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Joyce A' Jacks Meatloaf, Kim's Jingle Chicken, and Brisket LaFleur
with Kermit Miller, President of Jack Miller's Barbeque Sauce

Joyce A' Jacks Meatloaf, Kim's Jingle Chicken, Brisket LaFleur

Joyce A' Jacks Meatloaf

2 lbs. ground meat
½ cup Jack Miller’s Bar-B-Que Sauce
½ head of onion, chopped
2 cloves of garlic
1 egg
½ cup Italian bread crumbs
½ cup green onions, chopped
Jack Miller’s Seasoning to taste
6 oz. Jack Miller’s Cajun Cocktail Sauce
6 oz. water

Mix together all ingredients except cocktail sauce and water. Form into loaf. Bake at 400 degrees. When loaf is browned, pour cocktail sauce then water over loaf. Continue to bake until done; about 1-1-1/2 hours.

Kim's Jingle Chicken

1 fryer cut up
3-5 red potatoes sliced ½”
2-3 raw carrots, cut 2-3” long
1 onion
Jack Miller’s Seasoning to taste
½ cup Jack Miller’s Bar-B-Que Sauce
½ cup 7-up, Sprite or Ginger Ale

Cover bottom of greased baking pan with sliced potatoes and carrots. Place fryer pieces on top of carrots and potatoes. Season fryer and vegetable with seasoning. Cut up one onion over fryer and vegetables. Bake in oven at 350 degrees for ½ hour. Remove dish from oven. Mix 7-up, Sprite or Ginger Ale with bar-b-que sauce and pour over fryer and vegetables. Return to oven, continue to bake at 350 degrees, basting often until done, about 45 min.-1 hr. longer.

Brisket LaFleur

1 large beef brisket
Jack Miller’s Cajun Seasoning
1 cup of Jack Miller’s Sauce
Marinade mixture:
½ cup Jack Miller’s cocktail sauce
1 cup apple juice

Trim as much fat as you can from brisket. Season meat well on both sides with Jack Miller’s Cajun Seasoning. Place seasoned meat in a large bowl and pour marinade mixture all over meat. Cover the bowl and place in refrigerator for 5-7 days turning meat over every other day. When you are ready to cook your brisket make your regular barbecue fire and spread coals evenly when they’re hot enough. Remove the brisket from the bowl and discard marinade. Place brisket directly on the BBQ grill and close for 30 minutes on each side. Place browned meat in an aluminum pan and cover tightly with heavy duty aluminum foil. Place pan on BBQ grill and close lid. Cook for about 2 ½ hours, carefully fold foil back and check for tenderness. (If it is not fully tender, replace foil and cook until desired tenderness.) If tender, discard liquid and spread about one cup of Jack Miller’s Bar-B-Que sauce over meat. Cover again and cook for about 30 minutes. Slice meat across the grain and serve hot.