T.G.I. Friday's Jack Daniels Grill Glaze Recipe by Todd Wilbur...

 

http://tgifridaysathome.blogspot.com/2012/10/jack-daniels-grill_17.html 

What is the difference between the JD Grill Glaze and Jack Championship BBQ sauce?

The glaze is a  versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings. If grilling, put it on just before removing meat from the grill as it burns easily.  The Championship BBQ sauce was the actual sauce recipe developed by Chad Hayden, the Grand Champion of the Jack Daniel's World Championship Invitational Barbecue competition back in 2008 No one has come up with the exact copycat recipe (those items were a LTO's  Limited Time Only) so I've offered some bottled Jack Daniels BBQ sauces to pick from.

Jack Daniels Grill Glaze

TGI Friday's Copycat Recipe

Makes 1 cup.

1 bulb 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 chilie pepper

Roast the Garlic: 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 the garlic, and cover with a lid or foil. Bake in the garlic in a preheated 325 degree oven for 1 hour. Remove garlic and let it cool until you can handle it.

Make the Sauce: 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. Discard remaining skin and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40 to 50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. (I suggest that you double the recipe because this stuff is so good you'll want to use it on everything!.)

 

Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Author: Tara Noland

Recipe type: Entree

Prep time:  20 mins

Cook time:  2 hours

Total time:  2 hours 20 mins

 

A sweet and succulent glaze for ribs, chicken, shrimp and steak

Ingredients

• 1 head of garlic
• 1 Tbsp. olive oil
• ⅔ cup water
• 1 cup pineapple juice
• ¼ cup teriyaki sauce
• 1 Tbsp. soy sauce
• 1⅓ cup dark brown sugar
• 3 Tbsp. lemon juice
• 3 Tbsp. minced white onion
• 1 Tbsp. Jack Daniels Whiskey
• 1 Tbsp. crushed pineapple
• ¼ tsp. cayenne pepper

Instructions

1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside.
2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer.
3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon.

 http://noshingwiththenolands.com/copycat-t-g-i-fridays-jack-daniels-grill-glaze/