Thanks guys. This day was such a blast. I really enjoyed meeting Tom and the Cary brothers. Thank you so much for your hospitality that day both there and at Yoder. Heck, I would have been happy with just the great sandwich! lol. Have a great week.
Justin and I missed out on the pork cook!! Man, that was a fine Cubano. I can't thank you enough for inviting us to be part of the video. Nice editing!!! Cheers guys and I hope to see you again soon!!!!!!
Chef Tom way to turbo charge a Cuban sandwich, as a Miami, Fl native, born and raised, I only have one quick tip, when cutting the sandwich in half, go with a 45° degree angle cut, just to keep the authenticity of the Cuban sandwich tradition. Again, CONGRATS...
Excellent presentation and details. Authentic Cuban bread makes a difference with a pan con lechon. However, in a pinch, your call on the French bread is still good. Great job with the mojo. I use to watch my grandfather make it from scratch about 40 years a go to marinade a whole pig for our "noche buena" (Christmas Eve) traditional pork. Thanks for the walk down memory lane!!! Great job!
Nice version of a kicked up Cubano. Tampa native here, a Cuban is my favorite sandwich. I would definitely eat this. PERFECT for a gastro-pub. good job, sir!
I made this over the weekend. One literally split second twist I added was straining the marinade, then injecting the pork with it before putting it on the smoker. The pork was amazing and would have carried itself, but the whole sandwich together, wow....
Chef, I gotta hand it to you... Brilliant dish, perfect execution. It looks so delicious that I'm in agony that I can't just reach through my tablet's screen to take a bite. Really great job!
Tom your knocking these cooks dead on...liked seeing Troy and Justin on your channel, both great guys..Iam not on as much as I would like to be.Thanks brother...
Hi Chef Tom, I love your videos and every recipe I've made was wonderful. Thank you for what you do because you've helped me become a better cook. I never saw "Chef" so I don't know the inspiration for your recipe, which I don't doubt is absolutely delicious. All your stuff is. But while the core ingredients are accurate, the techniques deviate strongly from the classic Cubano Sandwiches of both Tampa (the original) and Miami (the still outstanding variation). I don't say that as criticism in any way, I'd just qualify your recipe as a "Nuevo Cubano". Traditional Cubano Sandwiches (from either city) do NOT brown the inside surfaces of the bread, the better to absorb that mustard flavor. The crunch is strictly on the outside. The top and bottom layers are almost always Swiss Cheese, so that when it melts, it encompasses the meat and holds the whole sandwiches together, sealing it all in. Finally, I PROMISE that no traditional Cuban cook has EVER re-grilled the meats by the slice. It just doesn't happen. It looks wonderful and I'm sure it's delicious if you do it, but that's just not how the classic sandwiches are made. I'm not Cuban, but I've been to Ybor City (where the sandwich was born) many times and was on Calle Ocho in Miami tonight. I've been eating Cubano Sandwiches for almost fifty years. As a kid from the mid-west, they were one of the best things to come from moving to South Florida. Between the two cities, the biggest controversies are whether or not to include the dill pickles (Miami says NO) and whether or not to include sliced salami (Tampa says YES). Your Nuevo Cubano variations might escalate things to a whole new level of cultural war! Just teasing. Again, your stuff is great but I just wanted to point out that this recipe is FAR from the two traditional methods of making Cubano Sandwiches, but I bet it's still great. Thanks for helping people like me become better cooks.
Shhhhh... one of my new favorite channels ...great video. And the two cameos at the end that was fantastic I watch both channels two great guys to watch was cool seeing them it was like watching a movie cheers t roy cheers Justin that sandwich looks fantastic cheers guys
Tom your foods always looks so good. Sometimes I see your videos come up and some may not look like something I’d be interested in, but then I go ahead and watch it then boom 💥, you make me believe in it. You are da man! 🤪
There's a brine you can make for this using rum and citrus that really amps this butt up. If you have the time, and room, it is definitely worth trying.
Best Cuban sandwich. Mobile gas station in Cutler Bay in formally known as Cutler Ridge in front of Publix. A little Cuban cafe in there with great food and the best coffee. Colada is strong and great.
Oh man...I heard the crunch of the bread and I had to wipe the drool off my chin. By far this one of my favorite sammies. I’m so trying that marinade. Oh my
Chef Tom, I would like to see you do a sliced BBQ pork recipe. I see some folks say the neck is the easiest piece of pork meat to slice, but I would like your take on it. The neck is a hard piece to find. I used to live in Florida and sliced pork and beef was very popular at Sonnys BBQ. Although they weren't the best I have ever had, that thinly sliced pork on garlic toast was Amazing!
