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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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11-29-2009, 12:52 PM | #1 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Char siu pork
A whole week off and all I managed to cook was this.
Char siu pork from my SIL's family butcher shop that was in Los Angeles Chinatown for years. It was very tender and flavorful. Grandpa Kwock's Char Siu 2 tablespoons Hoisin Sauce 2 tablesoons Soy Sauce (dark or regular, not light and never lite) 1.5 tablespoons Rice Wine (sha sing wine) 2.5 tablespoons sugar 1 teaspoon salt 1 teaspoon catsup 1.5 tablespoons minced garlic 1/4 cup honey
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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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11-29-2009, 01:12 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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That looks great. I haven't made Char Siu for a long time.
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Kevin |
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11-29-2009, 01:16 PM | #3 |
is one Smokin' Farker
Join Date: 08-23-09
Location: Taylorsville, NC
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Wow, that looks mighty tasty!
I'll have to give that a try. Papa
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[COLOR=white]Chargriller Offset[/COLOR] |
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11-29-2009, 01:30 PM | #4 |
is One Chatty Farker
Join Date: 12-18-06
Location: Nashville, TN
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Looks almost tasty enough to be cat!
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Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM |
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11-29-2009, 01:54 PM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dayumm that's a beautiful color on the glaze.
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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 |
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11-29-2009, 02:28 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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A. I thought I removed that from the recipe and put in pork.
B. That cannot be cat, too lean, more likely dog.
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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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11-29-2009, 06:56 PM | #7 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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looks good..what cut was that?
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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11-29-2009, 06:57 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Um pork!!!
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11-29-2009, 08:08 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That was a butt, de-boned and cut into strips. A tenderloin or sirloin can also be used. In fact, the daughter and son of Grandpa Kwock argue about this.
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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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11-29-2009, 08:26 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Bob, that looks very very good. Excellent color, perfect char, mmmmmmm!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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11-29-2009, 08:27 PM | #11 |
Knows what a fatty is.
Join Date: 08-12-09
Location: Ontario, Canada
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I love char siu, but have never made it at home where it turned out anything like the restaurant version.
I'm really looking forward to trying this recipe. Thanks for posting it. I hope mine comes out looking like yours! I'm probably going to use tenderloin, since that would be the easiest. Mark |
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11-29-2009, 08:31 PM | #12 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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I'm sorry, I'm not familiar with Char Siu. I've got a tenderloin that I plan to cook tomorrow. Is this the marinade? How long do you let the meat marinade? Did you grill or smoke? Thanks
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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11-29-2009, 10:05 PM | #13 |
is one Smokin' Farker
Join Date: 08-03-09
Location: Gig Harbor, WA
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Ditto on not familier with Char Siu. Ate Quite a bit in San Francisco Asian restruants but never ran across it.
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11-29-2009, 10:09 PM | #14 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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That sure looks good, Is that a Tenderloin?
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-29-2009, 10:54 PM | #15 | |
is one Smokin' Farker
Join Date: 06-02-07
Location: Chico, Ca
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Quote:
NUTZ
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