Hey Jolly
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wrote on 30 Sept 2021, 21:04 last edited by
Do you even po'boy, bro? If so, what do you think is the ideal combination?
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Do you even po'boy, bro? If so, what do you think is the ideal combination?
wrote on 30 Sept 2021, 22:29 last edited by@aqua-letifer said in Hey Jolly:
Do you even po'boy, bro? If so, what do you think is the ideal combination?
Cold, barbecue or french dip?
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@aqua-letifer said in Hey Jolly:
Do you even po'boy, bro? If so, what do you think is the ideal combination?
Cold, barbecue or french dip?
wrote on 30 Sept 2021, 22:30 last edited by@aqua-letifer said in Hey Jolly:
Do you even po'boy, bro? If so, what do you think is the ideal combination?
Cold, barbecue or french dip?
French dip.
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wrote on 1 Oct 2021, 00:04 last edited by
Classic. Thin sliced roast beef, a nice crusty french bread and thin, but strong au jus.
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wrote on 1 Oct 2021, 00:07 last edited by
Barbecue? Thin sliced brisket dipped in a very thin sauce, stacked on toasted, buttered french bread and then a light swipe of butter on the outside and into a sandwich press, until the bread crisps on the outside.
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wrote on 1 Oct 2021, 00:10 last edited by
Lastly, nothing beats a really good muffeletta, period
Don't know if it qualifies as a poboy, but they're mighty good
If that doesn't qualify, a good fried shrimp or oyster poboy is a mighty fine meal
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wrote on 1 Oct 2021, 02:56 last edited by
Will be trying these!
I've been on a terrible Newk's tear for a bit. Gonna start just making my own.
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wrote on 1 Oct 2021, 03:22 last edited by
Ask George and Mik...Both have probably had their share of good poboys.
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wrote on 1 Oct 2021, 04:44 last edited by
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wrote on 1 Oct 2021, 11:58 last edited by
@aqua-letifer I've only had them in Nawlins and only once.
I'm not a fan of shrimp, etc, so it was with sausage, iirc. Otherwise, it was totally unmemorable.