BBQ Landmark

Shannon McFall shows off DeLong's Georgia Boy sandwich.

BBQ LANDMARK

DeLong's chef committed to making the best barbecue in town

By JENNIFER L. ARCURE 

NEWS SPECIAL FOOD COLUMNIST

There have been some changes in the past several months at DeLong’s. You’ll now find lots of additions to the traditional barbecue offerings, including sweet potato and coconut pie, collard greens, chicken wings, and the Georgia Boy sandwich.

Shannon McFall, once a cook at De-Long’s, is now owner and chief cook of this thriving barbecue mecca. A master of the art of barbecue, he enjoys the satisfaction of cooking ribs to perfection and challenges his staff to cook a “prettier” barbecue chicken than his.

McFall and his staff produce 17 slabs of ribs per day at DeLong’s. (A slab is the whole side of ribs.)

CHEF’S CORNER

All of the old Delong recipes were passed on to McFall when he became the owner and he guards them very closely. He is well aware that he holds one of the biggest secrets in town as the guardian of DeLong’s barbecue sauce recipe. He uses the recipes with pride and is anxious to continue developing his menu and his business to attract more people to his food.

McFall says he is committed to making and selling the best barbecue in Ann Arbor.

McFall shares his recipe for the Georgia Boy sandwich, which is a perfect way to use leftover barbecued pork or beef.

DELONG’S GEORGIA BOY SANDWICH

1 cup chopped barbecued beef

1 cup chopped barbecued pork

1/2 cup mushrooms, sliced

1/2 cup onions, chopped

1/4 cup green pepper, chopped

2 slices cheddar cheese

Barbecue sauce (use your favorite)

2 onion rolls

1 - Saute onions, green pepper, and mushrooms. Heat beef and pork.

2 - Place meat on roll; top with sauteed vegetables, then with cheese. Spread barbecue sauce on roll; cover. Enjoy. Makes two sandwiches.

DeLong's Barbecue, located at 314 Detroit St., is open every day for lunch and dinner.