Love those sandwiches ! We'd be better informed about them if there was information about those sandwich rolls. Part of Cuban Sandwiches is the Cuban bread ! It's so perfect with this recipe !
Hey Tom, not sure if you read youtube comments or not but in case you do I wanted you to know how much I appreciate you as a host. I love this channel and all the things you guys do! Hope to see this channel grow and hit 100K subscribers, you desrve it!
The one thing that gets under my skin is when you have someone that says they are the authority on making the Cuban sandwich. I am a native of Tampa, Fl. I grew up eating this sandwich. No dought I'm sure the sandwich is good. I will say I appreciate the steps you took to create the pork. Using the citrus method is the true way. As a chef, I have used the remains of the fruit also to marinate the pork overnight. I also included red wine vinegar and red onions. I then cook the pork in the mojo with foil on top. Then last I would smoke the pork. The best thing about a Cuban is the traditional Cuban bread only made in Florida. A palm leaf is placed in the middle of the bread before baking. There is no way you can prevent the crumbs from this bread from falling into your lap while eating. Chef Tom good job. Thank you for not adding salalmi or mayo. th-cam.com/video/gM2PlC_-WNU/w-d-xo.html ( the art of cuban bread)
Is it wrong to butterfly cut it then marinade? Then roll pork before grilling? I was just thinking that it might help for the pork to obtain the flavor of the marinade as much as possible.
To the camera guy... It's usually his fault when things go too far... always asking for another take, or needing a break. Unfortunately we can't do the show without him :) Thanks for watching!
I like swiss on after the mustard and on the top also to keep everything together!!!! Not traditional but instead of just butter (which is great) try a mixture of olive oil / grated parmesan/ oregano on the bread.
Loved the movie and I've made these before. I just did them in a slider version recently with an agave slaw and used tenderloin steaks which was fun? This is a definitely a legit Cubano you made here other than well I'm not sure if you got the bread from La Segunda Central which you can actually order par baked online. Anyways good job and wish I was there to sample that ha ha
allthingsbbq I'm just gonna make it anyway bro. Glad to see the Yoder utilization, just purchased the Traeger Timberline 1300. Will see how it goes. Going to do ribs first, the cook will be based on Baby Back Maniacs recent video of back yard ribs vs competition ribs. Purchased 17 pounds, 4 racks tonight, can't wait for Thursday. Any suggestions would be greatly appreciated, my friend! Ned Flower Mound, TX
Overnight, maybe a day, keep turning it for best results, but remember, There is a lot of acid in the marinade, if you go to long, it'll begin to cook the meat chemically, and the texture gets mushy.
So many don't talk about the bread. I agree ours the foundation with its toasty crispness. But what breads are you using. I've looked and it seems everyone had a differing pinion otf what compliments the best. From artisan Cuban bread to sub rolls from the bakery.
Cuban bread is the traditional way to make a Cuban, but it isn't made by many companies, and many purists will only eat Cuban bread made in Tampa. We use either French or Italian loaves since they are readily available and do a good job substituting for Cuban bread in the recipe (Cuban bread has lard and a little more yeast among a few other differences, but many long loaves will also work).
I really want a ys640 so bad ..... My ole cabelas vertical smoker has seen better days.... I also want a dodge 2500 Cummins but whatevs ...... I shall go get some Oreos and be content
Thanks guys. This day was such a blast. I really enjoyed meeting Tom and the Cary brothers. Thank you so much for your hospitality that day both there and at Yoder. Heck, I would have been happy with just the great sandwich! lol. Have a great week.
Great vid! Now I'm hungry!
Thanks for joining us!
Justin and I missed out on the pork cook!! Man, that was a fine Cubano. I can't thank you enough for inviting us to be part of the video. Nice editing!!! Cheers guys and I hope to see you again soon!!!!!!
T-ROY COOKS that was cool it was almost like watching a movie cheers buds
Get your butt back to Austin
Show them some Valentino BBQ stuff
T-ROY COOKS I love both channels👍
son tan ricos y sabrosos los Cuban sándwiches que pruebas uno y te comes dos, exquisitos 🔝
Chef Tom way to turbo charge a Cuban sandwich, as a Miami, Fl native, born and raised, I only have one quick tip, when cutting the sandwich in half, go with a 45° degree angle cut, just to keep the authenticity of the Cuban sandwich tradition. Again, CONGRATS...
