Chinese BBQ Pork (Char Siu) & Wok Veggies w/Pron

R2Egg2Q · 01-30-2011, 10:33 AM

Last night we had a nice meal consisting of Char Siu (Chinese BBQ Pork) and wok stir fried baby bok choy and snow peas.

On Friday night I picked up these primary ingredients:

I prepared a marinade consisting of: sugar, apple cider vinegar, black pepper, ginger powder, garlic powder, hoisin sauce, salt, soy sauce, green onion, and a little red food coloring. I sliced the boneless pork butt into strips, set them into the marinade and put it into the fridge overnight.

Yesterday I set up the XL Egg by filling a lump reducing ring with lump, placing a foil covered pizza stone on top of a triangle hanger, and setting drip pan and grill on top. Using cherry and peach wood for smoke, the pork went onto the Egg:

After smoking for 3 hours at 235-260 I pushed the temps up to about 300 and a few minutes later had these ready to pull from the Egg:

The grate, drip pan, and pizza stone were removed giving me access to the triangle hanger:

My brand new carbon steel wok went into the hanger and into it went some peanut oil, baby bok choy, and snow peas for a stir fry:

I then went to work on slicing the char siu:

It all went onto a platter and placed next to steamed rice and some mandarin oranges (believed to bring good luck):

The meal made for a nice little early Chinese New Year celebration for us!

Phubar · 01-30-2011, 10:36 AM

Gore · 01-30-2011, 10:37 AM

Now that is beautiful! Happy New Year!

wheelterrapin · 01-30-2011, 10:38 AM

Man, that looks good, I loce Chinese food.

wheelterrapin · 01-30-2011, 10:40 AM

How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.

R2Egg2Q · 01-30-2011, 11:00 AM

Quote:

Originally Posted by wheelterrapin

How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.

Sure. The triangle hanger is a product made by The Ceramic Grill Store. Detailed info & purchasing info on it and the wok can be found here. The lump reducing ring I mentioned is also made by the same manufacturer but it isn't really needed for the cook (I was just saving lump).

The hanger hangs down from the fire ring to allow a wok or cast iron grid to be placed closer to the lump for really high heat. They make these hangers for the XL ("triangle hanger") and Large (called a "spider") Big Green Eggs.

The wok is their carbon steel wok. It seems pretty well built. It took me about an hour to clean off the smelly oil (probably machine oil) and season it over our gas range. I don't really have experience using a wok but my wife gave me some pointers and we both enjoyed the veggies!

Odin the Dog · 01-30-2011, 11:38 AM

Wow, that looks fantastic!

mykeystoy · 01-30-2011, 11:44 AM

That looks fantastic.

thunderwagn · 01-30-2011, 11:59 AM

Man that is some great looking food! Everything looks fantastic.

Moose · 01-30-2011, 12:05 PM

Wow. That's some beautiful looking food...

landarc · 01-30-2011, 12:38 PM

Outstanding and very nice call on the traditional use of the butt, instead of a tenderloin or strip loin piece. It looks like you nailed it.

Mister Bob · 01-30-2011, 12:45 PM

Very nice work, it looks great!

ShutYrMouth · 01-30-2011, 12:48 PM

wow
beautiful food!

btcg · 01-30-2011, 12:53 PM

The Asian cooks that have been done here of late are just amazing. Yours is every bit as good. I'm just knocked out by them all! SUPER job!!!!!!!

landarc · 01-30-2011, 12:58 PM

I wish we could buy char siu that looks that good, it has been years since we could, even at the better places in San Francisco or Oakland. The funny thing to me is that John had to buy the hoisin and a new wok to cook this, since I would have thought he had it already.

