The BBQ Cubano! | Chuds BBQ

Head to https://porterroad.com/CHUDSCUBAN for some fantastic meat delivered right to your door!

In today’s video we make some scratch made bread, with some barbecue style Cuban pork to make the BBQ Cubano finished off on the Chud Press. This sandwich turned out de-lici-ous, I could eat them everyday

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Moho Marinade
4 Limes Zest & Juice
4 Oranges Zest & Juice
80G Garlic
60G Shallot
12G Oregano
20G Toasted Cumin
10G Pepper

Cubano Roll:
240G Warm Water
10G Yeast
15G Sugar
25G Lard
350G Bread Flour
10G Salt

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Pots & Pans
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►Made In Stainless Clad Set
https://madeincookware.pxf.io/9Wmxn0
►Made In Carbon Steel Set
https://madeincookware.pxf.io/jWNDQv
►Made In Wok
https://madeincookware.pxf.io/7mELnr

Knives
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►8″ Chef’s Knife
https://madeincookware.pxf.io/x9eXrd
►6″ Nikiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
https://bit.ly/3JS66NJ
►Meat Slicer
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Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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Small Cooking Tools
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►Pepper Cannon
https://www.mannkitchen.com/chudsbbq
►Instant Read Thermometer
http://www.thermoworks.com/Thermapen-Mk4?tw=4724&a_bid=089ffafd
►Flame Thrower
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►Fire Blower
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►Injector
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Angle grinder
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►Chop Saw
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►Pipe Level
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Camera Gear
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►Drone
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what’s going on everybody welcome back to child’s barbecue my name is Bradley Robinson and today I’m going to show you how I made these beautiful delicious Smoky scratch made amazing barbecue Cubano sandwiches coming up this is some pork Pat it dry who called the cops what I got here is an absolutely beautiful looking pork butt from the pig’s shoulder and I went back and forth for a bit whether I should do a picnic ham with some crispy skin or just a classic butt for these Cubano sandwiches but I decided to go with the classic butt and maybe sometime down the road we’ll do a crispy skin version but this is a perfect looking pork but beautiful marbling on there nice fat cap and you can tell that it’s from a really quality hog just by the color of the meat itself beautiful stuff highly recommend picking up some high quality pork if you haven’t done so before and if you want to get one just like this consider going to the sponsor of this video Porter Road Porter Road is an online butcher shop and real life butcher shop based in Nashville Tennessee and I love working with them because they send high quality dry aged beef pasture-raised Hogs some charcuterie and also some amazing chicken right to your door again if you’ve never experienced high quality pork before Porter Road is a great place to go about it and ever since working at Leroy and Lewis breaking down Heritage Hogs all the time I simply can’t go back to the commodity stuff you’re going to find at the grocery store the main thing I love about Porter Road is just their emphasis on quality all the way through they work with trusted farmers who raise animals humanely on pasture that are ethically treated and then all the way through The Butchery process there’s care put into every step resulting in Super Clean Cuts Like This beautifully squared off pork butt and all their cuts are hand butchered just to ensure precision and every cut I’ve got from them has been absolutely beautiful nicely vac sealed up and the fact that it ships right to your door is just super convenient another great part about Porter Road is because everything is hand butchered they have a lot of the off cuts that you’re not going to find at your local supermarket we’re talking pig Wings hanger steaks nicely trimmed up beef cheeks beef neck roast Denver steak chuck eye steaks Terrace major they’ve got a whole range of unique cuts and personally that’s some of my favorite things to cook because it can tend to get boring cooking the same Cuts all the time I also have a curated list of all my favorite Cuts if you want to check that out and get some high quality meat shipped right to your door so if you’re in the market to give Porter Road a try and get some high quality meat shipped right to your door click my link taking you to porterroad.com where you can save 15 off your order again Link in description taking you to porterroad.com we’re using my link you can save 15 off thank you Porter Road now as much as I’d love to throw those butt right on the pit right now and get cooking first we need to turn this into some Cuban pork by making ourselves a moho marinade and I’ve been debating all day whether or not I’m going to score this thing to make