Smoked Roast Beef Po Boys

[@KevinWindsor1971]

At the Parasol in New Orleans they load it up with mayonnaise, put on the lettuce, tomatoes, and pickles, then wrap it in foil. They put it in the oven and bake it until everything is hot and sloppy.

[@TheFlatTopKing]

dang.....that sound legit...i would like one...

[@richardwhite2928]

Love the idea of smoking the roast first before putting it in the crock pot. Sounds like an amazing way to get a little more flavor out of it.

[@TheFlatTopKing]

yes sir...just the little things

[@stevecox552]

Looks great!!!! I did one similar but Instead of going into the crock pot I put it in a foil pan and left it on the smoker tented,,, got a little more smoke flavor into the juices I thought. Great job

[@TheFlatTopKing]

thanks bud...

[@weswalker1208]

Tons of knowledge tons of energy in front of the camera thank you

[@TheFlatTopKing]

thanks bud

[@cedaroakfarm8596]

WE made this for deer camp. 6.5 pounds of beef roast in two crock pots. It was fantastic and there was nothing left. they put the gravy over all the veggies and taters, cleaned off the platters. Soooo good.

[@TheFlatTopKing]

I just made and will post tomorrow a smoked candied bacon venison smashed cheeseburger...hope you enjoy

[@cedaroakfarm8596]

@@TheFlatTopKing , oh, you know we will. Thanks for the heads up.

[@rodderbob]

Smoke 'em if ya got 'em. Chuck is such a versatile cut; flavor, texture, dissolved collagen, so many ways to go.

[@TheFlatTopKing]

hhaahhaha I will make a shirt out of that....smoke em if ya got em..

[@Calicaveman]

A toasted bun on the Blackstone !!! Looks 🔥 🔥🔥🔥 ✌🏾👍🏾🙏🏾

[@TheFlatTopKing]

Thanks bud....hope all is well

[@dumbref1459]

Reminds me of Pasquale’s roast beef sandwich. Theirs did not have the smoked taste but they served it on garlic bread. Talk about kicking it up a notch!

[@TheFlatTopKing]

heck yeah...man i should have done that..

[@randyrandolph9709]

That looks so awesome great job. Please don't change anything on your channel i seriously love you and your wife the two of you are perfectly balanced. Please be safe until the next video.

[@TheFlatTopKing]

Well Thanks Randy...we enjoy it for sure

[@Ahglock]

I made a Mississippi pot roast this weekend and smoked it for a few hours first as well. That little touch of smoke really sets off a pot roast. People loved it so much there wasn't a drop left. I didn't think about a slurry to thicken the sauce, that is a nice touch. Yours looked great and while it might not be the bread you wanted, the bread you had looked fantastic for it.

[@TheFlatTopKing]

those Mississippi ones are great Raymond..I made it and then made a cheese steak out of it....Mississippi Mud Philly Cheesesteak

[@DS-xl1ro]

Lipton soup mix has been the go-to ingredient for pot roast for years. That's how my mom made it in the 1970's.

[@TheFlatTopKing]

Great things dont die...hahahaha its a good one

[@gharv1313]

You absolutely nailed it Neil! Looks delicious, have to try this soon! Cheers brother🍻 GO VOLS!

[@TheFlatTopKing]

yes sir and so versatile...GBO

[@bobbyevans9941]

I did the Mississippi pot roast recipe the same way a couple of weeks ago. Smoked 3 hours then to the crock pot for a few hours. That smoke makes all the difference. Now I want a po boy with it! Great job!

[@TheFlatTopKing]

yes sir Bobby...make a cheesesteak out of it...

[@paulpsathas3710]

Bro!!! Like I've said, you are a sandwich artist, add this one to the gallery!! I could barely focus on my own dinner while I watched this!! Absoluttey stellar, keep those sandwiches coming!!

[@TheFlatTopKing]

Hey thanks Paul...Hey I might need some help....remind me if im wrong...arent you Italian....if so what parts of the usa are you from...

[@paulpsathas3710]

@@TheFlatTopKing Yessir!! Calabrese here, and I am from Baltimore by way of Buffalo!!

[@TheFlatTopKing]

@@paulpsathas3710 any history in Chicago

[@paulpsathas3710]

@@TheFlatTopKing Actually yes, I lived there for a year, great city and if you wanna talk about a great sandwich, Italian Beef my friend, extra giardiniera, wet, and so not traditional but I like Mayo on mine as well!!! Memories lol!!

