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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 12-31-2009, 02:32 AM   #1
Woody
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Default Xmas Eve Char Siu Pork & Spatchcocked Turkey - PRON

Here's an 8 lb. boneless pork loin cut up and marinating for Char Siu. The whole loin is sort of carrot shaped. I first cut it into three equal pieces. The "small end" was cut in 1/2 lengthwise. The "middle" and "large end" were cut into 3 pieces lengthwise. You might be able to cut the "large end" into 4 lengthwise pieces. It's up to you. The smaller diameter the pieces have more caramelized "bark", if you leave the pork loin full diameter, you don't get as much of the delicious charred marinated glaze. Just remember the smaller diameter pieces cook faster, and are basically grilled rather than roasted. Traditional Char Siu pork (appetizer) is generally slow roasted pork leg and needs more cooking time. The pork loin is an already a tender cut of meat and should be cooked as quick as possible, with the goal to obtain a nice charred finish with the middle still juicy and not overdone.



I'm trying to finish this 12 lb. turkey quick at high heat, so I spatchcocked it for faster cooking on my 22 in. WSM.



This was my first spatchcocked turkey, and I figured a big bird needed some bold flavors.



I'm hoping the top of the bullet will run hotter at around 350, and the turkey down below a little cooler.



Scalloped potatoes were made in the oven, and everybody is wondering what all of the pictures are for.



This side dish has always been a crowd favorite. It's a very simple and elegant recipe.



The turkey hit 157 after 2 hours at 350. The deep charred skin was flavorful, plus super juicy inside!



Here's the pork loin. You have to cook hot in a WSM for a good char. Coleman's mustard on the side.



Thanks for looking and Happy New Year everybody!
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Unread 12-31-2009, 02:36 AM   #2
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Nice cooking,really looks delicious Woody!
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Unread 12-31-2009, 07:27 AM   #3
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Quote:
Originally Posted by Woody View Post

This side dish has always been a crowd favorite. It's a very simple and elegant recipe.


Who wants to be the straight man?

All looks beautiful. Very nice layout!
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Unread 12-31-2009, 07:31 AM   #4
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Excellent meal!
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Unread 12-31-2009, 08:33 AM   #5
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Nice, that sure looks eatable.......
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Unread 12-31-2009, 08:37 AM   #6
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Everything looks wonderful!!
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Unread 12-31-2009, 01:03 PM   #7
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Good looking stuff there Woody, I really like the look of that char siu.
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Unread 12-31-2009, 02:15 PM   #8
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Gregg, great looking pics and food! Thanks for the great thread!
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Unread 12-31-2009, 05:45 PM   #9
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You can cut slits in the skin behind each leg, and tuck them in together. Helps centralize the mass, and makes handling a little easier.

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Unread 12-31-2009, 10:04 PM   #10
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Looks great. Good job!
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Unread 01-01-2010, 07:04 AM   #11
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Wow, that is one tasty looking meal!
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Unread 01-01-2010, 07:42 AM   #12
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Nice looking spread
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Unread 01-01-2010, 09:55 AM   #13
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The crowd demands your recipe for Char Siu!
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Unread 01-02-2010, 10:49 PM   #14
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For almost a week I thought about trashing this whole post because the turkey was a little dark and the legs pulled back too much in my pictures.



Originally Posted by nmayeux
You can cut slits in the skin behind each leg, and tuck them in together. Helps centralize the mass, and makes handling a little easier.



I've heard the WSM usually cooks hotter on the top rack and I wanted the char siu to be nicely "charred" on the outside but not overdone in the middle. So I tried for a high heat cook and put the pieces of pork on the top rack and the spatchcocked turkey on the (hopefully) cooler bottom rack. I was still a little behind and needed to give the pork a quick "reverse sear". The turkey was right above a full water pan, and I thought it would be OK... So now, here's the rest of the story!



This is my old-school "Guroker", which never made it past the manual-model prototype. Well, the super-turbo convection mode was a little too hot for the turkey, especially around the door where the turkey legs were positioned. But really, the breast was super-juicy with no dryness next to the charred skin.

I'm really glad my local N.W. Brethren homies said to go ahead and post, the turkey wasn't that bad; because thanks to nmayeux, I learned something that I've never seen before. Yea I know, sometimes we can get too critical around here, yet once the smoke clears it's always good. This site is packed with a wealth of shared information, but sometimes you've got to be a little clever and patient to access it too. Thanks brother Noah, great tip for me! And thanks to all the rest of my fellow BBQ Brethren brothers and sisters for checking out and responding to my post.
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Unread 01-02-2010, 11:02 PM   #15
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This is a classic, high-heat in the winter, WSM pic!!

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