Moroccan Cubanos

TomM24

This is from the Top Chef cookbook. Ok but not a keeper. My wife liked it since I didn't use any smoking wood. A 7 pound butt seasoned with Ras Al-Honout spice.They say you can buy it but we mixed it up. Put it on at 1:00 at 280 slowly turned it up to 300 so we could eat a half time. Here's the Eggshot


I don't have an extra set of green feet so the pan is on my smoking stones. Great idea thanks JL

Rushed it a bit pulled at 187. A little difficult but it pulled.


Here is the plated dish it was topped with a very spicy hot pickled onions and carrots. My wife liked the non smokey flaver, I missed it.


But all in all that not bad for a 7 pound butt cooked in 6 hours.

Richard Fl

Good looking meal. If you like North African cuisine, try zataar on a lamb.

Zippylip

Tom, sorry to hear it didn't hit the mark, it looks great in pictures, especially the color on the unpulled meat, & what is "Ras Al-Honout" spice, & did that give it the color?

Charleston Dave

Ras el hanout (note spelling; I have also seen al hanout) is a proprietor's blend of spices with clove and peppers; sort of a middle eastern BBQ rub.

The Wiki entry is here, with pic. If you ever have Moroccan couscous you might have tasted it then along with argan oil.

TomM24

I'm not sure where the color came from since I didn't use any smoking wood. There was paprika in the mix but I didn't use a whole lot of rub