caseydog
somebody shut me the fark up.
What, no rabbit?
My buddy Elmer promised me a wabbit, but he was, once again, outsmarted.
CD
BBQ Brethren "Chinese New Year" Throwdown!
- Thread starter bigabyte
- Start date
My buddy Elmer promised me a wabbit, but he was, once again, outsmarted.
CD
R2Egg2Q
is One Chatty Farker
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.
Here's a summarized version with a few of the pics:
Marinaded pork butt smoked over cherry & peach wood:
Baby Bok Choy & Snow Peas 'wokked' in the Egg:
Plated (TD Entry):
I'm a little early but "Gung Hay Fat Choy" (Happy New Year)!
Here's a summarized version with a few of the pics:
Marinaded pork butt smoked over cherry & peach wood:
Baby Bok Choy & Snow Peas 'wokked' in the Egg:
Plated (TD Entry):
I'm a little early but "Gung Hay Fat Choy" (Happy New Year)!
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Wow, two really strong entries to start.
landarc
somebody shut me the fark up.
Wow, excellent John
---k---
is One Chatty Farker
Excellent entries. I wasn't sure what to expect, but I'd hit those.
Shiz-Nit
Babbling Farker
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
The Sushi
Enter This Pic Please
Stir Fry
Pot Stickers
Plated
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
The Sushi
Enter This Pic Please
Stir Fry
Pot Stickers
Plated
zydecopaws
Babbling Farker
That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese?
deguerre
somebody shut me the fark up.
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Chinese, Japanese...whose counting.:becky:
bluetang
somebody shut me the fark up.
Potato, patato. Looks good to me!
Shiz-Nit
Babbling Farker
That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese?
Ahh... No!!!! you would think indeed!!! but NO!!!
try Google....:thumb:
landarc
somebody shut me the fark up.
The Chinese stole it from the Japanese, but, who cares, that is an excellent looking plate.
ecode
Knows what a fatty is.
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).
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.
I dice up the pork char siu, added some green onions, oyster sauce, honey, and corn starch to thicken
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.
This dough is flattened
and filled with the pork
placed on a pan
and baked in my Oval after the ribs came off
We then had a nice little New Year's feast
and welcomed the New Year:
Thanks for looking!
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.
I dice up the pork char siu, added some green onions, oyster sauce, honey, and corn starch to thicken
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.
This dough is flattened
and filled with the pork
placed on a pan
and baked in my Oval after the ribs came off
We then had a nice little New Year's feast
and welcomed the New Year:
Thanks for looking!
landarc
somebody shut me the fark up.
Ooo, very nice Ecode, those are some excellent bao.
bigabyte
somebody shut me the fark up.
Excellent! Take a bao!
Take a bao!
R2Egg2Q
is One Chatty Farker
As usual, nice job ecode!:thumb:
zydecopaws
Babbling Farker
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:
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Wow! Nice buns, ecode! :behindsofa:
deguerre
somebody shut me the fark up.
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Dang ecode!!! That looks good.:thumb::thumb:
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Master wanted to do something special for New Year's. We grilled some prawns
and some shrimp for the girls
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:
I also grilled a number of vegetables, like asparagus,
eggplant,
and some red peppers,
I know it's the Year of the Rabbit, but no Chinese New Year celebration is complete without a dragon (use this pic):
For those curious about how the meat was cooked, you can look into the dragon's mouth:
Thanks e, for the suggestion and all the help.
and some shrimp for the girls
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:
I also grilled a number of vegetables, like asparagus,
eggplant,
and some red peppers,
I know it's the Year of the Rabbit, but no Chinese New Year celebration is complete without a dragon (use this pic):
For those curious about how the meat was cooked, you can look into the dragon's mouth:
Thanks e, for the suggestion and all the help.
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