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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-22-2011, 07:56 PM | #1 |
Full Fledged Farker
Join Date: 05-18-09
Location: Montana
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My attempt at Char siu
I attempted to make some Char Siu.
I took a 10 pound pork loin and trimmed the fat off. Then cut it in half so I had roughly two 5 pounders. One went for BBB, the other one got sliced lengthwise in half and used for the Chinese pork. All in all, I cooked it about 5 minutes to long, but it tasted great regardless.
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02-22-2011, 07:59 PM | #2 |
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That plate looks great!
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02-22-2011, 08:10 PM | #3 |
Is lookin for wood to cook with.
Join Date: 01-01-11
Location: LA, CA
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How was it? I usually do my char siu in the oven and then finish it on the grill.
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02-22-2011, 08:15 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That looks terrific. Nice job.
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02-22-2011, 08:32 PM | #5 |
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Join Date: 05-18-09
Location: Montana
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It was very good. It marinated for 2 days.
I do not add the red food coloring.
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Gene |
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02-22-2011, 09:24 PM | #6 |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Looks great, but IMO, a great char siu is made only with neck or shoulder to provide lots of fat and flavour (and those crispy, burnished bits).
Never the less, great cook! |
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02-23-2011, 01:44 AM | #7 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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^^^^ what infernoo said. Try it with pork butt next time. The high fat content really lends it toward getting that external crispiness that is so familiar with the dish.
Having said that... I've done char siu with a tenderloin before, and it is pretty damn good, and your dish sure looks awesome!....just watch that cooking time! Cheers! Bill
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02-23-2011, 02:13 AM | #8 |
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Join Date: 10-11-06
Location: Huntington Beach California
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Recipe?
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02-23-2011, 04:40 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
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Nice looking plate!
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02-23-2011, 06:15 AM | #10 |
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Very nice. 5 minutes too long or not, it still looks pretty juicy.
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02-23-2011, 08:06 AM | #11 |
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Beautiful plate Gene.
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02-23-2011, 08:26 AM | #12 |
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It looks good to me!
Can you share some details? Seasoning, cook time and temp, the sauce?
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02-23-2011, 09:00 AM | #13 |
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Location: Montana
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Marinade is:
3 tbsp dark soy 3 tbsp brown sugar 1 tsp sea salt 1 tsp pepper 1/2 cup honey 1/2 cup Yoshi's sauce 3 tbsp ketchup 1 tbsp crushed garlic 3 tbsp Hoisin Sauce2 tsp Chinese 5 spice I do believe that is all I put in the marinade I cooked it on a raised grate in the egg at 300, until internal reached 135. Then moved to lower grate for glazing until internal reached 145. Removed and let sit undisturbed for 20 minutes. Then sliced and eaten. After removing the meat from the marinade I poured the left over marinade into a pan added a bit more brown sugar and maraschino cherry juice and brought it to a boil. Then used that as the gaze and dipping sauce.
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02-23-2011, 09:03 AM | #14 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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nice looking!
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02-23-2011, 10:25 AM | #15 |
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Char sui pork loin is great! I cheated though, used a ready made marinade... Still good though :-)
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