sure that marinade penetrates even deeper I usually don’t like scoring the meat too much but I think I’m going to do some shallow Cuts just to make sure it grabs some of that marinade and fill these little slices with all that garlic and good stuff again this is gonna be shredded up at the end so I’m not too worried about how deep I go but I think if we get some of that marinade in these little crevices it’ll help us out we’re gonna set this aside while we get our marinade ready foreign for our marinade we are going in with the juice of four oranges and four limes now traditionally sour orange would be used but I couldn’t find it and if I can’t find it y’all probably won’t be able to find it either so this is a great little substitute but feel free to yell at me in the comments for not using sour orange we’re also going in with a zest of those limes as well as those oranges next up going in with a whole bunch of some crushed up Garlic more garlic the better in this kind of a recipe also going in with a couple of shallots because they were going bad in my fridge and I figured might as well throw them in not sure if that’s traditional or not followed by some black pepper some dry oregano and I did search for some fresh oregano but they were completely out of the store so dry it is and then lastly we’re going in with some freshly toasted cumin seeds smelling so good and just get that all whisked up and there we go our marinade is done and you may have noticed I did not put any salt in that marinade and that’s because quite frankly I don’t know how much to add so what I’m going to do now is salt this pork butt now which will give me a good eyeball of how much salt we need just a nice coating folks don’t forget the size come on be a rookie move big piece of meat can take a lot of salt and on we go with our beautiful marinade oh nice and chunky I was thinking about making this in a blender or a food processor which would make this more of a puree than chunky like this but I don’t know I kind of like the chunky idea the fact that some of that garlic and onion and whatnot Will Survive its way onto the smoker but just gonna get this covered up all sides so now we’re gonna let this sit in the fridge just like this overnight I’ll probably come and flip it over at some point to make sure both sides are getting lots of marinade coverage and we’ll check back in tomorrow one marination later our pork butt is looking absolutely beautiful smelling great and I’m just not realizing I was going to throw some cilantro and maybe some mint in there but totally forgot so at this point I’m not gonna do anything else I was thinking about putting some more black pepper on there or something like that to help create a bark but I’m going to just leave all these onions and garlic and oregano and everything on there and just throw it right on the pit so let’s do that oh firing up the all-new chud box which are in fact now available and simply enough on we go oh that’s heavy I’m gonna start out fat cap down today oh I like that sound and we’re gonna make sure to keep all this extra liquid reason I’m going fat cap down at first is just because there’s a big old fat cap on there I want to make sure we get some good smoke and some good render time on that because we’re probably going to wrap this thing up a little bit earlier than normal but that being said we’re going to rock this around 250 300 degrees for a long time so we’re not gonna lie folks I totally forgot that I put this thing on fat cap down immediately I went inside had a quick phone call was measing some things out for what we’re about to start making and all of a sudden I look outside and uh this thing was at 500 plus because I immediately started a grease fire usually I do not start fat cap side down so I wasn’t really thinking about it but let’s see how this thing looks rookie move little crispy Chef let’s see here oh yeah nice work bud it’s honestly not too bad I think the scoring kind of helped well might as well flip it over there we go we all make mistakes folks but yeah I think that’ll be fine caught it pretty quick so at the end if we want to pull some of that burnt stuff off that’ll be pretty easy but anywho that’ll help speed up the cook a little bit anyway so we’ll check back in next time I fail next up let’s go ahead and make some pickles because you can’t have a Cubano without some lovely pickles starting off with three cups of some white vinegar as well as one cup of water followed by some salt and some white sugar and we’re gonna just heat this gently while whisking to make sure everything is nicely dissolved and this brine is looking clear beautiful set that aside what we got here some cute little pickling cucumbers we’re gonna go in with a nice little sprinkle of some mustard seeds a little bit of garlic I was gonna get some bigger mason jars but I didn’t want to buy 30 of them so this is all I got and then I’m gonna try and shove some dill in here as well just get in there and then over the top we go with our brine beautiful love it on we go with our lids and now into a sous-vide bath these go at 140 degrees for about two and a half three hours next up let’s make bread into