Jack Daniels Grill Glaze Recipes

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.

Steps:

• 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 325° 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.
• Makes 1 cup of glaze.

Steps:

• To roast garlic--------------.
• Cut about 1/2" off the top of the 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 in a small casserole dish or baking pan, drizzle with olive oil and cover with a lid or foil.
• Bake in a preheated 325 degree oven for 1 hour.
• Remove and let it cool until you can handle it.
• For Glaze-------------.
• Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
• Stir occasionally until mixture boils, then reduce heat to simmer.
• Add remaining ingredients to pan and stir.
• Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture.
• Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy.
• Make sure it doesn't boil over.
• To use, grill meat until almost done, then use the glaze otherwise it will burn.

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.

Steps:

• Preheat oven to 325.
• To roast the garlic for the glaze, cut about 1/2 inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin, but leave enough so that the cloves stay together. Place the head in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.
• Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce heat to simmer.
• Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add the remaining glaze ingredients and stir.
• Simmer for 40-50 min or until the glaze has reduced by about 1/3 and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish is ready.
• To cook the fish, preheat grill to med/high heat. Remove any skin or bones from the fillets. Brush the entire surface with a light coating of the butter spray. Lightly salt and pepper both sides and place them on the grill at a slight angle so that grill marks will be made. Cook for 2-4 minutes and turn them over. After 2-4 minutes, turn them over at a different angle so that the grill marks will criss-cross. Cook 2-4 minutes more, flip again and cook until done.
• The entire cooking time should be between 8-15 min depending on the thickness of the fillets and the heat of the grill.
• When the fillets are done, remove from grill and spoon a generous portion of glaze over each one. Serve hot.

Steps:

• Pre-heat pot & add OIL, ONION & GARLIC.
• Cook over low heat until ONION & GARLIC become transparent.
• Add all the other ingredients except BROWN SUGAR.
• Bring to the boil until reduced by 1/2. This will take approximately 10-15 minutes.
• Reduce heat to simmer.
• Add BROWN SUGAR and mix well.
• Continue to simmer for another 10-15 minutes until sauce becomes thick and syrupy.
• Cool RAPIDLY by placing the pot into a sink of ICED WATER.
• Pour into a sealed container and refrigerate.