DANIEL'S GRILL RECIPES

Steps:

• 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° 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.
• 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.
• Add remaining ingredients to the pan and stir.
• Let mixture simmer for 40-50 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.

Steps:

• Place the steaks in a pan that is large enough to hold all 4. Set aside.
• In a mixing bowl, whisk together the whiskey, soy sauce, olive oil, mustard, brown sugar, garlic, and fresh ground pepper; whisk until thoroughly combined.
• Pour the marinade over the steaks, turning the steaks once or twice to coat evenly with the marinade.
• Cover with plastic wrap and marinade over night, or at least for 4 hours, in the refrigerator, turning it once while in the fridge.
• Remove steaks from fridge 30 minutes before you are ready to grill.
• Set up the charcoal grill for direct grilling.
• Fire up the grill and preheat to high. For steaks, you want the heat as high as possible.
• Right before you are ready to cook, pour cooking oil on a paper towel and oil the grate using long-handled tongs.
• Drain the marinade off the steak and discard the marinade.
• Place the steak on the hot grate and grill until cooked to taste, 6 to 8 minutes per side for medium-rare.
• After the steak is properly seared, if it’s not finished cooking, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at desired temperature for doneness.
• To test for doneness, insert an instant-read thermometer in the side of the steak. The internal temperature should be 145°F for medium-rare.
• Transfer the grilled steaks to a cutting board and let the steak rest for about 5 minutes before cutting.
• In the meantime, prepare the vegetables.