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Started By
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Anyone have a go to RB poboy recipe they use?
Posted on 10/20/16 at 10:52 am
Posted on 10/20/16 at 10:52 am
Having a little Cajun day at the house Sunday for some neighbors here in Atlanta
I'm going to Jambalaya, roast beef poboys and fried fish
Wanted a good RB poboy recipe if someone has one
Thanks
I'm going to Jambalaya, roast beef poboys and fried fish
Wanted a good RB poboy recipe if someone has one
Thanks
Posted on 10/20/16 at 10:56 am to cbtullis
Nola Cuisine
Solid every time. Making the same for Saturday. Boneless chuck roasts are BOGO at Publix this week.
Solid every time. Making the same for Saturday. Boneless chuck roasts are BOGO at Publix this week.
Posted on 10/20/16 at 11:00 am to cbtullis
There was a recent thread not long ago of someone will search. I'd do it but on mobile.
Posted on 10/20/16 at 11:18 am to BoogaBear
quote:
BoogaBear
I second his post. I made that recipe recently. Loved it. Used Paul Prudhomme's meat magic to season the roast before browning.
The key, like most poboys, is finding some good bread. I found some serviceable buns at the store, but will seek out better bread next time.
Posted on 10/20/16 at 11:30 am to cbtullis
Secret is in the bread, toast it in the oven about 4 minutes at 425-450.
Instead of roast beef I'd cook some white beans, goes better with jambalaya and fried fish.
Instead of roast beef I'd cook some white beans, goes better with jambalaya and fried fish.
Posted on 10/20/16 at 12:52 pm to cbtullis
also done this for great roast beef poboys with debris:
3-4lb boneless beef shoulder roast
Season it however you like
Brown on all sides in a #12 black pot (cause that's my roast cooking pot)
Preheat oven to 250
Once roast is browned, add beef stock (cover 3/4 of the roast), baby carrots, & quartered onions
Cover & put in oven for 3-4 hrs, check liquid every 1.5 hours, you probably won't need to add any liquid
Take roast out & let set in a deep dish
Put pot on stove, scrape all of that goodness & boil gravy down to the consistency you like. Some people may take out the veggies & purée & add back to gravy, I don't bother because after they've been cooked that long, with enough stirring they break down
Shred roast
I like to sauté some red & yellow peppers in a little of the gravy to add to the sandwich
Slice French bread, load it up, apply peppers & cheese of choice, put under broiler
3-4lb boneless beef shoulder roast
Season it however you like
Brown on all sides in a #12 black pot (cause that's my roast cooking pot)
Preheat oven to 250
Once roast is browned, add beef stock (cover 3/4 of the roast), baby carrots, & quartered onions
Cover & put in oven for 3-4 hrs, check liquid every 1.5 hours, you probably won't need to add any liquid
Take roast out & let set in a deep dish
Put pot on stove, scrape all of that goodness & boil gravy down to the consistency you like. Some people may take out the veggies & purée & add back to gravy, I don't bother because after they've been cooked that long, with enough stirring they break down
Shred roast
I like to sauté some red & yellow peppers in a little of the gravy to add to the sandwich
Slice French bread, load it up, apply peppers & cheese of choice, put under broiler
Posted on 10/20/16 at 12:56 pm to cbtullis
First you buy the bread.
Leidenheimer
Leidenheimer
Posted on 10/20/16 at 1:46 pm to tlsu15
Publix surprisingly has decent French bread here in Atlanta, but I think their Cuban bread is more like what I'm looking for
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