There have been so many posts lately on Char Siu, that I just had to try it myself. I'm not sure if I've even eaten it in a Chinese restaurant or not. Probably have and just didn't pay any attention to the piece of red pork in my food.
Yesterday, I thawed out some nice 2" thick loin cut pork chops. Then I mixed up a Char Siu marinade, put the trimmed chops in a gallon zip lock bag, and poured the marinade over them.
They went into the fridge for an overnight brine. This afternoon, about 2 o'clock, I drained off the marinade and put the racked chops back in the fridge uncovered to dry off for a couple of hours. They certainly stand out in a crowd!!
At 4PM I fired up the MES 30, filled the AMNPS with Pitmasters Choice pellets, and lit it up. Half an hour later, the MES was sitting steady at 240* and the AMNPS was smoking nicely. So, everybody into the pool.
Well, they've been in for about an hour. Now its just a waiting game. I've been having a heck of a time keeping the AMNPS burning. I went through my usual lighting sequence, but for some reason, I've had to relight it trice. Guess I'm gonna have to break down and do a mailbox mod in the near future.
More to follow.