Ciara
Submitted on 03/12/13 |
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| LOVE this recipe! Been making for a few years, even replaced the pineapple juice with apple juice when I've forgotten the Pineapple at the store.(reducing the amount by a quarter cup) & it
comes out just as tasty! I always add more onions too! |
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Brooke
Submitted on 03/11/13 |
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| This is amazing...my entire family loved it, and it's identical to Fridays! FANTASTIC!! |
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suejane
Submitted on 03/04/13 |
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| THANK YOU for this recipe, Todd. I just made a double batch and used my stock pot, since I didn't want to worry about boil-over, and it worked well. Here is what I did differently: I used fresh minced garlic from a jar and didn't roast it, I didn't put in the crushed pineapple, and used slightly less water (1 cup for double recipe instead of 1-1/3 cups). It thickened nicely, is very sticky (just like at TGIF!), and tastes wonderful!! |
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Eddie Salazar
Submitted on 02/23/13 |
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| Made this recipe a few years ago and we are hooked!! You can poor this on cartboard n have a great tasty meal... |
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daniella da silva
Submitted on 07/31/12 |
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| This glaze is absolutely delish! I think it's just like the original this guy did an excellent job copying it. This glaze goes well with egg rolls chicken fingers and meats. I rate this recipe an a++++. Thank u sooo much 4 this recipe! |
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nj blemaster
Submitted on 12/27/11 |
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| I have loved this glaze for years but only recently started making it myself...in about two months I've made it about a dozen times because we use it on everything - even salad! I recently bottled it up and gave it to family as gifts for the holiday - they were thrilled! |
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Kelly Mahon
Submitted on 04/19/11 |
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| Ok, so my hubby and I are obssessed with the JD sauce at TGIF, so I was very eager to try this. It came out ok I suppose, but i definitely don't think it was EXACTLY the same as TGIF. It tasted wayy too pineapple-y. Someone said here that they doctored it because of the overpowering pineapple taste, i wish they would've mentioned how!!! I read all the reviews before I made it and was REALLY hoping that i'd be with everyone except the two people that didn't like it. But Ive got to b |
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Phil
Submitted on 04/10/11 |
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| This is very close to the original. Don't waste your time with the roasted garlic part, I just use garlic powder and a little less brown sugar. |
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Gina Cihacz
Submitted on 02/05/11 |
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| I can't tell the difference. I have tried this not only on red meat, but also on Chicken, pork loin. This is all purpose |
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Verna Fitzgerald
Submitted on 11/26/10 |
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| I made this and gave it as Christmas gifts last year and everybody wants the same this year... |
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Kim
Submitted on 06/28/10 |
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| Been making this for years as well - excellent with all meats, seafood and veggies. |
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Fly Navy
Submitted on 12/31/09 |
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| This recipe is legit. My wife and I have been making it for years and can honestly say it tastes just like the real deal. Everybody who has tried it loves this recipe and wants it for their own. |
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carol knox
Submitted on 10/03/09 |
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| I thought this glaze was excellent!!!
I found it was easy to make and each time I have served it people have raved about it |
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KC
Submitted on 09/15/09 |
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| I have been making this recipe for years and I have to tell you, it's the BEST! I baste burgers with it, use it on chicken, almost anything! Thank you for coming up with this clone. |
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BOB
Submitted on 06/21/09 |
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| I been making this recipe for about 9 years and every time I make it everyone says it tastes just like the real thing. My option don't knock it until you try it. What someone else might not like you might enjoy. JUST TRY IT. |
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Bernie
Submitted on 05/24/09 |
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| I have been uing this recipe foe about 10 years now and every time I do everyone loves it. I just came back to the site to print it again because its getting hard to see the copy I have. I have tried others from this site and they are all great. |
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Skye
Submitted on 04/17/09 |
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| I'm SOOO glad I stumbled across this site. I made this yesterday and it was awesome, just like TGI's. I used bottled lime juice as I had no lemon, but did everything else as described and it turned out great. Thanks Todd, I'm looking forward to trying some of your other cloned recipes! |
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Alex&Julia
Submitted on 04/05/09 |
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| It's fantastic!
