Marinated in char siu, and cooked in the 009.
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Oh Man!!! Don't do that to me.
Did you glaze these on grill? They look really good!
Man they look delicious! Nice job.
Wish to share any thoughts on how to do this?
Wish to share any thoughts on how to do this?
quote:Originally posted by cal:
Man they look delicious! Nice job.
Wish to share any thoughts on how to do this?
I looked it up. Going to be trying this soon. Char Siu
I am sure these taste much better than authentic char siu which is cooked over high heat. The drippings land directly on an electric heating element or charcoal and the resulting taste is bitter. At least to me.
Russ,
Did you buy the Char Siu or make your own?
Did you buy the Char Siu or make your own?
Thanks for the kind words. I added a picture of the seasoning packet to the gallery; NOH Char Siu BBQ that you can get at most markets. Super simple......just added the water to the packet and marinated the ribs over night. They turn almost fluorescent pink......I put them in the cooker for the same time I do regular ribs. I did paint them again with some freshly made marinade about an hour before they were done. I can tell you, they were as good as they look, but that's mostly due to the quality of the cooker.
Thanks for tip on Char Siu. I think I'll try this on some country style ribs this w/e.
Those puppies look amazing. Great job....
OK, since I am of Asian decent this post caught my eye. If you ever bought Char Siu (bbq pork) from an asian market you will know it taste pretty good....especially if you get fresh out of the ovens!
You can buy this Char Siu seasoning mix from an asian market which I just did and it cost only 99 cents. I'm going to give this a go this weekend and I will report back to you how it turns out.
My only concern now will be, should I use baby backs or St. Louis style ribs....it's going to be a tough choice.
You can buy this Char Siu seasoning mix from an asian market which I just did and it cost only 99 cents. I'm going to give this a go this weekend and I will report back to you how it turns out.
My only concern now will be, should I use baby backs or St. Louis style ribs....it's going to be a tough choice.
I went out and bought 4 different brands of this seasoning marinade. I'm going to try a couple this weekend.
OK, as promised I have made the Char Siu ribs. According to the directions your suppose to use 1 packet for ever 1.5 lbs. My 3 pack of ribs from Costco weighed in about 7 lbs. I decided to use 2 zip lock bags and place 3 half ribs (1 full & 1/2 ribs = 3) and 1 packet in in each zip lock bag.
I marinaded the ribs over night and hung them in my smoker for about 4.15 hours @ 225. I pulled the ribs and placed them under my boiler. Using my last packet I basted them at least 10 times for about 1 minute apart. I found they cook a little faster than my regular ribs so I really had to watch them.
The final results : It's Ok....not that great. I like the way I usually make ribs better. I found them lacking in taste / flavor. Why do I say this? Well, I am asian and I do know what Char Siu (pork) taste like when I buy them from the store....may be I did something wrong? Not sure, but it's not up to par with the store bought stuff. I think the store bought stuff has a more instense and smell. Yes, I do know I'm comparing ribs to the store bought pork but it just doesn't have the flavor and smell.
I wanna say this is not the same kind of stuff the store uses when they make Char Siu. Again, this is my opinion so please don't shoot the messanger / ME : )
I will try this again but I'm going to try to find out how the store makes this Char Siu mix.
I marinaded the ribs over night and hung them in my smoker for about 4.15 hours @ 225. I pulled the ribs and placed them under my boiler. Using my last packet I basted them at least 10 times for about 1 minute apart. I found they cook a little faster than my regular ribs so I really had to watch them.
The final results : It's Ok....not that great. I like the way I usually make ribs better. I found them lacking in taste / flavor. Why do I say this? Well, I am asian and I do know what Char Siu (pork) taste like when I buy them from the store....may be I did something wrong? Not sure, but it's not up to par with the store bought stuff. I think the store bought stuff has a more instense and smell. Yes, I do know I'm comparing ribs to the store bought pork but it just doesn't have the flavor and smell.
I wanna say this is not the same kind of stuff the store uses when they make Char Siu. Again, this is my opinion so please don't shoot the messanger / ME : )
I will try this again but I'm going to try to find out how the store makes this Char Siu mix.
