Cuban BBQ

[BBQchef33]

Does anyone know the name of the sauce that is brushed on porkchops and chicken in Cuban BBQ? (MoJo maybe???) or have a recipe??

Someone brought me a jar at Summer Bash and it was great stuff.... (Harry or Dave?) Any ideas what and where?

[BrooklynQ]

here's a mojito sauce recipe.

Classic Mojito Sauce
Prep: 5 min.
4 cloves garlic, crushed
2/3 cup olive oil
3/4 tsp. salt
Mix and store in refrigerator. Use on salads or as a dipping sauce.

My grandmother from Santiago de Cuba never barbequed, but for pork she would make a paste of lemon, garlic, parsley, oregano, salt and pepper to season pork. She never used pork chops, just whole roasts in which she'd drill holes into and stuff each hole with this paste. Drizzle the outside of the roast with SPANISH olive oil and season with more garlic and salt and pepper. You can cut the chops out of the roast and serve.

Here's a recipe I found for Cuban BBQ sauce....
1 each white onion, chopped
5 each garlic cloves, chopped
1/2 cup sour orange juice OR 1/3 c lime juice
1/2 teaspoon oregano
1/2 teaspoon cummin seeds
1/4 teaspoon salt
1/2 cup water

Directions:
Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients together and add them to blender. Process for one minute more.

Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking. Makes 2 cups.

Let me know if you find the commercial sauce you mentioned.

[BrooklynQ]

And a link to cuban BBQ
http://www.cubanbbq.com/

[chad]

It's mojo - I got it locally - I think the brand I took up there was Badia - if you want more let me know. It can be made (al a Rob's post) and relies on citrus for a lot of it's punch.

[BrooklynQ]

ah - it's available in the local stop & shop super markets up here

[Bigmista]

here's a mojito sauce recipe.

Classic Mojito Sauce
Prep: 5 min.
4 cloves garlic, crushed
2/3 cup olive oil
3/4 tsp. salt
Mix and store in refrigerator. Use on salads or as a dipping sauce.



I'm almost sure that Mojito is a drink made with mint leaves muddled with sugar and then mixed with ruma and seltzer. But then again I'm not Cuban so maybe they use the same name for different things. Your recipe made me think of Sofrito so I went and dug up this recipe

Sofrito
Recipe courtesy of Sonia Martinez



Sofrito is the base of many typically Cuban recipes. My mom used to chop up all the ingredients (except bay leaf) in a blender and store in a jar with a drizzle of olive oil on top. Stored in refrigerator, it can last about a week. She would spoon out amounts needed for each recipe, add the bay leaf and then sauté and simmer as directed. The secret to a good sofrito is to let it simmer a while so all the tastes meld.

21 cherry tomatoes, chopped
2 green peppers, chopped
2 large onions, chopped
8 to 10 garlic cloves, chopped
1 or 2 bay leaves
touch of ground cumin
touch of dried oregano
3/4 cup Sherry, or to taste
4 Tbsp olive oil
Salt to taste (optional)

Sautee tomatoes, peppers, onion, garlic, bay leaves, cumin and oregano in oil slowly until all vegetables are limp. Add Sherry and let simmer. If you add the salt, taste beforehand as you might not need it at all.

I also found this recipe but I'm sure the brethren could improve upon it.

Costillitas (Cuban Style Baby Back Ribs)

Recipe courtesy of Cocina Cubana club/ Sonia Martinez/ Pascual Perez


6-8 lb lean baby back pork ribs
8 Cloves of garlic
Juice of 3 large lemons
1/4 tsp. ground oregano
1 cup sour orange juice
(Or 1 Cup of Orange Juice with the juice of 1 large lime ( I use 1/2 & 1/2 of each)
5 tsp of salt
2 teaspoon of olive oil

Cut the ribs in 5 to 7 inches sections. Wash well under faucet and dry thoroughly with paper towel. Smash the garlic cloves in a mortar or garlic press.

Mix the sour orange juice, lime juice, oregano, garlic, olive oil and 1/ 2 teaspoon of salt. Set aside about 1/2 cup of this mix ( the marinating sauce) to be used when serving. Place ribs in a large non-metal container and pour the rest of mix over the ribs. Rub the remaining salt thoroughly on all surfaces of the ribs. Place in the refrigerator and let stand for 2 to 3 hours.

Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame. Cook slowly for about 30 - 45 minutes. Time will depend on the temperature of the your grill . (Cook very slowly to insure tenderness). Turn ribs once or twice while cooking. Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown. Turn as needed to brown both sides well.

Serve with black beans and rice!!

Mista

[racer_81]

I believe slick willie likes a special sauce on his Cubans......

[thillin]

I believe slick willie likes a special sauce on his Cubans......

Cream of some fat chick MOD! :twisted:

[tommykendall]

Cream of some fat chick MOD


That post was perfect with the avatar mod

[Neil]

How about posting the above in recipies? They sound good and worth having in an easy to find locale.

[BBQchef33]

Anyone can post in the recipe block. just cut and past it in if you think its worth keeping.


I already put these in sauces and marinades.

[kcquer]

Anyone can post in the recipe block. just cut and past it in if you think its worth keeping.


I already put these in sauces and marinades.

If you make a recipe from the recipes section, take a picture and post it. Not every sauce recipe needs a picture but for less basic stuff a picture adds a lot to a recipe you've never made before.