my stand mixer here I’m going in with some warm water and some yeast that I already let Bloom for a little bit followed by some bread flour sugar and salt very simple dough let that come together real quick and once a Shaggy dough is formed we’re gonna go in with some softened Lord and now let this need for probably about eight minutes beautiful dough into a grease Bowl it goes we’re going to cover this with plastic wrap and let it rise for the next hour to hour and one half 90 minutes later our dough is looking nice and puffed up and out it comes beautiful stuff go ahead and weigh this dough ball 6 20. that way we can divide it into two equal sized pieces perfect now I’m Gonna Roll these into some dough balls one more time to make sure they’re nice and tight just like that let me give these about 10 minutes just to relax and once they’ve relaxed a little bit we’re going to flip them over and Pat them out into some rectangular shapes at which point we’re going to do our best to roll these up into some cute little logs yeah very nice and then basically just start rolling this and stretching it out trying to make a nice long pan Cubano Loaf and just like before if it starts fighting you it’s a little too stretchy just let it rest for another 10 minutes or so and then come back and try again it’s all about letting that gluten relax make it easier to work with nice and tight beautiful pinch that seam shut and once nicely rolled out onto a baking sheet they go got a little cornmeal down there as well just to give us that nice Sandy Bottom make sure nothing sticks let me go ahead and press these out a little bit so they’re a little bit flatter and wider and not too tall should be good now we’re gonna let these rise again until they’re nice and proved and nice and fluffy about six hours into this pork butt cook and it is smelling absolutely fantastic so what I’m going to do now is give this a full foil wrap but first we’re going to take all of our marinade made from earlier and we’re going to just pour that all over this thing it’s gonna help add some moisture kind of act like our sauce and when we throw this back on it’ll kind of cook into the meat a little bit it’s been a while since I did a full foil wrap on a pork butt but I think it’s gonna work out great speed up this cook and allow it to steam and all those lovely juices and back on the pit we go I’m gonna scoot all the coals over to this side at this point just to create some nice ambient heat in there probably bump up the temps to around 300 325 just make sure this thing finishes off nice and quick and after another 30 40 minutes or so these guys are looking absolutely lovely nice and plump and before we bake them off we’re going to go ahead and give them a nice big slit right down the middle just so they open up a little bit in the oven and now into that 350 degree oven they go for about probably 20-25 minutes and just like that out of the oven these come and they are looking absolutely beautiful very light nice and fluffy smelling absolutely fantastic so we’re gonna pop these in a wire rack and let them cool down completely and two and a half hours later these pickles are coming out of the sous-vide looking very nice and pickly but before we find out I’m gonna pop these in the fridge to cool down one final element that we have not talked about yet is of course the ham you gotta have ham on a Cubano sandwich and I fully intended on making my own ham for this video but curing and smoking and slicing my own ham seems like it would just make this video way too long so we’re going to save that for its own dedicated video down the line so instead what I do have it’s one of these guys a big beautiful cured smoked ham from Porter Road um bad dry that is smelling so good beautiful looking ham must say and it’s boneless probably why there’s this big slit right there so I’m gonna go ahead and cut this down into some more manageable sized pieces oh got that beautiful pork marbling gotta love it oh nice and juicy too a little sneak peek for Papa oh that was so good and I want to slice this nice and thin so I think I’m gonna bust out the meat slicer real quick and then simply enough we slice away nice and thin love it but of course you can make this whatever thickness you like don’t mind if I do and just like that we got ourselves a big pile of some beautiful ham after about eight hours total cook time this pork butt is done coming off the pit smelling oh so good very hot very steamy but probing tender and that’s what’s most important so now all we need to do is let this cool down for a little bit before we go ahead and dive on in oh yeah coming apart already nice and tender and of course we’re gonna get all those juices in there oops well I guess that’s a pretty good sign oh yeah oh still toasty that’s some of the best smelling pulled pork that garlic and citrus is really coming through oh yeah oh yeah just getting that nice and mixed up trying to pull out any tendons or anything weird if I find any parts that are too burnt I’ll pull those out as well but it’s looking pretty good and I know there’s a few different styles of Cubano when I was down in Miami visiting Google last