Last night we had a nice meal consisting of Char Siu (Chinese BBQ Pork) and wok stir fried baby bok choy and snow peas.
On Friday night I picked up these primary ingredients:
I prepared a marinade consisting of: sugar, apple cider vinegar, black pepper, ginger powder, garlic powder, hoisin sauce, salt, soy sauce, green onion, and a little red food coloring. I sliced the boneless pork butt into strips, set them into the marinade and put it into the fridge overnight.
Yesterday I set up the XL Egg by filling a lump reducing ring with lump, placing a foil covered pizza stone on top of a triangle hanger, and setting drip pan and grill on top. Using cherry and peach wood for smoke, the pork went onto the Egg:
After smoking for 3 hours at 235-260 I pushed the temps up to about 300 and a few minutes later had these ready to pull from the Egg:
The grate, drip pan, and pizza stone were removed giving me access to the triangle hanger:
My brand new carbon steel wok went into the hanger and into it went some peanut oil, baby bok choy, and snow peas for a stir fry:
I then went to work on slicing the char siu:
It all went onto a platter and placed next to steamed rice and some mandarin oranges (believed to bring good luck):
The meal made for a nice little early Chinese New Year celebration for us!
, Large BGE
, Small BGE
, Mini BGE
, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red
Backlit Thermapen, custom BGE & Weber handles
by brethren martyleach
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