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T.G.I. Friday's Jack Daniels Grill Glaze
Recipe By : Todd Wilbur
Serving Size : 1 Preparation Time :0:00
Categories : Barbecue Sauce - Finishing
Amount Measure Ingredient -- Preparation Method
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1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
325º Baking Pan
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 the garlic, but leave enough so
that the cloves stay together. Put garlic into a small casserole dish or
baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in
a preheated 325° oven for 1 hour. Remove garlic and let it cool until you
can handle it.
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown
sugar in a medium saucepan over medium/high heat. Stir occasionally until
mixture boils then reduce heat until mixture is just simmering.
3. Add remaining ingredients to pan and stir. Squeeze the sides of the head
of garlic until the pasty roasted garlic is squeezed out. Measure 2
teaspoons into the saucepan and whisk to combine.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about
1/2 and is thick and syrupy. Make sure it doesn't boil over.
Makes 1 cup of glaze.
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NOTES : Here's a recipe that you won't find in any books. The producers of
the Oprah Winfrey Show asked me to crack this one just for the show that
airs sometime in June. Introduced in April of 1997Introduced in April of
1997, this glaze has become one of Friday's best-selling new items. This
versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back
ribs, steak, chicken, pork chops...even on chicken wings. This recipe tells
you how to make a clone that tastes virtually identical to the original
glaze that you can use it to top your favorite meat, but if you're grilling,
be sure to use the sauce just before taking the meat off the flame, since it
is very sweet and will quickly burn. Serve extra on the side.
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