Do You Know Anything About Southern Brand BBQ Sauce?

It originated with the Murphy Richard family in Jennings. Much much later owned by the Guinn family. I grew up with it. Loved it. It’s gone, I think.

I think I'll try to reverse-engineer the recipe. I'll post the results if worthy.

I’m pretty sure we still have a couple of (long expired) jars if you need some for comparison. My husband stocked up one of the times they were going out of business (2012ish). It gives him too much heartburn.

The bell pepper is interesting, I don't think I've ever seen that in a bbq sauce before. Also crazy that onions are the main ingredient.

I’m not sure if you have ever tried it or a similar style of sauce but these are very unique to the small southern Louisiana area. They smother hamburgers with it, baste chicken with it. The onions give it texture and flavor.

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I’m not sure if you have ever tried it or a similar style of sauce but these are very unique to the small southern Louisiana area. They smother hamburgers with it, baste chicken with it. The onions give it texture and flavor.

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As I mentioned, my mother was from that area and I have a sauce recipe passed down from her father that is a style similar in some ways.

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crazy that onions are the main ingredient.

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Not at all. If Jack Millers used fresh onions instead of dried, onions would be their top ingredient (because fresh onions are much heavier and ingredients are listed by weight). Same for Pig Stand and Tabasco brands, too. (ETA: I mean the old Tabasco bbq sauce - it was similal to Jack Millers)

Here is my grandfather's recipe (It's in the recipe collection or the JC):

Welsh (La.) Barbecue Sauce

This method works best when the pit is covered and the coals are at least 18 inches below the grill, otherwise, you're going to have to counter flare-ups.

4 lbs sliced onions
2 quarts cooking oil
16 oz bottle Worcestershire sauce
1 cup yellow mustard
1 Tbs salt
1 cup vinegar

Put oil in a deep pan. Add sliced onions, salt and vinegar. Cook until onions become light in color. Add Worcestershire sauce and mustard. Cook slowly for 1 to 2 hours until onions are well done.

Rub some chicken halves with salt and red pepper an hour before putting on the pit. Separate the onion mixture from the oil for use as a table sauce. Use the oil as a mopping sauce.

Here is my Jack Millers Clone:

Ville Platte Barbecue Sauce (Jack Miller Clone)

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. Pig Stand is slightly sweeter than this, but otherwise the same.

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

Pour warm water over the dried onions in a bowl and allow to rehydrate for 30 minutes.

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.

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.

Yield: 2 quarts
Source: Stadium Rat

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Did you have any luck duplicating the old Southern Bar-b-que sauce recipe?

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I haven't done it yet, but that jar of Southern BBQ caght my eye just yesterday.

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I now use pig stand.

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Pig Stand Hot for me



found this little one recently I use on wings