even chicken wings.

Note: If you're grilling, be sure to use the sauce just before taking the meat off the flame; it is very sweet and will burn quickly. Serve the extra sauce on the side.

1 head of garlic
1 Tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 Tablespoon soy sauce
1 1/3 cups packed dark brown sugar
3 Tablespoons lemon juice
3 Tablespoons minced onion
1 Tablespoon Jack Daniel's Whiskey
1 Tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2 inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan and drizzle olive oil over it. Cover with lid or foil. Bake in a pre-heated 325 F. degree oven for 1 hour. Remove garlic and let it cool until you can handle it.
2. In a medium sauce pan, over medium-high heat, combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar. Stir occasionally until mixture boils, then reduce heat until mixture is just simmering.
3. Squeeze sides of the head of garlic until pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.
4. Add remaining ingredients to the saucepan and stir. Let mixture simmer for 40-50 minutes or until sauce has reduced about 1/2 and is thick and syrupy. Make sure it doesn't boil over!!

Makes 1 cup of glaze.