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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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03-14-2013, 09:58 PM | #1 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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craving for Cuban (pic intensive)
So this nice lady named Norma from South Florida has a daughter staying with us. Norma's family is Cuban. Norma sent up a care package which contained among other things, several pieces of authentic Cuban bread. We stuck it in the freezer until we had time to do it right. Well, yesterday we got busy. Here's the story in pictures - enjoy!
Started with a familiar cut of meat - a pork shoulder. Chopped up one and a half medium onions. Processed it until it was a fine puree. Nearly 2 cups of garlic. NOTE: I buy jars of peeled fresh garlic cloves and mince them in bulk in the food processor, then spread them into an even layer in a baking pan, freeze, and cut into 1" cubes. I keep the frozen garlic cubes in an empty yogurt container in the freezer and just pull one out when I need it. A cube is about 3 cloves of garlic, so this is intended to be about the equivalent of 40 cloves of garlic. I added the (thawed) garlic, oregano, salt and pepper to the pureed onion. Then I processed the mash for a few minutes until it was as homogeneous and mixed as I could get it. I warmed up some olive oil to about 225F in a skillet, shut off the heat and whisked in the mash along with a 23 oz bottle of sour orange juice. After that was all mixed up and cool I had a nice panful of mojo sauce! Then I put the roast in a no. 12 Dutch oven and injected it with mojo liberally. And then poured most of the rest of the mojo sauce over the roast as a marinade. I turned the roast in the middle of the night. In the morning, I pulled it out and put it on a rack in a roasting pan. Slow roasted it all day long (about 10 hours) at 225F. I pulled it at 160F for slicing. We sliced the Cuban bread, buttered one half, put whole grain mustard on the other, and layered ham, Swiss cheese, lechon asado (Cuban pork) and sliced dill pickle. We did the grilling in a George Foreman grill which squeezes while grilling both sides. We also cooked up a mess of black beans with sofrito and home made bacon. Here's tonight's dinner plated: Thanks, Norma! seattlepitboss |
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Thanks from: ---> |
03-14-2013, 10:04 PM | #2 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Mate I want some of that,I have eaten with Cubans but never like that
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Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky: |
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03-14-2013, 10:09 PM | #3 |
is one Smokin' Farker
Join Date: 12-14-12
Location: Sydney NSW
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Hey I'm coming with Titch. I'll bring the VB.
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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03-14-2013, 10:45 PM | #4 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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The pork looked plenty tasty all by itself...
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03-14-2013, 10:51 PM | #5 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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I won't be able to sleep toninght thinking of that. Nice.
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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03-14-2013, 10:58 PM | #6 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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Nice work Grant!
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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03-14-2013, 10:59 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks great, thanks for the recipe and tips
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-14-2013, 11:04 PM | #8 |
is one Smokin' Farker
Join Date: 10-10-12
Location: Wylie, TX
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DUDE - SERIOUSLY! I'm freaking craving that sandwich now.
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Bib Up and Dive In! [URL]http://divepigs.blogspot.com/[/URL] |
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03-14-2013, 11:12 PM | #9 |
On the road to being a farker
Join Date: 02-25-13
Location: Central, IL
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Seriously, thanks for posting that up. I am addicted to cuban sandwiches. Can't wait to try that.
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03-14-2013, 11:15 PM | #10 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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RE: craving for Cuban (pic intensive)
Looks great. Two questions.
1) Where'd you get the sour orange. 2) Any issue with that marinade in the CI? Sent from my RM-820_nam_att_100 using Board Express
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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03-14-2013, 11:15 PM | #11 |
Babbling Farker
Join Date: 08-02-10
Location: Santa Poco.
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craving for Cuban (pic intensive)
Looks great!!!
Thanks for sharing!!! One question? Was the pork cooked in an oven or outdoors in a pit? It really does not matter, just wondering what you used to cook it in? Thanks in advance!!
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At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle. |
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03-14-2013, 11:29 PM | #12 |
Take a breath!
Join Date: 03-11-12
Location: phoenix,arizona
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alan weber smoker,one touch,go anywhere,masterbuilt |
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03-15-2013, 12:53 AM | #13 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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La Superior in Bellevue (behind Crossroads). But there are lots of other Latin mercados around and probably they all carry it. I do make a hobby of shopping out-of-the-way ethnic grocery stores, so maybe it seems easier than it really is.
No. It was delicious. I've owned that no. 12 for many years. Bought it at the annual 50% off sale at Chubby & Tubby on Rainier in south Seattle. It has a layer of seasoning on it that rivals Teflon. Anyway, I'm sure the olive oil helped too. seattlepitboss |
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03-15-2013, 12:57 AM | #14 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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Oh, I just cheated and did it in the oven. I have a loaded UDS right outside my kitchen door. It would have been just as easy to smoke it. But I wanted to try it the mildest Cuban way, without smoke flavor. This time, anyway .. :-)
I mainly followed the 3 guys from Miami recipe except I used the food processor not a mortar & pestle, and I injected instead of poking and filling. Much easier. And I used about 1/8th the olive oil they call for. Can't believe they call for olive oil 1:1 with sour orange juice. I can't friggin afford that! Thanks to all for your kind words. It was a lot of fun and our Cuban guest really felt welcomed! seattlepitboss |
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Thanks from:---> |
03-15-2013, 12:58 AM | #15 |
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA
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