Super Bowl BBQ Paw’s Boys is created by “Master of ‘Que’
For Super Bowl Sunday, Erica Blair Robbie is certainly offering a barbecue to guests.
“If it comes from my kitchen, it BBQ related“The Houston-based champion Pitmaster told Fox News Digital. (See the video at the top of this article.)
The Robbie has won the Food Network’s “BBQ Brawl” title, “Master of Cue,” and has also won other barbecue dishes titles.
How to watch Super Bowl LIX among the Chiefs, the Eagles streamed on tubi
However, she didn’t tend to grow up in the kitchen or be in barbecue holes as a child.
She was a lawyer before Pivochin heading towards the food industry in 2014. Initially, Robbie was certified as a sommelier and after giving birth to a child in 2018, she found herself at home.
Erica Blair Robbie of Houston, Texas began her career as an attorney before moving on to pursuing culinary . She was named “The Master of Queue” on the food network show “BBQ Brawl.” (Photo of Dorothy Beam)
“So I always called my dad. He’s from New Orleans,” she said.
“And we’ve always talked about his bucket list and what he wants to do. He says he’s always wanted. BBQ restaurant.“
This revelation was a shock to the lobby who said opening a restaurant with his father was “not on my radar.”
Super Bowl Party Cuisine inspired by Host City New Orleans
“We both have the way we run our restaurants and Cooking a barbecue. So I went online and found a barbecue class,” she said.
Moved to national television
Robbie cooked barbecues, took part in the competition and shared her work on social media. It led to a call from the Food Network and asked her to audition for “BBQ Brawl.”
Initially, the lobby said, “All of these things.” The legend of barbecue“She said she saw it on TV.
An Eagles fan favorite is the Philadelphia signature sandwich. No peppers included
“I called my dad, and I said, “Dad, there’s good news and bad news. The good news is, I’m going to go home very quickly. So you don’t need to see my kids For a very long time, I’ve been publicly embarrassed. Our Family On national television,” she said.
Her father suggested that she go in style for the middle name “Erica Blair, Blue Smoke Blair BBQ.”
Robbie dedicated her life to barbecues and “love of spread barbecues.”
At the show, she began cooking “really leaning” to Creole New Orleans roots. And those dishes started winning,” Robbie said.
The following she knew was, “I have been announced as the ‘Master of Queue’ on Food Network. ” she said.
Robbie then devoted her life to barbecuing and “spreading the love of barbecuing.”
While New Orleans is not necessarily known for its barbecues, “there is a lot of rich cultural history when it comes to food and food,” she said.
Incorporating the spices and ingredients cooked with Cajun smoke and barbecue meat was a way to add “elements without actually changing the integrity of the culinary tradition,” Robbie said.
Erica Blair Robbie revealed how Cajun flavors can be combined with barbecue traditions. (Fox News Digital; Erica Blaire Roby)
“And it was really beautiful. It was unexpected.”
America’s Favorite Super Bowl Snacks by State
Robbie shared one of her hybrid Cajun BBQ recipes with Fox News Digital.
and Super Bowl LIX It’s held in New Orleans, and this is a great dish to celebrate with some big, simple talent, she said.
Smoser Beef Poe’ Boys: Remaining Edition by Erica Blair Lobby
material
Meat juice and beef
2 cups of leftover beef (shredded)
2 tablespoons butter or oil
Onions, chopped or sliced
One pepper, chopped or sliced
Two cloves garlic, mining
1½ cup beef soup
1 tablespoon of Worcestershire sauce
1 teaspoon of BBQ friction
Salt and pepper, taste
1 tablespoon flour or corn starch (optional, due to thickening)
Click here to sign up for our Lifestyle Newsletter
sandwich
4 French bread rolls or hoagie rolls, split
Lettuce, finely
Tomato, slices
Pickles, slices
mayonnaise
This beef paw’ boy sandwich uses the remaining beef and is quickly combined. (Erica Blair)
direction
1. Stir the vegetables. In a frying pan or pan, heat the butter or oil over medium heat. Add the sliced onion and peppers and cook until tender and caramelized, about 5-7 minutes. Add the thin garlic and cook for another minute.
Visit for more lifestyle articles www.foxnews.com/lifestyle
2. For gravy: Add the beef bouillon, Worcestershire sauce and BBQ to the frying pan and mix well. Take it to a low boil.
For thick gravy, make a cornstarch slurry by sprinkling flour or burying 2 tablespoons of cold water in one tablespoon of cornstarch in another bowl. Slowly add this slurry to the gravy and stir until thickened.
3. Stir in the shredded remaining beef and warm with gravy for about 5 minutes. Season with salt and pepper if necessary.
Click here to get the Fox News app
4. Assemble PO’Boys: Spread mayonnaise on each roll of French bread. Layer finely with lettuce, tomato slices and pickles. Spoon the choked beef and gravy into each roll.
This recipe is owned by Erica Blair Lobby and is shared with Fox News Digital.