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.


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"A.I. Cox" > 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 thought it tasted like tomato-flavored gasoline.

"A.I. Cox" > 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 thought it tasted like tomato-flavored gasoline.

"A.I. Cox" > 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 thought it tasted like tomato-flavored gasoline.

"Kswck" > wrote in message . net>...
> I thought it tasted like tomato-flavored gasoline.

I didn't see any tomatoes or tomato-anything in the recipe. And, for a
cup of glaze, and only one tablespoon of Jack Daniels seems like it
would get lost in the shuffle.

I remember having a whisky steak sandwich at Black Angus years ago...
they don't make it anymore, but wow! it was whiskey-y! It was
terrific, actually.

A mere tablespoon of JD can't add any flavor.

Karen

"Kswck" > wrote in message . net>...
> I thought it tasted like tomato-flavored gasoline.

I didn't see any tomatoes or tomato-anything in the recipe. And, for a
cup of glaze, and only one tablespoon of Jack Daniels seems like it
would get lost in the shuffle.

I remember having a whisky steak sandwich at Black Angus years ago...
they don't make it anymore, but wow! it was whiskey-y! It was
terrific, actually.

A mere tablespoon of JD can't add any flavor.

Karen