re: Most original poboy in BR?

lolwut? Your choice would be???

Oh the horror! You'll love this little diddy then. I put american cheese on a tradish oyster popboy.

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I put american cheese on a tradish oyster popboy.

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You were a poster to be watched because you were actually posting recipes. Sadly, this promising start has been de-railed by this kind of culinary craptacticness.

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Even the muriels crabmeat and goat cheese crepes doesn't work for me.

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This dish and the Clancy's oyster and brie are the only two seafood dishes with cheese that I even find close to edible. In fact, I haven't ordered the oysters and brie at Clancy's for years. Sweetbreads, crab salad and shrimp remoulade are my go to apps.

Baton Rouge doesn't have an original poboy. That claim to fame is definitely New Orleans. When I lived in Baton Rouge, every time that I ordered a poboy, it was served on a large hot dog bun. Then when I went to the places that were mentioned on this board, when I visit my mother, the Baton Rouge poboys really suck. I'm a native of New Orleans, and spent most of my life down there, in case you BR people don't realize it, the best roast beef poboy in New Orleans, depends on how many napkins or paper towels you have to use, while eating it. I've tried most of the poboys in BR, and even Roccos, sucks. Also, a poboy isn't good until you have the French bread that was made in New orleans.

Thanks Now that I think about it though that is the only time I can think of eating a dish with seafood and cheese. I have never heard of this rule but it kinda makes sense. I think I am more inclined to do it with the poboy just cause it is a sandwich.

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Wow. This is a new refreshing point of view here on the Food board

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Jeez. Hot dog buns? Really? You must not get out much. BRfood definitely isn't as culinary advanced as NO but you can sure as hell find a good poboy.

Chelseas mojo chicken poboy definitely wouldn't fit the mold of a classic poboy, but it's one I can think of that would bs unique. It's good.

Jasmine's Rocket Shrimp Po-boy

Admittedly the bread could be better, but got to admit its an original
And pretty damn good.

I recommend 1/2 po-boy 1/2 crab and corn bisque

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Oh the horror! You'll love this little diddy then. I put american cheese on a tradish oyster popboy.

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As if American cheese weren't nasty enough on its own you have to go and use it inappropriately? Gross.

As for an original, yet tasty, po boi I suggest this, it's quite good

Ingredients

* 2 scallions, minced
* 1 fresh red or green chile pepper, seeded and minced
* 2 cloves garlic, minced
* 4 tablespoons sugar, divided
* 1/4 teaspoon ground black pepper
* 2 tablespoons Vietnamese fish sauce
* 1 1/2 tablespoons lime juice
* 1 pork tenderloin, about 1 1/2 pounds, trimmed
* 1 cup rice wine vinegar
* 1/4 teaspoon crushed red pepper
* 1/4 teaspoon salt
* 1 baguette
* 2 carrots, peeled and thinly sliced on the diagonal
* 1 cup thinly sliced daikon
* 2 teaspoons vegetable oil
* Mayonnaise
* 1/2 English cucumber, peeled and thinly sliced
* 3 jalapeno or serrano peppers, seeded and thinly sliced
* Fresh cilantro leaves

Directions

Preheated a grill to medium-high heat.

In a resealable plastic food storage bag, combine the scallions, minced chile pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime juice and stir until sugar is dissolved. Add the pork, turn to coat evenly, and seal. Allow to marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator. Remove the pork from the marinade. Pat the pork dry and brush all over with the vegetable oil. Place on the grill, turning often, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F, 18 to 20 minutes. Remove the pork from the grill and allow to rest prior to slicing.

In a small nonreactive saucepan combine the vinegar, remaining 3 tablespoons of sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved. Remove from the heat and cool slightly.

Cut the French bread into 4 pieces, about 6-inches long. Cut each piece in half lengthwise. If the bread is very dense, remove some of the inner bread by pinching pieces to hollow bread slightly. Place the bread halves on the grill to toast. Transfer the slightly cooled vinegar mixture to a nonreactive mixing bowl and add the carrots and daikon. Place in the refrigerator for at least 30 minutes and up to overnight. Spread both sides of the toasted bread liberally with mayonnaise. Slice the pork into rounds and divide evenly between the bottoms of each sandwich. Top with cucumber slices, pickled carrot and daikon mixture, and sliced peppers to taste. Garnish with cilantro leaves then place the top of the sandwich over all. Cut each sandwich in half, serve immediately.