You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-madscientist10
Absolutely love their aluminum baking sheets/sheet pans. They are a great weight and clean up beautifully. They're also made in the USA and that's a big plus for me.
man... I've been following you for a few years and I'm cuban... when I heard you saying "empingao", I was like.... did he say what I though he said? lol... keep up the good work
As a second gen Cuban American that grew up in Miami, love the idea. Technically Medianoche is a Cuban sandwich with a softer/sweet bread vs the traditional Cuban sandwich with Cuban bread. I prefer medianoche’s to Cubans, but they’re both good.
I'm with you as a mustard lover. Yellow mustard is great, except compared to all other mustards 😀 Plus I can't choose between a Cubano or a Reuben for my favorite sandwich. Try taking a corned beef (I have one on sale after St. Patrick's day in my freezer) and smoke it Texas style to pastrami and put that on a Reuben next.
Sounds like you need to plan a trip to the National Mustard Museum outside Madison. Maybe get a "Poupon U" t-shirt or meet the "Earl of Mustard" himself LoL. It's a must do for foodies who love mustard
Jeremy "I'm gonna heat the bacon press with a torch" Me "Uhhh why don't you just preheat it on a burner" 30 seconds later Jeremy "I could've just preheated it on a burner" 😅
I swear my you tube has a cuban sandwich notification. Whenever someone posts anything about a cuban...it pops up for me right away. And that is a good thing.
@MadScientistBBQ hi Jeremy I got some lamb brest ribs at a great price I've been looking for a lamb rub online but there isn't any decent ones I thought about using spg but want something with a bit more flavour any ideas would be great please
Cuban here. The medianoche actually has a different bread than the Cuban sandwich. The bread for medianoches is more yellow (egg), softer and sweeter. That said I approve of this version. Looks fantastic.
First gen Cuban in Miami. Love this. Awesome I will be doing this at home. My family has finally come to enjoy smoked food. Amazing content . Still working on different flavors myself because of the cultural differences. Keep it coming. Empingao
As always food is looking amazing. I have you to thank for almost all the knowledge I have on all things BBQ, great content as always. Also looks like you are losing weight , good on you Jeremy, keep it up.
I live in miami and now have a new restaurant to check out when im on a Keto cheat day. Love your content. Made my first brisket earlier this year on my chargriller offset and it was amazing. Thanks for sharing your knowledge!
Ma man!!! YES! This is 100% my favorite movie. Love that you did a video with your twist. Been enjoying your content for almost 4yrs and you never cease to disappoint. Thanks for all the great lessons.
Wish we had a Publix. Grocery stores are absolutely terrible in my town. I wound up going with some brat buns, but it wasn't the same. The flavor of the overall sandwich is pretty good though.
brisket french dip? yes please. i like using my leftover brisket on the meatslicer to get cold cuts, but never tried it thin enough for a french dip.... might have gold on my hands!
holy hell.. I completely forgot about this.. just re-watched the movie as well and can't wait to make that sangwitch myself. THANK YOU SOO MUCH FOR SHARING! Keep up the good work making content!
I am planning on doing this for a College Football Tailgate. I usually feed 50-60 people. Do you have a ballpark of how many cuban sandwiches you got from one brisket? I am tyring to figure out quantities. Thanks so much.
Jeremy, I’m a big fan, but go back and watch Chud’sBBQ video of the cubano (pork) about a year ago. The guy did everthing from scratch (bread and pickles too) and the Chud press makes it perfect. More importantly, according to Bradley you made 3 mistakes. First, you neglected to grill the inside of the bread to avoid it being soggy. Second, you should have cut the whole thing in half and then cut them diagonally. Third, you forgot the top layer of cheese. I guess you just did a quick version. Still fun. How about a bbq Reuben sandwich? Isn’t there a sandwich that could be named after Randy. What a way to bring him back!😂 Keep up the great content!👍
Agreed, mustard is the best for barbecued meat, better than bbq sauce or ketchup or heaven forbid, mayonnaise. Being both French and British, I keep various types in the fridge at all times: Dijon, wholegrain and Colman´s. I dislike that yellow mustard that is served at fast food joints though. I mostly use Dijon mustard to make salad dressing, as it´s milder and just slightly acidic. Wholegrain is good if you want the crunch but you already have that with the brisket's bark. German mustard is really good too, but not a fan of the Bavarian style because it's a bit too sweet. Colman's would be my choice for the cuban sandwich: no extra acidity because you already have that with the pickles, and that pungeant mix of yellow and brown mustard seeds. ¡Perfecto!
