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Had to try Char Siu

post #1 of 18
Thread Starter 

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!!:icon_eek:

 

 

 

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.

 

Gary

post #2 of 18
Looks tasty! Chinese mustard and sesame seeds go great with char Sui.
post #3 of 18
There's something glowing in your smoker! Hope you like them did you use a packet or follow a recipe?
post #4 of 18
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looks tasty! Chinese mustard and sesame seeds go great with char Sui.

Thanks Case.  Don't think I've ever seen Chinese mustard.

 

Gary

post #5 of 18
Thread Starter 
Quote:
Originally Posted by b-one View Post

There's something glowing in your smoker! Hope you like them did you use a packet or follow a recipe?

Yeah, its definitely bright!!  I just used a packet this time.  Never tried char siu before and didn't feel like buying a bunch of stuff that I might never use again.

 

Gary

post #6 of 18
Thread Starter 

When the chops had been in the MES for 1 hour and 25 minutes, the IT finally reached 141--guess I waited 1 degree too long to check.  So I pulled the chops and brought them inside and let them rest under foil for 10 minuted.

 

 

b

 

They sure smelled good.  Looked pretty good too--once you get used to the bright red color.   huh.gif

 

So, time for supper.  We plated them up with Jasmin rice and bright green peas--kinda felt almost Christmasy.

 

 

I had cut the chops in half before cooking, as they're way too big for one serving.  For some reason, my camera seems to have compensated for the bright red on the outside of the chop.  They were actually cooked to a nice pink medium, and were tender and juicy. Very nicely done.

 

We both felt somewhat letdown by the final results.  Maybe we were expecting too much, but neither of us felt the chops were near as tasty as we expected.  I also had expected the red coloring to leech further into the meat, rather than be just a coating on the outside.  They had, after all, marinated in the char siu sauce for almost 30 hours.

 

All in all, it was a good smoke.  The meat was tender, juicy, and tasty.  Just not as vibrant and bold as we had expected.

 

Did we thoroughly enjoy the Char Siu Pork Chops?  Absolutely.

 

Will I be doing Char Siu again?  Probably not.  There are hundreds of other things out there just waiting to be smoked.  Time to move on.

 

Thanks for looking.

 

Gary

post #7 of 18
Nice lookin meal my friend, I've never tried char siu ! Yours looks real tasty though ! icon14.gif
post #8 of 18
Quote:
Originally Posted by GaryHibbert View Post
 

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.

 

Gary

 

Well there is your problem........ with three you get egg-roll, not Char Sui.

post #9 of 18

That color just stays in your eyes even after you look away.

post #10 of 18

Nice chops Gary!  You've probably saved me from a char siu attempt.  I might do it anyway because I love the Chinese mustard!  That is some good stuff.

 

Mike

post #11 of 18

Gary That looks good to me,I like the color,meat looks moist and I'm hungry now. Points

Richie

post #12 of 18
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Nice lookin meal my friend, I've never tried char siu ! Yours looks real tasty though ! icon14.gif

Thanks Justin. Guess we were just expecting something different. And thanks for the point.

Gary
Edited by GaryHibbert - 4/17/16 at 11:26am
post #13 of 18
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

That color just stays in your eyes even after you look away.

Ha!! Yeah Really bright

Gary
post #14 of 18
Thread Starter 
Quote:
Originally Posted by mike5051 View Post

Nice chops Gary!  You've probably saved me from a char siu attempt.  I might do it anyway because I love the Chinese mustard!  That is some good stuff.

Mike


Hey Mike

I think we were just expecting something totally different. That aside, the flavor was great--just didn't jump out and grab you like I thought it would. A lot more subtle than I like.

Gary
post #15 of 18
Thread Starter 
Quote:
Originally Posted by tropics View Post

Gary That looks good to me,I like the color,meat looks moist and I'm hungry now. Points
Richie


Thanks Richie and thanks for the point. It was very good and it was tasty. Both Miss Linda and I enjoyed it, but for us it just fell into the "why bother" category.

Gary
post #16 of 18

It sure looked good from here, Gary!

 

I have been seeing all the Char Siu posts lately too.

 

Thought I would give it a try as well.

 

Something to do on a rainy day.

 

Al

post #17 of 18
Thread Starter 

Thanks Al.

 

The char siu is good, just not really what I look for in food.  If you do try it, I would recommend that you slice the meat into thin pieces.  This would allow the marinade to penetrate a lot better.

 

Gary

post #18 of 18

Looks like a fine meal, too bad it wasn't up to your expectations.

 

Points for trying something new.

 

Disco

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