Jack Daniels Meat Sauce Or 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.

MARINATED STEAK

Steps:

• Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
• Preheat oven to 325 degrees F. Cut 1/2 inch off the top of garlic head. Cut roots so that the garlic will sit flat. Remove papery skin, leaving enough so cloves stay together. In a small oven safe casserole dish, place garlic in dish and drizzle olive oil over it then cover with foil. Place in oven and allow to bake for 1 hour. Remove from oven and let cool until safe to touch. In a medium saucepan, combine water, soy sauce, teriyaki sauce, pineapple juice and brown sugar. Heat over medium/high heat, stirring occasionally until mixture boils then reduce heat until mixture is just simmering. In a small bowl, squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk. Add remaining ingredients to the pan and whisk to combine. Allow mixture to simmer for 40 to 50 minutes or until the sauce has reduced by 1/2 and is think and syrup like. Do not allow to boil over.

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 DANIELS GRILL GLAZE

Steps:

• Preheat the oven to 325°F. Using a sharp knife, slice off about a quarter-inch off the top of the head of garlic. Don't be too concerned if the smaller cloves are still completely intact. Place in a ramekin, drizzle the top with a little olive oil, cover the ramekin with foil, and roast in the oven for 1 hour. (You might want to roast some more garlic together with this one for other purposes; just use a bigger roasting pan.) Let the garlic cool and set aside.
• In a heavy-bottomed medium saucepan, combine all of the remaining ingredients (water to cayenne pepper). Squeeze out all the soft fleshy roasted garlic insides into a small container (just to make sure none of the garlic skins go into the sauce) and add it all to the saucepan. Give the sauce a stir and set it over medium-high heat, stirring occasionally until it comes to a boil. Reduce the heat to a simmer (very low heat) and keep simmering, stirring occasionally, for about 45 minutes, or until the sauce is reduced to a third and is thick and syrupy.
• This glaze doesn't need to be brushed over the meat before going on the grill (the high sugar content will cause it to char). Just brush it on the meat after it's off the heat. Serve on the side as well.

JACK DANIELS MEAT SAUCE OR GLAZE

Steps:

• Put all the ingredients into a small saucepan and heat over a medium heat until the jam is liquified and the mixture begins to become like syrup.
• You might want to stir this mixture to make sure it doesn't stick or burn because of the high sugar content.
• Baste ham during the baking process and pour some of the glaze up into a bowl to use as a sauce on the side.

JACK DANIELS RIBS RECIPE

Steps:

• Prepare pellet smoker or grill for indirect cooking at 250 degrees F using hickory pellets for smoke flavor.
• Remove membrane and excess fat from each slab of ribs.
• Season with a light to medium layer of Mississippi Grind followed by a layer of Hot Rub (substitute your favorite seasonings/Rub).
• Place ribs on smoker and cook for 2 1/2 hrs spritzing with Jack and Coke mixture as needed. *recipe below
• Remove ribs from smoker and place on a double layer of aluminum foil. Spread half of brown sugar on the foil followed by 1-2 Tablespoons of Boucan Glaze. Place ribs meat down in this mixture and wrap with foil.
• Place each slab back on smoker for 1 1/2 hours or until tender.
• Carefully unwrap foil and brush each side with Jack Daniels Glaze *recipe below.
• Continue to cook ribs for 15-20 minutes until glaze sets. Remove from smoker, rest for 5-10 minutes, and serve.

JACK DANIELS (MEAT) GLAZE

Steps:

• Add the oil to a saucepan and cook the onion and garlic until soft. About 4 to 5 minutes.
• Add the pineapple juice, water and brown sugar and bring to the boil whilst stirring. Once boiling reduce the heat to a simmer.
• Now add the Pinneaple, Tarayaki sauce, Soya sauce, lemon juice, whisky and Cayenne pepper. Stir in well and bring the mixture back to the boil. Once boiling reduce to a simmer.
• Note: At this stage you can spoon a little of the mixture onto your meat or Ribs as a marinade whilst it is still a loose consistency.
• Leave to simmer for around 30 minutes until the glaze reduces by half and the consistency thickens. You can add a little white flour to the mixture if you like it really thick!
• The glaze is ready to serve over your steak or Ribs.
• Note: For extra flavour you can coat your steak or Ribs with the Glaze and grill for the last few minutes to give it a really sticky finger licking taste!