Last month I dined at 2Paul’s Radically Urban Barbeque, located at 2668 Johnston St. next to Albertsons. Right when I walked in I was greeted by owners Marilynn Adams and Gary Roy. Sensing I was a newcomer and a little overwhelmed with the menu, they were full of suggestions, but were adamant about the ribs-after all it was all you eat for $10.99. I felt it was my duty to try a few dishes, so I settled on:

Onion Rings        $3.99

Not only homemade but made by hand. Beer battered, one at a time and fried till golden brown. A totally mouthwatering confection. These were absolutely delicious and worth getting. Normally I am not a big fan of onion rings, but you can taste the love that’s put into making them.

Certified Angus Brisket Sandwich             $7.99

Pecan-smoked certified Angus beef brisket, on a toasted bun, sliced or chopped. I ordered my brisket chopped and covered it with 2Paul’s signature Hot BBQ Sauce. The meat was smoked to perfection and the sauce only added to the deliciousness of the sandwich.

Ribs: Whole Rack              $20.99

Prime cut pork ribs, RUB’d and smoked. If you are a rib lover, you cannot pass up Tuesday’s at 2Paul’s with their all you can eat ribs for $10.99. They were perfectly cooked, falling off the bone like butter. I sampled them with all the sauces, but were also delicious without.

BBQ Sauces        $9.99 each

2Paul’s original, homemade barbeque sauces. Choose Mild, Hot or Pepper Jelly in 12 oz. bottles. While all of them were delicious, I found myself going back to the Pepper Jelly. Each are homemade and are available for purchase for when you BBQ at home.

The menu is very extensive and works with whatever your taste buds are craving. They have everything you would expect from a BBQ joint including ribs, pork, sausage and brisket; and some you wouldn’t shrimp, salads and hot dogs. Even the pickiest eater won’t have a problem finding something to eat so bring the whole family. Click here for the complete menu.

The prices were not outrageous for the amount of food and the quality. For those looking for a good lunch, $10 will get you a sandwich and a drink. For a few bucks more you can really go all out and get a meat dinner with 2 sides and bread. They also sell their meat by the pound and have sandwich and rib packs that will feed anywhere from 4 – 16 people, perfect for those tailgating parties when you don’t feel like cooking. Click here for the complete Que Pack rundown.

The décor perfectly matched the name, radically urban. They use the lime green, purple and reds in the logo throughout the restaurant. There is plenty of comfortable seating both inside and outside. They incorporate the BBQ joint feel with familiar wall art such as the one pictured below, without going overboard.

Overall, I thoroughly enjoyed my experience at 2Paul’s and will definitely be back to try the BBQ Shrimp and the Anch Encrusted, Cherry Glazed Pork Tenderloin.

See you next month, until then Bon Appetite!

This is a recipe brought to you by Steffy, Dexcomm’s Business Office Manager…and my lovely wife!   This is a holiday favorite at our house, and at her family’s house…since the recipe was handed down from her grandmother who still makes it on those occasions.  It’s super easy, cheap, looks incredible and tastes awesome.  The only thing that can’t be said for it is that it’s low in calories!  This is sure to become an instant favorite at your holiday gatherings…

Ingredients:

• 8 oz. package Philly Cream Cheese

• 1/2 Cup Sugar

• 1 Small Container Cool Whip

• Graham Craker or Pastry Shell

• I Can Pitted Cherries In Heavy Syrup (Also Used For Pie Filling)

Instructions:

1. Cream cream cheese and sugar until smooth.

2. Fold in Cool whip gently.

3. Pour into prepared pieshell.  (Note:  You can either get a storebought pie shell to use here, or prepare you own using your favorite crushed grahm cracker pie shell recipe or a pastry dough recipe you may like.)

4. Pour cherries on top and spread to achieve desired look.

5. Chill for 1 hour and serve cold.

Steffy notes that she sometimes uses 1 to 2 talespoons of milk in the cream cheese just prior to folding in the Cool whip to help smooth out the cream cheese.

Thanks to Steffy, Jessica and Kim for their suggestions in the previous Dexcomm Employee Favorites Restaurant Blog.  At least for those in the Acadiana area, Zea’s seems to be a favorite.  If you are a Dexcomm employee and have not yet sent in your picks, please do so.  I’d love to feature them here! Without further ado…   

No…I didn’t grow up in the Soviet Union. It’s just that, well…I grew up in a Stove Top house. HAPPY?!?! It’s really not my fault I had never eaten cornbread dressing until I was nearly 30. Honest! Now, of course, I can’t imagine Thanksgiving without it. And since the first time I had eaten cornbread dressing  was ay my wife’s grandmother’s house, this is likely her recipe. I’ve since taken it and tweaked it a bit, but the basic stuff is hers. It’s fantastic…so put down that stupid box of Stove Top and do it right! Your belly will thank you…

Ingredients:

• 1 lb Lean Ground Beef
• 1 lb Ground Pork (could use turkey also)
• 1tsp No Color Butter Flavor
• 6 cips (or more) cooked Corn Bread
• 1 cup (or more) Chicken/Turkey Broth
• 1 Large White Onion
• 1 Stalk Celery
•  Bunch Green Onions
• 2-3 boxes of corn bread mix 

Instructions:
1. Dice onion and celery and sautee in a large skillet with a pat of butter. Add ground beef and pork (or turkey) and brown. Season with salt and pepper to taste.
2. Prepare corn bread using the intructions on the box.  I prepare 3 boxes, but usually have a little left over.
3. Let cornbread cool and cut it into 2″ x 2″ squares and place half in a large mixing bowl or container. Add cooked beef and pork mix to container and pour in the cup of broth and chooped green onions. Mix well. This will likely leave you with a mix that’s too watery, so begin adding additonal sqaures of corn bread and mixing lightly until the mixture becomes more crumbly than wet.
4. Once you’ve gotten it to the consitiency you want, put mixture into a large casserole dish and bake at 350 degerees for 30 minutes.