[@TheFlatTopKing]

@@paulpsathas3710 well thats why i mentioned it. I need a flat top grill idea from there besides the obvious Chicago dog. Whats iconic that I can represent with. I have visited there and had an Als wet beef and literally could not eat it. I hates eat. Heck even amy didn’t like it. We both left and grabbed a dog from a cart down the road.

[@kevincantrell1459]

Love the idea of getting some smoke flavor on outside, then finishing it off in the slow cooker. Can we see more of those?

[@TheFlatTopKing]

yes i have a few lined up...I just made a venison smash burger and made candied bacon...great combo

[@billyhaney5002]

Look great , will have try that. Thanks for sharing.

[@TheFlatTopKing]

Hope you enjoy Bill...we really like it...

[@jakespencer8077]

Speaking my language now brother! Great take on a poboy and looks delicious!! Add the extra gravy to a bowl to dip the poboy in. 🤤🤤🤤

[@TheFlatTopKing]

ahhhahah HECK TO THE YES>>>.so good...we really enjoyed it...love that cuisine

[@brian6103]

Food looks great and I love the Tennessee shirt go Vols

[@TheFlatTopKing]

Heck yeah…. Always representing

[@kirklund962]

I use a pressure cooker instead of the crockpot. I have been making this for the last few years. Keep up the good work.

[@TheFlatTopKing]

Awesome! Thank you!

[@TheSkitd]

We're almost on the same page brother, I just pulled a 4 lb arm roast out of the sous vide time machine, 48 hrs at 135 heavily seasoned with Cavender's. I seared it in a ripping hot cast iron pan, cooled and wrapped and into the fridge. I could either slice it up later or finish it tomorrow in the PitBoss on a bed of garlic & onions with beef broth in the bottom of the pan and I did save the Au Jus from the bag. That would make a pretty tasty sammich.

[@TheFlatTopKing]

I have got to get on the sous vide thing...been slacking...that sounds legit..what is an arm roast...that just doesn't seem like it rings a bell

[@alans6767]

That looks good and pretty easy too. I would have been lazy and tried an aluminum half pan covered and put it right back on the smoker, but I live in AZ where it is warm and you can stay outside.

[@TheFlatTopKing]

thats Definitely a benefit...I love the Houses built in to the sides of hills there

[@earlcavenaugh6459]

Looks fantastic!!

[@TheFlatTopKing]

Hey bud.....thanks Earl

[@BanjoBrasel]

Looks amazing

[@TheFlatTopKing]

Thanks

[@richardwest2505]

Oh dang you rock that looks awesome

[@TheFlatTopKing]

Thanks Richard...we really enjoyed it for sure

[@andrewstillwell5332]

Needs Horsey Sauce for me looks great

[@TheFlatTopKing]

yes sir..someone else mentioned something similar and thought WOW heck yeah...im down

[@carlfalk40]

Looks real delicious

[@TheFlatTopKing]

Thanks Carl...we enjoyed it

[@williamjohnson6152]

Heck yea! Looks good 👍!

[@TheFlatTopKing]

Oh yeah! Thanks bud

[@terryduprie6313]

That's a good looking po-boy. Yum for sure. GEAUX Vols, unless they're playing my LSU Tigers. So glad they are going to the SEC championship. I liked the way you combined cooking methods.

[@TheFlatTopKing]

Thanks Terry....Geaux Vols for sure..who would have thought at the first of the year...hope all is well

[@jamesmetzler2031]

Man, that looks great! I could almost taste it from here. I wouldn't even need the bread, I could just eat it out of a bowl 😋. Or maybe on a plate with a little side of mashed potatoes drenched in that gravy.

[@TheFlatTopKing]

yes sir.....thats exactly what we did the first time we made it..we laughed and said if its this good imagine what it would be in the po boy style....heck i should have put mashed potatoes on the sandwich

[@stonerscravings]

Looks delicious brother 🙌🏻

[@TheFlatTopKing]

Heck yeah ..thanks Kelly

[@bobbicatton]

Dang that looks awesome! The bread you found sure looks great to me! I’d be mopping up that gravy😂👍

[@TheFlatTopKing]

You know it....did you see the uncut version on our join thing...this was the same one just edited down

[@bobbicatton]

@@TheFlatTopKing I missed that one somehow, thanks for the reminder. I need to remember to look at the members tab🤣

[@TheFlatTopKing]

@@bobbicatton its amazing how little views my videos or post get when i do a members idea...compaired to the amount of people on there

[@CajunSmack]

You might not be Cajun, but we welcome you into our ranks, brother!!

