Jay Ducote has been cooking outdoors his entire life. He grew up in the heart Louisiana cuisine both in his grandmothers’ kitchens and at his father’s hunting camp in Avoyelles Parish on the banks of the Red River. He learned how to cook over open mesquite fires on south Texas cattle ranches. During Jay’s first tailgate party at LSU he was handed two-generation-old barbecue utensils that his grandfather hand-made and was told “here freshman, you’re in charge of the grill now.” Outdoor cooking came naturally for Jay. Whether using the low and slow method of barbecue or hot and fast grilling techniques, cooking meat with fire became passion.
In 2009 Jay began writing about all of his culinary and indulgent cultural experiences on his website, Bite and Booze. In 2010 he entered his first ever professional barbecue competition. Later that year he won the Tony Chachere’s Tailgating Cook-off while representing LSU with what has come to be one of his signature recipes, the Blackberry Bourbon Bone-in Boston Butt. By 2011 he had been named one of the “Top 100 Amateur Chefs in America” as he appeared on the FOX reality show MasterChef. The Baton Rouge Business Report recognized him as a rising star of the food and business world by naming him one of the top forty under 40 in 2011. Jay has also appeared on the Cooking Channel, Destination America, Pursuit Channel, Outdoor Channel, Sportsman Channel, World Fishing Network, on HBO’s Treme, and many more local and regional networks. He also writes the Cuisine Afield & Afloat column for Louisiana Cookin’ Magazine and does other freelance food and beverage writing for 225 Magazine, Louisiana Travel, the Southern Coterie, Society South Magazine, and more.
With his love for barbecue, Jay has noticed a lack of BBQ culture amidst the wealth of Cajun and Creole cuisine in Louisiana. Although it is a southern state, nobody thinks about Louisiana barbecue. Jay spent years working on a recipe for a sauce that could capture Louisiana flavor in a bottle. Jay D’s Louisiana Barbecue Sauce is the result of that hard work and years of experience in the food and beverage world. Try it on just about any item you can think of to grill or barbecue and you’ll see the new definition of Louisiana barbecue!
About The Sauce
Jay Ducote's Louisiana Barbecue Sauce maintains the South’s barbecue tradition while delivering a combination of flavors that can only be found in Louisiana. Its rich tomato backbone is sweetened with cane syrup and brown sugar… you won’t find any high fructose corn syrup here. A blend of Louisiana spices packs heat and flavor with cayenne, Creole mustard, Cajun hot sauce, chili powder, paprika, thyme, onion, garlic, and more. For a little extra zest, the sauce acquires a hint of acidity on top of the tomatoes from lemon juice and apple cider vinegar. All in all, eighteen different ingredients and products are masterfully blended together to create Jay Ducote's Louisiana Barbecue Sauce. The combination of sweet and spicy flavors will leave you wondering how many dishes you can add it to.