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Unread 09-15-2011, 01:03 AM   #1
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Join Date: 08-15-10
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Default 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:

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:

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:

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):

I pulled them and let them rest for a few minutes and then sliced a couple of pieces:

I really ought to cook this more often.

Thanks for looking!

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