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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 01-30-2011, 05:25 PM   #46
caseydog
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Very nice looking pork, R2Egg2Q.

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Old 01-30-2011, 06:24 PM   #47
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Chinese 5 spice Smoke Salmon Sushi & Shrimp Stir Fry
Well I got up and smoked a nice salmon on the BGE and made some sushi rolls with a chili sauce. The Sushi had the smoked Salmon, cucumbers, avocado, alfalfa sprouts, cilantro, and cream cheese in them. Then I made some Shrimp and Pork stir fry with rice noodles, bean sprouts, onion and peppers. We also had some pork stuffed pot stickers.
We should be ready for the Kentucky Georgia game know…..

Smoked Salmon


The Sushi


Enter This Pic Please


Stir Fry


Pot Stickers


Plated
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Old 01-30-2011, 07:16 PM   #48
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That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese?
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Old 01-30-2011, 07:38 PM   #49
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Chinese, Japanese...whose counting.
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Old 01-30-2011, 08:43 PM   #50
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Potato, patato. Looks good to me!
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Old 01-30-2011, 09:19 PM   #51
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Quote:
Originally Posted by zydecopaws View Post
That looks absolutely fantastic, and I'd have several plates if allowed. But isn't sushi Japanese?
Ahh... No!!!! you would think indeed!!! but NO!!!

try Google....
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Old 01-30-2011, 09:35 PM   #52
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The Chinese stole it from the Japanese, but, who cares, that is an excellent looking plate.
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Old 02-01-2011, 07:26 PM   #53
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Well, every year we do something for Chinese New Year, so this works out well. Usually, it involves Peking duck, but this year we made it a bit simpler. First off, I prepared some spare ribs. I marinaded these in hoisin sauce, plum sauce, oyster sauce, wine vinegar, honey, soy sauce, dry sherry, sesame oil, sriracha, five-spice powder, garlic, and ground ginger. I trimmed them and placed them in a very nice zip-lock bag (courtesy of Phubar).



While these were being prepped, I cooked up some pork char siu. I like to use tenderloins for this as it is less troublesome for my girls. I marinaded the loins for a day and grilled these for about 20 minutes.



I dice up the pork char siu, added some green onions, oyster sauce, honey, and corn starch to thicken



While I cooked the ribs, I prepped the dough for char siu bao. In the past I've made steamed baozi, but the baked bao go really well in the girls' lunches, so lately I've been doing that.



This dough is flattened



and filled with the pork



placed on a pan



and baked in my Oval after the ribs came off



We then had a nice little New Year's feast



and welcomed the New Year:



Thanks for looking!
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Old 02-01-2011, 07:31 PM   #54
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Ooo, very nice Ecode, those are some excellent bao.
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Old 02-01-2011, 08:41 PM   #55
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Excellent! Take a bao!
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Old 02-01-2011, 09:47 PM   #56
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As usual, nice job ecode!
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Old 02-02-2011, 06:10 PM   #57
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Oh I am so jealous, that bao is what I had hoped for when the MOINK Dim Sum Disaster occurred. I'd hit that in a heartbeat!
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Old 02-02-2011, 06:35 PM   #58
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Wow! Nice buns, ecode!
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Old 02-02-2011, 07:30 PM   #59
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Dang ecode!!! That looks good.
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Old 02-05-2011, 09:10 PM   #60
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Master wanted to do something special for New Year's. We grilled some prawns



and some shrimp for the girls



Since New Year's celebrations only occur a few times a year , we also picked up a filet. I always wanted to do one as a roast. This was a whole filet, so it was necessary to trim it. I did leave the muscles attached though to give it a special shape. I cooked it at 275* with a chunk of cherry, pulled it at 120* and did a reverse sear:



I also grilled a number of vegetables, like asparagus,



eggplant,



and some red peppers,



I know it's the Year of the Rabbit, but no Chinese New Year celebration is complete without a dragon (use this pic):



For those curious about how the meat was cooked, you can look into the dragon's mouth:



Thanks e, for the suggestion and all the help.
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