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Started By
Message
re: BR's 1st Legit Po-boy
Posted on 8/23/09 at 9:40 pm to simmons2112
Posted on 8/23/09 at 9:40 pm to simmons2112
quote:
here is my picky/shrimp-poboy-snob recommendation : de-vein and butterfly the shrimp
You must be a woman from north Mississippi
What does this mean?
I'm from here (south LA) and I agree with deveining and butterflying the shrimp.
1
Posted on 8/24/09 at 8:50 am to ProudLSUMom
quote:
What does this mean?
I'm from here (south LA) and I agree with deveining and butterflying the shrimp.
FWIW, there's no need to devein and butterfly shrimp for a po-boy. Maybe for a basket or plate but not for a po-boy. Do you understand how time consuming that would be? Remember, they're not cooking shrimp for two people at home.
Posted on 8/24/09 at 9:31 am to MightyYat
There is a machine that will do it for you. = Not time consuming.
Honestly though, a little mud never hurt nobody!
Honestly though, a little mud never hurt nobody!
Posted on 8/24/09 at 10:55 am to Team Tiger Awesome
Wow, this thread took off. 
I'll try to post some responses when I get a chance.
I'll try to post some responses when I get a chance.
Posted on 8/24/09 at 11:31 am to MightyYat
I respectfully disagree.... IMHO, it makes them better and more tender somehow
This post was edited on 8/24/09 at 11:33 am
Posted on 8/24/09 at 12:29 pm to Zilla
i think not overcooking the shrimp is more important for tenderness than butterflying them.
Posted on 8/24/09 at 12:43 pm to el tigre
Wow, this thread took off.
I'll try to post some responses when I get a chance.
btw.. i can help you solve that sign problem..
I'll try to post some responses when I get a chance.
btw.. i can help you solve that sign problem..
Posted on 8/25/09 at 8:55 am to Zilla
quote:
Your sign out front is nice, but WAY too small
I understand but for a big sign, it would cost me about $7,500-$10,000. I just don't have the money right now and banks are lending money for nothing. The sign will be addressed in the next few months.
Posted on 8/25/09 at 9:14 am to Zilla
quote:
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...
I see what you are saying. While I agree that we arent in a "retail" area we are right off the path so I think we can make it work. And we are on one of the busiest streets (if not the busiest street) in Baton Rouge.
quote:
You need some "lobby music" (cajun ??) to make it a little more comfortable for people to actually eat in there ...maybe a TV too ?
Never thought about the music. Do all restaurants usually have music? I can't remember noticing music but I probably just didn't pay attention. We have thought about the tv and we might do something with that in the next few weeks.
quote:
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 have thought about using de-veined shrimp. Butterflying them might be out of the question because of the volume but I could get in shrimp that is deveined. The difference between the two is that with butterflied, the cut is a little deeper and needs to be done with a knife or a special machine (that works very slowly and does not work with heavy volume). De-veined shrimp are done in a shrimp factory with a specialized machine that can do high volume. The machine cuts it just enough to de-vein it. I know all this because one of my brothers is a shrimp processor and I worked with him for several years.
quote:
only other thing is your soft-shell crab poboy might be priced a tad high :)
At $8.99 for a 6 inch, it is a little high but soft shell crabs are very expensive and for a reason. People who raise soft shell crabs can only produce so much (raised in fish tank type tanks) and it takes time to produce them. We sell the large fresh soft shells for $5.99 a piece so with a poboy we are frying one, putting it on a sandwich with toppings and selling it for another $3. And besides the cost of them, soft shells are very hard to find. Most of the time we have to run our trucks out of the way (to houma, dulac, chalmette, etc.) to find them and that increases costs with added fuel.
And again, thanks for the feedback. All of this really helps us.
This post was edited on 8/25/09 at 9:16 am
Posted on 8/25/09 at 9:19 am to Team Tiger Awesome
quote:
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.
The shrimp in the shrimp platter/box are hand butterflied with the tail on. Was your wife's not butterflied? If so the kitchen must have given her the wrong shrimp.
quote:
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.
The gumbo is going to be addressed very soon. We started out making it the right way (with a thick dark roux) and somehow one of my cooks changed it. Probably because it was easier to make their way.
Posted on 8/25/09 at 9:22 am to Afreaux
quote:
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 never had either one of those but I will have to try them.
But we do use homemade roast beef with real roast beef gravy on our poboys. Our roast beef is probably my favorite over here. That and our homemade corned beef.
Posted on 8/25/09 at 9:22 am to Zilla
quote:
I respectfully disagree.... IMHO, it makes them better and more tender somehow
I agree. YOu can't beat the taste of a butterflied shrimp.
Posted on 8/25/09 at 9:24 am to OffTheHook
Can you eat in? Are there tables or other place to eat?
Posted on 8/25/09 at 9:30 am to OffTheHook
quote:
But we do use homemade roast beef with real roast beef gravy on our poboys. Our roast beef is probably my favorite over here.
Hey Jason, are ya'll still slicing or have ya'll started shredding it yet. Thats how its done on the acme 10 napkin roast beef and some of the best roast beef poboys I've had in New Orleans
Posted on 8/25/09 at 9:48 am to reddawg
quote:
Can you eat in? Are there tables or other place to eat?
Yep we have 5 4-person tables so we can seat 20 people right now. We hope to expand in the next few months to offer more seating.
Posted on 8/25/09 at 10:19 am to OffTheHook
Hey Jason (bet you didn't know your first name was "Hey"?) , I was in last weekend -- your first meatball po-boy customer -- and agree on the need for a little background sound or TV.
One tip I would give you is to be careful with the music-licensing sharks. In short, you are allowed to play a radio and/or one TV for free. It's when you play music-only, such as from a CD, that they will try to come after you for fee money. A simple search for restaurant music licensing will give you more than you need to know.
The radio business puts your food on my table, so it kills me to say this, but just hang the cheapest flat screen you can find, turn on Fox News (or the WAFB news-refeed if you don't want to pay for cable; I'll show you how to run an antenna), and be done with it.
, I was in last weekend -- your first meatball po-boy customer -- and agree on the need for a little background sound or TV. One tip I would give you is to be careful with the music-licensing sharks. In short, you are allowed to play a radio and/or one TV for free. It's when you play music-only, such as from a CD, that they will try to come after you for fee money. A simple search for restaurant music licensing will give you more than you need to know.
The radio business puts your food on my table, so it kills me to say this, but just hang the cheapest flat screen you can find, turn on Fox News (or the WAFB news-refeed if you don't want to pay for cable; I'll show you how to run an antenna), and be done with it.
Posted on 8/25/09 at 10:24 am to DoctorTechnical
how was the meat ball poboy?
Posted on 8/25/09 at 10:43 am to Cash
quote:
how was the meat ball poboy?
IMO, you can put anything between that bread and it will taste great. And clearly Jason can cook up a storm, even with his gf's cute kid running around terrorizing the store.
That being said, I was raised to expect a MB "sandwich" to include cheese, and to be on soft po-boy bread. Don't shoot me, I'm from Jackson, MS and got out as soon as I could. But that's how it's made by the city's Greek restaurateurs.
I see that OTH has meatballs and spag. for lunch today. Might run over and calibrate his MB in something other than a sandwich
Posted on 8/25/09 at 10:54 am to OffTheHook
quote:
Butterflying them might be out of the question because of the volume
Perhaps give it a try ... or, can it be done upon request ?
Posted on 8/25/09 at 10:57 am to DoctorTechnical
anyone ever get a meatball poboy from junneau's? 
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