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Roy Choi Cuban Sandwich is the Real Deal
Mattman3969
Posts: 10,457
First off thanks to the guys that posted their Cuban cooks for putting this sandwich in my head. I had to make it and so glad I did.
It all started on Wednesday night when I put a 5lb butt in the mojo brine
On Thursday I smoked a ham for the sandwich for 7hrs at around 200° with some orange wood for smoke. For some reason the small will hold crazy low temps so I let it go where it settled.
Thursday night I took the butt out of the brine then threw it into a citrusy herby marinade till morning
On Friday morning it went on the small running at 225 with some peach for smoke. 7 1/2 hrs later I pulled it when it hit 175, let it cool a bit then into the fridge to slice later.
This morning I got up and sliced the ham and the butt and made a batch of Mojito to take to a friends house to make some sandwiches I think over the last 3 days I’ve squeezed about 35 limes. Lol.
Reheated the meat on the griddle then toasted the inner part of the buns. Now it’s sandwich building time. Pork butt,ham,Swiss,pickle and mustard from bottom to top. Toasted the buns on the griddle with my CI plancha as the weight cause I ain’t gotz no panini press.
Made 5 sandwiches in all. Here’s a pretty crappy pic of mine
Everyone all agreed that this was the best Cuban sandwich they had ever had. My anticipation/anxiety of the time spent hoping it wasn’t wasted time paid off big time. It was a great end result shared by great friends.
*edit to correct recipe author.
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analyze adapt overcome
Comments
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I like the process here. Well done. I want one. No. I want more than one.Large, Medium, MiniMax, & 22, and 36" Blackstone
Grand Rapids MI -
Real nice brother!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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I have the same plates!
KILLER sammiches, btwLBGE since June 2012
Omaha, NE
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Very, very nicely done.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
That looks amazing do you have a link for the recipe for it? I found a few sources for Roy Choi. SWMBO is keen on this and ordering a panini press. 😉-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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FantasticGreensboro North Carolina
When in doubt Accelerate.... -
👍👍👍____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Awesome looking sandwich.LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
Thanks folks. I’ve never brined a pork butt before. Just didn’t think many flavors would penetrate a big chunk of meat. When I sliced it I cut a piece from the center and tasted it first then had a bite from the outer. Both had a great taste but you could tell the different levels of penetration of the brine vs the marinade.@Stormbringer I used the one from the Chef Show webpage
This one for the meat. It has a link for the sammi build at the end of the brine/marinade recipe.
https://thechefshow.com/recipes/roast-mojo-pork-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
@Mattman3969 cheers that's now in the recipe backlog.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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What a way to lay it out and then bring it all together. Great prep, cook and finish. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Solid effort and result. Bet it was fantastic. That mojito looks mighty fine as well.
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Glad it was worth it because you really put time into that cook. Looks great.
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Wow, it looks great! What kind of bread did you use?
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
@Florida Grillin Girl Thank you. It was just a French bread loaf that we cut to sandwich length.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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totally nailed it! Great cook & thanks for postingaka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Gotta love a cook that takes 4 days to execute. That's a sammich to behold, and revere. And, then... EAT
The brine for the ham looks amazing.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
This is one of my favorite sandwiches. This and a good Ruben.
XLBGE, LBGE
Fernandina Beach, FL
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