Easy to cook, fantastic taste! |
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Jerry
Submitted on 02/02/09 |
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| I don't think this tastes anything like Friday's JD sauce. Can't even taste the JD. One tablespoon is not nearly enough. Sure it tastes good, but only because it's mostly SUGAR! Don't waste your time on this recipe. |
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april
Submitted on 01/14/09 |
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| This is great. I only get to eat TGI once in a great while, now I get to eat it all the time. My husband would'nt try the sauce at TGI, but when I made it here at home he loved it. Now I have to make it with almost every meal. He even eats it with pork chops. It is great. But instead of using the garlic glove and smelling up my whole house I just use minced garlic and I think it works just the same. |
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Wendy
Submitted on 12/30/08 |
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| OMG I Love this stuff. This recipe is the best. I had Jack Seseme Chicken at TGI Fridays so I decided to try this recipe and it is soooooo close. I have made it several times already. Thank You |
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Dr Scott
Submitted on 12/23/08 |
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| The best!!!! Only takes looong time to reduce when you increase the quantity. |
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stacy
Submitted on 12/10/08 |
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| We loved it!!!! taste just like it. |
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Danny
Submitted on 11/29/08 |
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| This sauce is da bomb! Tasted just like tgi ribs. So tasty, but i think the soy sauce should be dropped if your making ur own teryaki sauce. the guy who made this sauce should get a nobel prize |
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Troy
Submitted on 11/22/08 |
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| This is the best!!! |
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Aggie
Submitted on 09/16/08 |
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| This sauce is superb on beef, chicken, fish and pork. I will make it in volume next time. Our guests enjoyed it so much that we ran out of glaze. |
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Robin
Submitted on 06/24/08 |
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| This is delicious!! I made kabobs with filet mignon, fresh pineapple and vidalia onion and brushed this sauce on as it grilled. I could eat the sauce by itself. Soooo good and worth the time to make it. Can't wait to make it again. |
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Cherie
Submitted on 06/03/08 |
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| This recipe is the best. It is worth the time it takes to make and I have learned to double the recipe and store it in a mason jar. I leave the Cayenne pepper out though but still tastes awesome. |
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Miah
Submitted on 02/14/08 |
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| I am a former TGIF Bartender, and I must say, this recipe is awesome. It does take some time to reduce, but its well worth the wait!
Stripes & Flare! |
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Nikki
Submitted on 02/12/08 |
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| Every since my hubby and I tried your recipe a couple of years ago, we have been the Jack Daniels Sauce King and Queen! We love this stuff!!! This web sit is the best!!!Thank you..Thank you!!!! |
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Andi
Submitted on 12/18/07 |
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| I used to work at TGIFridays a few years ago. While I was there, I fell in love with this stuff. I always wished I could make the stuff at home, or buy it or something. This recipe is dead on. |
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Kristine
Submitted on 11/17/07 |
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| I loved this recipe! It tastes just like the T.G.I. Fridays sauce. |
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Robin
Submitted on 11/03/07 |
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| I was very skeptical about trying this, but I enjoy (the original), so I thought I would give it a try. Well I am so happy I did. It tastes exact. Thank you so much. |
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Robin
Submitted on 11/03/07 |
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| This turned out great. I was really skeptical of trying it but am so glad I did. It tastes just like it. Thank you so much. |
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Dave
Submitted on 10/23/07 |
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| Perfect, just perfect! |
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Lynn
Submitted on 10/04/07 |
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| I doubled the recipe and used 2 tsp of roasted garlic from a jar. It was great. Try pouring it over ribs and cooking them in the oven on 350 for an hour. WOW! |
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Snarky
Submitted on 09/30/07 |
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| My original copy of this recipe was pretty trashed. Glad I was able to get a new version! Cheers. |
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Susan
Submitted on 07/21/07 |
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| I just about had a heart attack when I lost my recipe. It's been a huge hit with family and friends and always guarantees a big turn-out for BBQ's. It is THE #1 request for cookouts. Thanks so much for such an awesome recipe. |
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Linda
Submitted on 03/07/07 |
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| I made the glaze tonight for supper. Just used 2 tsp garlic instead of roasting. Put 1 cup of sauce over chicken wings. Put in oven at 325 for 1 hour. Basted every 15 minutes. Served it over rice pilaf (recipe in Todd's latest restaurant cookbook. It was out of this world. My boyfriend went nuts. Loved the taste.
