BigButzBBQ
08-07-2010, 09:11 AM
The wallet to food allowance was rather low for this last week but, I still really wanted to do a throwdown entry.
I looked up the definition of a poor boy that someone had provided me a link to. Basicly it stated that it was a sandwich mainly consisting of seafood (usually shrimp) as it's main ingreadient done in a Louisiana or cajun style served on a french bread that was crispy on the outside but moist and chewy on the inside.
I got to the grocery story and had less than $5 to spend on sea food/shrimp. After looking around, this is what I came up with. I call it the Poor boy's Po'boy!
Started off with some sliced white bread, could have been French or Italian, a marble jack cheese we call "Fancy Jack" up here, some buttery type spread, BBQ Sauce (Because it goes in everything), and the seafood of choice Imitation Crab meat! Also know as Surimi or Sea Legs.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/238.jpg
I already had the OTG fired up for some chicken I was making for dinner. The "Seafood" went on the indirect side to soak up a bit of smoke and grill flavor.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/239.jpg
After about 10 minutes they started to show signs of taking in smoke and cooking.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/240.jpg
While those were getting ready, I got out my sandwich press/pie maker thingy and placed in a slice of bread, butter side down, along with a couple slices of cheese.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/242.jpg
After removing the "Seafood" from the grill, I cut an inch off 3 of them, and put them on next. At this point I also put in a small amount of BBQ Sauce between the pieces.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/244.jpg
From there it was another layer of cheese, another piece of bread, and the sandwich maker was closed up. Onto the grill it went to cook directely over the coals.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/245.jpg
Now I don't know about you but, whenever I use this contraption, it always seems that I either burn the heck out of the first one or undercook it so, I always have to make 2. I did the same this time but actually didn't scortch the first one all that bad.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/248.jpg
One thing is for sure, the bread was nice and crispy on the outside, and on the inside was soft and slightly chewy.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/250.jpg
These guys were really tasty, next time I'll add more BBQ Sauce though.
Thanks for looking!
I looked up the definition of a poor boy that someone had provided me a link to. Basicly it stated that it was a sandwich mainly consisting of seafood (usually shrimp) as it's main ingreadient done in a Louisiana or cajun style served on a french bread that was crispy on the outside but moist and chewy on the inside.
I got to the grocery story and had less than $5 to spend on sea food/shrimp. After looking around, this is what I came up with. I call it the Poor boy's Po'boy!
Started off with some sliced white bread, could have been French or Italian, a marble jack cheese we call "Fancy Jack" up here, some buttery type spread, BBQ Sauce (Because it goes in everything), and the seafood of choice Imitation Crab meat! Also know as Surimi or Sea Legs.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/238.jpg
I already had the OTG fired up for some chicken I was making for dinner. The "Seafood" went on the indirect side to soak up a bit of smoke and grill flavor.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/239.jpg
After about 10 minutes they started to show signs of taking in smoke and cooking.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/240.jpg
While those were getting ready, I got out my sandwich press/pie maker thingy and placed in a slice of bread, butter side down, along with a couple slices of cheese.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/242.jpg
After removing the "Seafood" from the grill, I cut an inch off 3 of them, and put them on next. At this point I also put in a small amount of BBQ Sauce between the pieces.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/244.jpg
From there it was another layer of cheese, another piece of bread, and the sandwich maker was closed up. Onto the grill it went to cook directely over the coals.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/245.jpg
Now I don't know about you but, whenever I use this contraption, it always seems that I either burn the heck out of the first one or undercook it so, I always have to make 2. I did the same this time but actually didn't scortch the first one all that bad.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/248.jpg
One thing is for sure, the bread was nice and crispy on the outside, and on the inside was soft and slightly chewy.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/Random%20pics/250.jpg
These guys were really tasty, next time I'll add more BBQ Sauce though.
Thanks for looking!