food Sandwich of the Month

JayT said:
I love that bread!  Oh and GM, I did like the turkey and jam.
Click to expand...
 
Thanks.
 
I'm hustlin' on my work so that I can hopefully rock the shit out of a reprise on that one ...
 
It needs to be turnt up to 11.
 
There are two recipes that I'd swear by. 
One of them makes up the pork for this Cuban sandwich. 
Recipe Link
Double the rub. Don't worry, it's going to be saltier, but that makes it great. Pork is supposed to be a little salty. 
And use Thyme instead of oregano. 
Otherwise, follow it exactly. And when it's done, take the skin off and broil the underside until it's crispy. 
Best thing you'll ever eat. 
 
Get the one with the skin on it. A whole picnic shoulder (I get small ones when I can)
16956280204_5c1529bc32_z.jpg

 
Rub it. Not my fingers...
17552495936_a5afc57763_z.jpg

 
Let it marinate in the rub for about 16 hours. Then roast it for however the hell long it takes. 
You get this AWESOME chicharron on top! The crispy skin!! Cracklins!!
17391279710_dd0e29be00_z.jpg

 
Cuban food is not really spicy. I THP'd my mustard by using Dijon and adding some Caribbean Crushed Red Pepper sauce. Good call!
17391294210_2b9865e3d9_z.jpg

 
Spicy Mustard, Pork, Cracklins, Swiss, Ham, Swiss. Cuban bread on both sides. Bush light throughout. 
17391312340_4a39e4e7e6_z.jpg

 
Put that baby in the 'bot. Get 'er nice and toasty. Da'le!!
17578919115_e9bc983daa_z.jpg

 
17576623402_503218d2e5_z.jpg

 
Pinga.
 
FD
 
frydad4 said:
There are two recipes that I'd swear by. 
One of them makes up the pork for this Cuban sandwich. 
Recipe Link
Double the rub. Don't worry, it's going to be saltier, but that makes it great. Pork is supposed to be a little salty. 
And use Thyme instead of oregano. 
Otherwise, follow it exactly. And when it's done, take the skin off and broil the underside until it's crispy. 
Best thing you'll ever eat. 
 
Get the one with the skin on it. A whole picnic shoulder (I get small ones when I can)
16956280204_5c1529bc32_z.jpg

 
Rub it. Not my fingers...
17552495936_a5afc57763_z.jpg

 
Let it marinate in the rub for about 16 hours. Then roast it for however the hell long it takes. 
You get this AWESOME chicharron on top! The crispy skin!! Cracklins!!
17391279710_dd0e29be00_z.jpg

 
Cuban food is not really spicy. I THP'd my mustard by using Dijon and adding some Caribbean Crushed Red Pepper sauce. Good call!
17391294210_2b9865e3d9_z.jpg

 
Spicy Mustard, Pork, Cracklins, Swiss, Ham, Swiss. Cuban bread on both sides. Bush light throughout. 
17391312340_4a39e4e7e6_z.jpg

 
Put that baby in the 'bot. Get 'er nice and toasty. Da'le!!
17578919115_e9bc983daa_z.jpg

 
17576623402_503218d2e5_z.jpg

 
Holy f**kin shit, bitches, that f**kin shit was f**kin awesome, motherf**kers!
 
FD
Click to expand...
That looks amazingly awesome. I really need to try one of these any chance you deliver ? ;)
 
The Hot Pepper said:
He does not eat pork he is Jewish.
Click to expand...
 
Whatever you say.
 
The check's in the mail.
 
I'm sterile.
 
I'm a virgin.
 
Jesus was a Jew.
 
But now he's some Mexican guy living in Mexico.
 
And Texas too.
 
Goes by the nickname "Chuey".
 
 
For true.
 
I don't just make that sheeit up.
 
You must log in or register to reply here.
Back
Top