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We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!

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Jack Miller Sauce Fans????

jeffinsgfjeffinsgf Posts: 1,259
edited November -1 in EggHead Forum
At EGGstravaganza some folks from LA (state not the city) were cooking and demonstrating some great rubs and sauces. I bought a bottle of Jack Miller's BBQ sauce because it made me swoon when I tasted it. The suggestion on the bottle is to cut it 50/50 with either butter or olive oil, then baste the meat with the top of the mix while cooking and then the bottom of the pan just before serving. Sounded logical to me, so I tried it on chicken breasts cooked at 350. What a non-starter. Imparted virtually no flavor at all. :blink:

How do I impart that magical bottle taste to my meat? Anyone used this sauce to marvelous results?
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