Sunday of Labor Day Weekend 2010

My husband , who is from LA loves Jack Miller's BBQ sauce. The only way we can buy it is via mail order. He said really felt like some grilled chicken with Jack Miller's, and we had none, so he made his own knock off of it. It's a tomato based very oniony sauce with lots of mustard. He did a great job making it.

 
I started cooking the chicken, just some salt and pepper on it, using indirect heat and some oak wood chips.
The finished product. This chicken was outrageously good!

 
Oh, and after I first started the charcoal and was waiting for it to die down I grilled up some burgers over the hot coals. As an appetizer.
 

We've We've had some beautiful weather this weekend!

Want a job? Mouthwatering!!
Recipe fot the sauce?

Since the subject is barbecue sauce I'm guessing your husband is from Louisiana and not Los Angeles...do I win one of those chicken legs?
 
Brad

Brad, I think you may be right!

mar52


Brad, I think you may be right!

When she said LA, I'm sure she meant Louisana
http://jackmillers.com

Yes, he's from Louisiana. I will have him sit down and write out what his recipe is for the sauce.
CTF I would take that job in a second if my daughters didn't just start community college here. My son today started his first day in High School as a sophmore. I was pretty worried all day. He has Asperger's Syndrome and has been attending a special school for the past three years. He could have attended one more year but he felt ready to leave and break out into the world.  He seemed to have a good day.
I guess I put all my stress into cooking. It's how I relax.

Brad, I've never seen chicken go so fast around here! Otherwise you would definately get one!

agnesrob - My brother loves jackmiller's as well.  Couple of years ago he had the family over for a Father's Day shrimp-shish-ka-bob, and basted both the vegetables, and shrimp with jackmiller's, which was great.

BelleReve


agnesrob - My brother loves jackmiller's as well.  Couple of years ago he had the family over for a Father's Day shrimp-shish-ka-bob, and basted both the vegetables, and shrimp with jackmiller's, which was great.

AGNESROB!
I'm doing Shrimp-ka-bobs on Friday for my wife's 69th Birthday party and would like to try BelleReve's idea of basting them. Don't have enough time to order from Jack Miller's. Do you think you could use some of your "persuasive techniques" to get your Hubby to write out the recipe before Friday?

I'll try and get back to you later today!

agnesrob, Foodbme - By chance, today there's a copycat recipe for the sauce in the food section of our local paper. One thing though, we have always mixed equal parts of butter with the sauce, which are the same directions given on the bottle.  I'm not that experienced in grilling that I know which is the better choice, but I do mix butter with the sauce when cooking country-style ribs in the oven(baste the last 30 minutes) and they have always been good.  It's your call.  If you do try it, let us know how it comes out.
 
Ville Platte Barbecue Sauce
(makes a little over 2 quarts)
5 cups water
2 1/2 cups chopped, dried onion(dehyrdrated onion flakes?)
1 cup yellow mustard
1 cup vegetable oil
1 10 oz. bottle Worcestershire sauce
1 cup ketchup
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
 
In a bowl, pour warm water over onion and allow to rehydrate for 30 minutes
 
In a large saucepan, add all ingredients including the onion water.  Simmer 2 hours or more, until the onions are soft.
 
To use as a basting sauce, combine equal portions of sauce with oil(butter), heat.  Use the oily top part of the mixture for basting on the grill.
Use the sauce as is, to paint on the meat during the last few minutes of cooking, or serve on the side as a dipping sauce.