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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-15-2013, 12:16 PM   #61
dano
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Can't wait anymore!
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Unread 10-15-2013, 12:49 PM   #62
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char siu is on!!!
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Unread 10-15-2013, 03:24 PM   #63
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glazed the char siu whilst y'all
twere'nt looking....


mmmmmmmmmmm!!!


chuckie is @ 170*


MOINKS are on!!!
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Unread 10-15-2013, 03:30 PM   #64
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Man, now I am hungry
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Unread 10-15-2013, 04:36 PM   #65
Big George's BBQ
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Nate you are killing me That looks really good ou will have to excuse my stupidity but what is char siu
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Unread 10-15-2013, 05:02 PM   #66
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Quote:
Originally Posted by Big George's BBQ View Post
Nate you are killing me That looks really good ou will have to excuse my stupidity but what is char siu
Chinese Barbecue, mighty good!!!
I got the recipe from the Man, Landarc....

http://www.bbq-brethren.com/forum/sh...08&postcount=1
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Last edited by N8man; 10-15-2013 at 06:10 PM..
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Unread 10-15-2013, 05:07 PM   #67
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MOINK Balls are done!!!


let me repeat myself, mmmmmmmmmmmmm!!!


chuckie has a nice color and a wonderful aroma....


I've foiled the chuckie with some coffee and beef broth, and placed it into
an oven set to 250*, just a few hours more now....
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Unread 10-15-2013, 05:15 PM   #68
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Thanks Nate
You are a tease I am at work and right now starvin
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Unread 10-15-2013, 05:16 PM   #69
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All looks good! Love me some Char Siu!!!

I love making wraps with the leftovers. Chopped up char siu, rice, scallion, shredded cabbage and carrot, fried egg and maybe a little drizzle of kecap manis all wrapped up burrito like....heaven....
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Unread 10-15-2013, 05:17 PM   #70
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Mighty Fine Sir! Worth the wait!
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Unread 10-15-2013, 05:32 PM   #71
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so, to recap...

smoked brats, smoker was cooking around 275*, brats cooked to internal temp of 170*, about 50 minutes..


char siu, marinaded for 3+ days using this fine gentleman's guidence..http://www.bbq-brethren.com/forum/sh...08&postcount=1
in the smoke for 2 hours, internal 170* then glazed for 30 minutes..


MOINK Balls...well, y'all know how to make them....cooked for 45 minutes then glazed for 30 minutes..


yum....

still waiting on the chuck...
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Last edited by N8man; 10-15-2013 at 06:17 PM..
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Unread 10-15-2013, 05:35 PM   #72
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Instant replays are both wonderful and when put together a major tease Mighty fine Nate
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Unread 10-15-2013, 06:22 PM   #73
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Heya Cuzzin' N8man, that all looks like a fine feast.

You are nailing that char siu. Kinda makes me need some over here
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Unread 10-15-2013, 07:14 PM   #74
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almost there...


just a pinch....you know, quality control...mmmmmmmmm!
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Unread 10-15-2013, 07:15 PM   #75
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I told y'all, good things come to those who wait!


Mighty fine Sir!!
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