"infoman" > wrote in message
...
> Jack Daniels Grill Glaze ( ribs, steak or chic
>
> 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.
>
> 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
>
> 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. 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.
> 4. Let mixture simmer for 40-50 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.
>
> I think it tastes like battery acid.
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