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A little taste of the Big Easy

Panhandle SmokerPanhandle Smoker Posts: 3,018
edited 9:47AM in EggHead Forum
New Orleans style Roast Beef Po'Boy with debris gravy. This was a first attempt and I noted the things to do different next time, none the less the results were right on the mark. I used a recipe which called for a 2 1/2 lb roast, Garlic Cloves, Kosher Salt, Black Pepper, Cayenne Pepper, a Small Onion, Beef Stock, Chicken Stock, Worcestershire Sauce, Tabasco Sauce, Fresh Thyme and Bay Leaf. I cooked it in the dutch oven indirect for several hours and sliced thin. I had to add a little corn starch to the gravy to thicken it up a bit. Served with shredded lettuce on Gambinos Po'Boy Bread (from New Orleans)which I was able to find at our favorite local Cajun restaurant. The taste was exactly what we were looking for. :)
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Comments

  • Little StevenLittle Steven Posts: 27,352
    Eddie,

    You show me an oyster po' boy and I'll be right down. Red beans and rice, boudin, andouille, crawfish gumbo. I'm a'comin cher. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • Gator Bait Gator Bait Posts: 5,244
     
    Sounds and looks great Eddie. Good to see ya posting again.

    Blair

     
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  • HossHoss Posts: 14,587
    LAWDAMERCEY!!!!! Dat is a YUMMEE LOOKIN SAMMICH! B)
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  • I might just cook up a big pot of red beans with some andouille and tasso Atlanta or even better a red bean gumbo. :)
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  • It was Hoss, I need a nap now.
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  • Little StevenLittle Steven Posts: 27,352
    Eddie,

    Can I be your sous chef?

    Steve

    Steve 

    Caledon, ON

     

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  • elzbthelzbth Posts: 2,075
    Looks darned tasty. What is the name of the local cajun restaurant? I've eaten at a place in Pensacola that was great - I believe it was on 9th Avenue??? Red beans and rice were delicious....
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  • Yes, Jerry's Cajun restaurant on 9th Ave. Great place :)
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  • cookn bikercookn biker Posts: 13,406
    Man oh man, that must have been good!! Thanks Eddie!! Sweet cook!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Po boy looks great! Hope to be heading down there for one in the Quarter in 3 weeks myself!
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  • Looks real good. Wish I lived closer to Pensacola!
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  • jeffinsgfjeffinsgf Posts: 1,259
    Is that recipe on the internet anywhere? I have 2-1/2 pounds of brisket that I had to cut off to get the whole brisket in my Egg. I was thinking of grinding it for brisket burgers, but that D.O. cook might be just the ticket.
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  • eenie meenieeenie meenie Posts: 4,392
    Now that is a nice lookin Po'Boy! :)
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  • That looks great.

    What kind of roast did you use?

    Spring "Gotta Find Some Gambino Bread" Chicken
    Spring Texas USA
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  • Spring HenSpring Hen Posts: 1,494
    Dean, just outside the Quarter on Poydras is a sandwich shop called Mothers. If you get a chance you have to go there. My favorite is the Ferdi - out of this world.......I'll be jealous :laugh: Check out their menu http://www.zagat.com/Verticals/Menu.aspx?VID=8&R=57546&HID=4667
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  • Yes, I searched around a bit and found this one. It was the closest to what I was looking for. The left overs are even better than last night. They were good and sloppy just as they should be. Here is the recipe I used and made a few small modifications. I did not use the carrots and I added a little corn starch to the gravy to thicken it up. :)
    http://www.nolacuisine.com/2005/10/25/roast-beef-po-boy-debris-gravy/print/
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  • Mothers is good Judy, All home style cooking. :)
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  • The recipe called for a chuck roast and I used a rump roast
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  • Mike in AbitaMike in Abita Posts: 3,302
    I think that would give Domilise's a run for their money. Loks great. Got my mouth watering.
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  • By far the best I ever had was from the IGA supermarket in Covington, Louisiana. We used to get them every Saturday after football practice. 8" was more than one person could handle. Mike from Abita probably knows about them.
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