Usually love Jeremy's content, however this looks pretty average. All he did with the brisket is: add cheese, ham and mustard and smack it on a bread. I mean, it probably tastes nice (brisket is good on anything) but maybe should of added another element.. Will still like for the algo - keep it up
Off topic. Was your bbq on the old country bbq pits, when you first started, as good as the bbq you make on some of your fancy pits. I have an OCP and make some damn good bbq. Am wondering, b/c I can’t afford, if I cooked on a larger cooker if my bbq would be any better? Thanks
Two comments besides great video. First , personal opinion, put mustard on both slices of bread. Second, Tampa Cuban is better than Miami Cuban; add salami to the sandwich. Thanks for the videos!
I’m curious, what would be your take on a south Texas breakfast classic! …. Brisket, egg and cheese tacos, flour tortilla of course…. And please don’t call it a burrito!
This reminded me of Brotherton's Black Iron Barbecue outside Austin. Taking great smoked meats and creating epic sanguiches! It'd be awesome to see you recreate a bbq banh mi or brisket grilled cheese. Great video and keep up the great work on your weight loss journey!
I'm making this now except on homemade focaccia, a sandwich combo I've made and I think you should try is essentially a ruban, but with brisket and a fried egg.
Can you experiment with a smoke generator like smokai? Some people add them to a gas grill or a pellet smoker, to kick up the smoke levels. I've been impressed with my brisket using one my Weber Genesis gas grill. Wondering what a pro can achieve with one.
Jeremy’s recent planning process: 1. Struggling to make a video between series 2. Someone says “hey, I haven’t seen chef before - wanna watch?” Of course Jeremy says “yes please!” 3. Sees the Austin Midnight 4. Burns with shame 5. Video idea is born!
Mornings all im looking for ideas on a rub to make for lamb brest ribs i picked up cheap the other week i though about using spg but want something with a bit more flavour to enhanced the flavours of the lamb any ideas would be greatly appreciated
Sanquich has the best cuban that I've had in Miami. I went back to back days. Really good coffee too. Also pretty sure they use pork lard on the top and bottom of the bread to toast it not butter.
I’m originally from New Orleans and I’ve put brisket on a Muffuletta. The brine from the olive salad cuts through the saltiness and richness of the cured meats and brisket. The smoked brisket adds another dimension of flavor and even texture. The cheese gives it a slight creaminess. It’s really good if you like Muffulettas.
You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0524-madscientist10
Absolutely love their aluminum baking sheets/sheet pans. They are a great weight and clean up beautifully. They're also made in the USA and that's a big plus for me.
Declared it the winner without the ham. No bias there. lol. 😂
My go to with Brisket leftovers and a suggestion for you is Brisket Philly Cheesesteak! It's amazing.
I made one using pulled pork and a ham that I smoked and homemade pickles from the garden. Amazing stuff
man... I've been following you for a few years and I'm cuban... when I heard you saying "empingao", I was like.... did he say what I though he said? lol... keep up the good work
Looks amazing! Maybe a good use for a Chud press? 🍻
As a second gen Cuban American that grew up in Miami, love the idea.
Technically Medianoche is a Cuban sandwich with a softer/sweet bread vs the traditional Cuban sandwich with Cuban bread. I prefer medianoche’s to Cubans, but they’re both good.
Man I was wondering about that but found conflicting info online. Thanks for the clarification!
