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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 06-20-2017, 11:22 AM   #16
Big George's BBQ
somebody shut me the fark up.

 
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Join Date: 02-07-08
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Love Cuban Sammies
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Old 06-20-2017, 06:31 PM   #17
Titch
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That sandwich looks tasty, I had to Google it.
Would this be close?
http://www.seriouseats.com/recipes/2...ch-recipe.html
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Old 06-20-2017, 06:58 PM   #18
WareZdaBeef
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I realize you said you were a bit disappointed with the "tropical" flavor of the pork. My understanding of this sandwich is that a whole pig gets stuffed with tropical fruits/veges and wrapped in banana leaves and slow roasted in a hole under hot coals. To me it would seem that the tropical flavors come from the fruits/veg its stuffed with. Most likely the juices from said fruit/veg gets mixed into the meat after its cooked.
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Old 06-20-2017, 09:02 PM   #19
dsp2
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Quote:
Originally Posted by iStrikeBack View Post
I always suck at taking pictures, I forget about taking them until everything is gone!

I did remember to snap one quick pic from Fathers day. I "braised" some pork in the smoker with lime juice, orange juice, garlic, onions, vinegar, etc.

Homemade garlic aioli, homemade dill pickles, swiss cheese, pulled pork and ham.

It came out ok, I was alittle disappointed in the flavor of the pulled pork it didn't have quite as many "tropical" flavors as I wanted. Thanks for looking!
Looks perfect!
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Old 06-20-2017, 10:02 PM   #20
mchar69
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Quote:
That sandwich looks tasty, I had to Google it.
Would this be close?
http://www.seriouseats.com/recipes/2...ch-recipe.html
No Titch, there is NO Genoa Salami in a Cuban.
And David Rosengarten's Report of 8/30/'04 is where I get my info,
plus I have been to Miami,the keys, and Tampa, and love the Cubano.
In the keys, the 18 yr old waitress, in a tiny tube top, slender and tender,
with a tiny hair trail from the belly button down to the promised land past the belt buckle -
THAT Cuban sandwich was the best!
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Old 06-20-2017, 10:03 PM   #21
mchar69
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Near Tampa airport on a desolate road where you return your rental car is another hot place. Fantastic Cubanos.
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Old 06-20-2017, 10:04 PM   #22
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
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Quote:
Originally Posted by mchar69 View Post
No Titch, there is NO Genoa Salami in a Cuban.
And David Rosengarten's Report of 8/30/'04 is where I get my info,
plus I have been to Miami,the keys, and Tampa, and love the Cubano.
In the keys, the 18 yr old waitress, in a tiny tube top, slender and tender,
with a tiny hair trail from the belly button down to the promised land past the belt buckle -
THAT Cuban sandwich was the best!
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Old 06-20-2017, 10:15 PM   #23
mchar69
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Igrediants for a Cuban (Cubano)
Allright - THE BREAD get a Italian loaf with a decent crust, pull some of the middle softness out.
THE MUSTARD - FRENCH's YELLOW -live it learn it.
THE HAM - I would go with not shaved, but a bit sturdy sliced of Virginia Baked Ham.
It's all processed and garbage, best to bake a real ham and slice some of that.
THE ChEESE - we have a very pungent German Swiss which is excellent.
The Pork should be, IMHO, slowly smoked.
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Old 06-21-2017, 08:06 AM   #24
Taylormade
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As someone who gets to eat two Cuban sammiches a week on average at some of the best places Cubans are made...

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