Saucy proteins strut their stuff in barbecue sandwiches built on sesame-seed buns, pita bread and Texas toast.
This article first appeared in the 1 March 2006 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I, visit its website www.foodservice411.com.
By Allison Perlik, Senior Editor
The Texas Manhandle
Famous Dave’s Legendary Pit Bar-B-Que, multiple locations. Texas beef brisket, smoked for 10 hours off site and once again in restaurants, teams up with grilled pork hot links in this protein-packed combination. The Minneapolis-based chain’s signature Rich & Sassy sauce is mild, but Hell-Fire Pickle Chips brined in pepper-flake marinade bring plenty of heat.
Pulled-Chicken Pita
The Smoked Joint: A Barbecue Experience, Philadelphia. Whole chickens brined for five hours, marinated in barbecue rub for 12 hours and smoked for 31/2 hours yield a juicy, flavorful product for this pita-wrapped sandwich. Rounded out with Monterey Jack cheese, red onion, spinach and house-made sauce, it is pressed and heated on a flat-top grill.
Big Daddy
Shane’s Rib Shack, multiple locations. A proprietary rub of barbecue spices and brown sugar coats Boston pork butt, smoked for 10 hours and piled atop 1-inch-thick Texas toast at the Atlanta-based chain’s 13 locations. Diners can top the hefty sandwich with pickles, creamy coleslaw or cheese and then finish it with one of five options at the self-service sauce bar.
’Q Melt
Aramark Corp., multiple locations. Barbecued beef and Cheddar cheese tucked between thick Texas toast is a staple at healthcare accounts with a smokehouse concept; it’s a month-long special at smaller locations. The sandwich is topped with tomato-, mustard- or vinegar-based sauce; accompaniments include sweet pickles, onions and sliced jalapeños.