This company’s humble beginning started in 1941 when Jack D. Miller opened the original American Inn Restaurant in Ville Platte, where the now widely recognized Jack Miller’s Bar-B-Que Sauce was first developed for customers of the inn, back when they were unaware of the growth it would have, becoming a true Louisianian staple today. After a decade of praise spread by word-of-mouth, this special sauce that once only lived on Jack Miller’s barbecue dinners and plate lunches finally hit shelves in south Louisiana in 1955, and later in other states as well. Spread over countless racks of ribs, burgers, smoked chicken, and pork chops across the South, many Southerners will tell you that a bottle of Jack Miller’s Bar-B-Que Sauce will often evoke childhood nostalgia.
After a fire in the 1960s, the family made the decision to close the restaurant and focus solely on the barbecue sauce. When renovations on the space were complete, they were ready to move forward with manufacturing just the sauce. To this day, the operation remains with the spirit of serving the Acadiana area. Jack’s son, Kermit, oversees operations with help from his wife, Sheila, and their son, Christian. The Cajun family pride that once went into every tangy drop of the original formula is still present today, and each bottle serves as a reminder of Jack’s incredible legacy.
“We love it when we hear people from out of this area discovering it and telling us how great it is and whatnot, but our real focus is on keeping it a quality product and keeping all the ingredients in it, which at times can get a little expensive, but we’re not going to start cutting corners,” says Christian.
And with so many ways to use the sauce, it’s no wonder it is stocked in so many people’s homes from the Acadiana area. “With a barbecue meal, I put it in a little bit of everything. I’ll put it in the rice or the potato salad and, of course, on the meat. But there are so many ways to use it in the kitchen. You can pour a little of it in your meatloaf and ground meat when you’re making hamburger patties. It keeps it juicy and adds flavor to it,” says Christian.
“Most people love that onion taste, and it’s got a real tangy flavor. If they grew up with it, it has a nostalgic connection to people that it brings up memories.”
—CHRISTIAN MILLER
Lately, the Miller family has added three new items to round out their product lineup. While their barbecue sauce is still the face of the Jack Miller name, they are pleased to offer Cajun Dip and Cajun All-Purpose Seasoning, as well as a no-salt version of the seasoning. The Cajun Dip originated as a cocktail sauce at the restaurant many years ago, but it’s not just for seafood. Dip chicken fingers and fries in this tasty sauce or spread it over meatloaf for a punch of flavor. As their line expands, so does the reputation that Jack Miller’s has for being your go-to for making every bite of your next dish beyond delicious.
But what’s really important to the family is the community they’ve built around their famous product. Whether it’s being used at large community gatherings or in fundraising for schools, churches, and different community organizations, at the root of it all is a product that is built on the importance of strong family ties. Kermit remains at the helm as the driving force of the company, and each bottle represents a legacy that expands beyond the Miller family and into the homes of so many people who grew up around the sauce.
Check out all Jack Miller’s has to offer!
