Jack Daniels Grill Glaze AWSOME !( ribs, steak or chicken)

The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you
will ever taste on fish or just about any other 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 (but only if you
know to order it that way, since that one isn't on the menu). I was
encouraged to figure out how to clone the stuff when the Oprah Winfrey Show
requested an appearance. I think you'll find it tastes virtually identical
to the original glaze! you can use it to top your favorite meat, but if
you're grilling, be sure to use the sauce just before taking the meat off
the flame, since it is very sweet and will quickly burn. Serve extra on the
side.

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. 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.
2. 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.
3. 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.
4. 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.




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Tony, you really, totally blow. You got your recipe off
http://www.topsecretrecipes.com/recipes/jdgrill.htm and posted it verbatim
so you could flog your scumbag money scheme and viagra shit sigs on our
newsgroup.

Eat shit and die.

Jack Curry

"Jack Curry" <Jack-CurryRemove > wrote in message
...
> Tony, you really, totally blow. You got your recipe off
> http://www.topsecretrecipes.com/recipes/jdgrill.htm and posted it verbatim
> so you could flog your scumbag money scheme and viagra shit sigs on our
> newsgroup.
>
> Eat shit and die.
>
> Jack Curry
>
>
>

Jack, you shouldn't hold in all that animosity. It'll make you ill. Let
it out! =8^)

On Sat, 23 Oct 2004 13:07:59 -0400, "Jack Curry" <Jack-CurryRemove
> wrote:

>Tony, you really, totally blow. You got your recipe off
>http://www.topsecretrecipes.com/recipes/jdgrill.htm and posted it verbatim
>so you could flog your scumbag money scheme and viagra shit sigs on our
>newsgroup.
>
>Eat shit and die.
>
>Jack Curry
>
>
What he said, but do take the scenic route - die slowly.

Harry

"Jack Curry" <Jack-CurryRemove > wrote in message
...
> Tony, you really, totally blow. You got your recipe off
> http://www.topsecretrecipes.com/recipes/jdgrill.htm and posted it verbatim
> so you could flog your scumbag money scheme and viagra shit sigs on our
> newsgroup.
>
> Eat shit and die.
>
> Jack Curry
>
>
C'mon , Jack tell him what you really think.
Jack

"Jack Sloan" > wrote:
> "Jack Curry" <Jack-CurryRemove > wrote in message
> ...
> > Tony, you really, totally blow. You got your recipe off
> > http://www.topsecretrecipes.com/recipes/jdgrill.htm and posted it
> > verbatim so you could flog your scumbag money scheme and viagra shit
> > sigs on our newsgroup.
> >
> > Eat shit and die.
> >
> > Jack Curry
> >
> >
> C'mon , Jack tell him what you really think.
>
Ya gotta admit, though, it was pointed and pithy.

--
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