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)
New Orleans is only about 3 to 3.5 hours from my house here in NW FL and I have been there a couple of dozen times (all before the hurricane), and I have yet to have a Po' Boy there. Always been tooooo many other Cajun dishes that distracted me.
Your Po'Boy looks awesome!
Looks fantastic Larry, you may need to duplicate that in September for BBQ on the River! :)
Larry, I have never been able to get to NOLA or ever had an authentic Po'boy but I would hammer that sandwich of yours! Looks great! :)
Looks absolutely delicious!
Another home run, my friend!!
Dress it and "The KyNola" could easily become Mother's first new menu item in about 30 years. Give the Ferdi Special a run for the money.