- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Best Cut of Meat for Traditional Roast Beef Poboys
Posted on 6/13/22 at 8:32 am
Posted on 6/13/22 at 8:32 am
I've always used chuck but I doubt that is what's being used in the city at the really popular poboy shops. Maybe it is. What cut do you like to use that isn't chuck and what's your cooking process?
I do the Mississippi Roast with chuck, shred it out, strain the au jus then render it down and thicken. Pour it back over the shredded beef and she's ready for some French Bread.
I do the Mississippi Roast with chuck, shred it out, strain the au jus then render it down and thicken. Pour it back over the shredded beef and she's ready for some French Bread.
7
Posted on 6/13/22 at 8:37 am to GeauxTigers0107
When I sold food my customers either used chuck, top round or bottom round.
Posted on 6/13/22 at 9:06 am to GeauxTigers0107
I like chuck but it's more fatty and cooks down to smaller pieces. But I also sear that and make a gravy to cook the meat in.
I've seen other people who roast a top round or bottom then slice it and let it warm or cook a little more in a separately made gravy. Just depends what type of bite you are looking for.
I've seen other people who roast a top round or bottom then slice it and let it warm or cook a little more in a separately made gravy. Just depends what type of bite you are looking for.
Posted on 6/13/22 at 9:12 am to GeauxTigers0107
Chuck
Posted on 6/13/22 at 9:14 am to GeauxTigers0107
Bottom round if you're wanting deli style sliced roast beef. Chuck if you're wanting debris style.
Posted on 6/13/22 at 10:52 am to LSUballs
Exactly right. Chuck for shredded, round for sliced.
Posted on 6/13/22 at 3:08 pm to SixthAndBarone
That's what I needed to know. Definitely want debris style. Does the top or bottom round not shred out very well? Never cooked with it.
Posted on 6/13/22 at 3:16 pm to GeauxTigers0107
quote:
Does the top or bottom round not shred out very well?
It will, you just have to cook it longer.
Posted on 6/13/22 at 3:45 pm to GeauxTigers0107
I cooked a nice sirloin roast the other night to medium rare, let it rest a bit after it came to the temperature I wanted, then sliced it.
I sliced it real thin and it was perfect for making roast beef sandwiches without the gravy or it could be put in a brown gravy I had made for the mashed potatoes we had with it for a bit to make a traditional roast beef sandwich.
I sliced it real thin and it was perfect for making roast beef sandwiches without the gravy or it could be put in a brown gravy I had made for the mashed potatoes we had with it for a bit to make a traditional roast beef sandwich.
Posted on 6/13/22 at 4:07 pm to gumbo2176
Sounds nice. I've had sandwiches with the roast beef like that and they were good, no doubt. I'm just looking to create the traditional New Orleans style roast beef poboy. I've always seen those with shredded beef or debris.
Got a cooking gig coming up for some out-of-towners and the request was made for roast beef poboys as one of the meals. This is me just doing a little "research". Definitely going with chuck roast.
Got a cooking gig coming up for some out-of-towners and the request was made for roast beef poboys as one of the meals. This is me just doing a little "research". Definitely going with chuck roast.
Posted on 6/13/22 at 6:10 pm to GeauxTigers0107
Parkways roast beef cooking method is widely available on the webz
Posted on 6/13/22 at 6:17 pm to GeauxTigers0107
quote:
That's what I needed to know. Definitely want debris style. Does the top or bottom round not shred out very well? Never cooked with it.
if doing on the grill or oven, you usually pull a round a lot sooner since you want it to be medium rare for slicing
Posted on 6/13/22 at 6:49 pm to t00f
quote:
if doing on the grill or oven, you usually pull a round a lot sooner since you want it to be medium rare for slicing
100% correct
Posted on 6/13/22 at 9:43 pm to GeauxTigers0107
quote:
New Orleans style roast beef poboy. I've always seen those with shredded beef or debris.
I think chuck roast or beef shoulder roast are best for this type of roast beef poboy.
Posted on 6/14/22 at 9:35 am to KamaCausey_LSU
rump roast or eye of round
Posted on 6/14/22 at 9:36 am to GeauxTigers0107
sirloin
Posted on 6/14/22 at 10:00 am to KamaCausey_LSU
quote:
beef shoulder
i think this is what Rocco's uses. Seems like that's what he said on the commercial.
Posted on 6/14/22 at 10:47 am to MorbidTheClown
Yeah that's gotta be more economical than chuck I would think. Better for profit margins.
Posted on 6/14/22 at 10:53 am to GeauxTigers0107
The main difference is that a shoulder roast (they're both from the shoulder) is a good bit leaner than the chuck roast. Shoulder roast are more for slicing than cooking down and shredding.
Posted on 6/14/22 at 2:51 pm to MobileJosh
Denuded inside top rounds
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News