[@CajunSmack]

Also props to whomever is doing the editing. It's getting way better with the transitions etc.

[@TheFlatTopKing]

heck yeah...thats music to my ears right there...

[@TheFlatTopKing]

yeah its takes a village...both when to pause and when to talk...starting to get in stride now...thanks for noticing

[@elkmontb10]

Roast looks perfect. Yes, you're missing the Leidenheimer po-boy bread. Also, down hear in the New Orleans area, when you pick up that sandwich and take that first bite you better have gravy dripping out the bottom. All in all, good job and intentions on a Cajun roast beef po-boy. Love your cooking, tried a lot of them.

[@TheFlatTopKing]

thanks bud...funny is I agree...i wanted it to be messy but was worried about making sloppy...dipping it would be the way to go...whats your take on horseradish on it

[@elkmontb10]

@@TheFlatTopKing Horseradish is an option. A good hot sauce like Tabasco or a good creole mustard. Question, have you ever made beef jerky on the griddle.

[@grahamsher7851]

Nice one bud

[@TheFlatTopKing]

Thanks for the visit

[@mikedelacruz3135]

Thats a SOLID Looking Po-Boy my guy!! I can practically taste it from Cali ✊🏼🧐!! Shoot, set me up with a Double of them bad boys 😉👌😋. Another banger for the books brotha, Cheers Y’all 👊🏼😎🤙🏼

[@TheFlatTopKing]

hahaahh amen...yeah we enjoyed em for sure..thanks MIke

[@weswalker1208]

Harder working than all of the co-creators on Blackstone combined

[@TheFlatTopKing]

Well one thing for sure...they must just make it look easy...i make everything look harder..ahahahaa...that dude that runs a mile slower than walkers...ahhahahaha

[@jjlatch76]

Turn that shirt down!😎🤣 Next time after you make the po boy you have to press it. Throw some butter on the griddle and put a press on top let it toast for a few and flip. Game Changer! Also Blue Plate is the official mayonnaise of Louisiana! Can’t be beat!

[@TheFlatTopKing]

Interesting...so a pressed po boy...im down for sure...Hellmans for the WIN..

[@masterlee4370]

Great Job on this roast. Just a few comments. Our local Rouse's Supermarket has the boneless beef chuck roast on sale this week for $2.99lb. I won't ever see it any cheaper. So I will be stocking up. Next up "Mustard goes on hot dogs" lol. With that being said you took a bite of your wife's awesome looking roast beef poboy with lettuce, tomato, and mayo. Just sayin!

[@TheFlatTopKing]

hahaahahah i have to say...after having it...horseradish would be insanely good..is that a thing..

[@vickihunt5580]

Put that roast beef and rabbit food in one of those homemade tortillas for perfection

[@TheFlatTopKing]

ooooohhhh geeze that sounds good...

[@alpintourer]

Dip the top half of the bread in the gravy and then assemble. We do this with Beef on a Weck in Western NY.

[@KevinWindsor1971]

I ate at Charlie the Butcher by the Buffalo airport years ago when I was up that way. I was able to find a place near my house in Maryland that totally nails beef on weck right down to the insanely intense horseradish.

[@TheFlatTopKing]

oooohhhh man....sounds good...

[@TheFlatTopKing]

Horseradish sounds like something I would like....hands down that would set it over the top

[@ermabrown1905]

Hello yummy👌🏾❤

[@dannoneyabiz1277]

looks awesome GO DAWGS!

[@TheFlatTopKing]

thanks so much...GBO

[@Hammertime054]

Oh yes👍👍👍😎🏴󠁧󠁢󠁥󠁮󠁧󠁿🇬🇧

[@TheFlatTopKing]

Do you guys have anything similar to this

[@Hammertime054]

Never heard of it until i saw your video😂👍👍👍🏴󠁧󠁢󠁥󠁮󠁧󠁿i recon there’s similar dishes around, especially from the smokers community 👍👍👍

[@jtp2007]

I always called it "Whatsthishere" sauce

[@weswalker1208]

Off topic it just came to mind. Can you imagine how good( my phone cannot pronounce the word but the rendering) from a smoked pork shoulder or beef roast in seasoning mashed potatoes in lieu of butter or bacon

[@TheFlatTopKing]

I can...i kinda do that...I prefer pork over beef when it comes to that...i cut up pork shoulder all the time and smoke and braise...this would be perfect for it....i want to make legit braised and fried pork carnitas

[@chasbutturini2674]

Keep on keeping on Flat top king. I believe that it is time to bring the daughter back as the guest Griddle teacher? You rock but inspire the next generation if the Lord leads.

