Dieter Brothers Restaurant holds a special place in the memories of many, evoking nostalgia for a bygone era of Detroit's culinary scene. This article delves into the history and legacy of Dieter Brothers Restaurant, exploring its menu, iconic dishes like the "Boogaloo Sandwich," and the elusive "Jean's Sauce Of The Islands."
A Taste of Nostalgia: Remembering Dieter Brothers
Dieter Brothers Barbecue had two known locations: one on Greenfield and another downtown on E. Jefferson at St. Antoine. These spots were known for their tasty and unique offerings, with the "Boogaloo Sandwich" being a particularly appealing item.
The Enigmatic "Jean's Sauce Of The Islands"
One of the most talked-about aspects of Dieter Brothers was "Jean's Sauce Of The Islands." Many who frequented the restaurant remember it fondly, describing it as addictive. Despite its popularity, the recipe for this sauce remains a mystery, with many enthusiasts attempting to recreate its unique flavor.
One suggestion is that "Sauce of the Islands" sounds as if they may have added some islands elements to a commercial sauce. As detroitbob says, a lot of restaurants have special sauces that are repurposed and maybe embellished other things. So for the islands, how about some allspice, some really hot pepper seasoning, scotch bonnets would be traditional, and thyme. You can use milder peppers, and maybe they did, since Gary remembers green peppers. Now a little cinnamon and lots of black pepper. See if that helps.
Reconstructing the Boogaloo Sandwich
The "Boogaloo Sandwich" was a signature dish at Dieter Brothers, and people have been trying to recreate it. As recalled, the Boogaloo sandwich was ground beef with Jean's sauce, mustard, diced onions and green peppers served on a french roll.
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Another reconstruction of the Boogaloo proposes ground pork, not beef. French bread or roll, which? How about any crusty roll, a ciabatta maybe? Onions and green pepper, raw, chopped, sliced? Or chopped and cooked along with the meat? The review says sweet and spicy. A lot of people I know doctor Open Pit with their own special secrets. Can we start with Open Pit? Is it sweet enough as is? Then add the hot sauce preferably with scotch bonnet peppers, allspice, cinnamon, thyme and black pepper. More sugar?
A Culinary Time Capsule: Recipes and Reviews
A review from The New York Times (July 3, 1988) described Brothers Bar-B-Que as having a "Down Home" atmosphere. The review highlighted the pork ribs "slathered in Jean Johnson's sweet, spicy Sauce of the Islands" and the Boogaloo sandwich, which consisted of French bread filled with ground pork, cheese, onions, green peppers, and sauce.
The Enduring Appeal
The enduring appeal of Dieter Brothers lies not only in its unique dishes but also in the memories and experiences associated with the restaurant. For many, it was a go-to spot for barbecue, especially ribs, and a place that evoked a sense of nostalgia for Detroit's culinary heyday.
A Personal Touch: Remembering Antoinetta of Cardinale's
In addition to Dieter Brothers, the article also touches on another beloved establishment: Cardinale's Restaurant. There is a heartfelt recollection of Antoinetta, one of the owners, and her tireless dedication to the restaurant. Her constant movement in the kitchen, her exhausted but happy smile at the end of the night, and the gratitude shown by the customers all paint a vivid picture of a dedicated restaurateur.
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