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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 07-30-2010, 05:27 PM   #16
Shiz-Nit
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Quote:
Originally Posted by BigButzBBQ View Post
Asside from a hoagie type bun, what makes up a po-boy. Most I've had have been cold cut stacker types.
As stated above by landarc that would be a grinder.
There are several other real good views of a Po’ Boy by thirdeye, degurre and a real cool vid from SmokeInDaEye.
Basically it is a Creole or New Orleans style sub that packs big Cajon flavors. Usually they are made from local sea foods that are from whatever region they maybe in.
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Old 07-30-2010, 05:36 PM   #17
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Oh boy Amber is gonna Chit she has been jonesing for a true po-boy(roast beef) and now she has a true reason to make one. Iam gonna make a spam po-boy
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Old 08-01-2010, 12:14 AM   #18
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My Entry is a classic New Orleans style Po-Boy. This recipe comes from Chef Jim (not me) in the Alibi Lounge in NO, just off Bourbon Street. It was a year after Katrina, late at night, with almost nothing open! Not at all typical for a Sat. night. It’s called a BBQ Shrimp Po-Boy.

For those of you that don’t know, BBQ Shrimp in NO is not the same as we might do it, but they named it, and I’m not going to argue.

The full story, and the recipe is in my book.

First the ingredients, I forgot to get out the Crystal Hot Sauce so its not in the pic. I added Lobster Tails to this one just to add a slightly different texture. Jim allows me to do this.







Next I got the fire going on my new Performer, and grilled the tails and shrimp. Just S & P for seasoning cause the sauce is really the key.






And then I started the sauce:
French Bread
Good Olive Oil
L&P
Lemon Juice
Fresh Garlic
Crushed Red Pepper
Butter
Fresh Rosemary
Fresh Basil
Simmer for 15 minutes and add the Lob and shrimp, Let that simmer just long enough to warm shrimp & lob.




Simmering and almost ready. Sharon, BHSLH, can hardly wait.



Assemble the Sammi with lettuce and tomato, and be sure to add sauce to the bread. I like lots. Chris, please use this photo.






Be sure to save some sauce for dippin berad.
Also, this recipe works just as well on a salad, or over pasta, angel hair for me.

It was “Just Plain Yummy”, Wish you could have tasted it. But if you make one you will know what I mean.
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Old 08-01-2010, 12:45 AM   #19
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Jim you basically have my vote since nawlins bbq shrimp is one of my all time favorite dishes to make and better yet.. TO EAT
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Old 08-01-2010, 04:41 AM   #20
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Well, I gotta whole week to plan this one... and Ill need it!

Thanks for giving away a few secrets... I'm gonna need them!

Cheers!

Bill
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Old 08-01-2010, 05:18 AM   #21
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Bill pm Amber about this sammie she knows these things better than anybody I know
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Old 08-01-2010, 08:41 AM   #22
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Dang Jim, you're definitely not feeding the kids with that!

Bill, I hope your daughter's ready for this one. Competition could be tougher than the last sammie throwdown.
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Old 08-01-2010, 11:29 AM   #23
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Quote:
Originally Posted by Gore View Post
Dang Jim, you're definitely not feeding the kids with that!
Gore, I should have posted a pron of the girls, I did a butt on Friday and then this one yesterday. They were lying by the table ready to pounce on anything. Then a walk, and race back into the Kitchen to see if there was something for them. NOT!
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[FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT]

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Old 08-01-2010, 12:55 PM   #24
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Default Cheeseysteak Po' boy

This is my cheesey steak po'boy for the throwdown !
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Old 08-01-2010, 12:59 PM   #25
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Quote:
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This is my cheesey steak po'boy for the throwdown !
OK This is the best cheesey steak I have seen today.

I did see it I think. Didn't I???
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[FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT]

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Old 08-01-2010, 01:24 PM   #26
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Dang, I must have been to late to see Matt's sandwich.
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Old 08-01-2010, 01:28 PM   #27
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Nice work Jim, I am a big fan of N/O style BBQ shrimp myself.
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Old 08-01-2010, 02:59 PM   #28
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Quote:
Originally Posted by landarc View Post
Dang, I must have been to late to see Matt's sandwich.
I ate it.

I'm sorry.
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Old 08-01-2010, 10:47 PM   #29
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No your not.
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[FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT]

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Old 08-02-2010, 08:10 AM   #30
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Matt's sandwich must have been off topic.
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