Cuban Sandwich Recipe on the Blackstone Griddle | Pulled Pork Cubano Sandwich | Heath Riles BBQ
Folks, let me tell you about my fantastic new spin on the Cuban sandwich! The Cuban sandwich is said to have originated in Florida. It traditionally consists of Cuban bread, ham, roast pork, pickles, and Swiss cheese. Once assembled, the sandwich is pressed on a griddle.
Full Step-By-Step Recipe:
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WHAT HEATH USED:
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
• Blackstone Griddle
• Blackstone Griddle Accessories
• Bacon Up
• YETI Rambler 30 oz
• Blue Plate Real Mayo
INGREDIENTS:
• Leftover Texas Style Pulled Pork
• Mayo
• Mustard
• Pickles
• Sliced Ham
• French Bread
• Baby Swiss Cheese
• Heath Riles BBQ Tangy Vinegar BBQ Sauce
DIRECTIONS:
1. Fire up your Blackstone and grease it with Bacon Up.
2. Place your leftover pulled pork on the grill, and spritz it with water to add steam.
3. Place French bread on the grill to toast it.
4. Drizzle Heath Riles BBQ Tangy Vinegar BBQ Sauce over your pulled pork and then toss.
5. Place sliced ham on your grill to let it char.
6. Once your meats are ready and bread is toasted, assemble your sandwich.
7. Once you have assembled your sandwich, press your sandwich on the Blackstone to melt the cheese and toast the other side of your bread.
8. Slice and serve!
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
#heathrilesbbq #cubansandwich #blackstone #pulledpork #pitmasterheathriles #heathrilesbbqproducts #food #grilling #bbq #barbecue #recipes #simplerecipes #easyrecipes
Mrs Davidson's Loin of Pork with Piquant Sauce | British Ducal Recipe; Dine like a Duke!
Ingredients and Method PLUS More Info:
1 5 lb pork loin
8 oz can pineapple pieces
1 c. water
2 oz Black Treacle or Syrup (aka molasses for all you Yankees)
1 tsp. dry mustard
1/4 tsp. salt
1 Tbs. cornflour (corn starch in America)
1 stock cube (equal to 1 tsp stock powder)
1 Tbs. redcurrant jelly (I used a blueberry pomegranate)
1 Tbs. vinegar
Place the meat in a casserole. Drain the pineapple and mix the juice with the water. Blend the treacle, mustard, salt, and pepper with the fruit juice and water. Pour this over the meat, cover with foil or a lid and cook, basting every thirty minutes. Remove the cover thirty minutes before end. When cooked, transfer the meat to a heated dish. Blend the cornflour, crushed stock cube, redcurrant jelly, vinegar and the liquid from the casserole, bring to the boil on top of the cooker, stirring all the time. Chop the pineapple and add this to the sauce, season. Serve with sprigged cauliflower or carrots tossed in melted butter. Note; This is delicious served cold with green salad. Gas 4-5. Electricity 350-375 F. Cooking time 3 hours.
From Strawberry Leaves and Syllabubs. Drumfries: Dinwiddie Grieve, 1979.
This recipe is a perfect lesson in learning how to make something your own. If I were to make this again, I would make some changes that better reflect my own tastes. For instance, I found that three hours total cooking time was too much. You could probably reach a safe internal temp of around 145 F at the two hour mark. Make sure to leave the meat uncovered for the last half hour! I also found that the listed amount of cornstarch thickened the sauce too much. I like sauce/gravy slightly thicker than a rich stock, so in the future, I will start with 1/2 tsp. Let the meat rest after it comes out of the oven. Don't worry--it won't get cold in an instant, and by cutting it while it is still piping hot, you will lose a lot of moisture as steam. I turned some of the leftovers into fried rice, which worked very well. The vinegar, pineapple, and molasses flavors are a perfect match for fried rice. I also had some leftovers on a toasted sandwich with cheese and tomatoes.
If you are interested in learning more about the Montagu Douglas Scott family (Duke of Buccleuch and Queensberry, also the line of the former Dukes of Montagu), check out the links below. The family has a rich history of arts patronage and cultural influence. They boast a fine collection of music, visual, and material arts spanning several hundred years of history:
Boughton House:
Bowhill House:
Drumlanrig Castle:
Dalkeith Palace and Country Park:
Buccleuch Living Heritage Trust:
Exhibition Concert, performed at Boughton House, Summer 2019: A Passion for Opera: The Duchess and the Georgian Stage
Catch a little cameo from yours truly at 40:48 :)
For more information on the exhibition, visit:
Many thanks to the staff at Bowhill House for the copy of this book.
