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


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.

Thread Tools
Old 09-15-2011, 01:03 AM   #1
is Blowin Smoke!

R2Egg2Q's Avatar
Join Date: 08-15-10
Location: Pleasanton, CA
Default Tonight's Char Siu on the kettle (pr0n)

I had defrosted a pork butt with the intention of cooking it on Sunday but got so wrapped up in cooking for the "Mini" throwdown I didn't get around to it. I really wasn't keen on refreezing it and don't have time during this week to pull off a late night cook session. Therefore, I decided to go with some Char Siu (chinese bbq pork) which is a much shorter cook.

Last night I cut out the bone from the butt and then cut the 6+ lbs of shoulder into about 2" wide strips:

then put the strips into a zip lock bag along with a couple jars of store bought char-siu sauce and a bottle of hoisin sauce:

Tonight I got the OTP kettle fired up around 300 degrees with a couple chunks of cherry wood, put on the pork, drizzled on a little honey and brown sugar:

I flipped the pieces about every 25 minutes each time adding honey & brown sugar to the side facing up. After about an hour at 300 I increased the temps to the 350-375 range and after 75 minutes of total cook time they were looking pretty good (IT was in the 175-185 range depending on the thickness of each piece):

I pulled them and let them rest for a few minutes and then sliced a couple of pieces:

I really ought to cook this more often.

Thanks for looking!

BGEs: XL, Large, Small, Mini, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is online now   Reply With Quote

Old 09-15-2011, 02:36 AM   #2
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands

Ooooh....that's looking way too good!
I love the colour on there!
-WGA (3)
-UDS (S,M,L)

All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes

*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012*
*[URL=""]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow
*WGA Ambassador
Phubar is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 03:53 AM   #3
somebody shut me the fark up.

Moose's Avatar
Join Date: 10-12-08
Location: Northridge, CA

I'd SO hit that!

The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:

Moose is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 03:54 AM   #4
somebody shut me the fark up.
HeSmellsLikeSmoke's Avatar
Join Date: 04-02-07
Location: Warren, Vermont

Ooooh! I like. I am gonna try that very soon.
Jim - Another transplanted Texan

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 06:35 AM   #5
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

Dang! I love Char Siu! You make it look easy.
[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
deguerre is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 07:22 AM   #6
Babbling Farker

chicagokp's Avatar
Join Date: 02-17-11
Location: Chicago north 'burbs IL

Those look fantastic!
Shirley Fabrication 24x60 staightback cabinet + warmer
Battle Box
Midi UDS
Weber Performer
22.5 Weber OTG
WGA Charcoal
Weber Genesis
chicagokp is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 07:43 AM   #7
Babbling Farker
Join Date: 04-22-10

wow that looks good.

thanks for sharing.
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR]

avatar by grillman. patent pending. :mad2::becky:
boogiesnap is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 07:52 AM   #8

Gore's Avatar
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!)

Great job! I do like char siu, and it's so easy too!
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.
Gore is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 08:26 AM   #9
Full Fledged Farker
Join Date: 07-01-11
Location: Arizona

I haven't heard of this before...looks delicious...can you describe the taste, i.e., sweet, spicy, etc. Also, can the ingredients be found other than in a Chinese food store? Thanks
azken is offline   Reply With Quote

Old 09-15-2011, 08:28 AM   #10
On the road to being a farker
Join Date: 05-17-11
Location: Westfield NJ
Default I sooo want to make these!

I read that you marinated them overnight. Have you ever tried for a shorter period? My thought was to marinate them starting around noon and then cook them up around 6pm. Too short a time? Thanks
jonfromjersey is offline   Reply With Quote

Old 09-15-2011, 08:45 AM   #11
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC

That looks great. I need to try this. Thanks for the idea.
Anthony - Pork City Grillers KCBS team

CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn

Multiple Time [URL=""]Zero[/URL] Member

Try the [URL=""]Throwdowns[/URL] - MMMMM...tastes like liquid crystal
Wrench_H is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 08:55 AM   #12
Full Fledged Farker
Join Date: 01-09-10
Location: Melbourne, Florida

This is how I do them on my BGE.

This is a recipe I developed years ago when working in a chinese restaurant.

Sauce, BBQ, Red Pork Roast, Char Sui INGREDIENTS:
3 Cups Chinese Wine
3 Cups Brown Sugar
2 Cups Soy Sauce,
Light beer
4 Cups Ketchup
1 Cup Hoisin Sauce
1/2 Cup Salt
1/2-1 Cup Red Food Coloring
1/2 Cup Honey
1/2 Cup Sesame Oil
1/4 Cup Hot Chili Oil
Procedure: 1 Mix all in a 5 gallon bucket. Will marinate 8 Pork Butts and 20 slabs of ribs.
Recipe Type BBQ Sauce/Sauce
Recipe Source Source: Egg Foo Looey's, Richard Howe, 1994/05/25
Woodmonkey is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 08:58 AM   #13
Got Wood.
Join Date: 07-18-11
Location: Petaluma, CA

I HAVE to try this! Mmmmmmm
BSK; Weber Gasser; Masterbuilt Smokehouse
mrfusion is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 09:32 AM   #14
is one Smokin' Farker

scp's Avatar
Join Date: 08-29-11
Location: Shawnee Ks

Sounds simple and looks phabulous!!

I am going to try this with some country style ribs...making it even easier to make.
scp is offline   Reply With Quote

Thanks from:--->
Old 09-15-2011, 09:41 AM   #15
Babbling Farker
Join Date: 05-19-11
Location: EAD

Thread reported for kicking ass!
Untraceable is offline   Reply With Quote

Thanks from:--->

Char Siu, chinese bbq

Similar Threads
Thread Thread Starter Forum Replies Last Post
My attempt at Char siu anamosity Q-talk 19 02-23-2011 03:55 PM
Char Siu and Kalbi smoked wings... keale Q-talk 16 02-21-2011 08:13 PM
Char-siu Spare Ribs landarc Q-talk 23 01-20-2010 03:58 PM
char siu redux ecode Q-talk 25 12-14-2009 05:12 PM
Char siu pork landarc Q-talk 52 12-03-2009 12:13 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 02:35 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