CopyCat T.g.i. Friday's Jack Daniels Grill Glaze

Let's Cook

1. Step 1.

   Preheat your oven to 325°F (165°C). Cut about 1/2-inch off the top of the head of garlic to expose the cloves, then trim the roots so the garlic head sits flat. Remove the papery outer skin, but leave enough so the cloves remain attached together.

2. Step 2.

   Place the garlic head in a small casserole dish or baking pan. Drizzle olive oil over it, making sure some oil seeps between the cloves, then cover the dish with a lid or foil. Bake in the preheated oven for 1 hour, until the cloves are soft and golden.

3. Step 3.

   Remove the garlic from the oven and let it cool until it's cool enough to handle, about 10-15 minutes. While it cools, combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium-high heat.

4. Step 4.

   Stir the sauce mixture occasionally until it comes to a boil, then reduce the heat to low so it's just simmering. While the sauce simmers, squeeze the cooled garlic head from the bottom to push out the pasty roasted garlic into a small bowl; discard the remaining skin. Whisk the garlic paste to smooth it out.

5. Step 5.

   Add the roasted garlic paste and the remaining ingredients to the saucepan and stir to combine. Let the mixture simmer for 40-50 minutes, stirring occasionally, until the sauce has reduced by about half and is thick and syrupy. Keep an eye on it to make sure it doesn't boil over; if it starts to, lower the heat slightly.