BBQ Brethren "Chinese New Year" Throwdown! - Page 4

caseydog · 01-30-2011, 05:25 PM

Very nice looking pork, R2Egg2Q.

CD

Shiz-Nit · 01-30-2011, 06:24 PM

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

zydecopaws · 01-30-2011, 07:16 PM

That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese?

deguerre · 01-30-2011, 07:38 PM

Chinese, Japanese...whose counting.

bluetang · 01-30-2011, 08:43 PM

Potato, patato. Looks good to me!

Shiz-Nit · 01-30-2011, 09:19 PM

Quote:

Originally Posted by zydecopaws

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....

landarc · 01-30-2011, 09:35 PM

The Chinese stole it from the Japanese, but, who cares, that is an excellent looking plate.

ecode · 02-01-2011, 07:26 PM

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!

landarc · 02-01-2011, 07:31 PM

Ooo, very nice Ecode, those are some excellent bao.

bigabyte · 02-01-2011, 08:41 PM

Excellent!

Take a bao!

R2Egg2Q · 02-01-2011, 09:47 PM

As usual, nice job ecode!

zydecopaws · 02-02-2011, 06:10 PM

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!

Ron_L · 02-02-2011, 06:35 PM

Wow! Nice buns, ecode!

deguerre · 02-02-2011, 07:30 PM

Dang ecode!!! That looks good.

Gore · 02-05-2011, 09:10 PM

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

, 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.

01-30-2011, 06:24 PM	#47
Shiz-Nit Babbling Farker Join Date: 03-06-10 Location: kentucky	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 __________________ Bluegrass Southern Smokers Instagram - bluegrasssouthernsmokers Deep South GC28 Forno Venetzia wood fired pizza oven Weber Summit S-670 natural gasser Traeger pellet pooper BGE's

01-30-2011, 07:16 PM	#48
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese? __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

01-30-2011, 07:38 PM	#49
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Chinese, Japanese...whose counting. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

01-30-2011, 08:43 PM	#50
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Potato, patato. Looks good to me! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

01-30-2011, 09:35 PM	#52
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	The Chinese stole it from the Japanese, but, who cares, that is an excellent looking plate. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

01-30-2011, 05:25 PM	#46
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	Very nice looking pork, R2Egg2Q. CD

02-01-2011, 07:26 PM	#53
ecode On the road to being a farker Join Date: 06-23-09 Location: My house	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! __________________ Behind every great man,... there is a woman rolling her eyes. :roll: :becky: MY Primo Oval, Fire Pit, Revolation Chocolate Temperer, Nesco Coffee Roaster, Bray Coucke Mandolin, 2 KitchenAid Mixers, Cuisinart 14-cup Food Processor, Pie Irons

02-01-2011, 07:31 PM	#54
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ooo, very nice Ecode, those are some excellent bao. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

02-01-2011, 08:41 PM	#55
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Excellent! Take a bao! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-01-2011, 09:47 PM	#56
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	As usual, nice job ecode! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

02-02-2011, 06:10 PM	#57
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	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! __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

02-02-2011, 06:35 PM	#58
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Wow! Nice buns, ecode! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

02-02-2011, 07:30 PM	#59
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dang ecode!!! That looks good. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

02-05-2011, 09:10 PM	#60
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	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 , 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. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

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