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T.G.I. Friday's Jack Daniels Barbeque Glaze
Ingredients:
1 head of Garlic
1 tablespoon Olive Oil
3/4 cup Water
1 cup Pineapple Juice
1/4 cup Teriyaki Sauce
1 tablespoon Soy Sauce
1 1/4 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
Directions:
Roast Garlic:
1. Cut about 1/2 inch off of the top of the Garlic and then cut the roots off so it will set flat.
2. Remove most of the papery skin from the Garlic but leave enough so it will stay together.
3. Put garlic into a small baking pan and drizzle with the Olive Oil.
4. Cover with lid or foil
5. Bake at 325 for 1 hour.
6. Remove and cool.
Mix and Simmer:
1. Combine Water, Pineapple Juice, Teriyaki Sauce, Soy Sauce and Brown Sugar in a medium saucepan.
2. Simmer over medium/high heat, stirring occasionally until mixture boils.
3. Reduce heat until mixture is just simmering.
Add Roasted Garlic
1. Squeeze the sides of the head of garlic until the garlic is squeezed out (it should be the consistancy of butter)
2. Measure 2 teaspoons.
3. Whisk into saucepan.
Bring it all together
1. Add all the remaining ingredients and stir.
2. Let the mixture simmer for 40-50 minutes or until sauce is reduced by about 1/2. It should be thick and syrupy.
As with any sugar-based sauce, if you are grilling with it, only apply the sauce in the last 5 to 10 minutes of cooking so as not to burn the sugars.
Serve extra on the site for dipping. You may want to double the recipe.
Mark
PS. Save any remaining Roasted Garlic to make wonderful Garlic Bread for this meal or up to a week in the refridgerator for an Italian Meal.
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