ecode
Knows what a fatty is.
Made the char siu as in
http://www.bbq-brethren.com/forum/showthread.php?t=73435
(thanks Landarc)
one hour on the offset at about 250 for some smoke, then grilled to finish.
I wanted to incorporate this into buns. I normally make steamed buns (bao), but made a sweet baked bun that will last longer.
I diced up the pork and mixed with green onions, oyster sauce, hoisin, black soy sauce and a bit of corn starch to thicken -- sorry, no measurements :lol:
I mixed up some sweet bread dough
Rolled the doughballs into rounds and added cooled filling, then folded up the sides and sealed.
Coated with egg yoke and baked at 350 for about 20 minutes and voila.
Yum, or should I say, "Dim Sum!"
http://www.bbq-brethren.com/forum/showthread.php?t=73435
(thanks Landarc)
one hour on the offset at about 250 for some smoke, then grilled to finish.
I wanted to incorporate this into buns. I normally make steamed buns (bao), but made a sweet baked bun that will last longer.
I diced up the pork and mixed with green onions, oyster sauce, hoisin, black soy sauce and a bit of corn starch to thicken -- sorry, no measurements :lol:
I mixed up some sweet bread dough
Rolled the doughballs into rounds and added cooled filling, then folded up the sides and sealed.
Coated with egg yoke and baked at 350 for about 20 minutes and voila.
Yum, or should I say, "Dim Sum!"