What a great heads up tip on the 170 degree vs 200 degree difference, thank you.
Excellent presentation and details. Authentic Cuban bread makes a difference with a pan con lechon. However, in a pinch, your call on the French bread is still good. Great job with the mojo. I use to watch my grandfather make it from scratch about 40 years a go to marinade a whole pig for our "noche buena" (Christmas Eve) traditional pork. Thanks for the walk down memory lane!!! Great job!
T-roy, Tom, and Justin.. One hell of a line up. So glad I watched this one!
Nice version of a kicked up Cubano. Tampa native here, a Cuban is my favorite sandwich. I would definitely eat this. PERFECT for a gastro-pub. good job, sir!
Brings me back to my childhood. My step dad is Cuban. This is making my mouth water.
Awesome to see T-Roy! and Justin also. Keep it up my friend you are teaching me well!
Just added to my favorites. As a 1st generation Cubano in the U.S. you nailed it!
Awesome job chef Tom nice seeing Troy and Justin there!
I made this over the weekend. One literally split second twist I added was straining the marinade, then injecting the pork with it before putting it on the smoker. The pork was amazing and would have carried itself, but the whole sandwich together, wow....
Love to see several of my favorite chefs together at the end of the video! Great collaboration!
love all these guys! and that sandwich looks just fantastic
Looks like Justin and TRoy are everywhere! Awesome sandwich!
Chef, I gotta hand it to you... Brilliant dish, perfect execution. It looks so delicious that I'm in agony that I can't just reach through my tablet's screen to take a bite. Really great job!
Thank you very much!
Never been more excited then to hear T-ROY COOKS was in the video.
Looks pretty good Chef, Thank YOU!
Chef you have done it right with this one. Looks great
Wow wow and wow!!! Greatest looking samich I've ever seen!!! Definitely giving this one a try! Thanks ATBBQ!!!
Tom your knocking these cooks dead on...liked seeing Troy and Justin on your channel, both great guys..Iam not on as much as I would like to be.Thanks brother...
Hi Chef Tom,
I love your videos and every recipe I've made was wonderful. Thank you for what you do because you've helped me become a better cook. I never saw "Chef" so I don't know the inspiration for your recipe, which I don't doubt is absolutely delicious. All your stuff is. But while the core ingredients are accurate, the techniques deviate strongly from the classic Cubano Sandwiches of both Tampa (the original) and Miami (the still outstanding variation). I don't say that as criticism in any way, I'd just qualify your recipe as a "Nuevo Cubano".
Traditional Cubano Sandwiches (from either city) do NOT brown the inside surfaces of the bread, the better to absorb that mustard flavor. The crunch is strictly on the outside. The top and bottom layers are almost always Swiss Cheese, so that when it melts, it encompasses the meat and holds the whole sandwiches together, sealing it all in. Finally, I PROMISE that no traditional Cuban cook has EVER re-grilled the meats by the slice. It just doesn't happen. It looks wonderful and I'm sure it's delicious if you do it, but that's just not how the classic sandwiches are made.
I'm not Cuban, but I've been to Ybor City (where the sandwich was born) many times and was on Calle Ocho in Miami tonight. I've been eating Cubano Sandwiches for almost fifty years. As a kid from the mid-west, they were one of the best things to come from moving to South Florida. Between the two cities, the biggest controversies are whether or not to include the dill pickles (Miami says NO) and whether or not to include sliced salami (Tampa says YES). Your Nuevo Cubano variations might escalate things to a whole new level of cultural war!
Just teasing. Again, your stuff is great but I just wanted to point out that this recipe is FAR from the two traditional methods of making Cubano Sandwiches, but I bet it's still great. Thanks for helping people like me become better cooks.
T-Roy is one of my favorites to watch!
Another cool video Chef Tom! Those Cubans looked as good as the ones I’ve had from Miami and Tampa!
This is a great from-scratch mojo. I'm saving this and totally adopting the split-the-roast trick. Thanks!
Finally! I've been scratching at my arms all day needing a Chef Tom fix.
Sorry, we've all been a little busy the last few days. Now go cook some pizza on your YS640! ;)
great one loved seeing Troy and Justin
Shhhhh... one of my new favorite channels ...great video. And the two cameos at the end that was fantastic I watch both channels two great guys to watch was cool seeing them it was like watching a movie cheers t roy cheers Justin that sandwich looks fantastic cheers guys
That marinade sounds so delicious, that pork had to be good sitting in that overnight. Absolutely love Troy and Justin. Thanks for sharing😃
Tom your foods always looks so good. Sometimes I see your videos come up and some may not look like something I’d be interested in, but then I go ahead and watch it then boom 💥, you make me believe in it. You are da man! 🤪
Great video guys...especially loved that slow-mo shot. Nice camera work👌👌👌👌
Oh man definitely going to give this one a shot, looks amazing. Thank you
I always feel like I need to head straight to the kitchen when I finish your videos.
