Bradley, I don't think I have watched a single video of yours that hasn't left me literally salivating at the end, but even so, this one is killing me. OMG, I want one of those so badly.
Hah. I think I started something when I dropped off the PS mustard trio for your condiment wall in April. Sent the video to my son and he got a kick out of it.
Miami native now long time Texan, You nailed it my friend. Cubano is great sandwich. Serve with a pile of thin, thin french fries, cold "Llave beer", AKA Becks ,amazing!!! Want to send it to another level, make it a "Medianoche", same sandwich but use a sweet loaf instead, something like a Jewish sweet Challah. Bread toasts up with an amazing caramelized flavor. My favorite growing up. If in Miami, go to Versailles Love the channel brother. Mutts & Butts BBQ, Prosper Texas
I love Cuban sandwiches and this looks amazing, and i think you nailed the bread, the most important part IMO. I'm going to give the bread recipe a try. My wife and daughter miss getting that type of bread from 🇵🇷.
Bradley, love all of your videos. My daughter and I watch one a night before bedtime. We were curious about how you cook on your cutting board with the plate.
Did this with twice smoked ham I had vac sealed from Easter leftovers, with a smoked pork butt, and some thick peppered bacon because if you have 2 porks, why not 3 porks? Hands down my favorite sandwich. Crispy skin is a great addition! But if you're not adding bacon, you're really missing out on the pork trifecta.
I'm excited to try making this! When I was growing up, there was an amazing restaurant famous for their Cubanos. I've tasted many Cubanos, but what made theirs unique was the mojo. Instead of using mustard on the bread, they would lightly spread mojo. It made for such a delicious and flavorful sandwich.
It's just for video. He's actually cooking on a burner to the side, and then puts in on the trivet for filming. He does some cuts to make it look like it was set down cold and heated quickly.
If you want faster pickles, invest in a vacuum chamber or vacuum jars and a vacuum pump. You'll have instant, super crunchy pickles whenever you let the air back in. Works flawlessly every single time!
Bruh…cubano is my all time favorite sandwich. This looks awesome. The pork salt is something I’ve never tried but definitely going with it next time. I’m a Carolina guy and always chop up the crispy skin with the meat. Got that idea from Skylight Inn. The only thing that would bring this over the top would be some homemade ham. Great recipe!
Gr8 direct heat cook. I love me a Cubano or medianoche twist. Got one do with a Mexican smoked butt which is braised after the stall creating a gr8 pan sauce -str8
Tips on how to do this on a Webber kettle? My thought would be to take the skin off and cook separately since my last attempt didn’t crisp the skin via indirect on a slow n sear
I highly recommend trying the Mojo pork brine and marinade recipe from Chef (movie) and Chef Show, but cooking it in a smoker instead of in an oven. Its awesome and builds an incredible cuban. Also from Wegmans, the "American Baguette" is a solid substitute for proper cuban rolls.
Do you not blowtorch the skin to get rid of the stray hairs? Also would love to see the crispy pork skin (belly) on an offset like you did with Wilsons BBQ on the Euro trip
Just up the road from you is a wonderful cuban bakery. Brother, I am just over in Burnet but the bakery is in Round Rock. Nothing against your bread, just letting you know about your neighborhood
Crispy Skin Pork Belly... How important is the direct heat portion during the smoke? I unfortunately don't have a charcoal grill like this so I would be pellet smoking then gas grill for the end. I think it would work with a little less smoky flavor but the process should(?) still be similar?
This looks amazing. But Brad, you gotta fix your mixer, man... it's knocking the finish off your attachments into your food cause they're hitting the bowl!
Brooke says "i don't want the meat to be slapping me in the face"
Aww, sorry to hear that, Brad.
Well said, beat me to it!
That's what I came here to say.
Came here to say this..lol
gotta keep that snake in his boot
Bradley, I don't think I have watched a single video of yours that hasn't left me literally salivating at the end, but even so, this one is killing me. OMG, I want one of those so badly.
One of the true members of the Sandwich pantheon, good stuff Chud.
Loved this sandwich. Have you considered re-inventing the club sandwich with a Texas smoked turkey, ham, bacon, etc.?
Hah. I think I started something when I dropped off the PS mustard trio for your condiment wall in April. Sent the video to my son and he got a kick out of it.
Miami native now long time Texan, You nailed it my friend.
Cubano is great sandwich. Serve with a pile of thin, thin french fries, cold "Llave beer", AKA Becks ,amazing!!!
Want to send it to another level, make it a "Medianoche", same sandwich but use a sweet loaf instead, something like a Jewish sweet Challah.
