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re: why can't baton rouge make roast beef poboys like new orleans
Posted on 11/1/12 at 12:51 pm to Burt Reynolds
Posted on 11/1/12 at 12:51 pm to Burt Reynolds
Like I told YA, don't knock it til you try it. We sell French Dips like flap jacks and get compliments on our roast beef poboy on a regular basis. I'm gonna cook a few roasts and see how it goes. We dont buy sliced meats I do that myself. I've eaten at most of the places that have been mentioned and know we have a quality product comparatively.
1
Posted on 11/1/12 at 12:55 pm to BigJake
The difference in quality between New Orleans poboys and Baton Rouge poboys is FAR more pronounced when you're having a seafood poboy than with roast beef. I don't doubt that there are good roast beef poboys in BR- I've had several. I've yet to have a fried shrimp or oyster po boy on par, or even close to on par, with something you can get in NO
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