| 1 1/3 |
cups dark brown sugar |
2 |
tsp. mashed roasted garlic |
| 1 |
cup pineapple juice |
3 |
Tbs. minced white onion |
| 2/3 |
cup water |
2 |
Tbs. crushed pineapple |
| 1/4 |
cup Kikoman Teriyaki Sauce |
1 |
Tbs. Jack Daniels Whiskey |
| 3 |
Tbs. lemon juice |
1/4 |
tsp. cayenne pepper |
|
In an 8" Dutch oven combine brown sugar, pineapple juice, water, Teriyaki sauce, and lemon juice. Cook using 12-14 briquettes bottom stirring occasionally until mixture boils. Reduce briquettes on bottom to 7. Add remaining ingredients and stir. Let mixture simmer for 35-45 minutes or until
sauce has reduced by about half and is thick and syrupy.
Yield: 1 cup glaze
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