This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Sliced Smoked Meat Po-Boy Ideas?

  • Filter
  • Time
  • Show
Clear All
new posts

    Sliced Smoked Meat Po-Boy Ideas?

    Since starting our Restaurant, Paul's Rib Shack Barbecue, I've never worked harder. Construction was hard, learning the operations when we opened was hard, switching to the stupid COVID world 6 months later was hard, getting wallopped with 4 Natural Disasters (2 hurricanes, a freeze and a flood) were hard.

    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.
    I'll post a pic here of the best po-boy in town. It's a mess to eat. I'll plan on making some Sunday and will take pics and let you guys see what we come up with!
    Click image for larger version  Name:	darrells.jpg Views:	0 Size:	462.3 KB ID:	1132961
    Last edited by PaulstheRibList; November 26, 2021, 09:30 PM.

    Lookin forward to your tests.

    Maybe a po-boy club using all three meats?


      I like the way you are thinking on the rest of the elements of this sandwich. For cheese though, I am a pretty big fan of cheese on meat sandwiches such as burgers, Italian beef (Chicago style), and grilled cheese sandwiches/melts.

      The standard American , cheddar and provolone are well, tasty but not knock your socks off good. I appreciate a good pepperjack that actually adds heat versus being boringly mild. I rarely find good pepper jacks at restaurants.

      Here, I must recommend butterkase as a different option that is amazing, will grab your customers’ attention as special, and will go great on this type of sandwich. It is wonderful and creamy and so flavorful.


      Last edited by IFindZeroBadCooks; November 26, 2021, 10:00 PM.


        You might consider using Gruyère cheese. It’s melty, flavorful, and just uncommon enough to add a little signature novelty to your version of the classic po boy.
        Last edited by MBMorgan; November 27, 2021, 01:07 AM.


          If you have the bread and dress it it will be good! The variations can be endless.


            Glad to hear your restaurant is going well.

            I do like muenster for a good melty not overly strong cheese. Now many times I will mix pieces of muenster with other cheeses to get a different profile.


              For cheese, I'm a fan of provolone with this mix of meats.

              Instead of jalapeno mayo, I'd build a chipotle crema. I make those a lot with yogurt thinned with milk, chipotle and adobo, lime juice + zest, some salt and maybe a hint of honey.

              Love the crunch of a little lettuce in there,

              And if you want to get to that messy, juicy level, why not add a slice of fresh tomato?


              • PaulstheRibList
                PaulstheRibList commented
                Editing a comment
                I'm getting hungry just thinking abou this!

              Round 1 was a success!

              Click image for larger version

Name:	IMG_6186.jpeg
Views:	161
Size:	121.0 KB
ID:	1139872

              The slicer my friend gave me, well, needs work. Had to control the depth of the cut by hand. And since we were cooking for our Sunday Night young-adult Bible study, we didn't have a lot of extra time. No worries, it worked good enough. They tray is above,

              Click image for larger version

Name:	IMG_6188.jpeg
Views:	159
Size:	142.5 KB
ID:	1139871
              Here's my sandwice, Bite marks and all!

              Click image for larger version

Name:	IMG_6189.jpeg
Views:	161
Size:	74.7 KB
ID:	1139870
              I made an afterparty sandwich...and forgot it in the warmer!

              I ordered a new meat slicer, and will post updates later!


              • IFindZeroBadCooks
                IFindZeroBadCooks commented
                Editing a comment
                So what did you go with in terms of toppings?

              Yum! I'd maybe add a coarse ground mustard and olive salad as an option. Always have a jar of Boscoli around.


                This makes me hungry! Maybe add smoked cheese? Fun Thread.


                  Like CandySueQ I was going to suggest the olive salad too ala a muffuletta.

                  Glad to see you surviving in Lake Charles Paul 👍


                    It might not be traditional but i love pickled red onions on a cheesy sammie. Adds some bite that helps cut through the richness of the cheese.


                      All great suggestions!

                      I've ordered a new meat slicer, and will keep you informed!



                      No announcement yet.
                      Rubs Promo


                      These are not ads or paid placements. These are some of our favorite tools and toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use Our Links To Help Keep Us Alive

                      A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                      Is This Superb Charcoal Grill A Kamado Killer?

                      The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

                      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                      kamado grill
                      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

                      A Propane Smoker That Performs Under Pressure

                      The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

                      Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

                      AmazingRibs.com Pitmaster Club
                      Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.