The smell of charcoal and a garlic and sour orange marinade is enough to make one think of a weekend meal. The grill also accommodates guava, coffee, and other combinations that bring Cuban flavors to various ways of preparing meats, sides, and appetizers.
In , we have gathered six recipes for those who enjoy a family barbecue, whether in Miami or wherever their grill may be. The selection includes chicken thighs with congrí and adaptations from other cuisines, ranging from picanha with mojo to a brisket with coffee. Each entry includes ingredients, quantities, and step-by-step preparation to suit the time and equipment available.
1. Grilled beef skewers with mojo sauce, congrí, and fried ripe plantains
The grilled chicken skewers with Cuban mojo offer a complete meal: chicken, black bean congrí, fried ripe plantains, and avocado. The marinade includes sour orange, garlic, onion, cumin, and oregano, while the charcoal provides a toasted finish.
The preparation begins the day before. The muslitos are left to marinate for 12 to 18 hours in the refrigerator; the next day, they are first cooked with indirect heat and then finished off over the hottest part of the grill. The mojo served at the table is reserved clean before the rest comes into contact with the raw chicken.
It’s a choice for those who want to get both the meat and its side dishes from a single recipe. It's advisable to have the marinade ready when planning the meal.
2. Pork ribs with guava and sour orange
These grilled pork ribs feature the contrast of guava and sour orange, adapting the party ribs from American barbecue. They are separated before cooking, ensuring that each piece retains its bone and is seasoned and smoked on all sides.
The preparation includes an initial phase of smoking, followed by a covered stage in a tray to tenderize the meat, and finished with guava sauce. This glazing is set over indirect heat, taking care not to burn the sweetness.
The recipe estimates about four hours of work, cooking, and resting, although the time may vary depending on the pieces and the heat source. They are prepared on a grill with a lid or a smoker and are served individually, ready to be shared.
3. Grilled picanha with mojo served on the side
The picanha with garlic and sour orange sauce combines a cut typical of Brazilian barbecue with a sauce that is very recognizable on the Cuban table. It is cooked in thick steaks, retaining part of its fat layer, and is sliced after resting.
Here, the mojo is prepared separately and brought to the table so that each diner can add it to their liking. The meat is seasoned with salt and pepper, seared over direct heat, and finished cooking in the area without embers beneath.
It is the quickest meat option in this selection: the recipe estimates 55 minutes in total, including ten for resting. The thickness of the steaks and the intensity of the coals affect the cooking.
4. Smoked brisket with a hint of Cuban coffee
The brisket with Cuban coffee is designed for those who enjoy cooking slowly. It uses beef brisket and a dry rub where a small amount of ground coffee accompanies pepper, garlic, and cumin.
The meat is slowly smoked until it forms a firm crust and then it is finished wrapped in broth and butter. After resting, it is sliced against the grain, the juices are reclaimed, and the sour orange sauce is served on the side.
This proposal requires reserving a good part of the day: the guideline suggests between six and ten hours of cooking, plus 90 minutes of resting. It needs a smoker or grill with a lid and temperature control. It is an adaptation with Cuban flavors for those who want to dedicate the weekend to grilling.
5. Corn ribs with mojo butter
Corn ribs, also known as costillitas de maíz, are a delicious side dish for the barbecue. They are made with fresh corn on the cob cut lengthwise, with the kernels attached to a strip from the center.
After roasting them, they are brushed with mojo butter, made with garlic, sour orange, oregano, and cumin. Adding it at the end helps preserve the flavor of the garlic and prevents the butter from burning over the coals.
The recipe takes about 40 minutes in total and recommends serving them fresh. The kernels are eaten and the hard center of the cob is discarded.
6. Smoked cream cheese with guava for snacking
The combination of guava with cheese also has a place in this selection. A compact block of cream cheese is placed on a tray and is slowly smoked with mild spices until it is warm and creamy, while maintaining its general shape.
The guava topping is added at the end, and the cheese is served warm, accompanied by crackers for spreading. It can also be paired with thin slices of Cuban bread.
Although it is presented as a snack, it needs to be prepared in advance: it requires about two hours of smoking and two and a half hours in total. It's a great option for sharing and gives the appetizer the same prominence as the meat.
How to Organize a Cubano Barbecue
To create the menu, choose one of the meats and add corn or a starter. The drumsticks already come with their side dishes; the picanha allows for a quicker preparation, while the ribs and brisket require more time on the grill. The smoked cheese also needs its place in the planning.
Before lighting the charcoal, check the marinating, cooking, and resting times for the chosen recipe, as well as the required equipment. At , you'll find step-by-step instructions for these six suggestions and more ideas to enhance your table with homemade flavors.
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