Also, as far as I can tell, this cookbook is out of print. You may be able to find a used copy on eBay or Amazon.
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4 MARINADES RAPIDES POUR VOTRE POULET - PARFAIT POUR GAGNER DU TEMPS - CalmDo
Coucou. Aujourd’hui je vous propose 4 idées recettes rapides et délicieuses, pour vos marinades de poulet. Parfait pour s'organiser à l'avance en les congelant pour une prochaine utilisation. :)
Liens de la machine sous vide : (Liens non affiliés)
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Code de réduction pour vous faire économiser 30% : CALMDO30
Ingrédients marinade kebab: 400g de poulet,
Huile d’olive, concentré de poivrons, curry en poudre, origan, paprika en poudre, sel, poivre, deux gousses d’ail, et 1 càs de yaourt nature.
Ingrédients marinade oriental : 400g de poulet, de Huile d’olive, jus d’un demi citron, de l’harissa, curcuma, paprika en poudre, poivre, sel, deux gousses d’ail, persil haché et un oignon.
Ingrédients marinade barbecue :
Huile d’olive, 400g de poulet, sauce soja, ketchup, persil déshydraté, moutarde à l’ancienne, miel liquide, ail et paprika en poudre.
Ingrédients marinade à l’indienne :
Huile d’olive, 400g de poulet, épices spécial tandoori, jus d’un demi citron, une gousse d’ail, sel, 1 càs de yaourt nature et un oignon.
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Smoked Fresh Ham
Chef Tom brings us this beautiful Smoked Fresh Ham featuring a fantastic holiday brine, classic barbecue rub and sweet and tangy glaze. It's smoked on the Yoder Smokers YS1500s Pellet Grill, and perfect for you next holiday gathering!
Buy our ATBBQ ham kit here:
Featured Products:
House of Q Slow Smoke Gold BBQ Sauce and Slather -
Plowboys BBQ Yardbird Rub -
Reida Honey Farm Raw Wildflower Honey -
Noble Saltworks Maple Turbinado Smoked Raw Sugar -
Cattleman's Grill Butcher House Brine 16oz -
The Briner Buckets -
Yoder Smokers YS1500s Pellet Grill with ACS -
Full recipe:
Cheshire Pork Steamship Ham:
Savory Egg and Ham Stir-Fry with Black Fungus and Bell Pepper | A Flavorful Delight!
Join me in this enticing video tutorial as we delve into the world of flavors with a delightful Egg and Ham Stir-Fry. In this recipe, we combine the richness of eggs, the savory goodness of ham, the earthy taste of black fungus, and the vibrant colors of bell peppers. Watch as we stir-fry these ingredients to perfection, creating a dish that is bursting with flavor and visual appeal. Whether you're a novice in the kitchen or a seasoned cook, this recipe is sure to impress your taste buds and leave you craving for more. Get ready to elevate your stir-frying skills and embark on a culinary adventure. Let's dive in and savor the deliciousness of this savory stir-fry together!
Barbecue Chicken Wings
Crispy, tangy, sweet, and buttery. These are the best barbecue wings you'll ever taste, and that's a promise.
Ingredients:
6 chicken drums
2 cups pickle juice
2 cups buttermilk
1 stick butter
2 cups ketchup
1/4 cup brown sugar
1/2 cup apple cider vinegar
Squeeze lemon juice
2 tbsp honey
1 tbsp Worcestershire sauce
Pinch smoked paprika
Hickory smoke (optional)
2 cups potato starch
Pinch garlic powder
Pinch onion powder
Pinch old bay
Pinch lemon pepper
Pinch truffle salt
1. Add drums to bowl and cover in buttermilk and pickle juice. Allow this to brine 30 minutes.
2. Combine butter, ketchup, brown sugar, apple cider vinegar, lemon, honey, Worcestershire, paprika, and optional puff of hickory smoke into pan over medium heat and whisk until well combined.
3. Boil this mixture off until it reaches the correct consistency, then set aside.
4. Add potato starch, garlic powder, onion powder, old bay, lemon pepper and truffle salt to a large bowl.
5. Dredge your chicken wings in the starch mixture and tap off excess.
6. Add to oil at 325 Fahrenheit for about 6 minutes until just about fully cooked. NOTE* I said 375 to start in video, this is incorrect.
7. Set these aside and heat oil to 375 F, then fry again until golden brown and crispy.
8. Toss in barbecue sauce and enjoy immediately. AMAZING.
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