- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: BR's 1st Legit Po-boy
Posted on 8/22/09 at 11:11 am to OffTheHook
Posted on 8/22/09 at 11:11 am to OffTheHook
the bread is the primary reason i hear.
medium size shrimp.
for roast beef people say the ones in NOLA use real roast beef made in house, not sliced manda. But, i've had both good and awful roast beef in NOLA.
medium size shrimp.
for roast beef people say the ones in NOLA use real roast beef made in house, not sliced manda. But, i've had both good and awful roast beef in NOLA.
0
Posted on 8/22/09 at 11:11 am to OffTheHook
There are two major problems in BR
1) The Bread and it a huge problem. I know Leidenheimer is available because I can buy it locally. But instead you see hoagie bread
2) Manda's I cant stand when I see the rainbow on my meat on deli sliced Manda's roast beef. Its become the cop out method of the BR Po-Boy
Other than those two majors the tomatoes put on them tend to be too thick for my taste.. They should be thin and airy giving a subtle flavor. Then there is also the quality of shrimp or oysters on a seafood poboy. Many times places will use frozen popcorn shrimp or use a wierd breading with no seasoning then dont give you but a few of their cheap shrimp. I have also seen places use shrimp that are too big. A good med size to smaller (not gumbo though) should be used. Those are my complaints.
1) The Bread and it a huge problem. I know Leidenheimer is available because I can buy it locally. But instead you see hoagie bread
2) Manda's I cant stand when I see the rainbow on my meat on deli sliced Manda's roast beef. Its become the cop out method of the BR Po-Boy
Other than those two majors the tomatoes put on them tend to be too thick for my taste.. They should be thin and airy giving a subtle flavor. Then there is also the quality of shrimp or oysters on a seafood poboy. Many times places will use frozen popcorn shrimp or use a wierd breading with no seasoning then dont give you but a few of their cheap shrimp. I have also seen places use shrimp that are too big. A good med size to smaller (not gumbo though) should be used. Those are my complaints.
Posted on 8/22/09 at 11:12 am to Catman88
quote:
Other than those two majors the tomatoes put on them tend to be too thick for my taste.. They should be thin and airy giving a subtle flavor.
good call.
Posted on 8/22/09 at 11:34 am to Catman88
i find that a lot of BR shrimp has a greasy taste to it .... also shrimp can be too small but loaded with thick batter so all you taste is fried batter ....i hate that
This post was edited on 8/22/09 at 11:35 am
Posted on 8/22/09 at 11:37 am to Zilla
yea those are the places using gumbo shrimp.. thats just too small. Reminds me more of the shrimp that are freeze dried and sold at the checkout counter.
Posted on 8/22/09 at 1:11 pm to Catman88
The bread is very important, although a lot of BR places brag about how soft their bread is, they are ignorant of the rules on poboy making. I even see some food writers in the Advocate say "the poboys were good and the bread was nice and soft", well just put it on Bunny bread and be done with it.
The size of the shrimp are key and of course they must me crispy, and don't make any fundamental mistakes like using mustard.
The size of the shrimp are key and of course they must me crispy, and don't make any fundamental mistakes like using mustard.
Posted on 8/22/09 at 1:26 pm to andouille
Edit: Cuz my girlfriend's 4 year old posted a bunch of gibberish. 
This post was edited on 8/22/09 at 2:00 pm
Posted on 8/22/09 at 2:24 pm to OffTheHook
quote:
Edit: Cuz my girlfriend's 4 year old posted a bunch of gibberish.
I thought it was some kinda code for todays special
Posted on 8/22/09 at 2:25 pm to OffTheHook
actually came for lunch today .... I enjoyed it very much !
alright here is my criticism, which I ONLY offer up because I like your place and ALL the things that you DO do right and I want to see ya'll make it....
Your sign out front is nice, but WAY too small ... I'm not really a fan of your location, but I think you can make it work via word of mouth...BR likes certain types of places all grouped together for some reason...you are not really in a consumer oriented area...not really a place where one might be looking for something like your store.... you NEED a HUGE sign... Like up in the air and bright .... especially if you plan on more "hot food" orders and making the porch and all that...
You need some "lobby music" (cajun ??) to make it a little more comfortable for people to actually eat in there ...maybe a TV too ?
The shrimp batter was better... here is my picky/shrimp-poboy-snob recommendation : de-vein and butterfly the shrimp... perhaps don't offer up quite as many shrimp (savings since it will take you longer to prepare them), but de-vein them and butterfly them...I think you will find the BEST poboy's in NOLA are prepared this way .... this will make less shrimp spread out and "go further" ...and, I'm not expert, but it may be possible that this will help with the batter sticking since you are "roughing" up the outside...breaking apart the slick/smooth rounded top of the shrimp might really help, but that is just a guess .... try it out and see what you think.... and if you don't make this practice standard, can it be ordered upon requests from a regular (I live right around the corner)
only other thing is your soft-shell crab poboy might be priced a tad high :)
GOOD LUCK and thanks for the poboy today !
alright here is my criticism, which I ONLY offer up because I like your place and ALL the things that you DO do right and I want to see ya'll make it....
Your sign out front is nice, but WAY too small ... I'm not really a fan of your location, but I think you can make it work via word of mouth...BR likes certain types of places all grouped together for some reason...you are not really in a consumer oriented area...not really a place where one might be looking for something like your store.... you NEED a HUGE sign... Like up in the air and bright .... especially if you plan on more "hot food" orders and making the porch and all that...
You need some "lobby music" (cajun ??) to make it a little more comfortable for people to actually eat in there ...maybe a TV too ?
