Recipe: Barbecue French dip

(FOX) - 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.

INGREDIENTS:

INSTRUCTIONS:

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.

INGREDIENTS:

INSTRUCTIONS:

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.

INGREDIENTS:

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