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For Super Bowl Sunday, it is certain that Erica Blaire Roby served her guests to her guests.
“If it comes from my kitchen, it will be barbecue“The champion with headquarters in Houston, Pitmaster, told Fox News Digital. (See the video at the top of this article).
Roby won the title “BBQ Brawl” of Food Network of “Master of ‘Cue”, and has also won other barbecue kitchen titles.
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But he did not grow in a kitchen or tend to a barbecue well as a child.
She was a lawyer before the pivotins towards the food industry in 2014. Initially, Roby was certified as a sommelier and then, after having a child in 2018, she found himself at home.
Erica Blaire Roby de Houston, Texas, began her career as a lawyer before moving on to culinary activities. It was named “Master of ‘Cue” in the Network Food “BBQ Brawl” program. (Dorothy Beam Photography)
“So I would call my dad all the time by phone. He is from New Orleans,” he said.
“And we always talk about his desire list and what he wanted to do. He said he had always wanted to have A barbecue restaurant.“
This revelation was a shock for Roby, who said that opening a restaurant with his father “had never been on my radar.”
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“We both realized that none of us knew how to direct a restaurant or for Cook barbecue. So I connected online and found barbecue classes, “he said.
Move to national television
Roby began to cook the barbecue, enter competitions and share his creations on social networks. That led to a Food Network call, which asked him to audition for “BBQ Brawl”.
Initially, Roby was intimidated by “all these barbecue legends“She had seen on television, she said.
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“I called my dad and thought: ‘Dad, I have good and bad news. The good news is that I will be at home very, very fast. So you will not have to see my son for a long time. Our family On national television, ‘”he said.
His father suggested that he passed by his second name and stylized as “Erica Blaire, through the Blue Smoke Blaire barbecue.”
Roby dedicated his life to the barbecue and “spread the love of the barbecue.”
In the program, she began to “really bowing in” her Creole roots of New Orleans to cook, “and those dishes began to win,” Roby said.
The next thing he knew was, he said: “They announce me as the ‘Master of’ Cue ‘” of Food Network.
After that, Roby dedicated his life to the barbecue and “spread the love of the barbecue.”
Although New Orleans is not necessarily known by barbecue, “it has a lot of rich cultural history when it comes to culinary and food food,” he said.
Incorporating the spices and ingredients of the Cajún kitchen with the smoke and the meat of the barbecue was a way of adding an “element without really changing the integrity of the tradition of the kitchen,” Roby said.
Erica Blaire Roby revealed how Cajún flavors can combine with barbecue traditions. (Fox News Digital; Erica Blaire Roby)
“And that was something really beautiful. It’s unexpected.”
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Roby shared one of his hybrid barbecue recipes Cajún with Fox News Digital.
With Super Bowl Lix Taking place in New Orleans, this is a great dish to celebrate with great easy talent, he said.
Beef Shotered Po ‘Boys: Erica Blaire Roby’s leftover edition
Ingredients
Salsa and meat
2 SOONING MOST OF MEAT (crushed)
2 tablespoons of butter or oil
1 onion, chopped or sliced
1 pepper, chopped or sliced
2 garlic cloves, chopped
1½ cups of meat broth
1 tablespoon of Worcestershire sauce
1 teaspoon of BBQ Rub
Salt and pepper, to taste
1 tablespoon of flour or cornstarch (optional, to swell)
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Sandwich
4 Rolls of French bread or Hogie rolls, divided
Lettuce, grated
Tomato, sliced
Pickles, slices
Mayonnaise
This beef boy sandwich uses excess meat and binds quickly. (Erica Blaire)
Instructions
1. Get out the vegetables. In a pan or pan, hot butter or oil over medium heat. Add the onions into slices and the pepper and cook until they are soft and caramelized, approximately 5 to 7 minutes. Add the chopped garlic and cook for an additional minute.
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2. For the sauce: add the meat broth, the Worcestershire sauce and the barbecue to the pan, stirring well to combine. It brings to a low low fire.
For a thicker sauce, sprinkle the flour or make a corn grout combing two tablespoons of cold water with a spoonful of cornstarch in a separate bowl and stir. Slowly add this grout to the sauce and stir until thickened.
3. Add the overmosted beef, leaving it hot in the sauce for about five minutes. Season with salt and pepper as necessary.
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4. Assemble the Po ‘Boys: extend the mayonnaise in each roll of French bread. Capa with grated lettuce, tomato slices and pickles. Place the meat and suffocated sauce on each roll.
This recipe is owned by Erica Blaire Roby and was shared with Fox News Digital.
