Well, here I am again late as usual
I've been wanting to make Po'Boy sandwiches for some time now, so why not now. Found a sale on Jalapeno SPAM (remember that stands for Pork & Ham) so couldn't resist. We had a totally beautiful day here yesterday and a very relaxed chance to cook.
Let's start off with the Po'Boy Creole Seasoning. It's essential to the Remoulade Sauce and a Po'Boy ain't a Po'Boy without Remoulade Sauce.
That gets mixed up thoroughly, and package for next weeks NOLA cook.
Next are the ingredients for the Po'Boys themselves. I chose to do a typical sandwich with crusty bread, but non-typical using Jalapeno infused SPAM. I also had to make a more typical fish style version since my wife loves Alaskan cod and hates SPAM (what's her problem, right?).
You can see the fix'ns for the Cuban Black Beans w/ peppers, the smoked bell peppers, and the Vadalia onion, tomato, and NOLA slaw.
Here is what some of the vegies and the filet look like before it's there turn-to-burn ...
Decided on my C&B GG Performer (I just can't say no to that girl).
Settled on Mesquite Lump charcoal w/ a couple of chunks of Mesquite for additional smoke flavor. Ready to sit back and wait for everything to hit temp.
Just sit'n and sun'n ...
Getting close to the end zone ...
Take a peek, yep they look ready. Like my SPAM like my Rib Eye, nice mahogany color
Time to plate up the Cod w/ some peppers and Cuban beans ...
And now the Jalapeno SPAM Po'Boy ...
What a fun afternoon. I was amazed how good these tasted with the fresh Remoulade Sauce and Creole Slaw. You got to give it a try. I've got the recipe for the actual measurements if anyone is interested. The Creole Powder might just make an interesting Rub or coating for Oysters ? As always, keep cooking and thanks for checking out my pics. SJ
Topic: Burger Throwdown - Louisiana SPAM & Cod Po'Boys (Read 1750 times)