BBQ Brethren "Chinese New Year" Throwdown!

[bigabyte]

Our new category is...

"Chinese New Year"
http://kellymagyarics.com/wp-content/uploads/2011/01/rabbit.gif
Image from Kelly Magyarics blog (http://kellymagyarics.com/the-source-celebrates-the-year-of-the-rabbit/).

...as chosen by ecode, the winner of the Feast of the Hobo - Something Cooked from the Can Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=99258)!

Click here to read the rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799) for the BBQ Brethren Throwdown...

You may submit entries that are cooked from Friday 1/28 through Sunday 2/6.

Entry pictures must be submitted by Midnight Central US Time on Sunday night 2/6.

By submitting entry photos to this Throwdown thread you are agreeing that you have read and understand the Throwdown Rules (http://www.bbq-brethren.com/forum/showthread.php?t=82799).

The voting will begin Monday 2/7 after I submit the "Vote" thread and will run through Friday 2/11. All votes will be public.

Don't forget, you can still enter the Pick the 4th Ingredient Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=99104) until Sunday night 1/30 by midnight Central time.

Our next category will be decided by the winner of the Pub Grub Throwdown (http://www.bbq-brethren.com/forum/showthread.php?t=99358)!

Best of luck and even better eats to all!

[landarc]

So we have to cook rabbit? Or just something that would appear to be Chinese in origin?

[bigabyte]

I only posted the Rabbit because 2011 is the Year of the Rabbit on the Chinese Zodiac. I didn't mean to cause confusion, I didn't see that question coming up for some reason, I guess I should have said something to avoid that kind of confusion. This is the text from the PM ecode sent (edited to protect the innocent)...

...So, it's Chinese New Year Feb. 3, so how about "Chinese" or "Chinese New Year."

My take from that is we are making Chinese food to celebrate the Chinese New Year.

[landarc]

Okay, 'cause I was gonna go try and order Chinese rabbits, which I think you can understand are not that easy to find, what with the powerful American and New Zealand Rabbit lobbies and all...:becky:

[BBQ Grail]

So we have to cook rabbit? Or just something that would appear to be Chinese in origin?

Thank you for the question

I only posted the Rabbit because 2011 is the Year of the Rabbit on the Chinese Zodiac. I didn't mean to cause confusion, I didn't see that question coming up for some reason, I guess I should have said something to avoid that kind of confusion. This is the text from the PM ecode sent (edited to protect the innocent)...

...So, it's Chinese New Year Feb. 3, so how about "Chinese" or "Chinese New Year."

My take from that is we are making Chinese food to celebrate the Chinese New Year.

Thank you for the answer

[Ron_L]

Hmmm... I'm a rooster. I could probably get away with cooking chicken :-D

[BBQ Grail]

Picking up my rabbit this afternoon. You've heard of whole hog well I'm taking it up a notch...

http://img.dailymail.co.uk/i/pix/2008/03_04/AmyRabbitEDWARDS_700x703.jpg

[bigabyte]

I'm a Pig on the Chinese Zodiac, so I can still use the bacon crutch.:becky:

[landarc]

Wow! That woman has one ugly baby! I would assume her husband has some serious concerns about this.

[zydecopaws]

I'm thinking of using one of these, that way I can alway have a sweater if the bunny burgers don't turn out well...

http://www.pluspets.net/wp-content/uploads/2010/03/Angora-Rabbit4.jpg

[bigabyte]

Is Welsh Rabbit Chinese?

[zydecopaws]

Is Welsh Rabbit Chinese?

Do you eat it with chopsticks?

[BBQ Grail]

I'm thinking of using one of these, that way I can alway have a sweater if the bunny burgers don't turn out well...

http://www.pluspets.net/wp-content/uploads/2010/03/Angora-Rabbit4.jpg

Did Redhot's cat throw that up?

[SmokinAussie]

Bugger the bunny's... There's only 2 things on my mind for this one....
1. Suckling Pig
2. Duck.

Duck it is...

YUM!