year we went out and had several of Miami’s Best Cubanos and some of them had sliced pork and some of them had more of a shredded pork and my favorite ones with shredded pork ones just for my fattiness and mouth feel perspective and of course this is a barbecue channel so we got to do some pulled pork but maybe if we ever do a Cubano 2.0 we’ll go for the sliced roasted pork instead but that is looking great to me let’s give that a taste real quick oh my God yep that’s phenomenal beautiful stuff I think it’s time to assemble oh how you doing buddy it’s a good looking pickle oh yeah that’s what we’re looking for folks always want to go lengthwise on a sandwich perfect mmm beautiful looking bread off camera I doubled up the recipe and made four of these because they are absolutely fantastic start by cutting off the ends and then we’ll cut this in half now let’s put this right in half as well beautiful looking stuff it’s just so light and fluffy beautiful love it first things first I’m going to give this a quick little dry toast on the old chud press over here just so we don’t get a soggy sandwich just like that nothing too intense next up mustard gotta have the yellow stuff yep both sides you know the drill nice even schmee that might have been too much mustard I’m okay with it next up swiss cheese beautiful followed by some of our freshly shaved ham as much or as little as you see fit then on top of that we’re going on with some of our beautiful freshly made moho marinated pulled pork top that with some of our beautiful pickles and then on top of that we’ll go on with one more layer of cheese and hopefully we’ll end up with a nice melty beautiful sandwich and all that cheese will kind of hold everything together starting to get pretty excited folks that looks like one hell of a sandwich to me but first before we throw these on the tread press you know we gotta butter them up oh yeah don’t be shy I also thought about brushing these with lard but you know there’s so much lard in the sandwich from the pork butt and the ham and in the bread I figured butter was a better choice here and in hindsight I’m kind of thinking I should have thrown that ham on the flat top to warm it up but that’ll be all right Underside that’s why I have gloves on and now it’s time to throw it on the Press and away we go hey buddy so many good smells happening right now oh yeah beautiful toast on that and off it comes just a side of beauty oh that’s a good sign how you doing loving the color on that oh beautiful sandwich but of course we need to cut down so I’m going to go ahead and cut them right like I’m just kidding always had a diagonal folks and there it is in all its Glory the beautiful Baba Cubano oh nothing wrong with that thumbnail oh no honestly what’s not to like about this folks we’ve got some scratch freshly made bread some beautiful Smoky Ham House made pickles swiss cheese mustard and of course some delicious barbecue style Cuban pork I gotta dive in pretty excited about this one how could you not be that is a site of beauty I don’t think I need to say anything else that is phenomenal nice and Meaty all the flavors are there that mustard is shining through that swiss cheese that bread oh that’s so good yep worth the effort it’s just such a perfect sandwich you know you got some Tang you got some acid you got that pickle you got that Smoky meat but it’s not too smoky because it was just cooked over charcoal instead of on the offset the mustard and it’s just so compact you know some sandwiches are too big you have to unhinge your jaw not this bad boy so good I’m glad I have a bunch of ham and a bunch of pork because I’m making these again probably every day for the rest of my life I might just eat all these all by myself oh hey would you like a Cubano yes yes when was the last time you had a Cubano uh it’s been years oh my God I look kind of crazy I just went for a run I didn’t glob the tanginess of the pickle it just hits all the right notes but it’s also not overpoweringly heavy no somehow without further Ado I think with this last bite it is time for the official taste test you guys gotta make this hmm I’m just gonna keep going all right Sean that is it that doesn’t make some absolutely fantastic barbecue Cubano sandwiches I highly recommend giving this one a try definitely one of the best sandwiches I’ve ever made and the Cubano is probably top five best sandwiches of all time and if you’re cooking in the backyard making a pulled pork is super easy and all you really need to do is make a super simple marinade to get this sandwich put together and if you can find some Cuban bread I’m jealous but if not it’s really easy to make and I highly recommend making it very soon but all that being said if you enjoyed this video let me know by hitting that subscribe button let YouTube know by dropping a like on this video If you do give this recipe a try for yourself be sure to tag me on Instagram at chudd’s barbecue I’d love to see what y’all are cooking big shout out to all the patio members thank you for supporting team Judd and allow me to keep making all these videos and until the next time I see you please go cook something outside peace