The Tres Ombres Sandwich: A Triple Threat of Barbecue Perfection at ZZQ
“I have a responsibility to bring you some of the best barbecue you’ve ever seen on Triple D,” Guy Fieri declared before diving into what would prove to be one serious sandwich. At ZZQ, the Tres Ombres sandwich lives up to its name with three heavyweight proteins: fontina habanero sausage, pulled pork, and brisket—all stacked between bread and slathered with a house-made thick sauce that’s anything but ordinary.
Building the Rubs: Two Meats, Two Approaches
The pulled pork starts with a Boston butt that gets a yellow mustard and pickle brine slather before being coated heavily in a dry rub of coarse ground black pepper, kosher salt, paprika, chili powder, brown sugar, granulated garlic, and granulated onion. That butt then smokes for about 12 hours.
The brisket follows a similar but distinct path. Its rub features black pepper, kosher salt, paprika, cayenne, granulated garlic, granulated onion, cumin, and Mexican oregano—giving it a different flavor profile. After the same mustard and pickle brine slather and dry rub application, the brisket goes low and slow for 16 to 18 hours.
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The Signature Thick Sauce: A Recipe That Defies Logic
When Guy asked what ingredients they were missing, the chef joked “a ballet slipper and an engine block”—and honestly, this sauce comes close to containing everything else. The process starts by toasting three types of chilies while caramelizing onions separately. Then comes the tea (yes, tea), made with oil and garlic.
The toasted peppers steep in water for 20 minutes before getting blended into a puree. From there, the caramelized onions get molasses and cook down. Then things get serious: the tea, ketchup, apple cider vinegar, brown sugar, cumin, chili flake, whole grain mustard, pickling brine, soy sauce, lemon juice, cayenne, and salt all join the party. “Kitchen sink… wing of bat,” Guy quipped as ingredients kept coming. The sauce cooks for an hour to an hour and a half.
The Build and the Verdict
The Tres Ombres comes together with the habanero fontina sausage on the bottom, pulled pork layered on top with thick sauce, then beef brisket with more thick sauce, finished with pickled red onions. It’s a tower. “You have to really press down to fit it in your mouth,” Guy noted—a familiar challenge for fans who’ve seen him tackle a Chimi Burrito in Miami, FL.
The verdict? “This is a monster. Delicious brisket, love the sausage, pulled pork’s nice and tender. It’s legit—it’s real deal with great flavor.” High praise: “The brisket is very tender. It’s really delicious.”
Tips from the Pit
Use a mustard and pickle brine slather before applying your rub—it helps the seasoning adhere and adds a subtle tang that complements the smoke.
Toast your dried chilies before rehydrating them. That 20-minute steep extracts maximum flavor for sauces.
Layer your sauces between proteins, not just on top. The Tres Ombres gets thick sauce twice during the build for a reason.
For more spots serving serious smoked meats and creative combinations like WILD for Carne Adovada Tacos & Shrimp Bu or comfort classics like Shrimp and Grits in San Francisco, check out our restaurant directory to find your next Triple D destination.