Love your show just found it and where can I get one of those aprons love it
This is an amazing idea
Glad you like the idea! I thought it would be fun
I'm with you as a mustard lover. Yellow mustard is great, except compared to all other mustards 😀 Plus I can't choose between a Cubano or a Reuben for my favorite sandwich. Try taking a corned beef (I have one on sale after St. Patrick's day in my freezer) and smoke it Texas style to pastrami and put that on a Reuben next.
Sounds like you need to plan a trip to the National Mustard Museum outside Madison. Maybe get a "Poupon U" t-shirt or meet the "Earl of Mustard" himself LoL. It's a must do for foodies who love mustard
Sorry I literally had to stop your video to go watch Chef for the I don't know how many times lol.
I want another one right now!
No big deal. Just need to do a 12 hour brisket cook
Jeremy "I'm gonna heat the bacon press with a torch"
Me "Uhhh why don't you just preheat it on a burner"
30 seconds later Jeremy "I could've just preheated it on a burner" 😅
Oh lord 🙌🙌
Yup
I'm not a fan of yellow mustard. I prefer more of the ones that you do.
Try a Vietnamese Bahn mi with fatty brisket. You’ll thank me later lol
Wait.. my brisket knife IS a bread knife 🙃
Hate me all you want.. I do yellow mustard n mayo 🤷🏽♂️
We need more Trump impersonations
I swear my you tube has a cuban sandwich notification. Whenever someone posts anything about a cuban...it pops up for me right away. And that is a good thing.
😂 that’s because Cuban sandwiches are delicious
I came to comment on the same thing! I’m just drawn to Cubanos! And a Mad Scientist version? Yes please!
The algorithm be algorithming
@MadScientistBBQ hi Jeremy I got some lamb brest ribs at a great price I've been looking for a lamb rub online but there isn't any decent ones I thought about using spg but want something with a bit more flavour any ideas would be great please
Cuban here. The medianoche actually has a different bread than the Cuban sandwich. The bread for medianoches is more yellow (egg), softer and sweeter. That said I approve of this version. Looks fantastic.
Looks great Jeremy. We did this a while back but we marinated the brisket in MOJO for that extra Cuban flavor.
First gen Cuban in Miami. Love this. Awesome I will be doing this at home. My family has finally come to enjoy smoked food. Amazing content . Still working on different flavors myself because of the cultural differences. Keep it coming. Empingao
Apocalypse BBQ been doing these, also in Miami
SANGUISH IS AWESOME ! although im a TAMPA native, we add salami MIXTOS
Cubans might be the move overhyp;ed sandwich in the world. They're so incredibly average. Brisket can only make them better
Oh HELL YES - Precise attitude to that movie too
As always food is looking amazing. I have you to thank for almost all the knowledge I have on all things BBQ, great content as always. Also looks like you are losing weight , good on you Jeremy, keep it up.
Hey thanks! I really appreciate that. Glad the content has helped you
I was yelling "You forgot the HAM"
Looks like we both were just in Miami. Looks like I’ll have to try it out next time I’m in town!
I live in miami and now have a new restaurant to check out when im on a Keto cheat day. Love your content. Made my first brisket earlier this year on my chargriller offset and it was amazing. Thanks for sharing your knowledge!
Ma man!!! YES! This is 100% my favorite movie. Love that you did a video with your twist. Been enjoying your content for almost 4yrs and you never cease to disappoint. Thanks for all the great lessons.
I've got some leftover brisket right now. Might make this for lunch tomorrow! Off to the store to see if I can fine some suitable bread.
Publix makes Cuban bread
Wish we had a Publix. Grocery stores are absolutely terrible in my town. I wound up going with some brat buns, but it wasn't the same. The flavor of the overall sandwich is pretty good though.
Usually do this with pulled pork, but now I've gotta try it with some brisket - looks money
I’m sure it’s great with pork too. I was really happy with how this turned out
That's how I use my leftover as well! I add Tabasco to my Cubano and it's amazing.
Dude that’s one of my favorite movies and always wanted to recreate that sandwich. Think that’s my next move. Thanks for the step by step.
Never mind, you figured out you forgot the ham.
