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re: How to make a great Roast Beef Po Boy?
Posted on 10/20/15 at 3:59 pm to Lester Earl
Posted on 10/20/15 at 3:59 pm to Lester Earl
quote:
mean, the basic science makes a crockpot no different then using an oven or a stove. people are dumb
I think they're more worried about burning down the house while using an unattended stove.
1
Posted on 10/20/15 at 4:03 pm to Tigertown in ATL
Tigertown, I've used the Banh Mi from Hong Kong market on Jimmy Carter, and the ones from Assi market on Pleasant Hill are really good as well.
There are plenty of spots to get really good Banh Mi in Gwinnett. I think the place that makes the ones for Assi is called Lee's.
There are plenty of spots to get really good Banh Mi in Gwinnett. I think the place that makes the ones for Assi is called Lee's.
Posted on 10/20/15 at 6:28 pm to unclebuck504
absolutely rump roast, if on sale....eye of round, toast yer bread
Posted on 10/20/15 at 6:49 pm to jmcs68
quote:
I think they're more worried about burning down the house while using an unattended stove.
i do mine in the oven. leave it alone all the time
Posted on 10/20/15 at 7:42 pm to Lester Earl
I use two roasts, one for gravy and debris, the other for slices.
Cube a chuck roast in 2.5 inch pcs. Brown well on all sides. Remove meat add minced onion and sweat. Add garlic. Add water and return meat to pot.cook on low for 2-3 hours until it falls apart.
Slicing roast: I usean eye of round roast. Salt and pepper all over. Place it on the green egg at 225 until it reaches about 140 internal temp. I use few chucks of hickory and Apple for smoke. You must slice this roast thin with a sharp knife.
Cube a chuck roast in 2.5 inch pcs. Brown well on all sides. Remove meat add minced onion and sweat. Add garlic. Add water and return meat to pot.cook on low for 2-3 hours until it falls apart.
Slicing roast: I usean eye of round roast. Salt and pepper all over. Place it on the green egg at 225 until it reaches about 140 internal temp. I use few chucks of hickory and Apple for smoke. You must slice this roast thin with a sharp knife.
This post was edited on 10/20/15 at 7:44 pm
Posted on 10/20/15 at 8:10 pm to Tigertown in ATL
u have to go ask for gravy juice at pastime. use it and u will not be disapointed
Posted on 10/20/15 at 9:38 pm to Tigertown in ATL
the recipe i use is pretty simple slice 2 medium sized onions into 1/2in rings ….3-4c loves of garlic diced ...water and 1 beef bullion cube
brown meat in cast iron pot
pull meat add layer of onions and garlic to cover bottom of pot
place meat on top
add water to cover half of meat toss in bullion cube
bring to boil then lower to simmer
when it falls apart your done … the onions and garlic are already mixed in and just add seasoning to your taste
brown meat in cast iron pot
pull meat add layer of onions and garlic to cover bottom of pot
place meat on top
add water to cover half of meat toss in bullion cube
bring to boil then lower to simmer
when it falls apart your done … the onions and garlic are already mixed in and just add seasoning to your taste
Posted on 10/20/15 at 11:03 pm to Tigertown in ATL
Start with a rump roast.
Posted on 10/21/15 at 7:39 am to TigerWise
quote:
You could get by with banh mi bread.
Would work fine.
quote:
I make a killer RB but I use a crockpot so I can't posted it here without getting bashed.
A crockpot is a perfect way to make roast beef to use in po boys. The roast breaks down perfectly.
Posted on 10/21/15 at 8:34 am to Tigertown in ATL
Good bread is key
Tender pot roast cooled in crock pot with some jam up brown gravy is all rest you need
Tender pot roast cooled in crock pot with some jam up brown gravy is all rest you need
Posted on 10/21/15 at 9:34 am to Tigertown in ATL
1. Go to Arby's
2. Unwrap
2. Unwrap
Posted on 10/21/15 at 9:40 am to Tigertown in ATL
okay so, i have seen several different roasts suggested in this thread. is there a consensus on which one is actually best?
Posted on 10/21/15 at 9:45 am to MorbidTheClown
For me, if you want mostly debris poboys, go with a chuck. If you want sliced and some debris, go with a rump. I've cooked both together before to get more of both when I'm serving more people. Both make tasty gravies when browned first and slow cooked, covered.
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