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

@summersands8105

23 күн бұрын

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.

@Tukwilapilot

23 күн бұрын

Declared it the winner without the ham. No bias there. lol. 😂

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

24 күн бұрын

😂 that’s because Cuban sandwiches are delicious

@user-ho1yn6ms7y

24 күн бұрын

I came to comment on the same thing! I’m just drawn to Cubanos! And a Mad Scientist version? Yes please!

@bryanbyerly89

22 күн бұрын

The algorithm be algorithming

@richardsarcheryreviews

3 күн бұрын

​@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

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.

@MadScientistBBQ

24 күн бұрын

Man I was wondering about that but found conflicting info online. Thanks for the clarification!

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.

My go to with Brisket leftovers and a suggestion for you is Brisket Philly Cheesesteak! It's amazing.

Add grilled onions, pickled jalapeño and a garlic aioli. Now that’s another level of yum.

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.

Just bought an Oklahoma Joe to learn on an offset smoker. Can’t wait for this weekend to get started!

Oh HELL YES - Precise attitude to that movie too

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

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.

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!

Looks great Jeremy. We did this a while back but we marinated the brisket in MOJO for that extra Cuban flavor.

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!

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.

@jeffforbess6802

21 күн бұрын

Publix makes Cuban bread

@irwfcm

21 күн бұрын

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.

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.

Usually do this with pulled pork, but now I've gotta try it with some brisket - looks money

@MadScientistBBQ

24 күн бұрын

I’m sure it’s great with pork too. I was really happy with how this turned out

@thearsenal5537

21 күн бұрын

That's how I use my leftover as well! I add Tabasco to my Cubano and it's amazing.

SANGUISH IS AWESOME ! although im a TAMPA native, we add salami MIXTOS

I want to see a brisket philly cheese steak sandwich. I bet that would be insane!

@warrenloehr3333

21 күн бұрын

It is….i can 100% vouch for that

My mouth is watering! That is an amazing looking sandwich!

I make a mean brisket quesadilla with caramelized onion, BBQ sauce and Frito's!

As a fellow Amish descendant, i applaud you, and love your channel!

Looks delicious 😋🤤😋

Trying this!!

Looks like we both were just in Miami. Looks like I’ll have to try it out next time I’m in town!

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

Brisket tacos have been my favorite thing to do with mine. Homemade tortillas, brisket, homemade pico de gallo, cotija cheese, fresh cilantro, and a couple dashes of your hot sauce of choice

Your Food your call.Love the content.

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!

Looks amazing. Yes I love that movie too 👨‍🍳

I made one using pulled pork and a ham that I smoked and homemade pickles from the garden. Amazing stuff

FYI - Although French's yellow is traditional, Sanguish uses Coleman's mustard.

Love your show just found it and where can I get one of those aprons love it

This is an amazing idea

@MadScientistBBQ

24 күн бұрын

Glad you like the idea! I thought it would be fun

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 love this idea and I just got a cute little pork brisket that I’ve been dying to cook. I think it will be great!

We use two griddles with hot bricks on the top one, heat and weight. Love Havana Rumba as well. Highlands is our fave, but have not yet tried the Lyndon location.

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.

@MadScientistBBQ

24 күн бұрын

Hey thanks! I really appreciate that. Glad the content has helped you

I use a hot cast iron pan as a press and it works well

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!

Looks amazing! Maybe a good use for a Chud press? 🍻

Salivation activated 🤤 Cuban food is the best food of all!

Looks phenomenal. I'm glad to see you really branching out and showcasing some different cultures cuisine. Whenever I make a Cuban, I generally do the pork Carnitas style for that extra hit of texture. Once in a while I'll pan fry my ham to give it a little maillard as well. Really takes it to the next level. And the Dijon is an absolute MUST. I'm gonna make this with the brisket though. The Cuban is probably the best sandwich that I can easily make for myself. But my favorite "Sanguich", is a good Pastrami. It's just so much work. Sure it's mostly waiting, but I'm not that patient lol. I know you love a good short rib pastrami l, but I don't know how you feel about cow tongue. I really want to make some Lengua pastrami though. FWIW, you could definitely do some Cuban brisket sliders on Hawaiian rolls too. (For the kids at the party) As always, I enjoyed the content.

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.

Awesome!

I was yelling "You forgot the HAM"

I'm definitely going to try this, but use roast beef instead of ham. Thank you for the inspiration.

Damn it that looks amazing!!!

Ring, ring… Jeramie: Hey GUGA, I have this idea… GUGA: EMPINGAO!

Can we see an updated Chicken Wings video? Would love to see if your method has changed! Thanks

I want another one right now!

