I,ve been to TGIF quite a few times, and love the jack daniels menu they have. I inquired about the sauce and they said it was available for purchase but 30 bucks. I,ve made my own concoction with jack but I bought the jizz anyway. Last night I made some monster venison burgers on the grill and brushed the sauce on. No need for ANY condiment on the burger, no lettuce,tomato...NOTHING. It was outstanding ASIS. I,ve ate bucky countless ways, but what a treat.

I know what you mean about the TGIF recipe, I really like that stuff too!

It was expensive, but nothing else needed on veni steaks nor burgers. my kids love it, I,m almost out...

T.G.I. 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 (but only if you know to order it that way, since that one isn't on the menu). This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat, but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn. Serve extra on the side.

1 head of garlic
1 tablespoon olive oil
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
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne 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 it, and cover with a lid or foil. Bake in a preheated 325=B0 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. 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.

From: rec.food.recipes

WTG Greenhead, that will save me and others some money. I personaly do most of the cooking in my household, its a long ride to purchase this from TGIF,s even tho we like using it. Almost all ingredients I keep onhand anyway. Sure appreciate the recipe, again, thank you.

I personally have not tried this recipe. Let me know how it turns out.