Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: RG on April 02, 2016, 07:41:30 PM
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I felt like making some Cubans so I bought a Boston Butt and made up a marinade, basically a mojo and marinated the butt overnight. I actually cut out the bone before marinating so that's why I trussed it (I know someone would've asked, lol)
I also had a pork loin in the freezer for eons so I took it out and thawed it and made up a pineapple, ginger, soy, honey, acv, garlic, brown sugar, onion powder, and sesame oil marinade for it. It also marinated overnight. I fired up the PBC and hung the butt on there and two hours later added the loin. A chunk of apple wood was along for the ride. The butt was dusted with a little coarse pepper and kosher salt and the loin got a dusting of Coffee Rub.
Once both were where I wanted them IT wise (butt at 155° and loin at 145°) I pulled them from the PBC and tented them while my wife made some homemade tater chips. While she was doing that, I tried out my new slicer that arrived today (after washing the parts to clean of machine oils of course). I set the slicer to slice the butt SUPER thin. It was so thin it only had one side :P
The rest of this epic sandwich's story shall be told along with some pictures okay? Okay.
Here are the next 2 contestants on the PBC is right!
(http://www.tpdatlanta.com/bbq/cuban01.jpg)
(http://www.tpdatlanta.com/bbq/cuban02.jpg)
I caught these 2 piggies smoking!
(http://www.tpdatlanta.com/bbq/cuban03.jpg)
(http://www.tpdatlanta.com/bbq/cuban04.jpg)
Slicing the mojo pork and "The Build"
(http://www.tpdatlanta.com/bbq/cuban05.jpg)
(http://www.tpdatlanta.com/bbq/cuban06.jpg)
(http://www.tpdatlanta.com/bbq/cuban07.jpg)
(http://www.tpdatlanta.com/bbq/cuban08.jpg)
(http://www.tpdatlanta.com/bbq/cuban09.jpg)
(http://www.tpdatlanta.com/bbq/cuban10.jpg)
On the panini press
(http://www.tpdatlanta.com/bbq/cuban11.jpg)
Served with some chips
(http://www.tpdatlanta.com/bbq/cuban12.jpg)
Here, take a bite.....it's tasty!
(http://www.tpdatlanta.com/bbq/cuban13.jpg)
Slicing the loin a little thicker
(http://www.tpdatlanta.com/bbq/cuban14.jpg)
Served on a Hawaiian Dinner Roll with a homemade sweet and sour sauce (pineapple preserves, horseradish, mustard), red onion, lettuce and tomato
(http://www.tpdatlanta.com/bbq/cuban15.jpg)
I have enough meat left over to feed an army so into foodsaver bags it will go for later days. Thanks for looking!!
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Looks damn good
Sent from my Nexus 5 using Tapatalk
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Great looking sandwiches.
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Great? No.... Words cannot discribe how great that looks. Wow! :)
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Dude! :D
Man you make some good lookin food. Looks like you have this PBC stuff down!
I noticed you took out the bone. Did you also trim out most of the fat? The slices look pretty lean..
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That's awesome looking
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Dude! :D
Man you make some good lookin food. Looks like you have this PBC stuff down!
I noticed you took out the bone. Did you also trim out most of the fat? The slices look pretty lean..
Nah, no fat trimmed. The slices were so thin it was hard to see it but it was there. This is the first time I have EVER cooked a butt without putting my BBQ rub on it and smoking it AND the first time that I have ever cooked a butt without taking it to 195° and making pulled pork. I have never ever sliced one before, lol. The slices of the loin you can see just a little fat at the bottom but it too was tasty, melted in your mouth!
As far as having the PBC stuff down, I wouldn't go that far, I still need to follow your advice on chicken, if that turns out like I want then I'll say that I'm getting closer to having it down :) Thanks for the compliment though ;)
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Just simply fantastic!
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Great color on the pork and a killer sandwich!!! Don
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Great looking meat in that picture and that sandwich is right up my alley. I'll take that long one with a root beer and a bag of plantain chips please.
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Love a Cuban sandwich. You really killed it
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Love a Cuban sandwich. You really killed it
I'm making another for lunch, I can't wait :P
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Awesome!
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Man I would love one of those samiches. :P
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Beautiful sandwich!
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I felt like making some Cubans so I bought a Boston Butt and made up a marinade, basically a mojo and marinated the butt overnight. I actually cut out the bone before marinating so that's why I trussed it (I know someone would've asked, lol)
Wow those look great. How long did it take to reach the internal temps?
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Just plain killer pictures. Wowser. :)