The shrimp batter was better... here is my picky/shrimp-poboy-snob recommendation : de-vein and butterfly the shrimp... perhaps don't offer up quite as many shrimp (savings since it will take you longer to prepare them), but de-vein them and butterfly them...I think you will find the BEST poboy's in NOLA are prepared this way .... this will make less shrimp spread out and "go further" ...and, I'm not expert, but it may be possible that this will help with the batter sticking since you are "roughing" up the outside...breaking apart the slick/smooth rounded top of the shrimp might really help, but that is just a guess .... try it out and see what you think.... and if you don't make this practice standard, can it be ordered upon requests from a regular
(I live right around the corner) only other thing is your soft-shell crab poboy might be priced a tad high :)
GOOD LUCK and thanks for the poboy today !
This post was edited on 8/22/09 at 2:27 pm
Posted on 8/22/09 at 3:50 pm to Zilla
quote:
here is my picky/shrimp-poboy-snob recommendation : de-vein and butterfly the shrimp
You must be a woman from north Mississippi.
Posted on 8/22/09 at 4:05 pm to simmons2112
no, just somebody who really enjoys a good shrimp poboy...preferabbly like the ones at places like R&O's and cooter brown's in NOLA... thats all 
Posted on 8/22/09 at 4:19 pm to Zilla
quote:
soft-shell crab poboy might be priced a tad high :)
This is pandemic everywhere. People make a lot of $$ on softshells
Posted on 8/22/09 at 6:46 pm to BigAlBR
Had the 6" oyster poboy today and it was great. Counted 18 oysters falling out of the wonderful loaf. Very friendly people. Jason, did not get to talk to you but talked to your mom. You do need help in the kitchen. Still need cooks? I'm retired and might could help. Very nice place.
Posted on 8/22/09 at 8:41 pm to OffTheHook
I got a 12" shrimp tonight and only finished half. Onion rings are the bomb. Only a couple minutes from the house.
Posted on 8/22/09 at 9:05 pm to Bulletproof Lover
oh yea, I noticed the onion rings on someone else' plate, they looked killer
Posted on 8/23/09 at 4:34 am to TreeDawg
quote:
BR's 1st Legit Po-boy
I take it you haven't lived in NOLA.
As a native New Orleanian, I can assure you that Acme's 10-Napkin Roast Beef and Pocorello's Meatball po-boys are both as excellent as what I grew up on.
I don't do seafood po-boys much anymore, save for the occasional catfish one. If you're talking about legit shrimp po-boys, that's a different story, but BR has had a couple of "legit" po-boys for a while now.
Posted on 8/23/09 at 2:10 pm to Afreaux
I tried the Blackened Gator Poboy for lunch today, and I was taken aback when I unwrapped it! There was probably 2 lbs of gator on it! The gator tasted great, was good quality, cooked perfectly, and seasoned perfectly.
Here's my entry into the great bread debate.I didn't really care for the bread. I found it to be too much. It was a really good texture and firmness, but simply too massive. When I make a sandwich on french bread that thick, I like to scoop out about half with my fingers. So much bread makes it harder to eat and makes it seem dry. When I was done eating all the gator, I ended up throwing a lot of bread away.
Onion rings were good. Boudin balls were AWESOME.
Wife had the shrimp basket, and I must say the shrimp were the highlight of the meal. The only way they could be better is if they were butterflied like Zilla said. These suckers were GOOD. I can only imagine how they would taste on a poboy. No problems with breading being soggy or falling off.
Has anyone else tried the gumbo there? My wife didn't care for it. She said it was very thin, almost like they forgot the roux.
I was especially impressed with their selection of seafood. I will likely be back soon to get some gator and pork sausage or frog legs.
They also had turtle, scallops and conch meat, which I haven't seen since my honeymoon.
I also agree that they need a bigger/better sign. I have driven by 5 days a week without noticing it. I even passed it today when I was looking for it and had to turn around.
All together, I would say that it was a pretty good experience, and I will be back for more!
Here's my entry into the great bread debate.I didn't really care for the bread. I found it to be too much. It was a really good texture and firmness, but simply too massive. When I make a sandwich on french bread that thick, I like to scoop out about half with my fingers. So much bread makes it harder to eat and makes it seem dry. When I was done eating all the gator, I ended up throwing a lot of bread away.
Onion rings were good. Boudin balls were AWESOME.
Wife had the shrimp basket, and I must say the shrimp were the highlight of the meal. The only way they could be better is if they were butterflied like Zilla said. These suckers were GOOD. I can only imagine how they would taste on a poboy. No problems with breading being soggy or falling off.
Has anyone else tried the gumbo there? My wife didn't care for it. She said it was very thin, almost like they forgot the roux.
I was especially impressed with their selection of seafood. I will likely be back soon to get some gator and pork sausage or frog legs.
They also had turtle, scallops and conch meat, which I haven't seen since my honeymoon.
I also agree that they need a bigger/better sign. I have driven by 5 days a week without noticing it. I even passed it today when I was looking for it and had to turn around.
All together, I would say that it was a pretty good experience, and I will be back for more!
Posted on 8/23/09 at 2:30 pm to Afreaux
quote:
BR has had a couple of "legit" po-boys for a while now.
Posted on 8/23/09 at 4:56 pm to TulaneTigerFan
ttf, while there really is no competition, the 2 poboy's mentioned are excellent !
Posted on 8/23/09 at 9:38 pm to TreeDawg
Have you been to Tommy's Fish House yet? If so how does it compare to Off the Hook?
Page 3 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News