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Miller's Provisions, Stratford, CT

mkoso Mar 17, 2008 12:23 PM

All right fellow chowhounder's, here's my dilema. We used to alweays buy our big cuts of meats from Miller's in Stratford and the used to have a house seasoning they applied to it which was delicous. Now, since they've closed, I have no idea what the seasoning was and I was wondering if anyone had any inside information on what was in it?

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  1. c
    chefstu RE: mkoso Mar 17, 2008 02:05 PM

    John Wonder is a friend, I'll ask him and post when I get a reply.

    1 Reply
    1. re: chefstu
      mkoso RE: chefstu Mar 18, 2008 05:44 AM

      Thank-you very much!

    2. cheereeo RE: mkoso Mar 18, 2008 01:46 PM

      OH MY GOD. I've been so missing Miller's Seasoned and Rolled Pork Roast. It was to-die-for. When they first closed, someone had told me that they would still do an occasional special order, but I never was able to connect. I remember talking to a lovely woman on the phone who said they still did some wholesale work but that was years ago now. This would be so incredibly awesome to get the recipe. It was very paprika-y. And where do you get that beautiful butterflied and rolled cut of pork with the fat through it--none of this lean dried out pork?? My mouth waters for their stuff. It was a very sad day when they closed. I still have not recovered.

      6 Replies
      1. re: cheereeo
        hotdoglover RE: cheereeo Mar 18, 2008 04:14 PM

        They also made an excellent frankfurter. It was served at Super Duper Weenie and the Windmill. I live in New Jersey but have travelled to Connecticut for hot dogs. After Miller's closed, Gary of Super Duper Weenie got the recipe and had the dogs made elsewhere. That place stopped making them and now SDW uses Hummels. Good, but I preferred the frank from Miller's.

        1. re: hotdoglover
          Jimmy Cantiello RE: hotdoglover Mar 19, 2008 03:05 AM

          Yes, I remember asking someone that worked at SDW about where they got their hot dogs now that Miller's was no longer around. The guy told me the name of the place but I can't remember it. I'm pretty sure they're located in either New Britain or Torrington. I was even able to look them up online and check out the other types of meats and sausages they made. I wonder if they're still in business.

          1. re: Jimmy Cantiello
            hotdoglover RE: Jimmy Cantiello Mar 19, 2008 11:44 AM

            I've heard that Super Duper Weenie uses Hummel's franks like countless other places. I know that Martin Rosol's is located in New Britain.

            1. re: hotdoglover
              Jimmy Cantiello RE: hotdoglover Mar 19, 2008 11:54 AM

              I've heard the same thing so you may be correct. Supposedly, when Miller Provisions went out of business, SDW got them to give their recipe for dogs to an upstate sausage maker whose name I still can't recall. For whatever reason, they eventually stopped providing SDW with the dogs made from the Miller recipe. Who knows, maybe SDW wasn't buying enough to make it worth their while. In turn, SDW has seen fit to use Hummels. That in and of itself is not a bad thing but, imo, while Hummel makes a perfectly good hot dog, they just do not have the spice and plumpness that Miller's did. I think the product, while still quite good, has suffered because of it.

          2. re: hotdoglover
            cheereeo RE: hotdoglover Mar 20, 2008 12:42 PM

            Yes, they were great; Also, I loved Roesslers until they stopped making them too--I used to get them from a small market in West Haven. Such a tragedy for the beloved hot dog.

          3. re: cheereeo
            ngf RE: cheereeo Nov 29, 2009 02:27 PM

            I've been trying to find a similar seasoned pork roast and can't do it. First, I believe it was a pork butt even though everybody called it a roast. I can't remember if they used a wet and a dry rub or just a dry ... anybody know ?? We need to get to the bottom of this !! It was GOOD !!

          4. m
            mkoso RE: mkoso Apr 4, 2008 08:13 AM

            Just wondering if there was any update?

            8 Replies
            1. re: mkoso
              chefstu RE: mkoso Apr 7, 2008 07:54 AM

              I finally got John's new number and I'm waiting to hear from him.
              I'll post the results in the next day or 2.

              1. re: chefstu
                mkoso RE: chefstu Apr 7, 2008 12:51 PM

                Thank-you, Thank-you, Thank-you!

                1. re: mkoso
                  chefstu RE: mkoso Apr 7, 2008 06:33 PM

                  I talked to John today and alas the Miller's Roast Rub is a family secret.
                  But, I suggested that he produce some and sell it online and he seems to be agreeable to that. He is checking into it and I will keep you posted.

                  1. re: chefstu
                    Jimmy Cantiello RE: chefstu Apr 8, 2008 04:29 AM

                    This is something I've never understood. What's the point of "secret recipes" family or otherwise? I can understand it if the recipe is part of a viable and ongoing business but Miller's is defunct and no longer operating. What purpose does it serve to keep the recipe within the confines of a family where it benefits nobody beyond a small circle. of course, if your friend John does indeed decide, after all these years, to sell the rub online that's another story entirely.

                    1. re: Jimmy Cantiello
                      chefstu RE: Jimmy Cantiello Apr 8, 2008 06:21 AM

                      Believe it or not recipes in the Butcher and Sausage business are quite valuable and very secret. Imagine what would if another company made hot dogs with the Oscar Mayer or Ballpark recipe and sold them cheaper.
                      Also, Miller's may be defunct now, but what about in the future? John could start a new shop with his recipes any time he wanted and have a built in clientele because of those recipes.

                      1. re: chefstu
                        mkoso RE: chefstu Apr 8, 2008 07:34 AM

                        I understand but I did think that because the business had been closed a few years and it didn't seem like there were any signs of a revival he would be willing to share this "secret". I thank-you again for you efforts in trying to acquire this for us.

                        1. re: chefstu
                          gardencub RE: chefstu Nov 29, 2009 04:24 PM

                          Some chefs will share a variation of a secret recipe, giving folks a similare if not exact experience. If that were not the case, there would be no recipes in Gourmet (RIP) Fine Cooking, Etc.

                          A good chef is usually willing to share knowledge, technique and skill. Viable trade secrets are one thing, but sharing a reasonable fascimile is good business too.

                      2. re: chefstu
                        cheereeo RE: chefstu Apr 9, 2008 08:06 AM

                        Boo Hoo!

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