They look awesome. I take it the smoke penetrated the marinade/sauce okay? I just bought some too.
I cooked BB's using this recipe and marinade this past weekend and I agree with the "good, not great assessment. There just was not enough flavor from the marinade. I may add more Chinese Five Star spice or try a different brand of sauce next time.
quote:Originally posted by HairBear:
... Well, I am asian and I do know what Char Siu (pork) taste like when I buy them from the store....
I'm sure the store doesn't use a mix off the shelf.
You're of Asian Descent, how about a real recipe.
You guys all need to figure out a real, good recipe, not buy that bag stuff from the store.
The challenge is out there now, can you guys do it?
Sorry guys, I just realized I omitted the most important step.....
quote:Originally posted by SmokinOkie:quote:Originally posted by HairBear:
... Well, I am asian and I do know what Char Siu (pork) taste like when I buy them from the store....
I'm sure the store doesn't use a mix off the shelf.
You're of Asian Descent, how about a real recipe.
You guys all need to figure out a real, good recipe, not buy that bag stuff from the store.
The challenge is out there now, can you guys do it?
Here is a recipe for you from the chef at the Golden Dragon in Honolulu.
Thanks, thought I'd post it here (in case the link disappears):
Golden Dragon Pork Char Siu
5 pounds pork butt, fat trimmed
» Marinade:
1 cup sugar
2-1/2 tablespoons salt
1 tablespoon five-spice powder
1/4 cup ketchup
1/4 cup hoisin sauce
1 ounce (about 1 cube) wet bean curd (see note)
2 tablespoons sesame oil
2 tablespoons brandy
1/4 teaspoon red food coloring
Cut pork lengthwise into 1-inch thick slices, about 2 inches wide. Trim length so strips will fit when hanging in oven. Cover in water and soak 1 hour to draw out blood.
Combine marinade ingredients, breaking up bean curd and stirring until well-combined.
Drain pork well.
Cover with marinade and mix well with hands a few minutes, so meat is well-coated and to work in flavor. Cover and refrigerate 4 hours to overnight.
Preheat oven to 350 degrees.
Place pork on a rack over a roasting pan. Roast 45 minutes.
Reduce oven heat to 300, turn meat and roast 20 minutes longer. Serves 12.
Note: Wet bean curd is sold in 16-ounce jars for about $2 in most Chinatown groceries.
Golden Dragon Pork Char Siu
5 pounds pork butt, fat trimmed
» Marinade:
1 cup sugar
2-1/2 tablespoons salt
1 tablespoon five-spice powder
1/4 cup ketchup
1/4 cup hoisin sauce
1 ounce (about 1 cube) wet bean curd (see note)
2 tablespoons sesame oil
2 tablespoons brandy
1/4 teaspoon red food coloring
Cut pork lengthwise into 1-inch thick slices, about 2 inches wide. Trim length so strips will fit when hanging in oven. Cover in water and soak 1 hour to draw out blood.
Combine marinade ingredients, breaking up bean curd and stirring until well-combined.
Drain pork well.
Cover with marinade and mix well with hands a few minutes, so meat is well-coated and to work in flavor. Cover and refrigerate 4 hours to overnight.
Preheat oven to 350 degrees.
Place pork on a rack over a roasting pan. Roast 45 minutes.
Reduce oven heat to 300, turn meat and roast 20 minutes longer. Serves 12.
Note: Wet bean curd is sold in 16-ounce jars for about $2 in most Chinatown groceries.
Sounds like a good recipe. I'm adding this to my list, which is growing as I read more and more on this forum.
I think I'm going to try it with country style boneless pork ribs. They have a lot of fat, so they should work well for this recipe. I've never had Pork Char Siu before, so I don't know what the final texture is supposed to be like, but I'm leaning toward longer cooking to make it pull-apart tender.
I think I'm going to try it with country style boneless pork ribs. They have a lot of fat, so they should work well for this recipe. I've never had Pork Char Siu before, so I don't know what the final texture is supposed to be like, but I'm leaning toward longer cooking to make it pull-apart tender.