[@TheFlatTopKing]

Thanks so much buddy really appreciate the support

[@antforehand]

I want to do this but I’m thinking of instead of taking the roast off the smoker just put it in an aluminum pan once it reaches 165 it. Add some beef broth and brown gravy wrap and let it go until 205 or so it temp then shred it to make some po boys.

[@TheFlatTopKing]

Absolutely....maybe just check on the temp of the gravy..it might not get hot enough to thicken...

[@griddlingrandpa7601]

This was a great recipe. Thanks for the share. If you wanted to do this all on the smoker, Malcom Reed has a pulled beef video on his youtube channel, howtobbqright.

[@TheFlatTopKing]

Hey thanks bud. Big fan of Malcolm. Seems like a good guy

[@PopsAllgood6967]

Man, that looks so good..Makes you want to slap yo mama. lol.

[@TheFlatTopKing]

hahahah preach it....we really enjoyed it

[@PopsAllgood6967]

@@TheFlatTopKing

[@garylynch1901]

Wow all that po boy needed was some pepper Jack cheese

[@TheFlatTopKing]

ooohhh heck yeah....sounds good to me

[@2Wheels_NYC]

Nice cook! You gave me an idea for our crock pot! Now stop eating Amy's sandwich!

[@TheFlatTopKing]

hahhahahha now she can have less carbs...

[@2Wheels_NYC]

@@TheFlatTopKing 😂🤣

[@mikebruce2758]

Yor mama gona fri yo som greens too!

[@TheFlatTopKing]

she should...i would be down...love some good southern greens

[@speednby]

Definitely not a po boy because, no deep fried sea food, but still a damn good looking sandwich.

[@TheFlatTopKing]

WWWWWWWOOOOOOoo Not a Po Boy......I hope not...I have a lot riding on this sandwich behind the scenes...i think roast beef is pretty common ...

[@keithyarnell6951]

Hey I have lean something on my griddle, When I cook Bacon,I spray my griddle with Pam, no more sticking of the Bacon Give it a try next time you make your Bacon.

[@TheFlatTopKing]

I will...thanks bud...how does it shrink...

[@keithyarnell6951]

@@TheFlatTopKing you do get some shrinking from the Pam, But you don’t have to scrape the griddle.

[@CombatDoc54]

Being from Houma, I have to say I would rather NOT fix something than to fix something with the wrong ingredients. Two things that were completely wrong, the bread which you mentioned and two, the beef. You NEVER use a beef pot roast. The consistency is all wrong. The roast has way too much fat. Oh ya, there is a third thing, down in So. Louisiana, you NEVER use corn starch. I mean NEVER. Take a clean seasoned griddle and spread out a sup of all purpose flour. Keep mixing it till it just starts to turn brown. Start mixing in butter and more butter. Let it get as dark as you like while addling butter. Work it to an oatmeal cookie dough consistency. Then add as much as you need to a pot and slowly add the beef broth while slowly stirring. The flour, butter combo is your roux. Your thickening agent. And where is your cajun spices? Every time I make a gravy or sauce. When you have a crab boil or shrimp or crawdad, keep all the claws, tails and head. Wrap them in a cheese cloth and add that small bag to your sauce at the beginning.. By doing so, this will add that true cajun spice to the meat. The shredded lettuce, thin sliced tomatoes, mayo and mustard were spot on.

[@TheFlatTopKing]

@TheCajunNinja kzbin.info/www/bejne/e2iTk42fgKt5aa8

[@CombatDoc54]

@@TheFlatTopKing The sandwich you made was great. The sandwich in the attached video is great. But neither of them are a true cajun Po Boy. They are beef subs. You really need to take a trip to South Louisiana so you can see and experience for yourself a "true" cajun Po Boy. Don't rely on another person's video. The bread is what makes a true Po Boy. The crust on the bread for example is hard and crunchy. When you bite into it the crust cracks and crumbles. It's not soft like a sub sandwich bread. The bread used is "French" bread. Not Italian bread, not a sub bun. .

[@jennypurlock2280]

She not used to a giant fork hahaha hahaha hahaha

[@TheFlatTopKing]

hahahahahaha

[@jennypurlock2280]

@@TheFlatTopKing put that in title I am sure more people will click on the vedio

[@TheFlatTopKing]

@@jennypurlock2280 hahahahaha you aint lying...