TGI Friday's Jack Daniels Grill Glaze

This 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.

Makes 1 cup.

1 bulb garlic
1 tablespoon olive oil
2/3 cup (140ml) water
1 cup (250ml) pineapple juice
1/4 cup (60ml) teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups (310ml) 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 chile pepper

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 F (165 degree C) oven for 1 hour.

Remove garlic and let it cool until you can handle it.

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.

Enjoy on your favorite grilled meats or vegetables.