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A little taste of the Big Easy
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Panhandle Smoker
Posts: 3,018
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.
Comments
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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.
SteveSteve
Caledon, ON
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Sounds and looks great Eddie. Good to see ya posting again.
Blair
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LAWDAMERCEY!!!!! Dat is a YUMMEE LOOKIN SAMMICH!
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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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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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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 -
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!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
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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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 -
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=4667Judy
Covington, Louisiana USA -
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/ -
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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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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