Erica Blaire Roby, the Food Network's "Master of 'Cue," didn't always envision a life steeped in barbecue. Her path, surprisingly, began in the courtroom as a lawyer. It wasn't until 2014 that she transitioned into the culinary world, initially focusing on wine as a certified sommelier. However, the birth of her child in 2018 and subsequent conversations with her New Orleans-born father ignited a shared dream of opening a barbecue restaurant. Despite their lack of experience, Roby embraced the challenge, seeking out barbecue classes and embarking on a journey that would transform her life.
Roby's newfound passion led her to competitive barbecue cooking and an active presence on social media, eventually catching the attention of the Food Network. Despite initial hesitations and a touch of self-doubt, she auditioned for "BBQ Brawl," drawing inspiration from her Creole heritage. Her unique fusion of New Orleans flavors and traditional barbecue techniques proved a winning formula, ultimately earning her the coveted title of "Master of 'Cue."
Roby now dedicates herself to sharing her love of barbecue, demonstrating how the vibrant spices and ingredients of Cajun cuisine can enhance the smoky flavors of traditional barbecue without compromising its essence. This culinary blend creates a unique and unexpected experience, showcasing the rich cultural history of New Orleans cuisine.
One of Roby's signature dishes, the Smothered Beef Po'boy, perfectly exemplifies her culinary fusion. This recipe, ideal for celebrations like Super Bowl LIX held in New Orleans, offers a delicious blend of leftover beef, caramelized vegetables, and a rich, flavorful gravy, all served on a classic French bread roll.
Smothered Beef Po'boys: The Leftover Edition
Ingredients
Gravy and Beef
- 2 cups leftover beef (shredded)
- 2 tablespoons butter or oil
- 1 onion, chopped or sliced
- 1 bell pepper, chopped or sliced
- 2 cloves garlic, minced
- 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
- Lettuce, shredded
- Tomato, sliced
- Pickles, sliced
- Mayonnaise
Directions
- Sauté the vegetables in butter or oil until soft and caramelized. Add garlic and cook for another minute.
- Create the gravy by adding beef broth, Worcestershire sauce, and BBQ rub. Simmer. Thicken with flour or cornstarch slurry if desired.
- Warm the shredded beef in the gravy. Season with salt and pepper.
- Assemble the po'boys by spreading mayonnaise on the rolls, adding lettuce, tomato, pickles, and finally, the smothered beef and gravy.
