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Licking Your Elbow–Tongue Po Boy

February 13, 2014 by David Bridges

It sure has been a long time since I did a post! In my pursuit of getting this book published I accumulated many recipes and essays. As I sit here and they sit here we both need to do something. Forgive me for having no pictures. BUT, I can always add those later. I will have some free time for a while or more likely forever. The Voice still drives this site. That will never change. As a reminder, you’d be a fool to not read the recipe methods.

Growing up in New Orleans has more advantages than disadvantages. Your taught an appreciation for fine foodways at a very early age. I remember going to City Park and eating Roast Beef Po Boys. The warm gravy and beef would mix with the chill of the mayo, tomato and lettuce to form a lush nectar that would literally run down your arm as it succumbed from the weight of your bite into the crackling and chewy French bread. It was instilled in me at the age of 8, that if the gravy didn’t run down your arm, it wasn’t a properly dressed Po Boy. Thanks to the Po Boy, I haven’t been properly dressed since.


Tongue and Gravy Deep Fried Po Boy

Serves 4 People for a Lunch Date


1 Beef Tongue about 2.5 pounds

1 Yellow Onion peeled and roughly chopped

2 stalks of Celery roughly chopped

8 cloves of Garlic

1 medium Carrot roughly chopped

2 Bay Leaves

2 teaspoons of freshly ground Black Pepper

8 sprigs of fresh Thyme

1 quart of Beef Broth

1/3 cup Butter

1/3 cup Flour

1 loaf New Orleans French Bread


shredded Iceberg lettuce

slices of Tomato

slices of pickle

Sea or Kosher Salt

For the Frying Batter:

2 cups Flour

2 teaspoons Baking Powder

1 teaspoon Sea or Kosher Salt

1 Egg

2 cups Milk


Get a medium sized braising pot with a nice fitting lid out of one of your cabinets. Put the tongue, onion, celery, garlic, carrot, bay leaves, pepper, thyme and beef broth into your pot. Bring the pot to a simmer over medium-high heat. Cover your tongue with the lid and lower the heat to very low. Let the tongue bathe in the broth for 1 hour and 10 minutes. Uncover the pot, turn off the heat and let the tongue ponder life in the pot for 20 minutes. Remove the tongue and set aside. Strain the stock into a container and place the pot back onto the stove. Melt the butter over low heat and stir in the flour until they are unified and agreeable to the task at hand. Pour the strained broth into the roux and let the mixture simmer for a few minutes. Turn off the heat, taste the gravy and season it with salt and pepper to your delight. Trim, peel and discard the outer tough layer of the tongue. Slice the tongue thinly and place it into the gravy. Hold aside and keep warm with love and attention.

For the Frying Batter:

Mix all the ingredients together in a bowl and hold aside until someone screams “Show Time”.

To Assemble the Po Boys:

Pre-heat your fryer to 375 degrees. Cut the French bread into quarters. Then cut each quarter horizontally 3/4 of the way through, so that it will open like a clam shell. Spread an enjoyable amount of mayonnaise on the inside of the 4 sandwiches. Divide the sliced Tongue amongst the sandwiches equally or unequally, it is up to you how you want to treat your friends. Place the lettuce, tomato and pickle into the Po Boys. Close the “clam shell” up and insert 2 toothpicks into the lips of each Po Boy to keep their mouth closed while in the fryer. Have someone loudly proclaim “SHOW TIME”. Then dip each Po Boy into the batter and dip the Po Boy so slowly into the fryer that it is literally starting to fry while still in your hand. This will help the Po Boy not to stick to your fryer basket. Just watch what you are doing and try not to be too inebriated to the point of burning yourself like an idiot. Fry God’s favorite sandwich on both sides until golden in your fryer.

Take it out and repeat for everyone else. Cut each one into two and smother it in what you call Gravy but I prefer to say Amber Justice.


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