[bigabyte]

I wonder if anyone will try this?
http://www.chinesefoodrecipes.org/chinese-fish-recipes/squirrel-shaped-mandarin-fish/

[BBQ Grail]

I sure wish I had some super special fish sauce for this Throwdown



Sir Larry of Rocklin

Sent from my iPhone using Tapatalk

[Big George's BBQ]

Cat or dog should go well

[landarc]

Somehow that fish in squirrel shape really does not look like a squirrel to me.

[bigabyte]

It might look like a Chinese Squirrel.

By the way...do not do a Google Image search for Chinese Squirrel. Just saying.

[landarc]

Well, that first image was a little surprising.

[High Q]

By the way...do not do a Google Image search for Chinese Squirrel. Just saying.


......seriously.......don't......

[High Q]

Well, that first image was a little surprising.

The fifth one or so was equally disturbing. Must be a lonely squirrel.

[boogiesnap]

i just left the woodpile due to a mooseknuckles incident.

now this???

dear lord, how many days till spring?

[Ron_L]

Did someone say mooseknuckles?

http://www.opferauction.com/thumbnails/022607/249.jpg

[caseydog]

This one has my creative juices flowing. I have an "East meets West" recipe idea that marries asian flavors with Southern BBQ.

CD

[bigabyte]

I wonder what Guerry will be cooking?:twisted:

[zydecopaws]

I wonder what Guerry will be cooking?:twisted:

That was a very catty thing to say about Guerry.




I'll be joining you in the penalty box... :heh:

[deguerre]

I wonder what Guerry will be cooking?:twisted:

That was a very catty thing to say about Guerry.




I'll be joining you in the penalty box... :heh:

I don't understand...:confused:

[landarc]

This one has my creative juices flowing. I have an "East meets West" recipe idea that marries asian flavors with Southern BBQ.

CD
Are you crazy? Can't be done, what are you thinking?

[landarc]

I don't understand...:confused:
They are perpetuating the stereotype that Chinese eat cats (or dogs) and serve them is restaurants to make the prices cheaper. If only they really knew.


BTW, cats are tough and stringy unlike small fluffy dogs.

[bluetang]

[QUOTE=landarc;
BTW, cats are tough and stringy unlike small fluffy dogs.[/QUOTE]
And you know this how?

[caseydog]

They are perpetuating the stereotype that Chinese eat cats (or dogs) and serve them is restaurants to make the prices cheaper. If only they really knew.


BTW, cats are tough and stringy unlike small fluffy dogs.

I was afraid to go there (bigabyte can back me up), but I had a feeling someone would. LOL

If anyone ever decides to cook THIS dog, they can actually serve my liver raw as a pickled meat appetizer. :heh:

CD

[caseydog]

Are you crazy? Can't be done, what are you thinking?

My creative juices are never wrong -- well, there was this time they said I could build my own hang glider, but that was the only time that is on record with the 911 operator.

CD

[landarc]

Actually, I know people from other countries (yes, I know, I was shocked to find out there are other countries as well) and they have in fact, eaten horse, cat, dog, monkey and many other four legged critters. I have yet, however, to meet someone that has eaten a platypus (dangit! I know, penalty box...). They report that cat is remarkable not palatable, small dogs are quite fragrant and tasty, large dogs are like poorly handled goat (this was stated like I would even know what properly handled goat tastes like) and horse is like a sweet beef.

[bluetang]

Soooo, it's hearsay?:wink: Actually, I knew a dude that shot a mountain lion and they ate it. Said it was wunderbar. Maybe they were starving, I don't know.

[landarc]

Meewufoinmoocluck!

[bluetang]

Meewufoinmoocluck!
Coolness, your good luck for the new year looks covered:thumb:

[caseydog]

I have been waiting all week to cook this, and today's weather was absolutely perfect. So, instead of working, I cooked -- and took pictures, so I guess I did work, even if I didn't get paid for it.

My throwdown entry is an "East meets West" lettuce wrap, with one Chinese dipping sauce, and one Southern BBQ classic dipping sauce.

