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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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04-16-2013, 09:43 AM
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#1 |
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On the road to being a farker
Join Date: 09-23-12
Location: Columbus, GA
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Char Siu Chicken....Failure
Just posting this in the interest of full disclosure. Maybe someone can learn something from it.
I did some Char Siu pork a couple of days ago. It turned out so well that I decided to see how well the taste would transfer to chicken wings. At the time of the first picture, everything seemed to be progressing just fine. Somewhere along the way, I let it get away from me; and the second picture is the pitiful result. I think it would have been pretty good if I had pulled it earlier. I will definitely try it again. On the next attempt, I will either pull it earlier; or I will cook it on the Traeger which has a "softer" heat than the WGA. |
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04-16-2013, 10:07 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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I think we've all done this, and there is a common reason....
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A butterflies wings. About to bring down everything... |
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04-16-2013, 10:18 AM
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#3 |
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On the road to being a farker
Join Date: 05-19-09
Location: Ottawa, Ontario
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One thing that is definitely against you in using Char Siu sauce on chicken is all the sugar contained in the marinade and sauce. To get a crisp skin I'm afraid the wings will always turn out like this or at least very dark. High temp and sugar are not a good mix unless your making candy.
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Chris, close the windows he's smoking again. :mad2: Nondescript No Name No Warranty No Returns Cheap Kamado Clone Brand New WiFi Stoker 22.5 Weber OTG Broil King Sovereign Gasser Weber Smokey Joe, converted to a Mini WSM [COLOR=darkorange][B]Orange Thermapen[/B][/COLOR] |
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04-16-2013, 01:12 PM
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#4 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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+1 on pulling it sooner!
Too bad about the Phailure! I would've used less Phuel in the WGA.
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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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04-16-2013, 01:56 PM
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#5 |
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Banned
Join Date: 02-07-11
Location: brenham, texas
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Looks like ya got the char part right.
 Maybe try tossing the chicken in a light sauce after its cooked? |
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04-16-2013, 02:01 PM
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#6 |
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somebody shut me the fark up.
 Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Well, I, for one, have NEVER farked up a cook. Not me. Unh uh. No way.
Not since the last time anyway...
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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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| Thanks from:---> |
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04-16-2013, 03:07 PM
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#7 |
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Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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If you have never farked up, then you aren't cooking enough.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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04-16-2013, 03:27 PM
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#8 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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agree with phubar, looks like a lot of fuel being used. knock that down by half.
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george spam, can't live without it |
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04-16-2013, 03:44 PM
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#9 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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It will make a turd!
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J Crunch |
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04-17-2013, 08:44 AM
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#10 |
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On the road to being a farker
Join Date: 09-23-12
Location: Columbus, GA
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Thanks for the comments, guys. I will definitely take some of the suggestions; and keep trying until I get it right. The taste of the sauce is just too good to give up on it this easily.
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But only a failure if you couldn't eat them!
