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Mess Hall Talk about food. Recipes, grilling, dehydrating, smoking, and BBQs.

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Old 03-01-2020, 04:48 PM   #1
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Default Mississippi PoBoy

Got the meat on the smoker right now. Making it almost exactly as the recipe says - except I didn't have any Au Jus packets, so am just using a few beef bouillon cubes, instead.

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Old 03-01-2020, 08:33 PM   #2
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Looks great, salt content might be high. I notice @ the end his versin of a Chimpcongo beef sammich time to watch that.

Pretty clear his Chimpcongo beef aint traditional.
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Old 03-02-2020, 04:28 AM   #3
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I agree boon everything looks excellent except for that damn salt. Packaged gravy mixes come in handy but I can't stand the damn salt content. A small dab of salt fine but why the frig do companies or chefs put 10 lbs of salt on or in their foods?
I just drove back to a local Italian restaurant and told them I tossed their frigging food in the canal and the fish died from the frigging salt.
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Old 03-02-2020, 08:41 AM   #4
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It was good! Yeah, it was a little salty. Next time, I'll just not salt the meat before cooking it and see how that comes out. That ranch dressing mix gave it a pretty unique flavor. I could taste the peppers and the ranch and the butter in the meat. Then I used provolone instead of American cheese.
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Old 03-02-2020, 08:43 AM   #5
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Quote:
Originally Posted by baboon View Post
Looks great, salt content might be high. I notice @ the end his versin of a Chimpcongo beef sammich time to watch that.

Pretty clear his Chimpcongo beef aint traditional.
My father-in-law is from there. He makes a hell of a beef sandwich. I could just drink the Au Jus he cooks it in and be happy.
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Old 03-02-2020, 08:48 AM   #6
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Make your own gravy, it only takes 5 minutes. Make a roux with butter and flour, add water and a beef bouillon, let it thicken. I put in some fresh ground black pepper.
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Old 03-02-2020, 12:39 PM   #7
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Make your own gravy, it only takes 5 minutes. Make a roux with butter and flour, add water and a beef bouillon, let it thicken. I put in some fresh ground black pepper.
I think these po boys are more of a French dip then a NOLA beef po boy with gravy.
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