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(12) Jack Miller's BBQ Sauce _ MimicRecipes
(12) Jack Miller's BBQ Sauce _ MimicRecipes
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This homemade sauce is very similar to the two famous Ville Platte (La.) 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 Jack Millers.
1 cup catsup
6 Tbs sugar
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
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Is there a reason for dried onions verses fresh aside from flavor consistency? And
what do you mean by chili sauce? Just hot sauce?
Yes, because that's the form of onions that Jack Millers uses. You could use the
equivalent amount of fresh chopped onions if you want. I imagine the texture
Fresh onions are going to add additional liquid where the dried ones only add
flavor and texture. Probably wouldn't be a massive change in taste but it would
be noticeable. Might be a good change though!