Jack Daniels Sauce. This sauce goes perfectly as a glaze on baked/grilled chicken or pork chops. You won't be disappointed. Put some of this sauce on top of your head and you will lick a hole thru the roof of your mouth to get it.
Ingredients:
1 head of garlic
1 tablespoon olive oil
2/3 cups water
1 28oz can of crushed pineapple squeeze to get 1 cup pineapple juice
1 tablespoon of crushed pineapple
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1-1/3 cup dark brown sugar packed measure
3 tablespoons lemon juice
3 tablespoon white or yellow onion fine minced
1 or 2 tablespoon Jack Daniels Whiskey
1/4 teaspoon cayenne pepper
To Cook:
To roast garlic head, remove most of loose skin from the garlic head and carefully chop off the stem part about 1/4"-3/8" just enough to expose the end of garlic cloves. On a piece of HD foil, slather garlic with olive oil and then wrapping it up in the foil. Bake at 325 degrees for about an hour. Once you smell the garlic cooking, leave it in the oven for 15 more minutes. Unwrap the garlic and set aside to cool enough to handle.
Combine in a 1.5 quart sauce pan water, pineapple juice, teriyaki sauce, soy sauce and brown sugar. also add garlic, lemon juice, onion, JD Whiskey, pineapple, and cayenne pepper to the sauce pan. Bring to a boil over medium/high heat stirring occasionally.
Squeeze out the roasted garlic from the skins onto a cutting board and smash it into a paste.
Bring all to a boil then reduce heat to a gentle simmer. Keep a close eye on the simmer !
Simmer for about 50 minutes to reduce sauce to half where it is thickened and syrupy. It will be like pancake syrup consistency. Makes about 1-cup of sauce.
Towards the end of grilling or baking your desired meats, generously apply the sauce to glaze. Save some sauce to serve on the side if you like dipping.
NOTE: Keep an eye on the simmering sauce. The more it reduces, the hotter it gets and it will boil over. How do I know this? Uhh Ooo.
Ingredients:
1 head of garlic
1 tablespoon olive oil
2/3 cups water
1 28oz can of crushed pineapple squeeze to get 1 cup pineapple juice
1 tablespoon of crushed pineapple
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1-1/3 cup dark brown sugar packed measure
3 tablespoons lemon juice
3 tablespoon white or yellow onion fine minced
1 or 2 tablespoon Jack Daniels Whiskey
1/4 teaspoon cayenne pepper
To Cook:
To roast garlic head, remove most of loose skin from the garlic head and carefully chop off the stem part about 1/4"-3/8" just enough to expose the end of garlic cloves. On a piece of HD foil, slather garlic with olive oil and then wrapping it up in the foil. Bake at 325 degrees for about an hour. Once you smell the garlic cooking, leave it in the oven for 15 more minutes. Unwrap the garlic and set aside to cool enough to handle.
Combine in a 1.5 quart sauce pan water, pineapple juice, teriyaki sauce, soy sauce and brown sugar. also add garlic, lemon juice, onion, JD Whiskey, pineapple, and cayenne pepper to the sauce pan. Bring to a boil over medium/high heat stirring occasionally.
Squeeze out the roasted garlic from the skins onto a cutting board and smash it into a paste.
Bring all to a boil then reduce heat to a gentle simmer. Keep a close eye on the simmer !
Simmer for about 50 minutes to reduce sauce to half where it is thickened and syrupy. It will be like pancake syrup consistency. Makes about 1-cup of sauce.
Towards the end of grilling or baking your desired meats, generously apply the sauce to glaze. Save some sauce to serve on the side if you like dipping.
NOTE: Keep an eye on the simmering sauce. The more it reduces, the hotter it gets and it will boil over. How do I know this? Uhh Ooo.
