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Roast Beef Poboy: 3 types
Posted on 1/8/20 at 11:40 am
Posted on 1/8/20 at 11:40 am
Ok so in my experience there are 3 types of roast beef poboys.
1. Gravy - this is the most common type. Its hot chopped roast beef served in a thick brown gravy that can range from spicy, to just salty, to even a tiny bit sweet. I would point to Parkway tavern in N.O. or Serios as a good example of this style.
2. French dip - this is the worst style in my opinion. It is served with a sauce or a dip that is a dark beef stock based sauce that was probably not born out of the same pot that the roast beef was cooked in. Sometimes these sandwiches have sliced rather than chopped roast beef. I encountered this bad style in Baton Rouge at George's and P+G in NO (no hate I love both places just not the rb)
3. Au jus - this is the rare style that Im interested in. This poboy does not have gravy and I may be using the term au jus incorrectly. But it is hot chopped beef served in its own juices rather than a gravy. I define a gravy as something that has flour/thickener in it. This style clearly does not have any flour in it. The best examples of this, my favorite style, are Tujaques and the Pastime in Baton Rouge.
Do yall agree with my 3 type classifications? Can yall group your favorite roast beefs into these 3 groups?
1. Gravy - this is the most common type. Its hot chopped roast beef served in a thick brown gravy that can range from spicy, to just salty, to even a tiny bit sweet. I would point to Parkway tavern in N.O. or Serios as a good example of this style.
2. French dip - this is the worst style in my opinion. It is served with a sauce or a dip that is a dark beef stock based sauce that was probably not born out of the same pot that the roast beef was cooked in. Sometimes these sandwiches have sliced rather than chopped roast beef. I encountered this bad style in Baton Rouge at George's and P+G in NO (no hate I love both places just not the rb)
3. Au jus - this is the rare style that Im interested in. This poboy does not have gravy and I may be using the term au jus incorrectly. But it is hot chopped beef served in its own juices rather than a gravy. I define a gravy as something that has flour/thickener in it. This style clearly does not have any flour in it. The best examples of this, my favorite style, are Tujaques and the Pastime in Baton Rouge.
Do yall agree with my 3 type classifications? Can yall group your favorite roast beefs into these 3 groups?
14
Posted on 1/8/20 at 11:49 am to Original Big Dawg
in my opinon there are only two kinds
processed deli meat in some gelatinous mass that doesnt even taste like real roast beef, and then actual real roast cooked in oven and sliced thin with a thick gravy on top
all the rest is just semantics and not that important
processed deli meat in some gelatinous mass that doesnt even taste like real roast beef, and then actual real roast cooked in oven and sliced thin with a thick gravy on top
all the rest is just semantics and not that important
Posted on 1/8/20 at 11:49 am to Original Big Dawg
Roast cooked in peppercines, onions, and roasted red peppers makes a mean poboy. Top it with some provolone.
Not really the type of roast beef you are talking about though.
Not really the type of roast beef you are talking about though.
This post was edited on 1/8/20 at 11:51 am
Posted on 1/8/20 at 11:50 am to Original Big Dawg
My favorite roast beef poor boy at the Domilise's. It should also be stated that they have my favorite shrimp poor boy too. Just all around great poor boys and a great, uptown poor boy shop.
Damm. Now I want a poor boy for lunch.
Damm. Now I want a poor boy for lunch.
Posted on 1/8/20 at 12:05 pm to Original Big Dawg
You forgot about cold roast beef, with, or without gravy, and I prefer it without.
Cold beef sliced paper thin on French bread with extra mayo and dressed, no gravy. That way you don't need a beach towel to eat it.
Cold beef sliced paper thin on French bread with extra mayo and dressed, no gravy. That way you don't need a beach towel to eat it.
Posted on 1/8/20 at 12:16 pm to Original Big Dawg
of your classifications i prefer 1 by far over the others. Id probably order something else rather than have a 2 or 3
Posted on 1/8/20 at 12:22 pm to gumbo2176
quote:
You forgot about cold roast beef, with, or without gravy, and I prefer it without.
what about sliced roast beef vs debris?
Posted on 1/8/20 at 12:28 pm to keakar
quote:
ctual real roast cooked in oven and sliced thin
Nah. a lot of them aren't sliced thin.
Posted on 1/8/20 at 12:29 pm to CAD703X
quote:
what about sliced roast beef vs debris?
Both on the same poboy, for the win.
Posted on 1/8/20 at 12:29 pm to CAD703X
i think debris and chopped beef mean the same thing. ive always called it chopped vs sliced beef. cold rosbif aint bad with some extra pepper. ditching the gravy or au jus seems kinda necessary to achieve this style tho.