01-30-2011, 10:33 AM	#1
R2Egg2Q is One Chatty Farker Join Date: 08-15-10 Location: Pleasanton, CA Downloads: 0 Uploads: 0	Chinese BBQ Pork (Char Siu) & Wok Veggies w/Pron Last night we had a nice meal consisting of Char Siu (Chinese BBQ Pork) and wok stir fried baby bok choy and snow peas. On Friday night I picked up these primary ingredients: I prepared a marinade consisting of: sugar, apple cider vinegar, black pepper, ginger powder, garlic powder, hoisin sauce, salt, soy sauce, green onion, and a little red food coloring. I sliced the boneless pork butt into strips, set them into the marinade and put it into the fridge overnight. Yesterday I set up the XL Egg by filling a lump reducing ring with lump, placing a foil covered pizza stone on top of a triangle hanger, and setting drip pan and grill on top. Using cherry and peach wood for smoke, the pork went onto the Egg: After smoking for 3 hours at 235-260 I pushed the temps up to about 300 and a few minutes later had these ready to pull from the Egg: The grate, drip pan, and pizza stone were removed giving me access to the triangle hanger: My brand new carbon steel wok went into the hanger and into it went some peanut oil, baby bok choy, and snow peas for a stir fry: I then went to work on slicing the char siu: It all went onto a platter and placed next to steamed rice and some mandarin oranges (believed to bring good luck): The meal made for a nice little early Chinese New Year celebration for us! __________________ -John XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, Hasty Bake Gourmet, Imperial Kamado, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, WGA, Summit S-620 NG; Stoker, Stealthy Black Thermapen, custom BGE & Weber handles by brethren martyleach IMBAS Certified MOINK Ball Maker CLICK HERE to join us in a BBQ Brethren Throwdown!

01-30-2011, 10:36 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	__________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

01-30-2011, 10:37 AM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Now that is beautiful! Happy New Year! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

01-30-2011, 11:38 AM	#7
Odin the Dog Full Fledged Farker Join Date: 06-16-09 Location: Livermore, CA Downloads: 0 Uploads: 0	Wow, that looks fantastic! __________________ __________________________ Call me Ray 2 Weber kettles and a Weber gasser

01-30-2011, 11:59 AM	#9
thunderwagn Full Fledged Farker Join Date: 06-02-10 Location: Loveland, CO. Downloads: 0 Uploads: 0	Man that is some great looking food! Everything looks fantastic. __________________ Chargriller!!! UDS!! Webber OTG!!

01-30-2011, 10:38 AM	#4
wheelterrapin Take a breath! Join Date: 03-19-08 Location: Searcy, Arkansas Downloads: 0 Uploads: 0	Man, that looks good, I loce Chinese food.

01-30-2011, 10:40 AM	#5
wheelterrapin Take a breath! Join Date: 03-19-08 Location: Searcy, Arkansas Downloads: 0 Uploads: 0	How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.

01-30-2011, 11:44 AM	#8
mykeystoy Knows what a fatty is. Join Date: 07-13-09 Location: South Prairie, Washington Downloads: 0 Uploads: 0	That looks fantastic.

01-30-2011, 12:05 PM	#10
Moose Babbling Farker Join Date: 10-12-08 Location: Los Angeles, CA Downloads: 0 Uploads: 0	Wow. That's some beautiful looking food... __________________ Moose The Fun Never Stops at the BBQ Brethren Throwdowns Custom Avatars by N8 & Grillman www.mooseonfire.com FoodBBQDelicious

01-30-2011, 12:38 PM	#11
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Outstanding and very nice call on the traditional use of the butt, instead of a tenderloin or strip loin piece. It looks like you nailed it. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

01-30-2011, 12:45 PM	#12
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Very nice work, it looks great! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

01-30-2011, 12:48 PM	#13
ShutYrMouth Full Fledged Farker Join Date: 01-01-10 Location: Columbus Oh Downloads: 0 Uploads: 0	wow beautiful food! __________________ SHUT YR MOUTH BBQ TEAM DP Fat 50 Stumps Stretch WSM 22.5' Weber Kettle

01-30-2011, 12:53 PM	#14
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD Downloads: 0 Uploads: 0	The Asian cooks that have been done here of late are just amazing. Yours is every bit as good. I'm just knocked out by them all! SUPER job!!!!!!! __________________ [FONT=Fixedsys]CAPITAL PITMASTERS-THE FIRST FAMILY OF BBQ[/FONT] [FONT=Courier New][I]Proud Graduate of:[/I][/FONT] [I][FONT=Courier New][B]Jack's Old South BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Johnny Trigg & Rod Gray BBQ Cooking School[/B][/FONT][/I] [I][FONT=Courier New][B]Paul Kirk BBQ Cooking School[/B][/FONT][/I]

01-30-2011, 12:58 PM	#15
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I wish we could buy char siu that looks that good, it has been years since we could, even at the better places in San Francisco or Oakland. The funny thing to me is that John had to buy the hoisin and a new wok to cook this, since I would have thought he had it already. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

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