Jack Daniels Real Glaze Recipes

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, 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 simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

JACK DANIEL'S WHISKEY BBQ GLAZE

Steps:

• In a small sauce pan combine all above ingredients.
• Bring to a boil, reduce heat and simmer for 15 minutes.
• Allow to cool completely.
• Use as a glaze on any grilled meat.

JACK DANIEL'S GLAZE

Steps:

• Combine the water, pineapple juice, teriyaki sauce, soy sauce and dark brown sugar in a pan and place over a medium-high heat.
• Stir occasionally whilst bringing to the boil then reduce the heat to a simmer.
• Add the garlic, olive oil, lemon juice, onion, whiskey, pineapple and cayenne pepper and stir until combined.
• Allow to simmer for 35-45 minutes or until the sauce has reduced and is syrupy.
• The glaze can then be added to meat/fish for the last 5-10 minutes of cooking or served warm as a dip.
• Will keep in the fridge for up to one week or can be frozen for up to one month.