Welcome Friends!! If you are checking out this site, chances are you know me, or you know someone who knows me so thanks for checking out the site. If you somehow just stumbled upon ClaysGlaze.com, read on and then contact me to get some glaze, I'd love for other people from all over to get a chance to try it.
The History
Clay's Glaze is the end product of years of grilling with bourbon. Nearly every time I grilled a steak, I would marinate it in some concoction of bourbon and spices. Being a thrifty cook, I hated throwing out the liquor mixture. So once, while the steaks were sizzling on the grill, I took the leftover marinade, added some sugar and brown sugar and brought it to a boil. The sauce reduced down to this wonderfully sweet yet bold glaze.
I had great luck making the glaze like that many times over, but slowly it changed from being an afterthought made with some leftover ingredients, to a true, stand alone sauce worthy of its own spot at the table. I started making the sauce even when I wasn't grilling. I found that the glaze worked not only on steak but was also great on chicken, pork, and even fish and veggies. As good as it was, there was no recipe and I was just using what I had on hand that day, so it turned out a little different every time. As more and more people tried the sauce, the need for it to taste the same every time became more important.
In 2005, as the Annual Dave LaMattina Pig Roast drew near, I set out to actually create a recipe and start producing larger batches. That task proved much more difficult than I thought it would be. As it turns out, the jump from 1 or 2 servings and no recipe to 1 to 2 gallons with an easy to follow, repeatable recipe isn't easy. Much bourbon was sacrificed along the way, but eventually it worked out and the recipe was settled on. Clay's Glaze has been made the same way ever since and is now bottled so it can be enjoyed anytime.
The Sauce
It's all about bourbon. Each bottle of Clay's Glaze has over 10 drinks worth of bourbon in it. Now don't get too excited, the alcohol is all totally cooked off and you won't get a buzz no matter how much you eat. The important thing is that the flavor remains. That, combined with a blend of spices creates a rich, bold flavor that will compliment most any dish. The sweetness comes from a perfect pairing of natural cane and brown sugars that balances the kick of the sauce and rounds out the glaze.
Clay's Glaze can be used as condiment for any dish that you want to add another layer of flavor to. Clay's Glaze is also great finishing sauce for anything that you are grilling. As whatever you have on the grill is nearly done, baste it in Clay's Glaze. In a couple of minutes, the glaze will caramelize and create a delicious texture and flavor that you and your family are sure to love.
As of now, Clay's Glaze is a fun hobby for me that I love to share with my friends. I routinely make large batches and always have a few bottles lying around. If you would like to get you hands on a bottle, contact me and we'll make it happen.
Thanks for checking out the site and happy grilling!
Clay Frost