Recipe: Barbecue French dip

People from Kansas City love to brag about their barbeque. Meanwhile, Los Angeles – not France – is the home of the original French dip sandwich. So to honor this week’s Thursday night matchup between the Chargers and the Chiefs, Ray Lampe – better known as Dr. BBQ – created a mashup of the two.

Here’s how to make a barbecue French dip. Start with the brisket and the rub, with the recipes below. Then use the final recipe to create the sandwich. 


  • 2 large red onions, halved and thinly sliced
  • 4 cloves garlic, smashed
  • ¼ cup olive oil
  • Salt and pepper  
  • ½ cup ketchup
  • ½ cup jalapeno jelly
  • ¼ cup cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 1 teaspoon black pepper
  • 1 cup beef stock
  • Salt   
  • 2 lbs sliced cooked beef brisket
  • 6 hoagie rolls


  1. In a large skillet over medium-high heat, warm the oil. Add the onion and cook for a minute then add the garlic. Cook, tossing occasionally for 8 to 10 minutes until the onions are well browned. Set aside. 
  2. In a medium saucepan over medium heat, combine the ketchup, jelly, vinegar, paprika, granulated onion and garlic, black pepper and beef stock. Bring to a simmer stirring occasionally. Cook until the jelly is all melted and mixed in. Taste for salt and add if necessary. 
  3. Split the rolls and divide the brisket evenly among them. Top with the grilled onions and the top of the bun. Cut the sandwiches on an angle and serve with the barbecue gravy for dipping.

SERVINGS: Makes 6 sandwiches


Smoked Flat Cut Brisket with Coffee
From "Slow Fire - A beginners guide to Barbecue" By Ray Lampe and published by Chronicle Books.

The flat cut of brisket makes for those long beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket though so it needs a little added moisture during the cooking process. Coffee adds an interesting flavor while helping keep things juicy while the brisket cooks itself to tenderness. 


  • 1 5- to 6-pound USDA choice graded brisket flat, fat left on
  • Barbecue Rub #67 (recipe below) as needed
  • ½ cup strong brewed coffee


  1. Prepare your cooker to cook indirect at 235° using medium hickory wood smoke for flavor. Season the brisket liberally with the barbecue rub. 
  2. Cook the brisket fat side down for 1 hour and then flip it to fat side up. Cook to an internal temperature of 160°, about another three to four hours. 
  3. Lay out a big double layer of heavy-duty aluminum foil and lay the brisket on it fat side up. Pull up the sides of the foil and add the coffee as you close up the package. Be careful not to puncture it or you’ll have to start over. Return to the cooker. 
  4. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove the brisket and let it rest for a half hour wrapped. Remove the brisket from the foil. If desired skim the fat from the liquid and serve as a sauce. Slice the brisket about a quarter inch thick to serve. 

SERVINGS: Makes about 8 servings


Barbecue Rub # 67 
From "Slow Fire - A beginners guide to Barbecue" By Ray Lampe and published by Chronicle Books.

This is a very traditional barbecue rub that’s good on just about anything. I like the texture of this one to remain a little bit on the coarse side so I use it as is.  If you want a finer grind just put it in the food processor with a metal blade and pulse until it reaches the consistency you’d like. 


½ cup Sugar In The Raw
½ cup Kosher salt
3 tablespoons chili powder 
3 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon lemon pepper
½ teaspoon ground coffee
¼ teaspoon cayenne