T.G.I. Friday's Jack Daniel's Grill Glaze
The Jack Daniel's Grill Glaze is one of the most scrumptious sauces you will ever taste on just about any 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 (pictured here), baby back ribs, steak, chicken, pork chops—even on chicken wings.
I was asked to clone the sauce for an appearance on the Oprah Winfrey Show and I wanted the clone to be a good one, so I persuaded a T.G.I. Friday's server to show me the list of ingredients on the box the sauce was shipped in. I jotted down the info and created my T.G.I. Friday's Jack Daniel's Grill Glaze recipe using only those ingredients, which helped a lot in creating this tasty hack. Use it to top your favorite meat, but if you're grilling, be sure to apply the sauce late in the cooking process just before taking the meat off the flame, since the sauce has a lot of sugar in it and will quickly burn. And don't forget to 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 ground cayenne pepper
1. Cut about 1/2-inch off of 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 the 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 degrees F oven for 1 hour. Remove the garlic and let it cool until you can handle it.
2. Combine the 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 the heat until the 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 the remaining ingredients to the pan and stir.
4. Let the mixture simmer for 40 to 50 minutes or until the sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. When the sauce has cooled, store it in an airtight container and pop it in the fridge for up to a month.
Makes 1 cup of glaze.
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