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Cindy Kuriscak
Submitted on 11/24/06 |
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| This takes a little time but the results are well worth the time. My husband raved about this sauce. He likes it for chicken or steak. |
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Candice Pownall
Submitted on 11/18/06 |
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| This is the best sauce I have ever had in my life!! I turn all my friends on to it, and they love it too, thank you for this website!! |
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Joe
Submitted on 10/28/06 |
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| I doubled the ingredients to make a larger batch.
This is what I used to marinate my deer jerky meat.
Love the sweet taste and the bite of the pepper
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Lisa
Submitted on 08/22/06 |
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| I use frozen chicken wings and pour the sauce over them and bake them for about 1 hour on 350. Best wings I've ever had. |
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Bob
Submitted on 07/07/06 |
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| Wow! Huge hit at the steak party with 23 guests...I made a gallon and froze what 'little' there was left over. The house smells great! |
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Leslie
Submitted on 05/22/06 |
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| Absolutely spot on perfect with this one. This is exactly like the TGI Fridays. I only regret that I didn't make a LOT more at the time. It's time consuming to make, but is so very worth it! |
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Meka
Submitted on 05/08/06 |
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| I love this is is right on T.G.I.F's JD sauce i have had to go to T.G.I.F's in a long time because of this recipe thanks top secret recipes you've saved me some time and money on eating out |
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Randy
Submitted on 04/15/06 |
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| Great Recipe!! I have been using this recipe for years now. Injected 13 deep fried turkey's with this recipe. I usually triple the recipe, add more cayenne pepper, leave the sugar at 1 1/3 cup and the water at 2/3 cup. I have roasted garlic in freezer ready for next batch. |
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Ken
Submitted on 03/26/06 |
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| I've been using this recipe for several years now and I love it! My family loves this sauce more then the original, (I add more garlic and onion), I quadruple the recipe because everyone wants to take what's left over home with them to use when they grill ribs. |
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itsonlyme
Submitted on 12/21/05 |
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| I used this sauce for a foil dinner cookout...The flavors blended with the pork/chicken and or beef, potatoes and vegetables and gave it all an awesome flavor. This is a repeat recipe in my house-and I always quadruple the recipe!! |
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Chris
Submitted on 12/17/05 |
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| This is the best glaze/sauce I have had. Just give it some extra Jack, and it becomes even better. |
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Jeff
Submitted on 11/27/05 |
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| Great! Not sure I got the garlic 100% right, but it still tastes dead-on. |
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Philippa
Submitted on 11/22/05 |
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| This is just like being at TGIF's!!! |
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Harley
Submitted on 11/19/05 |
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| I'm with you, Angelina! I always make it differently. My husband said it never tastes the same cause I never make it the same, I tell him I do, I just wing it with the measurements (like a lot more JD!) This is the best on anything! Hotdogs, meatloaf, chicken, steak, hamburgers... you get the idea! |
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Kerry
Submitted on 11/09/05 |
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| Made it for my roommates and they can't tell the difference! Good job. |
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nick
Submitted on 11/05/05 |
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| I think this tastes just like the real thing. I use jared minced garlic and just roast that according to the instructions, makes it a little easier I also use capt. morgan with jack daniels. |
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Vicki
Submitted on 11/02/05 |
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| I really don't think it taste like TGI Friday's at all... I have found another "clone" JD Sauce and made it and it is way closer. I bought the sauce from TGI Friday's and my version and the original are very close. I tried making this one and it was way off on the taste. Sorry! |
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Jerrell
Submitted on 10/26/05 |
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| JUST LIKE TGI FRIDAYS!!!!!!!!!!!!!!! The only reason I went to Fridays was for the JD Glaze products. I grilled burgers and pineapple with this glaze tonight, and can't wait to try this on chicken. |
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DEBBIEK
Submitted on 10/24/05 |
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| CAN'T MAKE STEAK NOW WITHOUT IT!!!IT IS EXACT!!WE LUV LUV LUV IT!!! |
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helpful hints
Submitted on 10/11/05 |
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| To quicken the thickening time. use just enough cold water to dissolve 1 tbsp of cornstarch in a small glass. Add this to the mixture and repeat if neccessary for the thickness you want. I also recommend using captain morgan instead of jack daniels. |
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J. LeNoir
Submitted on 10/11/05 |
