The Texas BBQ Forum

We were doin an experiment for the sliders.
Smoked the butt on the Weber 26 and had some stuffed taters last night.
I’m trying out some Cuban sliders for a get together this spring. Good thing cuz I didn’t like them well enough to serve to others.
These had lime zest and orange zest in them.
I will be revising next time, but they were pretty good besides that zest.

Absolutely awesome

I would eat 'em.

Velly Velly Nice

Awesome! I would destroy a plate of these.

Thanks folks.
I had leftovers tonight, but that lime zest…just don’t do it.

I’ve never done anything like that either

I'm always available as a taste-tester

I don't know much about Cuban spicing? what about orange pepper? my perception on Cuban is citrus flavors which surprises me that the lime did not work? Did you use king rolls for buns? You have my interest here, I do have the Webber and have been contemplating doing a butt on it, can you share the cooking time and temperature you used? Your appearance looks great
Thanks

spacetrucker wrote:I don't know much about Cuban spicing? what about orange pepper? my perception on Cuban is citrus flavors which surprises me that the lime did not work? Did you use king rolls for buns? You have my interest here, I do have the Webber and have been contemplating doing a butt on it, can you share the cooking time and temperature you used? Your appearance looks great
Thanks

So if I look up a Cuban sandwich, there is not citrus on it. My wife thinks she used too much in that butter concoction , but we’re doing without citrus altogether next time.

We used the Hawaiian rolls (the savory ones) since we didn’t find potato rolls that day.

I did light both sides (Weber 26) and ran about 300* lid temp. I didn’t want to take all day so cut it in half and it still took about 8 hours. It was an 8 pounder so I musta been around 250 grate? I really shoulda put a thermometer at grate level though to check, but I was kinda busy that day.
Ended up adding another 8-10 briquets in my baskets maybe halfway through.

That sound good, going to have to try that soon (when time allows).
I may have the citrus mixed up with some other type of seasoning like Jamaca or ?? my bad..
Thanks!!

Never heard of putting lime or orange zest on the sandwich. Might try adding orange wedges to a quick brine then roast, braise or smoke. If braising add the orange wedges to the liquid.