Great thing is… once you have your debris made if more company comes you can just add some roast beef to that amazing debris with some more beef stock and seasoning and that pop keeps flavoring the meat. I’ve even browned off another roast and added it and the second roast was even better! (Restaurant owner… not competition eater lol). I tend to make a Swiss and beer béchamel to hit it with a little cheese sauce. So good. Well done guys!!!
I lived across the street from Parkway at 3225 Toulouse St., back in the early 60's. RB po'boys were only 35 cents back then and it was a real treat to get one. Yours in this video looks amazing and makes me hungry for one right now! :)
OMG this is NOT the way to make a po'boy!! Look up Guy Fieri at Parasol's restaurant. If Parkway really makes their po'boys like this, I'll NEVER go there.
If you knew anything about New Orleans you know that two fools in a kitchen have invented the best dishes in town. Not everything has to be top chef… fine dining.. the first debris po boys were not make too differently (not a fan of cream of mushroom but lots of people use that) they got the bread right and the dressing looked okay (i prefer dukes mayo and some crystal hot sauce but that’s me).
