All that to say that since starting construction on the restaurant in 2019, I've actually cooked less than at any time since I started the barbecue adventure. We've started hosting a college-age and 20's Bible Study on Sunday Nights at the restaurant, and me and another leader buddy from church cook something for the 10-30 people who come every Sunday afternoon. Sometimes it's barbecue leftovers, other times we've adapted leftovers from the restaurant to be repurposed (like smoked burgers for Shepard's Pie or Chili). Lately, I've been doing Louisiana Traditional Dishes (Etouffee, Gumbo, Sauce Picant). I want to smoke a Red Sauce soon (we started this experiment, but didn't finish it).
This week, I was thinking of finally starting my Testing for a Great Louisiana Po-Boy, using barbecue leftovers: Smoked Turkey, Smoked Brisket and Smoked Ham!
- The Bread for a Po-Boy is essential, in my book. Light but with a crunchy crust. I have some New-Orleans style buns in the freezer for just such a time.
- It's the day after Thanksgiving, and we have some extra's of each of the 3 meats mentioned, Turkey, Brisket and Ham, in the cooler.
- Next, the cheese. I love cheesy flavor, but so want a softer and creamier cheese. My current fav in this category is Havarti. What are your favorite cheeses for such an application?
- Now the Sauce? Our most popular local Po-Boy is from Darrell's, and seems to me to be a traditional French Dip style, pretty thin and a beefy flavor.
- Mayo with a bite: Jalapeno Mayo. Of course, we're all chefy, so we'll call it an Aioli.
- Something leefy and crunchy, lettuce.
Comment