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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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01-30-2011, 10:33 AM | #1 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Chinese BBQ Pork (Char Siu) & Wok Veggies w/Pron
Last night we had a nice meal consisting of Char Siu (Chinese BBQ Pork) and wok stir fried baby bok choy and snow peas.
On Friday night I picked up these primary ingredients: I prepared a marinade consisting of: sugar, apple cider vinegar, black pepper, ginger powder, garlic powder, hoisin sauce, salt, soy sauce, green onion, and a little red food coloring. I sliced the boneless pork butt into strips, set them into the marinade and put it into the fridge overnight. Yesterday I set up the XL Egg by filling a lump reducing ring with lump, placing a foil covered pizza stone on top of a triangle hanger, and setting drip pan and grill on top. Using cherry and peach wood for smoke, the pork went onto the Egg: After smoking for 3 hours at 235-260 I pushed the temps up to about 300 and a few minutes later had these ready to pull from the Egg: The grate, drip pan, and pizza stone were removed giving me access to the triangle hanger: My brand new carbon steel wok went into the hanger and into it went some peanut oil, baby bok choy, and snow peas for a stir fry: I then went to work on slicing the char siu: It all went onto a platter and placed next to steamed rice and some mandarin oranges (believed to bring good luck): The meal made for a nice little early Chinese New Year celebration for us!
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-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 CLICK HERE to join us in a BBQ Brethren Throwdown! |
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01-30-2011, 10:36 AM | #2 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-30-2011, 10:37 AM | #3 |
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!)
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Now that is beautiful! Happy New Year!
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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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01-30-2011, 10:40 AM | #5 |
Take a breath!
Join Date: 03-19-08
Location: Searcy, Arkansas
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How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.
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01-30-2011, 11:00 AM | #6 | |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Quote:
The hanger hangs down from the fire ring to allow a wok or cast iron grid to be placed closer to the lump for really high heat. They make these hangers for the XL ("triangle hanger") and Large (called a "spider") Big Green Eggs. The wok is their carbon steel wok. It seems pretty well built. It took me about an hour to clean off the smelly oil (probably machine oil) and season it over our gas range. I don't really have experience using a wok but my wife gave me some pointers and we both enjoyed the veggies!
__________________
-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 CLICK HERE to join us in a BBQ Brethren Throwdown! |
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01-30-2011, 12:05 PM | #10 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Wow. That's some beautiful looking food...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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01-30-2011, 12:38 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Outstanding and very nice call on the traditional use of the butt, instead of a tenderloin or strip loin piece. It looks like you nailed it.
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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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01-30-2011, 12:53 PM | #14 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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The Asian cooks that have been done here of late are just amazing. Yours is every bit as good. I'm just knocked out by them all! SUPER job!!!!!!!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-30-2011, 12:58 PM | #15 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I wish we could buy char siu that looks that good, it has been years since we could, even at the better places in San Francisco or Oakland. The funny thing to me is that John had to buy the hoisin and a new wok to cook this, since I would have thought he had it already.
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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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