BBQ Brethren "Po-Boy" Throwdown

Asside from a hoagie type bun, what makes up a po-boy. Most I've had have been cold cut stacker types.

Thanks... never heard of this. Absolutley no farkin idea at all. Will need a full explanation. "Mystery Meat" made more sense.... not saying I can't WIN this TD tho! :becky:

Cheers!

Bill

It's a Loozeeana thing.
po-boy

Yes.... Goood morning Guerry! You are up early and sober. I'm up late and P!issed:becky::becky::becky:

I did a wiki on this. Just a damn sammich! I can do a sammich! We get some nice Baguettes here. I just have to make some awesome fillings and and take some good shots. The kids will love this!

Cheers!

Bill

SmokinAussie said:

Yes.... Goood morning Guerry! You are up early and sober. I'm up late and P!issed:becky::becky::becky:

I did a wiki on this. Just a damn sammich! I can do a sammich! We get some nice Baguettes here. I just have to make some awesome fillings and and take some good shots. The kids will love this!

Cheers!

Bill

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Just remember Bill, deep fried is good for you!:becky:

Wow. Two throwdown posts and I haven't been a smart a$$ yet.

deguerre said:

Just remember Bill, deep fried is good for you!:becky:

Wow. Two throwdown posts and I haven't been a smart a$$ yet.

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Won't take you too much longer mate!

I think I can do this. We've got some nice seafood here to deep fry. I can knock up some nice sides and we've got some awesome bread here. Might take a week to nail this, but I'll have a crack!

Cheers!

Bill

Have a great idea for this one but, might have to pass it on to someone else.

I know what I can do for this one. Should be fun.:clap2:

This is a Po' Boy...http://smoke-n-brew.blogspot.com/2010/07/grilled-shrimp-po-boy.html

Traditionally it is usually oysters, shrimp or some other seafood, in a soft french roll. I prefer mine 'dressed'. Lots of folks think it is all about lunch meat, but, that is a grinder, totally different thing.

Deep fried shrimp po boys rock! I just don't like tomato very much

YUM Po Boys are awesome
Good history thirdeye

Here's a grilled breaded shrimp po boy I made a couple years ago for inspiration.

http://www.youtube.com/watch?v=491NjZB3EHo

BigButzBBQ said:

Asside from a hoagie type bun, what makes up a po-boy. Most I've had have been cold cut stacker types.

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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.

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

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.




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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. :clap2::clap2: Sharon, BHSLH, can hardly wait.:-D



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.

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 :thumb:

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