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Jack Daniels Grill Glaze

1 head 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 white onions, minced
1 tablespoon Jack Daniels Whiskey
1 tablespoon pineapple, crushed
1/4 teaspoon cayenne pepper

Cut about 1/2-inch off the 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 it,
and cover with a lid or foil. Bake in a preheated 325 degree F.
oven for one 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. Add remaining ingredients to pan and stir.

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. Let mixture simmer for 35-45 minutes or until
sauce has reduced by about 1/2 and is thick and syrupy. Make sure
it doesn't boil over.

Makes 1 cup of glaze.

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