Super Bowl Barbecue po’Boy was created by the master of “Cue”

For Super Bowl Sunday, Erica Blaire Roby will be offering guests a barbecue, which is a thing of for sure.
“If it comes from my kitchen, it will be about barbecue,” Houston-based champion Pitmaster told Fox News Digital. (See the video at the top of this article.)
Roby won the Food Network’s “BBQ Quarrel” title and also won other BBQ cooking titles.
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But she didn’t grow up in the kitchen, nor did she tend to be a barbecue pit since she was a child.
She was a lawyer before Pivotins in the food industry in 2014. Initially, Roby was certified as a sommelier, and then after giving birth in 2018, she found herself at home.
Erica Blaire Roby of Houston, Texas, began her career as a lawyer before moving to the culinary pursuit. She was named “The Prompt Master” in the food network show “BBQ Quarrel”. (Dorothy Beam Photography)
“So I’ll keep calling my dad. He’s from New Orleans,” she said.
“And we’ve been talking about his bucket list and what he wants to do. He said he always wanted to own a barbecue restaurant.”
The revelation shocked Robbie, who said he and his father opened a restaurant “never on my radar.”
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“We both realized we didn’t know how to run a restaurant or cook. So I found the barbecue class online,” she said.
Move to the state television station
Roby took part in the barbecue, competed in competitions and shared her work on social media. This led to a call from the Food Network, which asked her to audition for a “barbecue quarrel.”
She said initially, Robbie was frightened by the “all these barbecue legends” she saw on TV.
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“I called Dad and I was like, ‘Dad, I have good news and bad news. The good news is, I will be very, very fast, so you don’t have to see my kids for a long time, the bad news is, I will be in Publicly embarrassing our families on state television.”
Her father suggested that she take her middle name and style as “Erica Blaire, Blue Smoke Blair BBQ”.
Roby dedicates her life to BBQ and “spread BBQ love.”
Robbie said that during the show, she began to “really lean towards” New Orleans, who are Creoles, take root in cooking—” Robbie said.
The next thing she knew, she said, “I was declared the ‘Cue’ master of the food network.
Afterwards, Robbie devoted himself to the barbecue and “spread barbecue love.”
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Although New Orleans is not necessarily known for barbecue, it has a lot of cultural history when it comes to cooking and food.
Combining the spices and ingredients of Cajun cooking with the smoke and meat of barbecue is a way to add “elements without actually changing the integrity of the culinary tradition,” Roby said.

Erica Blaire Roby reveals how she can blend Cajun flavors with barbecue traditions. (Fox News figures; Erica Blair Robbie)
“That’s so pretty. It’s unexpected.”
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Roby shares her one of her mixed Cajun barbecue recipes with Fox News Digital.
She said it was a great dish to celebrate with some relaxing talent as Super Bowl Lix was held in New Orleans.
Erica Blair Robbie
raw material
Gravy and beef
2 cups remaining beef (minced)
2 tablespoons butter or oil
1 onion, chopped or sliced
1 bell, chop or slice
2 cloves and garlic, chopped
1½ cups beef soup
1 tablespoon Worcestershire sauce
1 teaspoon barbecue rub
Season with salt and pepper
1 tablespoon flour or corn starch (optional for thickening)
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sandwich
4 French bread rolls or Hoagie rolls, split
Lettuce, chopped
Tomato, sliced
Kimchi, sliced
mayonnaise

This beef little boy sandwich uses the remaining beef and blends together quickly. (Erica Blaire Roby)
direction
1. Stir-fried vegetables. In a frying pan or pan, heat the butter or oil over medium heat. Add the sliced onions and bell peppers and cook until soft and caramelized, about 5 to 7 minutes. Add chopped garlic and cook for another minute.
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2. For gravy: Add beef broth, Worcestershire sauce and grill to rub it into a skillet and stir well. Cook slowly.
For thicker gravy, sprinkle the flour in the flour, or make a corn starch slurry by whipping and stirring in a separate bowl. Slowly add this slurry to the gravy and stir until thickened.
3. Stir the chopped leftover beef and let it warm in the gravy for about five minutes. Season with salt and pepper as needed.
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4. Assembly Po’Boys: Spread mayonnaise on each French roll. Layer with chopped lettuce, sliced tomatoes and pickles. Pour the suffocated beef and gravy into each roll.
The recipe is owned by Erica Blaire Roby and shared with Fox News Digital.