A little taste of the Big Easy

Panhandle Smoker · July 2010

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.

Little Steven · July 2010

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

Gator Bait · July 2010

Sounds and looks great Eddie. Good to see ya posting again.

Blair

Hoss · July 2010

LAWDAMERCEY!!!!! Dat is a YUMMEE LOOKIN SAMMICH! B)

Panhandle Smoker · July 2010

I might just cook up a big pot of red beans with some andouille and tasso Atlanta or even better a red bean gumbo.

Panhandle Smoker · July 2010

It was Hoss, I need a nap now.

Little Steven · July 2010

Eddie,

Can I be your sous chef?

Steve

elzbth · July 2010

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....

Panhandle Smoker · July 2010

Yes, Jerry's Cajun restaurant on 9th Ave. Great place

cookn biker · August 2010

Man oh man, that must have been good!! Thanks Eddie!! Sweet cook!

JLOCKHART29 · August 2010

Po boy looks great! Hope to be heading down there for one in the Quarter in 3 weeks myself!

Florida Grillin Girl · August 2010

Looks real good. Wish I lived closer to Pensacola!

jeffinsgf · August 2010

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.

eenie meenie · August 2010

Now that is a nice lookin Po'Boy!

Spring Chicken · August 2010

That looks great.

What kind of roast did you use?

Spring "Gotta Find Some Gambino Bread" Chicken
Spring Texas USA

Spring Hen · August 2010

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

Panhandle Smoker · August 2010

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/

Panhandle Smoker · August 2010

Mothers is good Judy, All home style cooking.

Panhandle Smoker · August 2010

The recipe called for a chuck roast and I used a rump roast

Mike in Abita · August 2010

I think that would give Domilise's a run for their money. Loks great. Got my mouth watering.

laduckdog · August 2010

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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A little taste of the Big Easy

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