I started by smoking the pork tenderloin over Pecan on the Webber. The PT was "dusted" with my regular pork rub. Pork tenderloin is delicate and delicious, so I always go easy on the rub. I smoked it at 250 until it reached an internal temperature of 150.I then wrapped the PT in foil, and let it rest for 30 minutes. Then, I took the PT and cut it into approximately 1/4 cubes.

I then stir-fried a mixture of onion, water chestnuts, and mushrooms, all chopped to about 1/4 inch cubes. I added two garlic cloves, minced, in a blend of Sesame and olive oil.High heat! Don't be afraid to get a little bit of char. Just keep an eye on it, and keep it moving.

When the stir fried veggies were nearly done, I stirred in my diced pork tenderloin to blend it all together, and gave it a squeeze of lemon. The lemon turns to steam, and gives a gentle flavor. You know it's there, but just barely.

The mixture of meat and veggies is served on iceberg lettuce, like little green tacos. Dip, and eat.

The "East" dipping sauce is a blend of soy sauce, sugar, rice wine vinegar, sesame oil, ginger paste and minced garlic -- with two drops of "cock sauce" (Sirracha).

The "West" dipping sauce is my version of a Carolina vinegar sauce, with apple cider vinegar, brown sugar, yellow mustard, ketchup, salt and pepper.

[landarc]

Nice opening salvo CD

[zydecopaws]

What, no rabbit? :confused:


Seriously, nice looking plate CD. As BobBrisket would say, "I'd hit that". :thumb:

[caseydog]

What, no rabbit? :confused:

My buddy Elmer promised me a wabbit, but he was, once again, outsmarted.

CD

[R2Egg2Q]

My entry into this TD consists of char siu (Chinese BBQ pork) and wok stir fried baby bok choy and snow peas. It came out delicious! Full cook thread can be found here (http://www.bbq-brethren.com/forum/showthread.php?t=99774).

Here's a summarized version with a few of the pics:

Marinaded pork butt smoked over cherry & peach wood:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7092.jpg
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7107.jpg

Baby Bok Choy & Snow Peas 'wokked' in the Egg:
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7102.jpg

Plated (TD Entry):
http://i1005.photobucket.com/albums/af172/R2Egg2Q/BBQ/IMG_7132.jpg

I'm a little early but "Gung Hay Fat Choy" (Happy New Year)!

[Gore]

Wow, two really strong entries to start.

[landarc]

Wow, excellent John

[---k---]

Excellent entries. I wasn't sure what to expect, but I'd hit those.

[caseydog]

Very nice looking pork, R2Egg2Q. :clap2:

CD

[Shiz-Nit]

Chinese 5 spice Smoke Salmon Sushi & Shrimp Stir Fry
Well I got up and smoked a nice salmon on the BGE and made some sushi rolls with a chili sauce. The Sushi had the smoked Salmon, cucumbers, avocado, alfalfa sprouts, cilantro, and cream cheese in them. Then I made some Shrimp and Pork stir fry with rice noodles, bean sprouts, onion and peppers. We also had some pork stuffed pot stickers.
We should be ready for the Kentucky Georgia game know…..

Smoked Salmon
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_6364.jpg

The Sushi
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_7335.jpg

Enter This Pic Please
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_7338.jpg

Stir Fry
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_7355.jpg

Pot Stickers
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_7354.jpg

Plated
http://i265.photobucket.com/albums/ii230/24bowhunter/IMG_7350.jpg

[zydecopaws]

That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese? :confused:

[deguerre]

Chinese, Japanese...whose counting.:becky:

[bluetang]

Potato, patato. Looks good to me!

[Shiz-Nit]

That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese? :confused:

Ahh... No!!!! you would think indeed!!! but NO!!!

try Google....:thumb:

[landarc]

The Chinese stole it from the Japanese, but, who cares, that is an excellent looking plate.