Add grilled onions, pickled jalapeño and a garlic aioli. Now that’s another level of yum.
brisket french dip? yes please. i like using my leftover brisket on the meatslicer to get cold cuts, but never tried it thin enough for a french dip.... might have gold on my hands!
I use a hot cast iron pan as a press and it works well
holy hell.. I completely forgot about this.. just re-watched the movie as well and can't wait to make that sangwitch myself. THANK YOU SOO MUCH FOR SHARING! Keep up the good work making content!
Just bought an Oklahoma Joe to learn on an offset smoker. Can’t wait for this weekend to get started!
That movie makes me want to cook non-stop...just like Somm makes me want to drink a gallon of wine 🤣🤣
My mouth is watering! That is an amazing looking sandwich!
Have you thought about using the mojo marinade on a brisket?
have done with skirt and bavette steak and loved it, making me wonder about brisket 🤔
I am planning on doing this for a College Football Tailgate. I usually feed 50-60 people. Do you have a ballpark of how many cuban sandwiches you got from one brisket? I am tyring to figure out quantities. Thanks so much.
If you like mustard, Why haven't you got some English mustard?
Jeremy,
I’m a big fan, but go back and watch Chud’sBBQ video of the cubano (pork) about a year ago. The guy did everthing from scratch (bread and pickles too) and the Chud press makes it perfect. More importantly, according to Bradley you made 3 mistakes. First, you neglected to grill the inside of the bread to avoid it being soggy. Second, you should have cut the whole thing in half and then cut them diagonally. Third, you forgot the top layer of cheese. I guess you just did a quick version. Still fun.
How about a bbq Reuben sandwich?
Isn’t there a sandwich that could be named after Randy. What a way to bring him back!😂
Keep up the great content!👍
Agreed, mustard is the best for barbecued meat, better than bbq sauce or ketchup or heaven forbid, mayonnaise. Being both French and British, I keep various types in the fridge at all times: Dijon, wholegrain and Colman´s. I dislike that yellow mustard that is served at fast food joints though. I mostly use Dijon mustard to make salad dressing, as it´s milder and just slightly acidic. Wholegrain is good if you want the crunch but you already have that with the brisket's bark. German mustard is really good too, but not a fan of the Bavarian style because it's a bit too sweet. Colman's would be my choice for the cuban sandwich: no extra acidity because you already have that with the pickles, and that pungeant mix of yellow and brown mustard seeds. ¡Perfecto!
Usually love Jeremy's content, however this looks pretty average. All he did with the brisket is: add cheese, ham and mustard and smack it on a bread. I mean, it probably tastes nice (brisket is good on anything) but maybe should of added another element.. Will still like for the algo - keep it up
Off topic. Was your bbq on the old country bbq pits, when you first started, as good as the bbq you make on some of your fancy pits. I have an OCP and make some damn good bbq. Am wondering, b/c I can’t afford, if I cooked on a larger cooker if my bbq would be any better? Thanks
Two comments besides great video.
First , personal opinion, put mustard on both slices of bread.
Second, Tampa Cuban is better than Miami Cuban; add salami to the sandwich.
Thanks for the videos!
Your friends with Bradley Robinson. You don't have a Chud press? Lol. I think the child press would work great with this.
I’m curious, what would be your take on a south Texas breakfast classic! …. Brisket, egg and cheese tacos, flour tortilla of course…. And please don’t call it a burrito!
FYI - Although French's yellow is traditional, Sanguish uses Coleman's mustard.
This reminded me of Brotherton's Black Iron Barbecue outside Austin. Taking great smoked meats and creating epic sanguiches! It'd be awesome to see you recreate a bbq banh mi or brisket grilled cheese. Great video and keep up the great work on your weight loss journey!
Going to make that, but I’ve got 8 pounds of brisket flat curing to make Montreal Smoked meat….instead of a Texas style brisket
I'm making this now except on homemade focaccia, a sandwich combo I've made and I think you should try is essentially a ruban, but with brisket and a fried egg.
Ring, ring…
Jeramie: Hey GUGA, I have this idea…
GUGA: EMPINGAO!
Can you experiment with a smoke generator like smokai?
