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

Does not seem to be enough JD for me I would have ...

 
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Old 9th February, 2010, 09:21 AM   #1
T.G.I. Friday'sŪ Jack Daniels Grill Glaze
nebberkanezza nebberkanezza is offline
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 Description:
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you will ever taste on fish or just about any other meat.
Introduced in April of 1997, this glaze has become one of
Friday's best-selling items. This versatile sweet-and-slightly-spicy
sauce can be ordered on salmon, baby back ribs, steak, chicken,
pork chops...even on chicken wings (but only if you know to order
it that way, since that one isn't on the menu). I was encouraged
to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually
identical to the original glaze! 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.
Other: Ingredients:
Time:
30 mins
Difficulty:
Easy
Serving Size:
4
  1. 1 head of garlic
  2. 1 tablespoon olive oil
  3. 2/3 cup water
  4. 1 cup pineapple juice
  5. 1/4 cup teriyaki sauce
  6. 1 tablespoon soy sauce
  7. 1 1/3 cups dark brown sugar
  8. 3 tablespoons lemon juice
  9. 3 tablespoons minced white onion
  10. 1 tablespoon Jack Daniels Whiskey
  11. 1 tablespoon crushed pineapple
  12. 1/4 teaspoon cayenne pepper
Preparation:
  1. Prepare Ingredients
Instructions:
  1. 1. Cut about 1/2-inch off of top of garlic. Cut the roots so that
  2. the garlic will sit flat. Remove the papery skin from the garlic,
  3. but leave enough so that the cloves stay together. Put garlic into
  4. a small casserole dish or baking pan, drizzle olive oil over it,
  5. and cover with a lid or foil. Bake in a preheated 325° oven for
  6. 1 hour. Remove garlic and let it cool until you can handle it.
  7. 2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
  8. brown sugar in a medium saucepan over medium/high heat. Stir
  9. occasionally until mixture boils then reduce heat until mixture
  10. is just simmering.
  11. 3. Squeeze the sides of the head of garlic until the pasty roasted
  12. garlic is squeezed out. Measure 2 teaspoons into the saucepan and
  13. whisk to combine. Add remaining ingredients to the pan and stir.
  14. 4. Let mixture simmer for 40-50 minutes or until sauce has reduced
  15. by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.
  16. Makes 1 cup of glaze.
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Old 14th February, 2010, 01:18 PM   #2
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Does not seem to be enough JD for me

I would have expected at least two teaspoons
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Old 19th February, 2010, 08:35 PM   #3
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Looks delicious.. Thanks..
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Old 11th March, 2010, 12:51 AM   #4
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i think i will try that
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Old 13th March, 2010, 09:35 AM   #5
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I'm gonna have to try this, I do like that JD sauce
thanks
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