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Started By
Message
Stadium Rat's Jack Miller/Pig Stand bbq sauce clone
Posted on 7/18/16 at 6:25 pm
Posted on 7/18/16 at 6:25 pm
I came across this in a thread from 2010. Curious if anybody here tried it out?
Ville Platte Barbecue Sauce
This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand. I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made a similar sauce.
This was my first attempt, but I believe the result is as close to those two sauces as those sauces are to each other. Pig Stand is slightly sweeter.
Ingredients
1 cup yellow mustard
1 cup vegetable oil
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
10 oz bottle Worcestershire sauce
1 cup catsup
6 Tbs tomato paste
3/4 cup chili sauce
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp Louisiana hot sauce
1 tsp chili powder
Procedure
1. Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.
2. Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more, until the onions are very soft.
3. For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes
Yield: about 2 quarts
Author: Stadium Rat
This post was edited on 10/12 at 5:21 pm
Original thread
Ville Platte Barbecue Sauce
This homemade sauce is very similar to the two famous Ville Platte barbecue sauces, Jack Miller's and Pig Stand. I reverse-engineered this recipe based on the ingredients lists and some knowledge of how my grandfather made a similar sauce.
This was my first attempt, but I believe the result is as close to those two sauces as those sauces are to each other. Pig Stand is slightly sweeter.
Ingredients
1 cup yellow mustard
1 cup vegetable oil
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
10 oz bottle Worcestershire sauce
1 cup catsup
6 Tbs tomato paste
3/4 cup chili sauce
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp Louisiana hot sauce
1 tsp chili powder
Procedure
1. Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.
2. Into a pot of suitable size, put the all of the ingredients, including the onion water, and simmer for 2 hours or more, until the onions are very soft.
3. For basting sauce, take a portion of the sauce and add an equal amount of vegetable oil and heat. Use the top part of this mixture (the oil) for basting on the grill. The thicker sauce on the bottom can be painted on the meat during the last few minutes of cooking or served with the meat as a table sauce.
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours and 30 minutes
Yield: about 2 quarts
Author: Stadium Rat
This post was edited on 10/12 at 5:21 pm
Original thread
This post was edited on 7/18/16 at 6:26 pm
2
Posted on 7/18/16 at 6:39 pm to mouton
You likely just made some displaced coon-arse in the way up North very happy.
Posted on 7/18/16 at 6:43 pm to Btrtigerfan
It made this displaced coonass very happy finding it. Curious to try it.
Posted on 7/18/16 at 6:50 pm to mouton
thanks for posting mouton, my wifes from da Platte
but after her grandparents passed we don't get up there much
always have enjoyed that pig stand sauce
bookmarked
but after her grandparents passed we don't get up there much
always have enjoyed that pig stand sauce
bookmarked
Posted on 7/18/16 at 8:03 pm to mouton
Stadium Rat made it, so you can take it to the bank.
Welsh (La.) BBQ Sauce
My grandfather, who lived in Welsh, LA, had a great BBQ sauce that was especially good on chicken. He was given the recipe by a friend named Max Schlacher. It seems to be a German-style mustard/onion sauce. I think this makes sense given the German folks that lived in East Texas.
This makes a mixture that will naturally separate into two distinct parts - the flavored oil on top for basting the chicken while cooking and the thicker, oniony part that can be painted on the meat during the last few minutes of cooking or served with the meat and bread as a table sauce.
This is the recipe he made:
Sauce
4 lbs onions, chopped coarsely
1 cup yellow mustard
5 oz Worcestershire sauce
1 quart oil
1/4 cup vinegar
Chicken
chicken halves - recipe makes enough for cooking about 6 to 8 chickens
salt
red pepper
1. Cook the sauce ingredients slowly and stir often for 2 hours. Set aside and allow the sauce to naturally separate into oil and onion components. Pour the oily part off into a separate container. This is your basting sauce. Reserve the remaining sauce.
2. The chicken halves should be rubbed with salt and red pepper at least an hour or up to 12 hours in refrigerator before cooking. The fire needs to be hot, and at least 24 to 30 inches below the grill. You will be basting the chicken with oil, so this distance insures that the flames from the dripping oil will not burn the meat above.
3. Cook the chicken on the bone side for about 45 minutes, basting every few minutes. Flip and cook for another 45 minutes or so, again basting with oil as you go. For the final baste you can use the thicker oniony sauce from the bottom of the container.
I created the Jack Miller's/Pig Stand clone recipe by using my knowledge of my grandfather's recipe for BBQ sauce and the ingredients list on the Jack Miller's and Pig Stand sauces. I was tasting both sauces while making the Clone. You can trust it, I promise.
Welsh (La.) BBQ Sauce
My grandfather, who lived in Welsh, LA, had a great BBQ sauce that was especially good on chicken. He was given the recipe by a friend named Max Schlacher. It seems to be a German-style mustard/onion sauce. I think this makes sense given the German folks that lived in East Texas.
This makes a mixture that will naturally separate into two distinct parts - the flavored oil on top for basting the chicken while cooking and the thicker, oniony part that can be painted on the meat during the last few minutes of cooking or served with the meat and bread as a table sauce.
This is the recipe he made:
Sauce
4 lbs onions, chopped coarsely
1 cup yellow mustard
5 oz Worcestershire sauce
1 quart oil
1/4 cup vinegar
Chicken
chicken halves - recipe makes enough for cooking about 6 to 8 chickens
salt
red pepper
1. Cook the sauce ingredients slowly and stir often for 2 hours. Set aside and allow the sauce to naturally separate into oil and onion components. Pour the oily part off into a separate container. This is your basting sauce. Reserve the remaining sauce.
2. The chicken halves should be rubbed with salt and red pepper at least an hour or up to 12 hours in refrigerator before cooking. The fire needs to be hot, and at least 24 to 30 inches below the grill. You will be basting the chicken with oil, so this distance insures that the flames from the dripping oil will not burn the meat above.
3. Cook the chicken on the bone side for about 45 minutes, basting every few minutes. Flip and cook for another 45 minutes or so, again basting with oil as you go. For the final baste you can use the thicker oniony sauce from the bottom of the container.
I created the Jack Miller's/Pig Stand clone recipe by using my knowledge of my grandfather's recipe for BBQ sauce and the ingredients list on the Jack Miller's and Pig Stand sauces. I was tasting both sauces while making the Clone. You can trust it, I promise.
This post was edited on 7/19/16 at 12:01 pm
Posted on 7/18/16 at 8:50 pm to No8Easy2
quote:
thanks for posting mouton
Posted on 7/19/16 at 3:26 pm to hawgfaninc
Someone needs to make this and post pics.
Posted on 7/19/16 at 3:31 pm to mouton
Thanks Mouton but you're 2 damn weeks too late. Went to visit my sister in Mamou and bought a case of the quart jars of Jack Miller's to bring home.
Posted on 7/19/16 at 6:32 pm to Tiger inTampa
Jack Millers on charcoal grilled pork chops or steaks 
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