* Exported from MasterCook *
T.G.I. Friday's Jack Daniels Grill Glaze
Recipe By : Todd Wilbur (Top Secret Recipes Website, June 1997)
Serving Size : 16 Preparation Time :0:00
Categories : Spices 2 Points Per Serving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head 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 white onion -- minced
1 tablespoon whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
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 325ºF oven for 1 hour.
Remove garlic and let it cool until you can handle it. 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.
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.
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.
Description:
"2 Points Per Serving"
Source:
"http://www.topsecretrecipes.com/recipes/jdgrill.htm"
Yield:
"1 cup"
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Per serving: 94 Calories (kcal); 1g Total Fat; (8% calories from fat);
trace Protein; 21g Carbohydrate; 0mg Cholesterol; 245mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 Other Carbohydrates
NOTES : Serving size (1 tablespoon)
Author's Notes: "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."