The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-22-2011, 08:56 PM   #1
anamosity
Full Fledged Farker
 
Join Date: 05-18-09
Location: Montana
Default 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.





__________________
Gene
anamosity is offline   Reply With Quote


Thanks from:--->


Old 02-22-2011, 08:59 PM   #2
Bacon_99
Full Fledged Farker
 
Bacon_99's Avatar
 
Join Date: 01-18-10
Location: The world's 2nd coldest capital...
Default

That plate looks great!
__________________
Matt - Large BGE & Broil King Gasser - Fastest ORANGE Thermapen in the Universe
Bacon_99 is offline   Reply With Quote


Old 02-22-2011, 09:10 PM   #3
greenr
Is lookin for wood to cook with.
 
Join Date: 01-02-11
Location: LA, CA
Default

How was it? I usually do my char siu in the oven and then finish it on the grill.
greenr is offline   Reply With Quote


Old 02-22-2011, 09:15 PM   #4
landarc
somebody shut me the fark up.

 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

That looks terrific. Nice job.
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 02-22-2011, 09:32 PM   #5
anamosity
Full Fledged Farker
 
Join Date: 05-18-09
Location: Montana
Default

It was very good. It marinated for 2 days.
I do not add the red food coloring.
__________________
Gene
anamosity is offline   Reply With Quote


Old 02-22-2011, 10:24 PM   #6
infernooo
On the road to being a farker
 
Join Date: 01-01-09
Location: Sydney, NSW, Australia
Default

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!
infernooo is offline   Reply With Quote


Old 02-23-2011, 02:44 AM   #7
SmokinAussie
Quintessential Chatty Farker

 
Join Date: 10-19-09
Location: Melbourne, VIC
Default

^^^^ 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
SmokinAussie is offline   Reply With Quote


Old 02-23-2011, 03:13 AM   #8
Single Fin Smoker
is One Chatty Farker
 
Single Fin Smoker's Avatar
 
Join Date: 10-11-06
Location: Huntington Beach California
Default

Recipe?
__________________
Sidartha translated: Every wish fullfilled
Keiki Kai
UDS(Norco II)
WSM
Webber Kettle
True stainless kegerator w/cheap 1/2 barrel
10'6 EC single fin
10' Minchington 2-1 set up
Single Fin Smoker is offline   Reply With Quote


Old 02-23-2011, 05:40 AM   #9
Phubar
somebody shut me the fark up.

 
Phubar's Avatar
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

Nice looking plate!
__________________
-TG
-WGA (3)
-UDS (S,M,L)

All fueled by Ecobrasa Coco Briquettes

*Lowland Smokers Dutch BBQ Champion 2011 - 2012*
*Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote


Old 02-23-2011, 07:15 AM   #10
El Lobo
is one Smokin' Farker
 
Join Date: 01-18-11
Location: Great White North
Default

Very nice. 5 minutes too long or not, it still looks pretty juicy.
El Lobo is offline   Reply With Quote


Old 02-23-2011, 09:06 AM   #11
Garyclaw
Babbling Farker

 
Garyclaw's Avatar
 
Join Date: 08-05-09
Location: NE OH-IO
Default

Beautiful plate Gene.
__________________
Gary
____________________________________

Big BarBChef built in to the Outdoor Kitchen, Weber kettle, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers,
a swinging grate over my Fire pit, Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven

"Nice talkin' to ya"
Garyclaw is offline   Reply With Quote


Old 02-23-2011, 09:26 AM   #12
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

It looks good to me!

Can you share some details? Seasoning, cook time and temp, the sauce?
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Winter Lunch!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote


Old 02-23-2011, 10:00 AM   #13
anamosity
Full Fledged Farker
 
Join Date: 05-18-09
Location: Montana
Default

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.
__________________
Gene
anamosity is offline   Reply With Quote


Thanks from: --->
Old 02-23-2011, 10:03 AM   #14
deepsouth
somebody shut me the fark up.
 
Join Date: 04-21-10
Location: Biloxi, MS
Default

nice looking!
__________________
Out.
deepsouth is offline   Reply With Quote


Old 02-23-2011, 11:25 AM   #15
Hugo
Full Fledged Farker
 
Join Date: 02-15-11
Location: Ede, The Netherlands
Default

Char sui pork loin is great! I cheated though, used a ready made marinade... Still good though :-)
__________________
Hardeware: WGA / UDS (mini) / COS / Smokey Joe - Member of the Lowland Smokers
Hugo is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Tonight's Char Siu on the kettle (pr0n) R2Egg2Q Q-talk 46 09-17-2011 11:44 AM
Char Siu and Kalbi smoked wings... keale Q-talk 16 02-21-2011 09:13 PM
Char-siu Spare Ribs landarc Q-talk 23 01-20-2010 04:58 PM
char siu redux ecode Q-talk 25 12-14-2009 06:12 PM
Char siu pork landarc Q-talk 52 12-03-2009 01:13 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts