Description
The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any 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.
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 1 ⅓ cups dark brown sugar
- 1 cup pineapple juice
- ⅔ cup water
- ¼ cup teriyaki sauce
- 1 tablespoon soy sauce
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 1 tablespoon bourbon whiskey
- 1 tablespoon crushed pineapple
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut about 1/2-inch off top of garlic head. Trim root
- so garlic sits flat. Remove outer layers of papery skin
- leaving enough so cloves remain intact. Place garlic into a small baking dish
- drizzle olive oil on top
- and cover with a lid or aluminum foil.
- Roast garlic in the preheated oven until cloves are soft and fragrant
- about 1 hour.
- Stir brown sugar
- pineapple juice
- water
- teriyaki sauce
- and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at a simmer.
- Squeeze sides of garlic until pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and whisk until incorporated. Reserve remaining roasted garlic for another use.
- Stir lemon juice
- onion
- bourbon whiskey
- pineapple
- and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrup-like
- 40 to 50 minutes.
Prep Time: 10 mins
Cook Time: 1 hr 45 mins
Total Time: 1 hr 55 mins
Servings: 8