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Great Lakes Culinary Institute Director Chef Les Eckert

From the Great Lakes Culinary Institute

Chef Les Eckert's Mississippi Po'Boy

This delicious recipe is provided by Chef Les Eckert, Director, Great Lake Culinary Institute. It's sure to be the centerpiece of your next barbecue! Her suggestion? Enjoy with all the taste sensations seen above — corn relish, mixed bean salad, grilled asparagus, and green beans. Can you say "YUM?"

Download the recipe here.

Ingredients

  • 3 lb beef, chuck roast or top roast
  • 1 T paprika
  • 1 t salt
  • 1 t black pepper
  • 2 t garlic powder
  • 1 t onion powder
  • 1 stick salted butter
  • 1 packet dry beef au jus mix
  • 1 packet dry ranch dressing mix
  • 6-8 pepperoncini peppers, whole
  • 8 mini hoagie rolls
  • 8 oz shredded white cheddar cheese
  • Bread-and-butter pickles and/or sliced pepperoncini peppers, for garnish

 

Directions

Prepare smoker for indirect cooking using appropriate fuel and cherry wood for smoke. Smoker temperature should be 275 degrees for the entire cook time.

Season the chuck roast with paprika, salt, pepper, garlic powder and onion powder and place in the smoker for 2 hours.

After 2 hours place the roast in a 5 quart Dutch oven and add butter, au jus mix, ranch mix, and whole pepperoncini peppers. Cover with the lid and place the Dutch oven in the smoker or in an oven preheated to 275 degrees.

Cook the roast until it’s almost falling apart, internal temperature should be around 210 - 212 degrees. It will take approximately 2 hours.

Carefully take the roast out of the Dutch oven and shred on a cutting board using 2 forks.

Split the hoagie roll and place the shredded cheese on the bottom half of the bread. Load the sandwich up with the shredded roast and drizzle some of the au jus from the Dutch oven over the meat. Top with slices of bread and butter pickles or pepperoncini peppers and serve.

Enjoy!