Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KyNola on March 16, 2014, 10:59:07 AM
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If you have ever been to New Orleans you have probably had a Po' Boy. This is my riff on that same sandwich using smoke beef brisket. I slow smoked the brisket for 4.5 hours after having injected the brisket with beef stock and rubbed with Zach's Championship Brisket Rub. After the smoke period I boated the brisket with approximately 1/4-1/2 cup of beef stock. When it was done I had almost 3.5 cups of liquid in the boat. After defatting the liquid I made a roux to thicken the liquid and make a gravy. The gravy was experimental to me and it turned out delicious. No added seasoning required. I then sliced the brisket thin and rewarmed it in the gravy. Placed the meat in the hoagie rolls and added a little additional gravy. The result shown below is about a 3 napkin sandwich. I was very happy with how this turned out.
Thanks for looking folks.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Mobile%20Uploads/2014-03/93D7CE3D-72F6-4BB3-A4DE-DE2902E83743_zpsvaqstxhh.jpg)
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There is not way I wouldn't kill that. Outstanding.
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Nice looking sandwich.
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That's a fantastic looking sandwich ;D
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Pow! Now that looks great!
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Great looking Sammie Larry.
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Nice....I have had my share of roast beef po boys in NO.I believe that would top one of those !!!!
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looks great KN!!! Nice sandwich and I have some of the same china! ;D Don
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Nothing Po' about that sandwich Larry!!! ... Plate Me :P
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That......is one BEAUTIFUL sandwich! :P Great job sir!
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I'll take two of them please. ;)
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Looks fabulous...I love sloppy sammiches. .☆´¯`•.¸¸. ི♥ྀ.
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this a great looking sammis ..
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Great looking Po' Boy ;)
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Makin' me hungry!!
Art
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That looks super tasty! I could definitely eat a couple of those!