T.G.I. Friday's Jack Daniels Grill Glaze

By nperry1006

The Jack Daniels Grill Glaze is one of the most scrumptious sauces you will ever taste on fish or just about any other meat. Introduced in April 1997, this glaze has become one of Friday's best selling items. This versatile sweet and slightly spicy sauce can be put on salmon, baby back ribs, steak, chicken, pork chops and on chicken wings. This recipe will taste virtually identical to the original glaze.

Ingredients

• 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 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

Preparation

Step 1

Cut about 1/2 inch off the top of the 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 degree oven for 1 hour. Remove garlic and let it cool until you can handle it.

Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occassionally until mixture boils then reduce heat until mixture is just simmering.

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. Add remaining ingredients to the pan and stir.

Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it does not boil over.

Makes 1 cup of glaze.