Bread toasts up with an amazing caramelized flavor. My favorite growing up.
If in Miami, go to Versailles
Love the channel brother.
Mutts & Butts BBQ,
Prosper Texas
Brooke with the great taste in music!
I love Cuban sandwiches and this looks amazing, and i think you nailed the bread, the most important part IMO. I'm going to give the bread recipe a try. My wife and daughter miss getting that type of bread from 🇵🇷.
Man that cook looks SO GOOD! I'm in Tampa and we're known for our Cubans.. But, this one looks like one I will need to try.
Love how you made the Cuban bread from scratch. The end result, wow! 👏
Great looking sandwich Brad.... always great to see Brooke getting in the video.
My family and I LOVE you're made from scratch foods. You co.e out with content to keep us watching. Very entertaining 🎉
Best mustards ever, best sandwich… damn dude.. Time to make a pasty!
Son of a... You've outdone yourself, Bradley. Looks so amazing. I'm not sure I'll ever make it, but a man can dream. Love this video. Thanks!
Only thing I would add would be some jalapeño 😋 great looking sandwich. Our local diner does a Cuban Bagel with some sort of chorizo on it too
Bradley, love all of your videos. My daughter and I watch one a night before bedtime. We were curious about how you cook on your cutting board with the plate.
He cooks on the stove he just films those scenes on the plate and then back to the stove :)
Did this with twice smoked ham I had vac sealed from Easter leftovers, with a smoked pork butt, and some thick peppered bacon because if you have 2 porks, why not 3 porks? Hands down my favorite sandwich. Crispy skin is a great addition! But if you're not adding bacon, you're really missing out on the pork trifecta.
Chud’s midnight snack: this
Mine: a bowl of cereal
I think Cubanos are my in my top 3 favorite sandwiches 🤤
I'm excited to try making this! When I was growing up, there was an amazing restaurant famous for their Cubanos. I've tasted many Cubanos, but what made theirs unique was the mojo. Instead of using mustard on the bread, they would lightly spread mojo. It made for such a delicious and flavorful sandwich.
Looks absolutely delicious
Oh, that right there looked like it did NOT suck. Nice work on that.
9 hours of cooking for a sandwich? Yes, and worth it.
Great video and an amazing looking sandwich. I'm new to the channel. Love your enthusiasm.
Great video and cook! As a Tampa native, I do need to say you forgot one very important ingredient....salami. gotta have the salami man.
yessss, hello neighbor !
Actual Cuban here... no... salami is not an ingredient. It's just wrong.
@@fernandorosales2418 the sandwich wasn’t invented in Cuba. It was invented in Tampa. Salami is supposed to be on the sandwich.
Always a great morning when I get a Chud notification! Thanks Brad!
What sort of magic is being used at 7:21 to where you can cook through the wooden table with that chud plate thing??
It's just for video. He's actually cooking on a burner to the side, and then puts in on the trivet for filming. He does some cuts to make it look like it was set down cold and heated quickly.
Made my day BIG CHUDDUS! Thanks for the inspiration!
My gosh that looks phenomenal
If you want faster pickles, invest in a vacuum chamber or vacuum jars and a vacuum pump. You'll have instant, super crunchy pickles whenever you let the air back in. Works flawlessly every single time!
We need more Brooke! She's a cutie! And the doggie too! Love the Official Taste Test (OTT).
I really wish I could invite you to my next birthday party man, all of the heavenly food that you cook would be perfect for the celebratory cookout.
OK, going to have to make this one for Sunday football. Looks delicious!
That’s one lucky pup. 👍🏻
Brad, you F***ING NAILED IT on this one Bro!!!! Love your videos, and keep up the good work!!!!!
Love the bread making, Brad.
Do you have a room for rent? I can even sleep in the shed.
I was thinking the same thing. I'll work for food kinda deal 🤣
Uhm .. I'll paint your house !
Watch out for the snake.
Pfft I would sleep under the tree in the background where the snake hangs out 😅
I will stand guard for the pesky 🐍 😂
Homemade pickles. So good.
Bruh…cubano is my all time favorite sandwich. This looks awesome. The pork salt is something I’ve never tried but definitely going with it next time. I’m a Carolina guy and always chop up the crispy skin with the meat. Got that idea from Skylight Inn. The only thing that would bring this over the top would be some homemade ham. Great recipe!
I know of you ferment (not sure if this applies to brining w/vinegar) you want to add a bay leaf to keep the pickles crunchy!
