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-   -   Tonight's Char Siu on the kettle (pr0n) (https://www.bbq-brethren.com/forum/showthread.php?t=116324)

R2Egg2Q 09-15-2011 02:03 AM

Tonight's Char Siu on the kettle (pr0n)
 
I had defrosted a pork butt with the intention of cooking it on Sunday but got so wrapped up in cooking for the "Mini" throwdown I didn't get around to it. I really wasn't keen on refreezing it and don't have time during this week to pull off a late night cook session. Therefore, I decided to go with some Char Siu (chinese bbq pork) which is a much shorter cook.

Last night I cut out the bone from the butt and then cut the 6+ lbs of shoulder into about 2" wide strips:
http://i1005.photobucket.com/albums/...Q/IMG_9571.jpg

then put the strips into a zip lock bag along with a couple jars of store bought char-siu sauce and a bottle of hoisin sauce:
http://i1005.photobucket.com/albums/...Q/IMG_9572.jpg

Tonight I got the OTP kettle fired up around 300 degrees with a couple chunks of cherry wood, put on the pork, drizzled on a little honey and brown sugar:
http://i1005.photobucket.com/albums/...Q/IMG_9577.jpg

I flipped the pieces about every 25 minutes each time adding honey & brown sugar to the side facing up. After about an hour at 300 I increased the temps to the 350-375 range and after 75 minutes of total cook time they were looking pretty good (IT was in the 175-185 range depending on the thickness of each piece):
http://i1005.photobucket.com/albums/...Q/IMG_9586.jpg
http://i1005.photobucket.com/albums/...Q/IMG_9592.jpg

I pulled them and let them rest for a few minutes and then sliced a couple of pieces:
http://i1005.photobucket.com/albums/...Q/IMG_9602.jpg
http://i1005.photobucket.com/albums/...Q/IMG_9605.jpg

I really ought to cook this more often.

Thanks for looking!

Phubar 09-15-2011 03:36 AM

Ooooh....that's looking way too good!
I love the colour on there!

Moose 09-15-2011 04:53 AM

I'd SO hit that!

:thumb::thumb:

HeSmellsLikeSmoke 09-15-2011 04:54 AM

Ooooh! I like. I am gonna try that very soon.

deguerre 09-15-2011 07:35 AM

Dang! I love Char Siu! You make it look easy.

chicagokp 09-15-2011 08:22 AM

Those look fantastic!

boogiesnap 09-15-2011 08:43 AM

wow that looks good.

thanks for sharing.

Gore 09-15-2011 08:52 AM

Great job! I do like char siu, and it's so easy too! :hungry:

azken 09-15-2011 09:26 AM

I haven't heard of this before...looks delicious...can you describe the taste, i.e., sweet, spicy, etc. Also, can the ingredients be found other than in a Chinese food store? Thanks

jonfromjersey 09-15-2011 09:28 AM

I sooo want to make these!
 
I read that you marinated them overnight. Have you ever tried for a shorter period? My thought was to marinate them starting around noon and then cook them up around 6pm. Too short a time? Thanks

Wrench_H 09-15-2011 09:45 AM

That looks great. I need to try this. Thanks for the idea.

Woodmonkey 09-15-2011 09:55 AM

This is how I do them on my BGE.

http://www.greeneggers.com/index.php...787628&catid=1



This is a recipe I developed years ago when working in a chinese restaurant.

Sauce, BBQ, Red Pork Roast, Char Sui INGREDIENTS:
3 Cups Chinese Wine
3 Cups Brown Sugar
2 Cups Soy Sauce,
Light beer
4 Cups Ketchup
1 Cup Hoisin Sauce
1/2 Cup Salt
1/2-1 Cup Red Food Coloring
1/2 Cup Honey
1/2 Cup Sesame Oil
1/4 Cup Hot Chili Oil
Procedure: 1 Mix all in a 5 gallon bucket. Will marinate 8 Pork Butts and 20 slabs of ribs.
Recipe Type BBQ Sauce/Sauce
Recipe Source Source: Egg Foo Looey's, Richard Howe, 1994/05/25

mrfusion 09-15-2011 09:58 AM

I HAVE to try this! Mmmmmmm

scp 09-15-2011 10:32 AM

Sounds simple and looks phabulous!!

I am going to try this with some country style ribs...making it even easier to make.

Untraceable 09-15-2011 10:41 AM

Thread reported for kicking ass!


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