JACK DANIELS BBQ Glaze/Dipping Sauce
This mimics the TGI Fridays sauce
The best ever! I made some from this exxact recipe like a month ago and have had it on Rib-Eye, Kilbasa (sp?), Shrimp, Chickenwings, breaded fried chicken chunks, and last night, Fresh Yellow fin Tuna steaks caught Sunday off the coast of N.C. near the outter banks. I ate it Raw and coooked, it was AWESOME! There are a few differnt recipes out there but this is the best!!
Man im hungry now! (I made 4 times this much and gave some to a few poeple who all love it)
1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cup dark brown sugar
3 tablespoons lemon juice
3 tablespoons white onions -- minced
1 tablespoon Jack Daniels Whiskey
1 tablespoon pineapple -- crushed
1/4 teaspoon cayenne pepper
Cut about 1/2-inch off the 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 degree F. oven for one 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. Add remaining ingredients to pan and stir. 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. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy.
NOTES : Cut down on water to make sauce thicker; Make sure it doesn't boil over.