@MadScientistBBQ

24 күн бұрын

No big deal. Just need to do a 12 hour brisket cook

Might try this tomorrow with last week's brisket. Have about 3lb in the freezer

Great looking sandwich. Can’t wait to try it but I’ll have to skip the yellow mustard and go with spicy brown on half and dijon on the other half.

"I'll probably burn myself but it will be worth it" Same, Jeremy, same. At least once a week.

Brother! Your BBQ Channel has come so far! From editing to your extroverted video personality! I’m jealous and Happy for you and the Family! God is Good!

@MadScientistBBQ

24 күн бұрын

Awesome! Thank you!

My absolute favorite sandwich to make is banh mi with smoked pulled pork or smoked duck.

Whats your opinion of the brazos g2

I will make this sandwich before summer’s end…. Also, I love Havana Rumba too. My wife and I go there all the time.

@MadScientistBBQ

24 күн бұрын

We go there more than any other restaurant in town

That movie makes me want to cook non-stop...just like Somm makes me want to drink a gallon of wine 🤣🤣

I have a new movie to start watching today. Thanks.

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!

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.

Oh my god. I forgot about that scene from Chef. Now I gotta make this.

Try brisket philly cheese sandwiches 😋

Loved the sandwich idea. I would like to see a smoked PBLT, porkbelly lettuce & tomato sando on a really good bread. Maybe a garlic ali or hot pepper mayo. Just a thought.

Tampa has the Best Cuban sandwich ever.

Apocalypse BBQ been doing these, also in Miami

Dijon and or English are my go to for this style sammie, especially with a slab o brisket/beef. Gotta have that tang/spice! We've also did a similar one but instead of ham, pastrami with a Chinese hot mustard. Oh man

@MadScientistBBQ

24 күн бұрын

Mmmmm that sounds incredible

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

I have a pub nearby that uses horseradish mustard and adds jalapenos to it. Delicious

How would you do a samber (deer) cut from a back leg...message comes from Australia.. thanks

You need to try some Tabasco on it as well.

@jeffforbess6802

21 күн бұрын

On a cubano? Nope

@thearsenal5537

21 күн бұрын

Yep. It's amazing.

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

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!👍

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.

@MadScientistBBQ

24 күн бұрын

Good to know! And yeah sanguich was phenomenal

@theapm33

22 күн бұрын

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.

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

Have you thought about using the mojo marinade on a brisket?

@Rob-df6py

24 күн бұрын

have done with skirt and bavette steak and loved it, making me wonder about brisket 🤔

It’s funny I watched that movie a bunch of times to

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.

Get some Brisket, Korean BBQ sauce, Flour Tortillas, and kimchi and make some Epic tacos. Pan fry the brisket like bacon to get a little crisp on it. sauce and assemble!

You were so close to saying, "Who doesn't like sandwiches? Commies...(wait a minute)"

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!

I love mustard too and would even be tempted to roll some horseradish on that bad boy

@MadScientistBBQ

24 күн бұрын

Great idea!

@ep4704

24 күн бұрын

English Coleman’s mustard! Has the yellow mustard vibe with the horseradish heat. Would go great with the brisket!

@Rob-df6py

24 күн бұрын

coleman's is fantastic. oddly, it's what French's, Heinz, etc we're trying to recreate & mass produce 100 yrs ago and people got used to it here so it's nostalgia. but definitely brown spicy ftw

What kind of ham did you use?

I'm down to watch some Chef with you anytime Jeremy!

@MadScientistBBQ

24 күн бұрын

Great movie!

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" 😅

The second sandwhich did not have ham on it. But I will be making this in the near future

What's the beef equivalent of ham? Pastrami? Go all beef and make it with pastrami and brisket. 🤤

I would use pulled pork or pork loin instead of ham

Oh lord 🙌🙌

@jameskelly7412

24 күн бұрын

Yup

Sorry I literally had to stop your video to go watch Chef for the I don't know how many times lol.

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

Find a baker KZreadr to do a Collab with next time !

Forget the ham and go double brisket 🤠

And now I'm hungry

You need a Chud Press sir.

💪

Dang, Chud didn't hook you up with a plancha! Awesome video as always!

@MadScientistBBQ

24 күн бұрын

To be fair to Chud, I never asked him for one

@Jc-ef1yu

24 күн бұрын

​@@MadScientistBBQ👍 You guys are all great. Looking forward to you and the fellows summer videos!

@MadScientistBBQ

24 күн бұрын

@@Jc-ef1yu thanks! I appreciate it

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!

Im surprised that you dont have one of Brad's presses.