Grape leaves or oak leaves contain a high amount of tannins that help keep pickles crunchy.! I’d pass on the laurel aka bay leaves…
this mop sauce is a pretty legit mojo.... sour oranges / naranja agrias are a key ingredient.
Cuban approved!! Also I’m trying your bread recipe
Gr8 direct heat cook. I love me a Cubano or medianoche twist. Got one do with a Mexican smoked butt which is braised after the stall creating a gr8 pan sauce -str8
Damn that looks good! Now to find one at 9am in Chicago....
oh hell yeah, cubanos are my favorite. def making this one
Tips on how to do this on a Webber kettle? My thought would be to take the skin off and cook separately since my last attempt didn’t crisp the skin via indirect on a slow n sear
Brad, you need to visit the pork highway in Puerto Rico 🇵🇷 I think you will definitely love it!!!
I highly recommend trying the Mojo pork brine and marinade recipe from Chef (movie) and Chef Show, but cooking it in a smoker instead of in an oven. Its awesome and builds an incredible cuban. Also from Wegmans, the "American Baguette" is a solid substitute for proper cuban rolls.
Next time you gotta do a double smoked ham with it as well. Whoa buddy.
brooke in the Tigers Jaw shirt! so sick
Aloha. Cubanos are my favorites, unfortunately I haven’t had a good one since I left Florida in 92. A side of black bean soup and some plantains!
Where can I get the “mop” that you use for mop saucing?
The joys of living in Tampa Bay, fresh cubanos everywhere. it's all about the bread
Aloha. Used to live just south of there. Haven’t had a good Cuban since I left in 92.
Never made a cubano but I also don´t have a grill/smoker :D I think I´ll try it with sous vide pulled pork!
0:06 YOU BETTER MAKE THAT BREAD!!!
Amazing work 👌👏
Per-fec-tion!
Can you do this direct heat pork picnic cook as a Pernil for Christmas time?
kudos to the tigers jaw sweater
Next time do a pulled smoked ham and add that to this sandwich - you could use a good glaze for the ham
I can smell it from Here!
Did the pickles make the cut?
Does look Fantastesteic ❤
Open a Cuban shop in Tampa. You would kill it!
Love your new web site
Do you not blowtorch the skin to get rid of the stray hairs?
Also would love to see the crispy pork skin (belly) on an offset like you did with Wilsons BBQ on the Euro trip
Guga should rate this video!
We love Brooke
I need a nitrate free bacon recipe Brad!
I just ordered a cubano sub, opened up UA-cam to watch something while I wait and I see this... what the hell. 🤣
while I doubt that it's anywhere near as good as home made you can definitely get Cuban Bread at places like Walmart
Not in Texas.
Bradley a dough boy!😮
Not gonna lie...a liiiitle disappointed you didn't also make your own ham for the cubano. Regardless, I'm gonna do this!
Just in time I literally ordered a Cubano two days on a row...
and you got less Spillage on the brine without the funnel compared to the last brine pour WITH the funnel
Leapin' doggo approved.
No mustard for dogs, even more so real mustards.
Just up the road from you is a wonderful cuban bakery. Brother, I am just over in Burnet but the bakery is in Round Rock. Nothing against your bread, just letting you know about your neighborhood
Awesome!
Oishiiiiii!😋😋😋
have you ever thought of just doing a short or even a regular video thats just a supercut of all your knifework?
Crispy Skin Pork Belly... How important is the direct heat portion during the smoke? I unfortunately don't have a charcoal grill like this so I would be pellet smoking then gas grill for the end. I think it would work with a little less smoky flavor but the process should(?) still be similar?
For the algorithms bay bay!!!
Chud Day!!!
She doesn't like meat slapping her in the face. 😂😂 Sorry about your troubles. Good lookin sandwich.
I'm crying..... LoL no looks awesome
now I have to make me something to eat
Hey Bradley...where do you find/buy your lard?
I live in the New Orleans area....can't find it ANYWHERE...!?!?
Thank you in advance!!
CC
Think we need yo see a pulled pork ham it's all the rage these days
Do a muffaletta
1:45 Chud Scrape!
Like my reply if the dog is the main star of these videos
🎉🎉🎉
Nice Video.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
"...and it's made with pork fat!"
Can't go wrong with some extra pork fat!
s/o to fiesta the og location by dean keenton
Great.... Please cut back on the espresso😅 were you a Cuban mechanic😅
This looks amazing. But Brad, you gotta fix your mixer, man... it's knocking the finish off your attachments into your food cause they're hitting the bowl!
White vinegar on the skin… than Kosher salt
Salt the skin while firing the pit.