[ecode]

Well, every year we do something for Chinese New Year, so this works out well. Usually, it involves Peking duck, but this year we made it a bit simpler. First off, I prepared some spare ribs. I marinaded these in hoisin sauce, plum sauce, oyster sauce, wine vinegar, honey, soy sauce, dry sherry, sesame oil, sriracha, five-spice powder, garlic, and ground ginger. I trimmed them and placed them in a very nice zip-lock bag (courtesy of Phubar).

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1106.jpg

While these were being prepped, I cooked up some pork char siu. I like to use tenderloins for this as it is less troublesome for my girls. I marinaded the loins for a day and grilled these for about 20 minutes.

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1107.jpg

I dice up the pork char siu, added some green onions, oyster sauce, honey, and corn starch to thicken

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1108-1.jpg

While I cooked the ribs, I prepped the dough for char siu bao. In the past I've made steamed baozi, but the baked bao go really well in the girls' lunches, so lately I've been doing that.

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1115.jpg

This dough is flattened

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1118.jpg

and filled with the pork

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1119.jpg

placed on a pan

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1117.jpg

and baked in my Oval after the ribs came off

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1152.jpg

We then had a nice little New Year's feast

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/IMG_1184-1.jpg

and welcomed the New Year:

http://i770.photobucket.com/albums/xx346/ecodeps/Asian/Photo-0004.jpg

Thanks for looking!

[landarc]

Ooo, very nice Ecode, those are some excellent bao.

[bigabyte]

Excellent!:cool: Take a bao!

[R2Egg2Q]

As usual, nice job ecode!:thumb:

[zydecopaws]

Oh I am so jealous, that bao is what I had hoped for when the MOINK Dim Sum Disaster occurred. I'd hit that in a heartbeat! :thumb:

[Ron_L]

Wow! Nice buns, ecode! :behindsofa:

[deguerre]

Dang ecode!!! That looks good.:thumb::thumb:

[Gore]

Master wanted to do something special for New Year's. We grilled some prawns

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1198.jpg

and some shrimp for the girls

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1197.jpg

Since New Year's celebrations only occur a few times a year :roll:, we also picked up a filet. I always wanted to do one as a roast. This was a whole filet, so it was necessary to trim it. I did leave the muscles attached though to give it a special shape. I cooked it at 275* with a chunk of cherry, pulled it at 120* and did a reverse sear:

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1199.jpg

I also grilled a number of vegetables, like asparagus,

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1238.jpg

eggplant,

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1233.jpg

and some red peppers,

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1231.jpg

I know it's the Year of the Rabbit, but no Chinese New Year celebration is complete without a dragon (use this pic):

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1200.jpg

For those curious about how the meat was cooked, you can look into the dragon's mouth:

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1218.jpg

Thanks e, for the suggestion and all the help.

[bigabyte]

That is truly a masterpiece!

[High Q]

Beautiful job Gore. Unmatched creativity flowing from your house lately. Wow.

[zydecopaws]

Gore: once again taking food art to a new level. :clap2:

[deguerre]

Brilliant. Beautiful. Nuff said.

[Redhot]

http://i613.photobucket.com/albums/tt211/gvideen/Chinese%20New%20Year/IMG_1218.jpg

Gore, that is one wicked bad-a$$ looking dragon!!!! Did I forget to mention that I love dragons...and beef, and asparagus and eggplant and red bell peppers, oh, and shrimp?:becky:

[Ron_L]

Very creative, Gore! Great job!

[landarc]

I am stunned. This is better than that lobster/crab/meat/prawn thingy.

[bigabyte]

Scrog wouldn't stand a chance against that thing!:shock:

[Grillman]

Ecode makes a Bao-Wow!
Then Gore is Dragon everything else into this Throwdown.

What's next?

[High Q]

To start today's adventure, I marinated a rack of spares overnight in a mixture of Hoisin sauce, honey, soy sauce, tabasco, garlic powder, onion powder, crushed ginger, five spice and some other stuff. I also marinated the rib tips and trimmings.

