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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-20-2014, 06:20 PM   #31
BBQ_MAFIA
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Looks fantastic. There are a ton of Cuban shops where I live and can't tell who makes the best, but I know I like them all.
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Old 11-20-2014, 07:32 PM   #32
CraigC
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Quote:
Originally Posted by qman View Post
Craig;
Are half-sours the pickle of choice? That is what I learned to use in Cuban sandwiches from my Cuban friends.
I'm guessing here, but back in the 50's, before the "Revolution", Cubans were so anxious to assimilate American culture that I think the pickles might just have been regular dills from the shelf stable areas of the grocery. Cuban-Americans probably adapted the ingredients once here. We use refrigerated "Hearty Garlic" dills on our Cubans. The pork we use is from heavily garlic, sour orange-Mojo marinade we make and a garlic-cumin-salt paste rub, which soaks in over night and is then roasted over hardwood charcoal.
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Old 11-21-2014, 01:30 PM   #33
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Wonderful sandwich and very well constructed.

The bread is probably just as important as the meat, so having authentic pan cubano enhances the meal. Here's one recipe for making Cuban bread: http://www.icuban.com/food/pan_cubano2.html
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