Instructions:
Cut the 1/2 inch off the top of the 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. 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

Jack Daniel’s Grill Glaze
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup 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° 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.
http://forums.nasioc.com/forums/showthread.php?t=589358

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.

In a cylinder there is liquid propane with a vapor space above it. When you turn on the grill you are drawing off vapor and burning that. This lowers the pressure in the cylinder and the liquid in there begins to boil to replace the vapor. Well…propane boils at -44 degrees fahrenheit! It is very cold! It is simply this boiling action that is lowering the temperature of the cylinder as well as the hose and regulator. If you connect up a small cylinder to an appliance that is burning a lot of btu’s, like a target torch or a pool heater, you will actually see frost or even ice form on the outside of the cylinder.

There is nothing wrong. It’s just propane doing it’s thing!