Darryl - swazies
TVWBB Diamond Member
Got another lean pork roast real cheap. This one was like 9 bucks, and it’s a pretty good size. Committed to Cubanos both tonight and tomorrow night.
Left rub on it for a few hours while we went to the lake...went for lunch and hit up a Jamaican food joint.....goat was the special of the day. It was very good there. I asked for some of the hot sauce in a little cup, it looked like hot pepper seeds basically.....it was good but the heat darn near blew my doors off and I eat pretty hot food.
Came home and made some marinade.
Juice from 1 whole orange and lime, brown sugar, oregano and gringo grande rub.
Left that for 2 hours, sliced the fat cap a tad and added more oregano and gringo grande.
Plan is to toss it on the performer here in a few and I have a nice hunk of peach wood, going to give a nice blue smoke.
Toss it in the fridge after it cools for nice thin slices......picked up some nice “ grandpa’s ham “, Swiss, and have sliced dills.
Going to make a ballpark mustard, mayo sauce as well.
What’s improved you say?
The mayo mustard combo and I went with extremely soft panini buns that are not a traditional sub length or sub bun.
These look closer to 8 inches........yeah 8 inches.......and hoping to stack the Sammie a tad thicker and give the cheese a qwick microwave melt right before assembling. I don’t see many posting this cook but let me tell you it’s hard to get the cheese “melty” while pressing it between 2 cast pans on the oven.....or even the bbq.
It’s going to be great, pics to follow.
Oh and the MRS said to let you guys know she has the sides tonight...........
We picked up some bold, crinkle cut, kettle dill chips for a super easy side......she says she slaved all day on the sides......
She’s a big joker.....
Left rub on it for a few hours while we went to the lake...went for lunch and hit up a Jamaican food joint.....goat was the special of the day. It was very good there. I asked for some of the hot sauce in a little cup, it looked like hot pepper seeds basically.....it was good but the heat darn near blew my doors off and I eat pretty hot food.
Came home and made some marinade.
Juice from 1 whole orange and lime, brown sugar, oregano and gringo grande rub.
Left that for 2 hours, sliced the fat cap a tad and added more oregano and gringo grande.
Plan is to toss it on the performer here in a few and I have a nice hunk of peach wood, going to give a nice blue smoke.
Toss it in the fridge after it cools for nice thin slices......picked up some nice “ grandpa’s ham “, Swiss, and have sliced dills.
Going to make a ballpark mustard, mayo sauce as well.
What’s improved you say?
The mayo mustard combo and I went with extremely soft panini buns that are not a traditional sub length or sub bun.
These look closer to 8 inches........yeah 8 inches.......and hoping to stack the Sammie a tad thicker and give the cheese a qwick microwave melt right before assembling. I don’t see many posting this cook but let me tell you it’s hard to get the cheese “melty” while pressing it between 2 cast pans on the oven.....or even the bbq.
It’s going to be great, pics to follow.
Oh and the MRS said to let you guys know she has the sides tonight...........
We picked up some bold, crinkle cut, kettle dill chips for a super easy side......she says she slaved all day on the sides......
She’s a big joker.....
