Memorial is a great holiday for taking a moment to remember our fallen soldier. Commonly a day spent with family and friends, we are sharing our personal BBQ recipe for everyone to enjoy. So, take a moment to remember those who have fallen, their family, and fire up the BBQ.
This versatile sweet-and-slightly-spicy BBQ sauce is sure to delight the taste buds and quench your BBQ thirst. The sauce is great for ribs, chicken, and even salmon. I like to grill ribs and chicken using this sauce. I apply sauce, let it look a bit, turn the ribs or chicken, apply sauce, and repeat about 6-8 times. With each turning and sauce application, the BBQ sauce layers thicken and brown.
Ingredients
- 1 whole head of garlic
- 1 tablespoon olive oil (for baking the garlic)
- 2/3 cup water
- 1 cup pineapple juice
- 1/4 cup (Kikkoman) teriyaki sauce
- 1 tablespoon soy sauce
- 1 1/3 cups dark brown sugar
- 3 tablespoons lemon juice
- 3 tablespoons minced white onion
- 2 tablespoons Jack Daniels Whiskey
- 2 slices/rings of pineapple (crushed)
- 1/4 teaspoon black (preferably cayenne) pepper
BBQ Sauce Directions
1. Cut about 1/2-inch off the top of the garlic head. 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.
2. Put the garlic head into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 170ºC/325ºF oven for 1 hour. Remove garlic and let it cool until you can handle it.
3. 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.
4. Add remaining ingredients (lemon juice, onion, JD whisky, crushed pineapple, and pepper) to pan and stir.
5. 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.
6. Use your blender to smooth out all the bits of onion and pineapple in the
7. Let the mixture simmer for 45-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Watch that it doesn’t boil over. Makes 1 – 1 ½ cups of glaze. Don’t forget to save the ½ to serve warm as a ‘dipping’ side dish! Enjoy!