Great crew right there! Awesome.
Tom this is such a great looking sandwich, I would love one right now.
There's a brine you can make for this using rum and citrus that really amps this butt up. If you have the time, and room, it is definitely worth trying.
Those are really big Hungry guys .....love this video!!!
I might have buy this grill just to make this sandwich! What a great video!
Best Cuban sandwich. Mobile gas station in Cutler Bay in formally known as Cutler Ridge in front of Publix. A little Cuban cafe in there with great food and the best coffee. Colada is strong and great.
Wow, bravo!
Nice cameos at the end ! Good work !
Yeah - that's another awesome video - I like it and will make this great sandwich 👍
I swear you could take roadkill skunk and make something awesome from it. I just love watching your videos, keep'em coming!
I love the movie and I love the sandwich. Very well done sir
Coño! Thats some next level Cuban Sandwich, a mouth watering video.
I routinely get a garlic pressed Cuban at nearby Larry's deli, atw. But this specialty is something I must try for myself. Thanks!:)
Oh man...I heard the crunch of the bread and I had to wipe the drool off my chin. By far this one of my favorite sammies. I’m so trying that marinade. Oh my
That looks really tasty. A fantastic looking sandwich.
Thank you for watching!
allthingsbbq You are very welcome!
yum, that looks perfect!!
3:26 BoNEleSS
Really nice recipes, You know your stuff!
Chef Tom, What is your favorite Go-To BBQ sauce? Nothing fancy, just your everyday sauce that's always in the fridge. Thanks for the great videos!
Chef Tom, I would like to see you do a sliced BBQ pork recipe. I see some folks say the neck is the easiest piece of pork meat to slice, but I would like your take on it. The neck is a hard piece to find. I used to live in Florida and sliced pork and beef was very popular at Sonnys BBQ. Although they weren't the best I have ever had, that thinly sliced pork on garlic toast was Amazing!
awesome video tom
Chef tom... I would like to see how to cook porchetta... If u have time, please share some ideas on making great delicious porchetta...
Love those sandwiches ! We'd be better informed about them if there was information about those sandwich rolls. Part of Cuban Sandwiches is the Cuban bread ! It's so perfect with this recipe !
Hey Tom, not sure if you read youtube comments or not but in case you do I wanted you to know how much I appreciate you as a host. I love this channel and all the things you guys do! Hope to see this channel grow and hit 100K subscribers, you desrve it!
Thank you very much! We hope to hit 100k subs as well... maybe by Christmas as a gift to our team here! :)
Thoughts on injecting the marinade?
Man chef Tom. Beautiful sandwich lol.
T-Roy cooks responsibly!
The one thing that gets under my skin is when you have someone that says they are the authority on making the Cuban sandwich. I am a native of Tampa, Fl. I grew up eating this sandwich. No dought I'm sure the sandwich is good. I will say I appreciate the steps you took to create the pork. Using the citrus method is the true way. As a chef, I have used the remains of the fruit also to marinate the pork overnight. I also included red wine vinegar and red onions. I then cook the pork in the mojo with foil on top. Then last I would smoke the pork. The best thing about a Cuban is the traditional Cuban bread only made in Florida. A palm leaf is placed in the middle of the bread before baking. There is no way you can prevent the crumbs from this bread from falling into your lap while eating. Chef Tom good job. Thank you for not adding salalmi or mayo. th-cam.com/video/gM2PlC_-WNU/w-d-xo.html ( the art of cuban bread)
Thanks again!
Is it wrong to butterfly cut it then marinade? Then roll pork before grilling? I was just thinking that it might help for the pork to obtain the flavor of the marinade as much as possible.
Looks good!sometimes i put some skinny fries in there too! Amazing!
fine lookin' sandwich
yo i swear binging with babish did a IDENTICAL SAMMICH LIKE THIS
Hi Chef Tom! If I were to make this with beef, which would be the most suitable cut to use?
Where the burned one go?
To the camera guy... It's usually his fault when things go too far... always asking for another take, or needing a break. Unfortunately we can't do the show without him :)
Thanks for watching!
They had one in *Chef* too...
"Should we have served that sandwich?"
"No, Chef..."
