“I used to talk to my dad on the phone all the time. He’s from New Orleans,” she shared. “We would discuss his bucket list and his dream of owning a barbecue restaurant.” This revelation surprised Roby, as she never imagined opening a restaurant with her father.
Super Bowl Party Dishes Inspired by New Orleans, the Host City
“We both realized that we lacked experience in running a restaurant or cooking barbecue. So, I decided to take barbecue classes online,” she explained. Roby delved into the world of barbecue, participating in competitions and showcasing her creations on social media. Eventually, the Food Network reached out to her, inviting her to audition for “BBQ Brawl.”
Initially intimidated by the “barbecue legends” she had watched on TV, Roby sought her father’s advice. She jokingly informed him, “Dad, I have some news – good and bad. The good news is, I’ll be back home soon, so you won’t have to babysit for long. The bad news is, I might embarrass us on national television.”
Her father suggested she adopt her middle name and brand herself as “Erica Blaire, of Blue Smoke Blaire Barbecue.” Embracing her Creole New Orleans heritage on the show, Roby started incorporating those flavors into her dishes, leading to her success in the competition.
Becoming Food Network’s “Master of ‘Cue” propelled Roby into a barbecue-centric lifestyle, dedicated to sharing her love for barbecue with others. Despite New Orleans not being renowned for barbecue, Roby highlighted the city’s rich culinary history and cultural influence, merging Cajun spices with barbecue techniques without compromising the authenticity of either cuisine.
Erica Blaire Roby divulged her method of fusing Cajun flavors with barbecue traditions, creating a delightful surprise for the taste buds.
Roby generously shared one of her signature hybrid Cajun barbecue recipes with Fox News Digital, perfect for celebrating Super Bowl LIX with a touch of New Orleans flair.
Gravy and Beef:
– 2 cups shredded leftover beef
– 2 tablespoons butter or oil
– 1 chopped or sliced onion
– 1 chopped or sliced bell pepper
– 2 minced garlic cloves
– 1½ cups beef broth
– 1 tablespoon Worcestershire sauce
– 1 teaspoon BBQ rub
– Salt and pepper to taste
– 1 tablespoon flour or cornstarch (optional for thickening)
Sandwich:
– 4 French bread rolls or hoagie rolls, split
– Shredded lettuce
– Sliced tomato
– Sliced pickles
– Mayonnaise
This beef po’boy sandwich, utilizing leftover beef, can be prepared swiftly.
1. Sauté the vegetables: Heat the butter or oil in a skillet over medium heat. Add onions and bell pepper, cooking until soft and caramelized (approximately 5
To prepare the gravy, you can either use flour or create a cornstarch slurry. To make the slurry, combine two tablespoons of cold water with one tablespoon of cornstarch in a separate bowl and stir well. Gradually pour this slurry into the gravy, stirring constantly until it thickens.
Next, add the shredded leftover beef to the gravy and let it warm through for approximately five minutes. Season with salt and pepper to taste.
For assembling the po’boys, start by spreading mayonnaise on each French bread roll. Layer on shredded lettuce, slices of tomato, and pickles. Finally, spoon the smothered beef and gravy onto each roll.
This recipe, created by Erica Blaire Roby, was shared with Fox News Digital. Originally featured on the Food Network, it offers a delicious twist on traditional Super Bowl BBQ po’boys.
