Jack Daniels Recipe Whiskey Grill Glaze ( THE BEST ! )
THE BEST STEAK GRILL GLAZE EVER ! THE MINCED GARLIC SOLD IN SMALL JARS CAN BE USED INSTEAD OF ROASTING THE GARLIC MAKES IT A LOT EASIER AND JUST AS TASTY !
Jack Daniels Grill Glaze AWESOME !( ribs, steak or chicken) 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. This versatile sweet-and-slightly-spicy sauce can be used on steak, salmon, baby back ribs, steak, chicken, pork chops...even on
chicken wings. 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
THE MINCED GARLIC SOLD IN SMALL JARS CAN BE USED INSTEAD OF ROASTING THE GARLIC MAKES IT A LOT EASIER AND JUST AS TASTY !
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. DO NOT LET IT BOIL OVER IT CAN BE FLAMMABLE ! 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 about1/2 and is thick and syrupy. Make sure it doesn't boil over.Pour over or brush on meat just before removing from the grill if you put it on before this it could burn.Makes 1 cup of glaze.
HINTS : the longer it simmers the better but DO NOT LET IT BOIL OVER IT CAN BE FLAMMABLE ! ALSO do not brush on till you are almost ready to take off because it could burn if you put it on too soon.
I always serve extra for dipping in small ramekins or bowls.
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