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Old September 4, 2019   #46
Rajun Gardener
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Default New Orleans Parasols style roast beef sammies/Po-Boys

I saw Parasols Roast Beef from New Orleans on Triple D but they just boiled the meat and relied on the gravy for all the flavor. I had to throw my twist on this so here we are.

I started out with 2 chunks of top round that were on sale. I boiled them first like Asians do to clean the impurities out then rinsed them and started browning in the DO seasoned with Tony's and garlic powder.

After a little browning I added onions to burn down some and bone broth I made a while back with parsley, garlic powder and more Cajun seasoning


Added enough water to cover meat and simmered on medium high for 90 minutes adding water as needed.

Here's the broth that made a good gravy starter, this kicks the plain water boil it the butt.

I pulled the meat to cool before slicing, it wasn't tender but that's normal

Then started on the gravy. I added 1 tsp of beef bouillon, more garlic powder and water. I simmered it while the meat cooled.

Dumped the meat and added water to cover and let it simmer another hour

This is some serious flavor and so tender

Burnt up some onions and bells while waiting

Once that was done I hollowed out the buns, spread Blueplate on the bottom and loaded it with meat topped with shredded Moz and Provolone. Toasted the buns on the gasser

Dressed with mayo on the top too, lettuce and toms, the meat side got the onions and bells with pickled jalapenos

Smashed it to meld those juices

Sliced for looks

First bite was heaven!

The other half was just as good!

This was worth the trouble, it came out awesome for a cheap cut of meat.
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Old September 5, 2019   #47
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Oh that looks so good! I'd of been picking all those goodies left on the plate and eating them too!!
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Old September 7, 2019   #48
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How I've been using mine a few times in recent week:

Charred Shish!to Peppers with Dipping Sauce

Make a sauce by mixing together 2 tablespoons mayo, 1 tablespoon rice wine vinegar, and 1-2 teaspoons sriracha. Add salt to taste and set aside.

Turn oven broiler on to high and place a large cast iron skillet under the broiler to pre-heat.

In a large bowl, toss shish!to peppers with enough olive oil to coat them and a healthy sprinkling of salt.

When the skillet is hot enough that a drop of water immediately vaporizes, pour in the peppers, quickly spreading them into a single layer, and put the skillet back under the broiler.

Cook until peppers are well charred. Transfer to a platter and serve immediately either drizzled with sauce or with sauce served on the side for dipping.

My three plants have been producing very well this year.
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Old September 7, 2019   #49
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Wow, busy for a few days and just catching up with this thread. That all looks so amazing!



I'm on my way over now!
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Old September 9, 2019   #50
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Broke out the 17" Skillet for Breakfast Saturday.
Potatoes shredded in food processor, soaked in water twice then wrung out.
Frozen Leftover spiral cut ham fried.
(Birdsnest) the taters for egg.
French toast casserole from some leftover stale rolls (done in pyrex dish)


















Last edited by SQWIBB; September 9, 2019 at 10:30 AM.
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Old September 11, 2019   #51
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Skillet Crazy Crust Taco and Buffalo Chicken Pizza




September 10th, 2019





I can see potential in this Recipe/Method for other things like a Pie crust or dessert.



Original Recipe I used, this is a batter.
Here is a video where I adapted the recipe from


Crazy crust pizza dough (batter)
  • 15" x 10" pan (15" skillet)
  • 1 cup all purpose flour
  • 1 t. Salt
  • 1 t. Italian seasoning
  • 2 eggs
  • 2/3 cup milk





My tweaks for Taco Crust

Crazy crust pizza dough (batter)
  • (*10" skillet see note BELOW)
  • 1 cup all purpose flour
  • 1 t. Salt
  • 1 t. Oregano
  • 1 t Basil
  • I t. Chili Powder
  • 2 tablespoons Olive Oil
  • 2 eggs
  • 2/3 cup milk



My tweaks for Buffalo Chicken Crust

Crazy crust pizza dough (batter)
  • (*10" skillet see note BELOW)
  • 1 cup all purpose flour
  • 1 t. Salt
  • 1 t. Oregano
  • 1 t Basil
  • 1 tablespoon Franks Red Hot
  • 2 tablespoons of Ranch or Blue Cheese dressing
  • 2 tablespoons Olive Oil
  • 2 eggs
  • 2/3 cup milk







The recipe I watched on you tube showed the batter being made, the meat being added and then the pan is placed in a 425° Preheated oven.
I made the Chicken Taco Pizza this way but the Buffalo Chicken Pizza I cooked the crust 10 minutes first.


*I used a 10" skillet and after making the first pizza realized there wasn't going to be enough batter for the next one, so I added 1/2 equal parts of the original recipe.



  • Batter






  • Buttered the pan





  • Canned Chicken looks yummy, don't it!









  • Taco Pizza, chicken on uncooked batter.












  • Out of the oven, I think approximately 15 minutes




  • Topped with Mexi Cheese blend and some extra cheddar cheese then back in the oven another 5-10 minutes.



  • Using a wide spatula, the pizza slid easily onto a cooling rack.



  • Crust





The second Pizza, Buffalo Chicken, this I cooked the batter for 10 minutes then added the chicken.


  • Buttered the pan.




  • Batter is poured





  • Into the oven bottom Rack.





  • 15 minutes later.




  • I'm wondering if this could be tweaked to make pie crust or a dessert type pizza?




  • A little Marinara.





  • Chicken is added (chicken was seasoned with a little Red Hot).




  • More red hot drizzled on chicken.





  • Mozzarella and three cheese blend.




  • Into the oven at 425°F for 10 minutes then several minutes on broil to brown cheese.





  • After 10 minutes on the cooling rack, pizzas are move to the cutting board.




  • Sliced.




  • Dinner is served





The family enjoyed the pizzas, I was a bit iffy on them, I would have to play around with different toppings, If I can find the time!
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Old September 11, 2019   #52
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I have looked at every pictuer and skimmed through all the recipes.
All of it looks marvelous.

I used my dutch oven to finish off the point end of my brisket the other day.
I didn't want to dry out the flat end so I pulled it early.
Then used the cast iron dutch oven to finish off the point end of the smoked brisket.'
The results were fantastic,'
Cheating, maybe, but I think not, the results are what counts.
The slices were so tender you could cut them with a fork and no one would ever know that the point end was finished in a cast iron dutch oven.
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Old September 24, 2019   #53
Worth1
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Got two cast iron skillets going at one time tonight as usual.
One small one to cook a ground chuck patty and the other cooking kartoffelpuffers.
Made with diced onion, shredded carrot, shredded red potato, flour and egg.
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Old October 17, 2019   #54
Worth1
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I cant say how much enjoyment I am getting out of the Lodge cast iron round griddle.
Best 15 bucks I ever spent.
Cooking pancakes on it as we speak.
So easy to get under the cake and flip it without the tall sides of a regular skillet.
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Old October 21, 2019   #55
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Another quick Pizza, 2 layer


  • Tortilla shell
  • Pepperoni
  • Mozzarella Cheese
  • Sauce (yes from the garden)
  • Tortilla shell
  • Pepperoni
  • Mozzarella Cheese
  • Sauce (yes from the garden)




  • Topped with eggs for breakfast.




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Old October 21, 2019   #56
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Not cast Iron but wanted to show my favorite way of making Hot Dogs.






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Old October 21, 2019   #57
Worth1
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Anybody remember the electric hotdog cooker that ran a 120 volt AC currant through the wiener?
The Presto Hot Dogger.
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