This afternoon, I fired up the UDS and smoked the ribs for 2 hours at 250, foiled with some of the marinade mixture I had reserved plus honey and some beer ('cause I had one in my hand). I cooked the ribs in the foil for another hour then poured the balance of the marinade mixture on top as a glaze.

Ribs off the grill and cut 'Hollywood Style' to serve with dinner. Let's call them Char Siu Ribs for fun.

http://i113.photobucket.com/albums/n228/sipes2/DSC_0082.jpg


I cooked the rib tips and trimmings the same way but obviously took them off earlier so as not to overcook. After the rib trimmings cooled, I chopped them up fine and mixed with chopped green onion, soy sauce, honey and housin sauce. I prepared some pork wontons as follows:

http://i113.photobucket.com/albums/n228/sipes2/DSC_0070.jpg


http://i113.photobucket.com/albums/n228/sipes2/DSC_0073.jpg


When it was all ready to serve, I plated with some sugar snap peas and some noodles. It was a good dinner for Super Sunday. The wontons were over the moon.

http://i113.photobucket.com/albums/n228/sipes2/DSC_0091.jpg


When the smoke had all cleared and we were doing the dishes, my wife handed me a fortune cookie. Needless to say, I was chagrined.

http://i113.photobucket.com/albums/n228/sipes2/DSC_0101.jpg


http://i113.photobucket.com/albums/n228/sipes2/DSC_0104.jpg

Enjoy!

[Gore]

I think I'd return that fortune and ask for another one.

[bluetang]

Never cooked a duck before, so I figured that this was a good time to try it. Picked up a 6 pounder and filled it with citrus:-D. Covered it with sesame oil, 5 spice, salt, pepper, ginger, cayenne, and poultry seasoning. Then smoked it on the UDS. Smoked at 250 for an hour and a half, then ramped it up to 350 to crisp up the skin.
https://lh5.googleusercontent.com/_D0dNoulsUaE/TU9eHyDGisI/AAAAAAAAAJo/v0sWSVrzo-E/s800/cny1.jpg
https://lh3.googleusercontent.com/_D0dNoulsUaE/TU9eINX3Y5I/AAAAAAAAAJs/dqUe60iE3mk/s800/cny2.jpg
https://lh6.googleusercontent.com/_D0dNoulsUaE/TU9eIOteUeI/AAAAAAAAAJw/E55vQH2K4YI/s800/cny3.jpg

https://lh3.googleusercontent.com/_D0dNoulsUaE/TU9eIARbenI/AAAAAAAAAJ0/4ewtTc1oMf4/s800/cny4.jpg
The crisping of the skin at 350 didn't work out so I hit the skin with a propane torch. Crispness came to town!:-D
https://lh4.googleusercontent.com/_D0dNoulsUaE/TU9eIOKMyAI/AAAAAAAAAJ4/xlTnKO9fw9g/s800/cny5.jpg
Succulence!
https://lh4.googleusercontent.com/_D0dNoulsUaE/TU9ecECwlCI/AAAAAAAAAJ8/x3OLbscGJrY/s800/cny6.jpg
I cut up a cucumber into small slices and cut some scallions into brushes.
https://lh5.googleusercontent.com/_D0dNoulsUaE/TU9ecJTxxOI/AAAAAAAAAKA/CPCdSgrHQHg/s800/cny7.jpg
The duck was sliced and served with cucumbers, scallions, hoisin sauce in Mandarin crepes.
Please use this as the entry, and thanks for looking.
https://lh3.googleusercontent.com/_D0dNoulsUaE/TU9ecGSHyJI/AAAAAAAAAKE/c8bwhLrZgs8/s800/cny8.jpg

[landarc]

Beautiful work fellers.

[High Q]

Bluetang-another great entry. I love the duck idea and the use of a propane torch to crisp the skin :shocked:. Those mandarin crepes look alot like flour tortillas! Must be a mandarin from Laredo.

Great job. Beautiful duck.

[Grillman]

Wow.....great Ribs & Duck....both looking great.