So this was going the extra mile for accuracy!
Great Cubano ! Thank you for this. Coll with the visit as well :)
Who makes that citrus press?! I gotta get one. Awesome recipe as usual and another one I can't wait to try. Thanks!
That thing is intense! I'll have to find one somewhere!
I dunno about that press but I think a preheated cast iron skillet would work. I need to try it this weekend.
Tom Hinerman I would recommend against juicing your fruits with a preheated cast iron skillet. I feel sorry for your dinner guests
jack p I think he's mixing up the citrus press with the grill press
Not sure the exact model, but this will get it done! www.webstaurantstore.com/manual-funnel-type-citrus-juicer/407MJHD21.html
Please make a sope!? You guys are My favorite channel when It comes to food! A Mexican BBQ style sope!
Chef great movie
I like swiss on after the mustard and on the top also to keep everything together!!!! Not traditional but instead of just butter (which is great) try a mixture of olive oil / grated parmesan/ oregano on the bread.
any reason not to inject the marinade inside the pork on this recepie?
Great video, esp. since it didn't involve a pre packaged spice mix of some sort. More like this!
Loved the movie and I've made these before. I just did them in a slider version recently with an agave slaw and used tenderloin steaks which was fun? This is a definitely a legit Cubano you made here other than well I'm not sure if you got the bread from La Segunda Central which you can actually order par baked online. Anyways good job and wish I was there to sample that ha ha
Damn, the Cubano is my favorite sandwich, you just took it to the Ultimate Level. Will make this, once you share the pickle recipe!!!!
The pickle recipe is coming. Not sure when, so it could be a few months. Sorry!
allthingsbbq I'm just gonna make it anyway bro. Glad to see the Yoder utilization, just purchased the Traeger Timberline 1300. Will see how it goes. Going to do ribs first, the cook will be based on Baby Back Maniacs recent video of back yard ribs vs competition ribs. Purchased 17 pounds, 4 racks tonight, can't wait for Thursday.
Any suggestions would be greatly appreciated, my friend!
Ned
Flower Mound, TX
It's my fave too!
3 of my favorites on one channel...all that was missing was Malcolm Reed and the BBQ Pit Boys!!!!
Would cooking it low and slow (225 or so) after the initial seer give a different result?
What is a good substitute for cilantro? I can't stand the taste or smell of it.
Italian parsley, yeah soap weed can really make a great meal, go down the drain fast...
What flavor pellets were you using
love it!
So, is the mojo sauce to be used as a "dipping" sauce?
Has any of you ever heard of sour oranges? it's the correct juice to use in the mojo.
might be able to find them in Florida, No go in Arizona though....
I know you did a beef short ribs recipe before. But you should do the "Dino Bones" beef ribs.
What’s the longest I can marinate the pork?
Overnight, maybe a day, keep turning it for best results, but remember, There is a lot of acid in the marinade, if you go to long, it'll begin to cook the meat chemically, and the texture gets mushy.
So many don't talk about the bread. I agree ours the foundation with its toasty crispness. But what breads are you using. I've looked and it seems everyone had a differing pinion otf what compliments the best. From artisan Cuban bread to sub rolls from the bakery.
Cuban bread is the traditional way to make a Cuban, but it isn't made by many companies, and many purists will only eat Cuban bread made in Tampa. We use either French or Italian loaves since they are readily available and do a good job substituting for Cuban bread in the recipe (Cuban bread has lard and a little more yeast among a few other differences, but many long loaves will also work).
What kind of pellets were you using for this?
Aye that Chance hat though!
YUMMO!!!!
I kid you not I made the same pork from Chef on Sunday and I'm still eating the leftovers. This shit is PROFOUNDLY citric
I'm from Ybor and you forgot the SALAMI , you dont grill the bread and you cut on a sharp 45 degree angle!
Stan Lee Cuban sandwiches usually don't have salami!
I really want a ys640 so bad ..... My ole cabelas vertical smoker has seen better days.... I also want a dodge 2500 Cummins but whatevs ...... I shall go get some Oreos and be content
We understand your pain. Thanks for watching!
I saw the behind the scenes but Seriously Filipino BBQ already God damn it! The people need new vibes man so many people did the chef Cuban
Superfunny, follow atbbq and those 2 guys. Great surprise and great for the community that you guys meet!
Dude in red gave zero fucks and was all about that Cuban. Good video Chef !
Combing a recipe from my favorite movie (which got me into cooking) and smoking... home-run
Are you open to doing a German dish perhaps?
The smash was so fucking delicious...