Some people add them to a gas grill or a pellet smoker, to kick up the smoke levels.
I've been impressed with my brisket using one my Weber Genesis gas grill.
Wondering what a pro can achieve with one.
Did you forget the ham on the second one you made? Also, Tampa has a far superior Cuban than Miami- Just saying....
Hey
You mean your buddy CHUD wouldn’t donate a CHUD press for your Cuban
Better hit him up
You were so close to saying, "Who doesn't like sandwiches? Commies...(wait a minute)"
Someone reel in Jeremy.... He is really liking this sandwich way too much! I am so jealous that I need to make my own!
Jeremy’s recent planning process:
1. Struggling to make a video between series
2. Someone says “hey, I haven’t seen chef before - wanna watch?” Of course Jeremy says “yes please!”
3. Sees the Austin Midnight
4. Burns with shame
5. Video idea is born!
Mornings all im looking for ideas on a rub to make for lamb brest ribs i picked up cheap the other week i though about using spg but want something with a bit more flavour to enhanced the flavours of the lamb any ideas would be greatly appreciated
Can we see an updated Chicken Wings video? Would love to see if your method has changed! Thanks
How would you do a samber (deer) cut from a back leg...message comes from Australia.. thanks
As a fellow Amish descendant, i applaud you, and love your channel!
I make a mean brisket quesadilla with caramelized onion, BBQ sauce and Frito's!
What's the beef equivalent of ham? Pastrami? Go all beef and make it with pastrami and brisket. 🤤
My absolute favorite sandwich to make is banh mi with smoked pulled pork or smoked duck.
Sanquich has the best cuban that I've had in Miami. I went back to back days. Really good coffee too. Also pretty sure they use pork lard on the top and bottom of the bread to toast it not butter.
Good to know! And yeah sanguich was phenomenal
It's called manteca and it's used in the breadmaking process as well. Although as others have said, medianoche is a whole other bread.
"I'll probably burn myself but it will be worth it" Same, Jeremy, same. At least once a week.
Spends 12 hours making the brisket, throws a bunch of off the shelf condiments on it.
Your wife must have a hard job of watching you eat all the food first. Everytime.
Well there's your problem..... It ain't got no ham in it!!! Lol😂
Might try this tomorrow with last week's brisket. Have about 3lb in the freezer
Instead of ham (or in addition to) PULLED PORK!!!
Slightly burning the Chef sandwich then being ok with it. Is this boring to you? /s
Forget the mustard and make a nice Cuban mojo and pour that over the meat and bread before pressing it..
The second sandwhich did not have ham on it. But I will be making this in the near future
I’m originally from New Orleans and I’ve put brisket on a Muffuletta. The brine from the olive salad cuts through the saltiness and richness of the cured meats and brisket. The smoked brisket adds another dimension of flavor and even texture. The cheese gives it a slight creaminess. It’s really good if you like Muffulettas.
The whole intro im wondering why does he want to heat the press with a torch instead of leaving it on the griddle? Then it clicks for him.
Find a baker RUclipsr to do a Collab with next time !
Bro used brisket instead of pulled pork on a cubano. Wtf?
2nd sandwich, did you intentionally leave the ham off?
So was there any point to this video besides shameless plugs and sponsorship?
Sounds like a Guga inspired restaurant name LOL.
Did you leave the ham out on the second sandwich on purpose
Im surprised that you dont have one of Brad's presses.
Tampa has the Best Cuban sandwich ever.
madein link is broken, can you adjust it?
Awesome!
Dang, Chud didn't hook you up with a plancha! Awesome video as always!
To be fair to Chud, I never asked him for one
@@MadScientistBBQ👍 You guys are all great. Looking forward to you and the fellows summer videos!
@@Jc-ef1yu thanks! I appreciate it
I would use pulled pork or pork loin instead of ham
Try brisket philly cheese sandwiches 😋
Perhaps a brisket french dip sandwich?
Now you call it…Ah Chingao!😂
Is it just me or did Jeremy get a haircut mid video?
Whats your opinion of the brazos g2