Yes, I know, a po'boy, or anything else, from Krystal. And it had some extra shit on it (a "zesty" sauce, two others available) that I gather is not on a real one. But it makes me want a real one.

Cootie Brown's on North Roan has an awesome Po Boy, if you're familiar with the restaurant. I prefer the oysters myself. I eat there every chance I get when I'm in town.

quote:

Cootie Brown's on North Roan

I know of it. It's on my way to the range.

What makes a great po boy is hollowing out the roll. The bread to meat ratio on a typical poboy is off. This fixes it.

Man that must have been a late night adventure to have the seeds to try shrimp from Krystal. I get nervous every time I order shrimp from anyplace other than a quality restaurant.

That said, I wonder if White Castle has those? Might have to give it a run after enough Coors Light.

Fried oyster po boy is numero uno; in my opinion.

quote:

Originally posted by smithnsig:
What makes a great po boy is hollowing out the roll. The bread to meat ratio on a typical poboy is off. This fixes it.

This man, ^^smithnsig,^^ speaks the truth. Listen to him.

Crystal is what you splash on a po' boy, not the name of a po' boy cafe. When you find a joint that slaps the bread face down on the grill to toast and then scraps out the roll, you got the real deal. Oyster po' boy and a draft beer---well, it just doun' git any better.

quote:

Originally posted by smithnsig:
What makes a great po boy is hollowing out the roll. The bread to meat ratio on a typical poboy is off. This fixes it.

Gutting the bread works for a variety of sandwiches.

quote:

Originally posted by smithnsig:
What makes a great po boy is hollowing out the roll. The bread to meat ratio on a typical poboy is off. This fixes it.

It's more than that, you also need the correct bread which is light and crispy on outside and soft on inside. A baguette is not correct, neither is a Philly type hoagie roll.

Sorry my friends but the best place for a
Po boy is in New Orleans, specifically an oyster or shrimp, at Acme Oyster Company. It must be made with Leidenheimer French bread, crunchy outside and soft on the inside. Damn I have made myself hungry.

Acme Special Po Boy for me. Roast beef.

My favorite NOLA Po'boy sandwich is crayfish(mudbug) Po'boy!!! My mouth is watering just thinking about it!!

I'd love to be sitting in R&O's right now munching on a soft shell crab po'boy - fully dressed - with a cup of their gumbo and some bread pudding for desert. Man o' man...

If you are ever in Gainesville, GA, we have a GREAT Kajun place. Atlanta Highway Seafood Company!

Gator tail po boy.

We got a fab place here. New Orleans seafood or something. Best shrimp po'boy I have had outside of NOLA. Damn close, in fact.