Anybody have a recipe for this? Im talking about the stuff you buy from the grocery store and it comes sliced up. It also comes with hot mustard and sesame seeds? I would love to learn how to make this!
are you talking about char sui?i get the sauce from asian stores and marinate tenderloins in it for 24 hours.smoke at around 225 for a few hours ,better then any chinese bbq pork youll ever buy.
Is this something like it? You have peaked my interest in this.
http://www.whats4eats.com/meats/char-siu-recipe
I always make mine from scratch using slices of butt. Great in char siu bow.
Hi guys !
What's a good flavour pucks for this ?
Jim O
Thanks for sharing the link.
Quote from: Jim O on June 14, 2011, 07:04:55 AM
Hi guys !
What's a good flavour pucks for this ?
Jim O
I would go with a fruit wood, such as apple, cherry, peach, or pear.........or even Alder
something light that wouldn't cover/mask the flavor of the marinade.
BUT i have never made this before, i am sure others will have better information.
I don't know if it is better information. But my go to wood for any pork when using the Bradley is mainly pecan. If using another type of smoking method I turn to peach.
This thread made want to give it a try. Found some powdered mix at the Asian market, hacked up a butt. Into the pooper we go!
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0828.jpg)
I'll be watchin this one for sure...
Success ;D tastes like the real thing! Next time I''ll go overnight with the marinade instead of 6 hours.
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0830.jpg)
(http://i282.photobucket.com/albums/kk250/smokinsoon/IMG_0832.jpg)
Looks like that turned out really well. Care to elaborate on the package mix name(or pic of it would be even better :)), would like to try. And what flavor wood? Thx!
This is the power mix.
(http://i282.photobucket.com/albums/kk250/smokinsoon/charsui1.jpg)
For the glaze, i used a char sui sauce mixed with some Hosin sauce, soy, honey and garlic liquid seasoning. 3 coats of glaze 20 min apart after the pork is not wet anymore.
(http://i282.photobucket.com/albums/kk250/smokinsoon/charsui2.jpg)
Thanks for the info/pics
I ordered the last 12 pack they had on Amazon about 1/2hour ago ;D
Just be really carefull with the powder mix, as it has the red food coloring in it to make it look authentic. It will stain any plastic or cutting board that has a scratch. I learned the hard way!!! Probably good that you got a multi pak, cause 1 pak is only good for 1.5 lbs of meat.
WOW !!! SS that looks mighty good, it looks good and tender...
Quote from: Smokin Soon on June 17, 2011, 06:59:48 PM
Just be really carefull with the powder mix, as it has the red food coloring in it to make it look authentic. It will stain any plastic or cutting board that has a scratch. I learned the hard way!!! Probably good that you got a multi pak, cause 1 pak is only good for 1.5 lbs of meat.
Thanks for the warning about the #3 red dye Smokin soon!!!
I love this pork...not just to eat but also in Won Ton soup.
I've seen those packets at the Asian grocery stores so me thinks I might give this a go.
Isn't it normally done with pork tenderloins?
So put the Bradley at 225 and apply smoke for 2 hours? What IT should I be looking for? 145?
You guys keep coming up with to many Ideas that look to awsome I am definetly filing this post in my "to try" file.. Now I need more weekends!!
QuoteSo put the Bradley at 225 and apply smoke for 2 hours? What IT should I be looking for? 145?
145-150 should be fine for a Tenderloin, the one I did from a butt got cooked to about 165-170 trying to get it a little more tender.
Quote from: Smokin Soon on June 20, 2011, 09:30:52 AM
QuoteSo put the Bradley at 225 and apply smoke for 2 hours? What IT should I be looking for? 145?
145-150 should be fine for a Tenderloin, the one I did from a butt got cooked to about 165-170 trying to get it a little more tender.
Thanks!
Yes the butt looks like it turned out great. Looks like it might be even better to use the butt than a tenderloin if you like a fat on the meat.....and I do. :)
This looks great, tag for later.