best roast beef poboy in baton rouge?

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wow, i have never seen this posted here before

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If you want a good Po-Boy...go to Maryland.



FYI- If this is an honest post...You should have searched it first. Second...Poccarella's on Coursey.

Now...Go eat there tomorrow, and post your results in the afternoon.

If you don't believe me...spend the next month eating Roast Beef Po-Boys in the EBR Parish area. And you will find out I was right. I just saved you 25 lbs.

market research, anyone?

I just discovered Dempsey's french dip this weekend. It's definitely one of the best in BR. However, Acme is the closest thing you'll get to a true NOLA style roast beef.

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NOLA style roast beef

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explain this NOLA style Roast beef? Didn't know NOLA had a claim to the roast beef sandwich

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Sloppy with good, thick gravy instead of au jus.

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I think that is just a quality roast beef thing vs. being cheap, not really a NOLA thing.

I have never had a NOLA style Roast Beef "sandwich" outside the state FWIW.

I have not seen roast beef w/ debris gravy really anywhere outside Louisiana. Im sure maybe an Acme located outside the state would have it but it would be a NOLA style poboy.

Pokies

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It dates back to the depression actually. Chicago Italians actually started it by serving thin-sliced RB and peppers sandwiches to railroad workers during the depression. The Philadelphia Italians introduces their with the cheese sauce meant for hot dogs on an accidental sale to a cab driver during the depression. And the NOLA Italians served theirs with "debris gravy" and what ever vegetable were available, usually lettuce & tomato. They were cheap and the workers that bought them were jokingly called the "poor boys" giving us the name.

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In Chicago they are Italian Beef sandwiches served with giardiniera which is hot pepper, carrots and other vegetables. They are served on an Italian roll.

In Philadelphia they use thin sliced or chopped ribeyes and cook on a flattop and serve on an Italian Amorosa roll with no gravy. Cheese whiz was not introduced until sometime in the 50's. I believe only provolone was used prior to that but most were without cheese.

In New Orleans it was made well before the depression however Martin's served them to the strikers of the streetcar union around late 20's since they were former streetcar workers. They provided them free and when one would come order they called the unemployed "poor boys" later shortened to "po boy" They got Gendusa to bake the bread and although they were Italian bakers the dough used was French therefore a true po boy is made on French bread which as of now is pretty much dominated by Leidenheimer who has bought out most of the old bakeries.

Outside of Philadelphia or any other sandwich besides the traditional steak is called a hoagie. In Jersey and other northeast area they are called grinders and submarine sandwiches.

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In Chicago they are Italian Beef sandwiches served with giardiniera which is hot pepper, carrots and other vegetables. They are served on an Italian roll.

In Philadelphia they use thin sliced or chopped ribeyes and cook on a flattop and serve on an Italian Amorosa roll with no gravy. Cheese whiz was not introduced until sometime in the 50's. I believe only provolone was used prior to that but most were without cheese.

In New Orleans it was made well before the depression however Martin's served them to the strikers of the streetcar union around late 20's since they were former streetcar workers. They provided them free and when one would come order they called the unemployed "poor boys" later shortened to "po boy" They got Gendusa to bake the bread and although they were Italian bakers the dough used was French therefore a true po boy is made on French bread which as of now is pretty much dominated by Leidenheimer who has bought out most of the old bakeries.

Outside of Philadelphia or any other sandwich besides the traditional steak is called a hoagie. In Jersey and other northeast area they are called grinders and submarine sandwiches.

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Much better explanation than mine that's for sure. I think ole Murphey gets it now.