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| Rated a bunch I see, but I'll still add my two cents. EXCELLENT and just like the original! I use this sauce for many things, but I especially like it as a won-ton/egg roll dip! |
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Jim G
Submitted on 10/09/05 |
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| Change your 'scale' from 1-5 to 1-10 and I'd give this a 15!!! |
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Angelina
Submitted on 09/29/05 |
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| I always get the highest comments on this recipe, I never make it the same, and have never made it exactly as it is written here, I always make it "my own" I always get asked for the recipe, I can only give the ingredients....lol, b/c I always use different amounts, and sometimes, add different ingredients as well, my husband loves how I do that. This is our favorite glaze....I use it all the time. I get REQUESTS for it quite often. in fact, I'm making it for a pot luck supper TONIGHT!!! mmmmmmmmmm. |
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UNDERCOVER ANGEL
Submitted on 09/07/05 |
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| THIS TASTES LIKE THE REAL THING! I DIN'T ROAST THE GARLIC I USED THE GARLIC IN A JAR AND IT STILL TASTED THE SAME! GREAT SAUCE AND IT DIDN'T TAKE LONG AT ALL! IT THICKENS UP AS IT SITS THERE DON'T WORRY! |
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Donika
Submitted on 09/01/05 |
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| The best!! My husband and I made this sauce at the beginning of this week, and have been enjoying it all week long! As fans of Friday's and their JD sauce, my husband made the comment that he liked our version better!! The cayenne adds just enough spice, and the roasted garlic is just the best! Very easy recipe, takes a while to cook, but is very easy to make overall. Thanks so much for this one!! |
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becky
Submitted on 08/30/05 |
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| It took way longer to thicken up than advertised. I also had to doctor it up because it tasted too pineapple-y. Roasting the garlic was not worth it, couldn't taste that in the sauce. |
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KC
Submitted on 08/22/05 |
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| This was the absolute best and tastes exactly like the restaurant's sauce! I had no trouble with it thickening up when I doubled the recipe. When it cooled it thickened up for me, especially once it was in the refrigerator. |
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Cathy
Submitted on 08/20/05 |
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| I made this for a salmon glaze and it was delicious! It does take a while to cook down, but it's worth it. |
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Lynnet
Submitted on 08/16/05 |
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| This is wonderful! Taste like the real thing. We use it on grilled potatoes, grilled shrimp, ribs, etc. We made a triple batch and canned the rest for the next week! We love it! Thanks! |
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Lori the Great
Submitted on 08/09/05 |
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| This sauce tastes EXACTLY like the real mccoy! It did seem to take forever to cook down to the correct consistancy - but once it did, it was terrific. |
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Amy
Submitted on 08/02/05 |
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| I have made this sauce for a good couple of years now. It's awesome basted over shrimp. Can eat white rice with just this and it makes it so much more enjoyable. Also, a really good addition to chicken or even on a burger. It just makes whatever you add it to soo much more exicting and flavorful! |
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kevin
Submitted on 07/28/05 |
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| could not find a better sauce for grilling meat, especially chicken!! |
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Marilyn
Submitted on 07/26/05 |
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| This is the ultimate recipe. I have been using it for years now. I don't have a TGIF up here in Canada where I live and really miss having their Jack Daniel Glazed Ribs. I make large batches of the sauce and use it for Ribs,Wings, Salmon and a dipping sauce for Fondues. |
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kathy
Submitted on 07/25/05 |
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| i have been making huge batches of this sauce,for several years. i make huge batches of the sauce, then hot-pack them into canning jars. men love to get this as thank you gifts. WOW!!! now everone wants the recipe! it also keeps a very long time in the fridge, once the jars are opened. |
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jennifer
Submitted on 07/21/05 |
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| I made this marinade and used it on shrimp. My husband fell in love with it! It takes a while, but it's worth it. |
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Frank
Submitted on 07/20/05 |
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| This tastes just like it does at the restaurant. I have found that if you try and make a double batch, it just doesn't come out the same. It doesn't thicken up enough and if you continue to cook it down to long it will take on an overcooked flavor. |
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Em
Submitted on 07/20/05 |
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| Everyone looks forward to this glaze whenever we bbq. |
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deafdogma
Submitted on 07/20/05 |
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| I tried this recipe about 5 months ago and it was really great. |
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Alexander
Submitted on 07/20/05 |
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| Use it all the time on ribs... LOVE IT! |
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denise
Submitted on 07/19/05 |
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| this is just the best, ever |
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