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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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10-15-2013, 12:16 PM
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#61 |
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is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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Can't wait anymore!
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10-15-2013, 12:49 PM
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#62 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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char siu is on!!!
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10-15-2013, 03:24 PM
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#63 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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glazed the char siu whilst y'all
twere'nt looking....  mmmmmmmmmmm!!!  chuckie is @ 170*  MOINKS are on!!!  |
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10-15-2013, 03:30 PM
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#64 |
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Quintessential Chatty Farker
  Join Date: 06-03-10
Location: Shawnee, KS
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Man, now I am hungry
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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10-15-2013, 04:36 PM
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#65 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Nate you are killing me That looks really good ou will have to excuse my stupidity but what is char siu
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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10-15-2013, 05:02 PM
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#66 | |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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Quote:
I got the recipe from the Man, Landarc.... http://www.bbq-brethren.com/forum/sh...08&postcount=1 Last edited by N8man; 10-15-2013 at 06:10 PM.. |
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10-15-2013, 05:07 PM
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#67 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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MOINK Balls are done!!!
 let me repeat myself, mmmmmmmmmmmmm!!!  chuckie has a nice color and a wonderful aroma....  I've foiled the chuckie with some coffee and beef broth, and placed it into an oven set to 250*, just a few hours more now.... |
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10-15-2013, 05:15 PM
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#68 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Thanks Nate
You are a tease I am at work and right now starvin
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-15-2013, 05:16 PM
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#69 |
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Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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All looks good! Love me some Char Siu!!!
I love making wraps with the leftovers. Chopped up char siu, rice, scallion, shredded cabbage and carrot, fried egg and maybe a little drizzle of kecap manis all wrapped up burrito like....heaven....
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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10-15-2013, 05:17 PM
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#70 |
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somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Mighty Fine Sir! Worth the wait!
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Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast |
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10-15-2013, 05:32 PM
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#71 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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so, to recap...
smoked brats, smoker was cooking around 275*, brats cooked to internal temp of 170*, about 50 minutes..  char siu, marinaded for 3+ days using this fine gentleman's guidence..http://www.bbq-brethren.com/forum/sh...08&postcount=1 in the smoke for 2 hours, internal 170* then glazed for 30 minutes.. MOINK Balls...well, y'all know how to make them....cooked for 45 minutes then glazed for 30 minutes.. yum.... still waiting on the chuck... Last edited by N8man; 10-15-2013 at 06:17 PM.. |
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10-15-2013, 05:35 PM
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#72 |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Instant replays are both wonderful and when put together a major tease Mighty fine Nate
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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10-15-2013, 06:22 PM
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#73 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Heya Cuzzin' N8man, that all looks like a fine feast.
You are nailing that char siu. Kinda makes me need some over here
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[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] |
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10-15-2013, 07:14 PM
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#74 |
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Babbling Farker
Join Date: 05-09-07
Location: God's Country Ossipee-Osceola NC
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almost there...
 just a pinch....you know, quality control...mmmmmmmmm!  |
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10-15-2013, 07:15 PM
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#75 |
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Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina
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I told y'all, good things come to those who wait!
Mighty fine Sir!!
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My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle |
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How I Fire Up That Ugly DrumPit Smoker!!!!
