Asian BBQ

[-HAZARD-]

I want to move away from the traditional American BBQ for tomorrow's NYD cook on my UDS and do an Asian themed pork butt. I will cook it standard pork butt style, but will slice/chunk it instead of pulling it.

Something that incorporates soy sauce, brown sugar, ginger, garlic, 5 Spice, etc.

I can't think of what wood to use for it though. Maybe I shouldn't use any wood and just use straight charcoal briquettes? I don't know if many many traditional Asian meats are smoked...?

I would only be ale to get wood from Home Depot, so like apple, mesquite, or hickory.

Thoughts?

 

[chicagokp]

Char Siu is a nice option...here are some threads....

http://www.bbq-brethren.com/forum/showthread.php?t=73435

http://www.bbq-brethren.com/forum/showthread.php?t=116324

http://www.bbq-brethren.com/forum/showthread.php?t=99774

When I have done this, I have used Cherry for Smoke, but I think Apple or another fruit wood would be fine.

 

[Garyclaw]

Yeah, I think apple would compliment a dish like that.

Don't forget some Hoisane (sp) sauce in the mix, or Duck Sauce.
Good Luck!

 

[-HAZARD-]

Cherry IS available at my local HD so I think I might try that.

 

[captndan]

In Asia the most common cooking fuel is lump or stick charcoal. Probably not a lot of choice of wood.