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Old 01-30-2011, 01:52 PM   #16
R2Egg2Q
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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.
Well, I do listen to my dad every once in a while! He's told many times to look for pork butt with some decent fat for char siu.

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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.
Thanks Bob! Yeah, I was a little surprised that we didn't have any hoisin sauce on hand and the wok, well, my wife has a wok but it has a long handle and won't fit in the Egg. It is taking her a while to see that I can cook dishes on the Egg that she's accustomed to cooking on the range or in the oven. My next round of convincing her will be a Lemon Chicken throwndown between her (cooking in an oven) versus me & the Egg! We'll use identical preparation & ingredients and really only differ on where it's cooked. She's been talking trash but I will prevail!...or at least I better win.
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Old 01-30-2011, 04:30 PM   #17
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Well done John...

Kung Hey Fat Choy!
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Old 01-30-2011, 10:20 PM   #18
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Thanks for the feedback everyone!

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Well done John...

Kung Hey Fat Choy!
Thanks Bill! Same to you & your family & some "virtual" red envelopes to your kids!
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Old 01-30-2011, 10:44 PM   #19
landarc
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Ooo, Virtual ly see, now there is a concept, way cool for the elders. Not so much for the little ones.
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