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Posted on 4/24/20 at 8:06 am to MobileJosh
Jack Millers or Pig Stand
I have been eating these since I was young, the taste says Louisiana BBQ to me
I have been eating these since I was young, the taste says Louisiana BBQ to me
Posted on 4/24/20 at 8:22 am to TulaneLSU
quote:
No. And that is because New Orleans does not waste its time with BBQ
OP asked about Louisiana, not New Orleans.
Posted on 4/24/20 at 8:25 am to jimmyb1234
I love some Jack Miller’s on burgers and chicken.
For pork I like a tad sweeter, so mixing JM’s with a bit of Sweet Baby Rays does the trick. Also, there’s Daigle’s BBQ sauce from Louisiana that has a bit of sweetness to it for pork as well.
For pork I like a tad sweeter, so mixing JM’s with a bit of Sweet Baby Rays does the trick. Also, there’s Daigle’s BBQ sauce from Louisiana that has a bit of sweetness to it for pork as well.
Posted on 4/24/20 at 9:02 am to jimmyb1234
Nothing wrong with BBQ, but Louisiana cuisine has evolved far beyond simple BBQ...
Posted on 4/24/20 at 9:03 am to jimmyb1234
Sort of an onion based sauce, like Cajun Blast or the old Southern? Jack Miller, Pig Stand.
Posted on 4/24/20 at 9:07 am to tiger91
Can I get Jack Miller’s sauce anywhere? I love inTexas and never seen it on sale.
Posted on 4/24/20 at 9:13 am to TulaneLSU
I just read through your BBQ list from 2012 and I agree that Joint is not good. I only went once, circa 2010, and it was terrible. The meat was ok I guess. Not memorable. The seating was nonexistent. They were cooking in a courtyard area full of overgrown plants which got in the way, and FLIES EVERYWHERE. Call me uppity but I don’t like eating with flies.
I definitely got the same sense you did. This was a hipster place, deemed cool enough due to its location, that was no better than Voodoo and far less convenient. If it had multiple locations, rendering it a dreaded chain, or was located in Metairie, it’d fail.
I definitely got the same sense you did. This was a hipster place, deemed cool enough due to its location, that was no better than Voodoo and far less convenient. If it had multiple locations, rendering it a dreaded chain, or was located in Metairie, it’d fail.
Posted on 4/24/20 at 9:40 am to biglego
quote:.
Can I get Jack Miller’s sauce anywhere?
Kermit would be glad to ship some to you or you can ask who sells it close to you.
jackmillers.com Ville Platte,La. USA 337-363-1541
This post was edited on 4/24/20 at 9:42 am
Posted on 4/24/20 at 9:57 am to biglego
When I moved to BR for college in 2000 I couldn't find Jack Millers anywhere. I was shocked.
Finally, I found it at the Burbank Winn Dixie. Score!
Finally, I found it at the Burbank Winn Dixie. Score!
Posted on 4/24/20 at 9:59 am to SEClint
I was one of the first taste-testers for that sauce around 12 years ago before it went into production. A student of mine's father (or uncle) is the guy who makes it.
Posted on 4/24/20 at 10:02 am to jimmyb1234
As others have said. Jack Miller’s and Pig Stand.
I love the pig stand basting sauce on pork. Pork chops...Just a little Tony’s, grill on both sides til almost done and then spray down with Pig Stand basting sauce and grill a minute more on each side. Doesn’t need anything else
I love the pig stand basting sauce on pork. Pork chops...Just a little Tony’s, grill on both sides til almost done and then spray down with Pig Stand basting sauce and grill a minute more on each side. Doesn’t need anything else
Posted on 4/24/20 at 10:02 am to StringMusic
quote:
And if ever want to BBQ a “ghetto ribeye”, make sure you have some Jack Miller.
Elaborate
Posted on 4/24/20 at 10:52 am to biglego
quote:
Can I get Jack Miller’s sauce anywhere? I love in Texas and never seen it on sale.
When I loved in Texas the Specs near me carried TABASCO® BBQ Sauce, close enough to Jack Miller’s.
Posted on 4/24/20 at 11:14 am to jimmyb1234
I can't think of a store brand sauce that really captures the local palate for bbq in Louisiana. As aforementioned, Jack millers is a staple here, but I hesitate to call it an actual bbq sauce. I find most people that I cater to like a sauce somewhere between a texas sweet, and a carolina vinegar. I have a few different recipes for sauce, but in a pinch i take sweet rays, and hit it with cane vinegar, apple cider vinegar, red chili flakes and a bit of water to thin it out if necessary.
Posted on 4/24/20 at 11:29 am to Bigfishchoupique
quote:They don't peel onions any more. Saw a video from the plant and they used dried minced onions.
Kermit Miller ( present day owner and son of founder ) told me that he and his cousin would peel a stake body truck of onions before going to school.
I have a Jack Millers clone recipe titled Ville Platte BBQ Sauce in the TD recipe collection. That's why I used the dried onions in that.
Posted on 4/24/20 at 11:43 am to Paul Allen
What kind of BBQ sauce is Jack Miller's? Is it more sweet or more vinegary? Just curious because I always see it mentioned on here
Posted on 4/24/20 at 12:22 pm to jchamil
quote:It's mostly onions cooked down with mustard and some tomato products.
What kind of BBQ sauce is Jack Miller's?
Here is my copycat, which I could not distinguish from Jack Millers.
Ville Platte Barbecue Sauce (Jack Miller Clone)
Source: Stadium Rat
Makes 2 quarts
Cooking time: 2 hours 30 mins
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
Directions
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.
Notes
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.
Posted on 4/24/20 at 12:22 pm to BregmansWheelbarrow
quote:
I wouldn’t feed a starving, dying dog that South Carolina garbage. I’d rather it starve to death than have to taste it.
Ok.
Posted on 4/24/20 at 12:49 pm to jimmyb1234
Not really, no matter what anyone in this thread claims.
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