Chef Guy Reuge Shares His Favorite Memorial Day Barbecue Recipe

Award-winning chef Guy Reuge. (Courtesy of WordHampton Public Relations)

Memorial Day celebrations have undoubtedly hit a snag this year. The unofficial start of summer is typically marked by large poolside gatherings complete with coolers of cold beverages and enough barbecue to feed the neighborhood. Alas, while the state is slowly reopening in the wake of the COVID-19 pandemic, social distancing and stay-at-home orders are still very much in effect for most. 

By now, Long Islanders have learned to make the most of being home with family. And while our Memorial Day parties wouldn’t be as big in 2020, they can be every bit as delicious. 

The barbecue is still on. Chef Guy Reuge from Lessing’s Hospitality Group’s Mirabelle and Sandbar has the secret sauce to make your backyard barbecue sing. 

“Personally, I love barbecues,” he said. “This method of cooking is synonymous with summer months, outdoors, freedom with unrestricted fun ideas and creating unique dishes to be shared with family and friends.”

This versatile barbecue sauce can be spread on pulled chicken or pulled pork and used as a glaze for short ribs or grilled pork chop. It will even enhance a grilled strip steak or flank steak. If you really want to get creative, Reuge suggests mixing it with a ragout of black beans and corn kernels or any beans of your choice.

“Beer or hearty red wines will accommodate [the sauce] perfectly, but Champagne always has its place in outdoor cooking,” Reuge suggests. 

Chef Guy Reuges’s Barbecue Sauce Recipe 

Ingredients: 

1 Can tomato puree (15 oz)

½ Cup tomato paste

½ Cup apple cider vinegar

¼ Cup molasses

3 Tbsp Worcestershire sauce

2 tsp liquid smoke

1 tsp paprika

1 tsp garlic powder

½ tsp black pepper

½ tsp garlic powder

½ tsp salt

A pinch of cayenne pepper

Preparation:

In a pot combine the whole ingredients together and cook the mixture for 15 to 20 minutes over medium heat. Cooldown the sauce and reserve.

Get It To-Go

Of course, you don’t have to be a pitmaster to enjoy Reuge’s barbecue. Mirabelle and Sandbar are both offering takeout specials for Memorial Day. See the full menus below: 

Sandbar 

Located at 55 Main Street, Cold Spring Harbor

The special menu is available from Friday, May 22 through Monday, May 25. Orders can be placed by calling the restaurant directly at (631) 498-6188 and all preorders must be placed by Thursday, May 21. The regular a la carte menu will also be available. Cost is $150 and the picnic includes: 

  • Two racks of St. Louis Ribs 
  • Pulled barbecue chicken served with Hawaiin rolls 
  • Potato salad 
  • Coleslaw 
  • Garden salad
  • Cornbread 
  • Big Cookie  

Mirabelle Restaurant and Mirabelle Tavern

Located at 150 Main Street, Stony Brook

Mirabelle Restaurant and Mirabelle Tavern at Three Village Inn is offering a special Memorial Day Surf and Turf Dinner for Two available from Friday, May 22 through Sunday, May 24 (the restaurant is closed on Monday). Cost is $49 per person, plus tax and includes two appetizers, a surf and turf entrée for two, salad for two, two sides and a dessert. Orders can be placed by calling the restaurant directly at (631) 751-0555. The menu, subject to change, features:  

 Appetizer

  • Crab and shiitake mushroom spring roll with black bean-mango salsa 
  • Burrata with tomato, roasted bell peppers, olives and aged balsamic vinegar  

Salad

  • Wedge Iceberg Lettuce 
  • Bacon and blue cheese dressing 

 Entrees 

  • 16 oz Roasted filet mignon in red wine sauce 
  • 2  pound steamed Maine lobster with drawn butter 

Sides

  • Mashed Yukon Gold potato 
  • Corn on the cob 

Dessert 

Choice of Giant Chocolate Chip Cookie or Crème Caramel Berries 

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Cyndi Zaweskihttp://www.cyndizaweski.com
Cyndi Zaweski is the editor of Anton Media Group's special sections.

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