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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 11-29-2009, 11:57 PM   #16
cowgirl
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Looks mighty tasty Bob! Thanks for the recipe, I'm looking forward to trying it.
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Unread 11-30-2009, 06:51 AM   #17
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Man I love char sui pork!
Maybe this weekend I'll try some.
Looks great Lando!
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Unread 11-30-2009, 08:28 AM   #18
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Ohhhhh my, that sure looks good Bob, I'll have to try that someday.... Thanx for sharing the recipe.....
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Unread 11-30-2009, 09:12 AM   #19
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Damn that looks good. Thanks for the recipe. Have done ribs similar to that but that looks awesome. Gonna have to start another recipe book after joining this site. Youpeople are amazing. I'll try to pay ya back w/ a couple of my favorites.
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Unread 11-30-2009, 01:33 PM   #20
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Okay, to answer, that recipe is for the marinade. You can soak the meat for as little as 4 hours and get decent results. I used my brothers kettle, off set coal bed, running at 350F to 375F grate temp. It is sugar heavy but, should not burn a lot. I have done low and slow on it, but, it does not get that color and char.

Char siu is also called Chinese Barbecued pork, it is commonly seen hanging in windows of Chinese delis and restaurants. It is very often used in won ton soup, chow mein etc... The family that gave me the recipe argues over the actually cut of meat that they believed was used, I have had good results with any cut that had some fat and was no more than 3" in cross section.
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Unread 11-30-2009, 02:25 PM   #21
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Thanks again for this thread Bob,
It's saved for future reference.
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Unread 11-30-2009, 02:53 PM   #22
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looks great, Bob
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Unread 11-30-2009, 03:05 PM   #23
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I am gonna try to make it again soon, but, with some kind of rig to allow for a vertical cooking configuration.
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Unread 11-30-2009, 04:06 PM   #24
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Quote:
Originally Posted by landarc View Post
I am gonna try to make it again soon, but, with some kind of rig to allow for a vertical cooking configuration.

Awesome!
Yesterday I saw Ribs Paradise on tv,there was a Taiwanese restaurant in NY (I think) that were cooking ribs vertical...it was on gas though.
In the Surinam kitchen we've got a lot of Chinese influence (I've got a quarter Chinese blood),here's a jar of Good Stuph!







Last pic isn't mine but that's to show how I'm used to eat it.
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Unread 11-30-2009, 04:25 PM   #25
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That looks good Phubar, I finally looked up Suriname, us old folks know it as French Guyana. I can see some Asian influences in your mom's cooking.
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Unread 11-30-2009, 04:35 PM   #26
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Quote:
Originally Posted by landarc View Post
That looks good Phubar, I finally looked up Suriname, us old folks know it as French Guyana. I can see some Asian influences in your mom's cooking.

Yeah,French Guyana is next to Suriname.

You've seen sate/satay/sateh in my previous posts before that's the javanese influence cause a lot of Javanese people live in Surinam also.

Mom and I are happy to share recipes....ask Cowgirl.
I´m here bro´...
Thanks for digging up my good sauce!
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Unread 11-30-2009, 04:40 PM   #27
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Love Char Sui with little success making it myself. I will have to give this recipe a whirl and taste it out. Great pictures as well.
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Unread 11-30-2009, 08:45 PM   #28
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This recipe is a winner!!

Thanks again for putting it up. As I mentioned earlier, i was anxious to give it a try. Unfortunately, i did not have the chance to marinate it for longer than 2 hours. i will be making this again, and giving it a much longer marinade to see how good it gets.

Anyhow, I used tenderloin, and the taste was definitely authentic despite the use of tenderloin and shorter soak time.



Cooked at 400º on the raised grid on my Egg, and brushed with honey for the last few minutes on all sides. Done to an internal temp of 150º and rested for 15 minutes.



I'm going to make this until I get it perfect! I love it in noodle soup.

Mark
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Unread 11-30-2009, 08:55 PM   #29
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Wow, that was fast. And it looks terrific, better than mine, in fact...hmmmm...
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Unread 11-30-2009, 09:04 PM   #30
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Nutz, Did check out Landark's blog per your suggestion. An excellent presentation for the pork.

Bob, I will be visiting your blog. Well done.
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