Doumars Barbecue Sandwich Recipes

BIG AL'S K.C. BAR-B-Q SAUCE

Big Al's K.C. Bar-B-Q Sauce image

This is a Kansas City-style sauce that I make in my restaurant. It is sweet and smoky with a little bite.

Provided by Alan Arthur

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes

Time 35m

Yield 48

Number Of Ingredients 16

Ingredients

2 cups ketchup
2 cups tomato sauce
1 ¼ cups brown sugar
1 ¼ cups red wine vinegar
½ cup unsulfured molasses
4 teaspoons hickory-flavored liquid smoke
2 tablespoons butter
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chili powder
1 teaspoon paprika
½ teaspoon celery seed
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground black pepper

Steps:

In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

Nutrition Facts : Calories 46.4 calories, Carbohydrate 9.9 g, Cholesterol 1.3 mg, Fat 0.9 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 219.3 mg, Sugar 8.3 g

DOUMAR'S BARBECUE SANDWICH

Doumar's Barbecue Sandwich image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 12 to 15 servings

Number Of Ingredients 9

Ingredients

1 small bone-in Boston butt (5 to 7 pounds is ideal)
10 ounces apple cider vinegar
1 ounce salt
1 ounce brown sugar
1/2 ounce ground red pepper
1/2 ounce tomato puree
1/2 ounce mustard
Rolls, for serving
Serving suggestion: slaw

Steps:

Preheat the oven to 400 degrees F.
Place the butt long bone-down in a baking dish and cover with foil. Roast until the meat falls from the bone, about 90 minutes.
Debone, then shred or chop.
Combine vinegar, salt, brown sugar, red pepper, tomato puree, mustard and 14 ounces water in a separate bowl.
Place shredded meat in a pot and pour solution over the top. Bring to a boil, then simmer, stirring occasionally, allowing the solution to reduce, 20 to 30 minutes. Add water if necessary to prevent scorching. Remove from heat and drain excess water.
Add to rolls for sandwiches. Garnish with slaw if desired.

CHURRASCO SANDWICH

Churrasco Sandwich image

Provided by Food Network

Categories main-dish

Time 35m

Yield 1 sandwich

Number Of Ingredients 13

Ingredients

One 8-ounce New York strip steak (or rib eye steak)
Chimichurri Sauce, recipe follows
One 7-inch French baguette
1 leaf lettuce
1 Roma tomato, sliced
Sliced onion, optional
1 cup olive oil blend
1/4 cup red wine vinegar
Three .75-ounce packages fresh basil
1 teaspoon crushed red pepper
6 cloves garlic
2 bunches fresh parsley
Salt and pepper

Steps:

Marinate steak with 1/2 cup Chimichurri sauce and refrigerate until cooking, 5 to 7 minutes. Pan-fry or grill steak to your desired degree of doneness. Place steak in the baguette and top with lettuce, tomato, onions, if using, and remaining Chimichurri Sauce.
In a blender, add olive oil, vinegar, basil, crushed red pepper, garlic and parsley, and blend for approximately 15 seconds. Repeat for another 15 seconds. Taste and add salt and pepper as needed.

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