Posted on 1/8/20 at 12:29 pm to Original Big Dawg
quote:
Parkway tavern in N.O.
The knock on their RB poboy is that it doesn't have enough salt or spice. I still think it's great, but they could kick it up a notch with a little more flavoring.
Posted on 1/8/20 at 12:31 pm to notiger1997
yea imo parkway gets by on incredible facilities, location, and customer service. you got a crew of 6 ppl drop on your doorstep and you dont know what to do with them? buy urself an hours by swinging thru parkway
Posted on 1/8/20 at 12:32 pm to caro81
To me the meaningful classifications are gravy type and meat style.
1) Gravy style
Gravy thickened with flour (or other thickener) vs au jus.
The thicker gravy makes the sandwich sloppier to eat because the gravy doesn't soak into the bread as much. When you squeeze it, much of the gravy has no where to go, so it runs down your chin and arms.
Thin gravy or au jus style gravy
This gravy almost totally soaks into the bread. This makes the sandwich soggy, but it it actually neater to eat.
2) Meat Style:
slices vs debris style
I like either style equally, as long as the sliced meat is not deli meat like Chisesi's or b]Manda's[/b].
Example of sliced with thickened gravy Parran's (NOLA)
Example of au jus and debris style: ShortStop (Metairie)
The styles can be mixed and matched in other combinations, too.
1) Gravy style
Gravy thickened with flour (or other thickener) vs au jus.
The thicker gravy makes the sandwich sloppier to eat because the gravy doesn't soak into the bread as much. When you squeeze it, much of the gravy has no where to go, so it runs down your chin and arms.
Thin gravy or au jus style gravy
This gravy almost totally soaks into the bread. This makes the sandwich soggy, but it it actually neater to eat.
2) Meat Style:
slices vs debris style
I like either style equally, as long as the sliced meat is not deli meat like Chisesi's or b]Manda's[/b].
Example of sliced with thickened gravy Parran's (NOLA)
Example of au jus and debris style: ShortStop (Metairie)
The styles can be mixed and matched in other combinations, too.
This post was edited on 1/8/20 at 1:01 pm
Posted on 1/8/20 at 12:37 pm to gumbo2176
quote:
Cold beef sliced paper thin on French bread with extra mayo and dressed, no gravy.
Might as well get that from Subway.
Posted on 1/8/20 at 12:41 pm to notiger1997
quote:
The knock on their RB poboy is that it doesn't have enough salt or spice. I still think it's great, but they could kick it up a notch with a little more flavoring.
Agreed
I don't mind adding salt at the table but it's a little bland IMO
Posted on 1/8/20 at 12:43 pm to Stadium Rat
so basically you could make a 4 quadrant map with one axis being Sliced vs Chopped(Debris) and Gravy vs. Au Jus and you could map various roast beefs across it?
Even tho thered be some major hard lines on it like the decision to actually make a gravy, and then did you do some dirty shite like make the gravy with beef stock rather than the in the roastbeef's pot and did you not even cook this roast beef on site (should be thrown out of discussion imo). Still this mapping would be useful.
Even tho thered be some major hard lines on it like the decision to actually make a gravy, and then did you do some dirty shite like make the gravy with beef stock rather than the in the roastbeef's pot and did you not even cook this roast beef on site (should be thrown out of discussion imo). Still this mapping would be useful.
Posted on 1/8/20 at 12:45 pm to Original Big Dawg
quote:
and did you not even cook this roast beef on site (should be thrown out of discussion imo).
This. Two places that I used to enjoy getting a RB from switched to packaged slice meat and what I expect is powder gravy mix. Aggravated the hell out of me.
Posted on 1/8/20 at 12:48 pm to Original Big Dawg
quote:
so basically you could make a 4 quadrant map with one axis being Sliced vs Chopped(Debris) and Gravy vs. Au Jus and you could map various roast beefs across it?
quote:I thought about doing this, but the diagram should include examples of each and I haven't had poboys too many different places in years, so those are the ones that came to mind.
this mapping would be useful.
Posted on 1/8/20 at 1:01 pm to notiger1997
quote:
quote:
and did you not even cook this roast beef on site (should be thrown out of discussion imo).
This. Two places that I used to enjoy getting a RB from switched to packaged slice meat and what I expect is powder gravy mix. Aggravated the hell out of me.
Whenever I see this method at a place, even if I didn't order the roast beef PB, I never buy another poboy from that place.
Posted on 1/8/20 at 1:04 pm to Original Big Dawg
Bear's in Covington is my favorite.
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