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Started By
Message
re: Best shaved roast beef poboy in Nola.
Posted on 2/5/23 at 10:50 am to Metariemobtiger
Posted on 2/5/23 at 10:50 am to Metariemobtiger
Not in NOLA - but just down the road, Mabiles on Airline in Laplace. Drive over for the Roast Beef and Swiss dressed, bring your wife and get her a Shrimp on Bun, then load up on the besty smoked sausage, andouille and hot hoghead cheese at the yellow Andouille shop on Airline across from Home Depot.
You won't regret it.
You won't regret it.
This post was edited on 2/5/23 at 10:51 am
1
Posted on 2/5/23 at 11:29 am to Metariemobtiger
World Deli in Metairie
IYKYK
IYKYK
This post was edited on 2/5/23 at 11:30 am
Posted on 2/5/23 at 11:38 am to Metariemobtiger
Houston’s French dip is amazing.
ETA:
ETA:
This post was edited on 2/6/23 at 8:13 am
Posted on 2/5/23 at 11:47 am to Slingin Pickle
quote:
Bears is hard to beat
I feel like it's impossible to beat. They are head and shoulders above the competition.
Posted on 2/5/23 at 11:48 am to SaDaTayMoses
quote:
parkway is pretty fantastic.
Not
Posted on 2/5/23 at 2:21 pm to Metariemobtiger
Shaved? By far Russell's Short Stop Po-Boys.
Posted on 2/5/23 at 7:24 pm to Metariemobtiger
Bear's is the best IMO.. But be prepared to pay for it... A RB Po-Boy and Iced Tea is about $25 including tip. R&O is damn good and can be had for $20 including tip (po-boy and drink).
Posted on 2/6/23 at 5:36 am to LSUrme
Are you talking about a debris poboy? What is this shaved nonsense?
Posted on 2/6/23 at 7:19 am to SammyTiger
Delicious but they are stingy with the amount of meat. It feels more like a submarine on French bread than a poboy.
Posted on 2/6/23 at 8:11 am to Metariemobtiger
DiMartino's on the West Bank.
Posted on 2/6/23 at 8:24 am to SaDaTayMoses
quote:+1
parkway is pretty fantastic.
Posted on 2/6/23 at 10:46 am to GruntbyAssociation
quote:
This is how my mom made them when I was growing up
How does one make this style of roast beef poboy?
Posted on 2/6/23 at 11:08 am to Crescent Connection
quote:
DiMartino's on the West Bank.
Really underrated.
I got One at Jazz Fest and liked it enough to hit up the WB location. Very good.
Posted on 2/6/23 at 11:09 am to Jake88
quote:
How does one make this style of roast beef poboy?
I steal of cooking the RB down to debris, you cook it, slice it and then usually let it cook in the gravy for a while.
Posted on 2/6/23 at 11:34 am to Metariemobtiger
Parenton's in Metairie is solid. Central Poboy is a stone's throw from there and isn't too bad, either - though I'm not sure if Central's is sliced or shredded.
Posted on 2/6/23 at 11:46 am to Metariemobtiger
RIP Arby's on Canal
TYFYS
TYFYS
Posted on 2/6/23 at 12:18 pm to brgfather129
Short Stop in Metairie for sure.
Fabulous and a regular size dressed is only $9.
What a deal!
Fabulous and a regular size dressed is only $9.
What a deal!
Posted on 2/6/23 at 12:35 pm to Gaston
How on earth am I still getting downvotes after I posted a photo. That French Dip looks glorious.
Posted on 2/6/23 at 12:36 pm to Abraham H Parnassis
quote:
Parenton's in Metairie is solid.
Very good. One of the best places in town.
Posted on 2/6/23 at 1:21 pm to Jake88
quote:
How does one make this style of roast beef poboy?
My guess is that they chill the cooked meat prior to slicing. Then they place the thin sliced chilled meat in the au jus style gravy and cook a bit more to heat it through. I feel like that's the only way they can get it so thin.
I'm not a fan of Shortstop, but plenty of people swear by it. It's a bit underseasoned and shredded, not thin sliced.
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