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Unread 08-20-2013, 08:44 AM   #31
Big George's BBQ
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Beautiful meal
Large BIG Green EGG- Hatched 8/17/09
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Unread 08-20-2013, 09:00 AM   #32
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Originally Posted by deguerre View Post
Oops. Sorry about that. One piece of information I left out from the Throw Down entry. The pickle for the veggies was very simple. 1 cup rice vinegar, 1/4 cup salt and 3/4 cup sugar. Heated to dissolve the sugar, then I added about half a cup of ice to cool.
That is the same quick pickle i use for veggies. It is nice and simple but brings out the flavors of the veggies really well.
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Unread 08-21-2013, 03:38 PM   #33
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What an interesting process you hit upon Guerry, going with the pickle first, then char siu, that had to be an intense flavor on the meat. Certainly a gorgeous cook and plating.

I am struggling to come up with a similar combination in Asian foods, but, I see one in German foods, with pickled meat such as sauerbraten and the sweet salty style of red cabbage and apples. I can see where this would have been excellent.
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Unread 08-21-2013, 04:18 PM   #34
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Thanks Bob. I too searched looking for an Asian pickled pork recipe to no avail. I had thought of sauerbraten but for some reason I was intent on using the tenderloin. Michele raved about it over the two evening meals we were able to make out of it, plus I was happily surprised at the way it turned out as well, so all was good and now I have another dish I can recreate when the mood strikes.
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Unread 08-22-2013, 07:03 AM   #35
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looks good
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