Fiesta Cubana

caliking · June 2016

An amazing cook went down yesterday. I don't have all the pics or details, since things were happening fast, and I was drinking a fair bit (of my own beer for change). @20stone and @pigfisher came over with some other folks, cooked , fed us some great grub, then cleaned up before heading out. Win!

it started with those two dreaming of Cuban sammiches. @pigfisher smoked a mangalitsa butt, and @20stone sent a 14 lb dirty happy ham over to be smoked at my place the night before. This pic is not the best, but the aroma was heavenly. Indirect, 250, Rockwood , Apple chunks for smoke. Flame Boss did the job on this one. I slept like a baby. Rubbed with something awesome that 20stone threw together

Once the crew was assembled, the sammiches started. Pulled pork, sliced ham, homemade pickles, mustard, homemade garlic aioli on homemade bread. 20stone has been dabbling in the bread arts recently, with some damn fine results.

caliking · June 2016

More to come later.

Spaightlabs · June 2016

Man, that sounds like some fine eating among good folk.

Hotch · June 2016

My phone did not ring once! It only a 4.5 hr drive to your place!
Nicely done guys.

pgprescott · June 2016

Yum!

tarheelmatt · June 2016

I bet it was outstanding with the cooks there!

thetrim · June 2016

Wow! Great idea and very nicely done. From someone in the home of the Cuban sandwich - Tampa, FL

blind99 · June 2016

nicely done!

bgebrent · June 2016

Oh man! Love that.

20stone · June 2016

It was a great time. Homemade ham, pulled pork, pickles, bread and mayo. Next time we're doing mustard from scratch, too, though it might be a stretch to make our own Swiss cheese.

pigfisher · June 2016

First time posting here, so here goes: Started with a 9lb Mangalitsa butt. If you've never had Mangalitsa pork before, try it! First pic shows the marbling on it. Then went with the Naked Whiz Mojo recipe (http://www.nakedwhiz.com/mojopork.htm), marinaded overnight and put on the BGE at 240 with hickory chunks. Also placed a batch of pinto beans underneath it, so that all the drippings from the butt flavored the beans. Cooked for 13 hours total, but had to finish in the oven. End product turned out just fine. Note on the sauce - I added a 1/2 tsp of cayenne to 2 cups of sauce, but it could have taken even more.
@20stone wet cured the ham for 8 days. There is a pic of it drying prior to smoking. They then got to work on the Cuban bread. They nailed that! Sis also whipped up an incredible slaw to go with it. Also had fresh tortillas for pulled pork tacos. Couldn't decide which was better - the sandwiches or the tacos. Ate too much of both!
@caliking did a rice dish, a veal and okra dish, a black bean dish and some pineapple mojitos - all of those were great! Scott did up a great salad and Nancy brought some kick-ass Sangria.
And a good time was had by all! Can't wait for our next one and see if we can top that. Gonna be tough, but fun trying!

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caliking · June 2016

The menu was ridiculous.

Sangria

Pineapple mojitos

The sammiches

Pulled pork tacos

Arroz con calabaza (with sweet potatoes instead of pumpkin)

Veal and okra stew

Tangy slaw with mango, onions lime, and other poppin' flavors (courtesy of @mrs20stone).

Avocado and stuff salad

Flan with rum caramel sauce.

I took one bite of the Cuban Sammie and had a foodgasm. The pork on that homemade bread, slathered with the fresh garlic aioli was just unreal.

20stone pointed out that the mustard and cheese were the only things bought directly from the store, so now our next projects may be cheese and stone ground mustard.

Mattman3969 · June 2016

Holy Freakin Moly!!! You guys were kickin serious arse with this cook!

shtgunal3 · June 2016

20stone said:

It was a great time. Homemade ham, pulled pork, pickles, bread and mayo. Next time we're doing mustard from scratch, too, though it might be a stretch to make our own Swiss cheese.

I'd tear that up! And then ask for another.