Subject: Jack Miller BBQ Sauce Clone
Date: 10/11/2018 1:16 PM
Here is a recipe I came up with for Jack Miller Barbecue Sauce, which is a popular sauce
here in Louisiana. It was published several years ago in the Times Picayune.
Jack Miller's Barbecue Sauce
This recipe uses dried onions because that is what Jack Miller uses.
2 1/2 cups dried chopped onions (8 oz by weight)
5 cups warm water
1 cup yellow mustard
1 cup vegetable oil
1 cup catsup
3/4 cup chili sauce
10 oz bottle Worcestershire sauce
6 Tbs tomato paste
6 Tbs sugar
1/4 cup margarine
2 tsp garlic powder
2 tsp smoked paprika
1 tsp chili powder
1 tsp Louisiana hot sauce
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.
Yield: about 2 quarts