SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › some pork butt char siu
New Posts  All Forums:Forum Nav:

some pork butt char siu

post #1 of 15
Thread Starter 

i had about a 3 lbs piece  of porkbutt  left from making  sausage. So i was wondering what am i gonna do with this so i decided  to do some  Chinese BBQ char siu   mixed up the marinade  then cut the porkbutt into 4 pieces.  Let them in the marinade for about 5  hours  then cooked them up the the old stickburner  at 295-300 for about 2 1/2 hours  flipping and basting the meat every 30 min after 1st hour, till internal temp on the meat  was about 185 190.  Then rested it and sliced it up  wow was it good  the seasoning was phenomenal plus the addition of the hickory smoke was so good served it up with coleslaw  and collard greens definitely be doing this again

 

post #2 of 15

Looks great all plated up, I like to experiment  with left over cuts and trimmings...

post #3 of 15

That looks amazing. Was it as tender and juicy as it looks?

post #4 of 15

That looks fantastic. Was it as juicy as it looks?

post #5 of 15
Thread Starter 
Quote:
Originally Posted by yazamitaz View Post
 

That looks fantastic. Was it as juicy as it looks?

yes it was very nice  juicy with a nice texture 

post #6 of 15

  That looks great, I like the experiment ideas, Point.........

post #7 of 15
I'm afraid of making char siu. I have enough weight to lose as it is...
post #8 of 15
Thread Starter 

this is the recipe  i used 

 

3 pounds boneless pork butt, cut into 4 sections lengthwise
2/3 cup soy sauce
1/3 cup hoisin sauce
1/2 cup honey
1/3 cup brown sugar
1/2 cup Chinese rice wine (can sub sake, or dry sherry)
1/3 cup ketchup
4  garlic cloves, crushed
1 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/8 teaspoon pink curing salt, optional
1 or 2 teaspoons red food colouring,
Kosher salt to season pork before grilling
post #9 of 15

That looks amazing!

 

Point for a fantastic looking meal & making the carousel!

 

Al

post #10 of 15

CK, I assume you smoked and didn't grill over direct heat. I know you said "stick burner" so I assume you used wood and not charcoal???

post #11 of 15
Thread Starter 
Quote:
Originally Posted by yazamitaz View Post
 

CK, I assume you smoked and didn't grill over direct heat. I know you said "stick burner" so I assume you used wood and not charcoal???

yes i used my offset smoker  275-300 range  for the cook no charcoal just wood fired 

post #12 of 15

Real nice ....point  ,,,,,,,,,,

post #13 of 15
Quote:
Originally Posted by cksteele View Post
 

this is the recipe  i used 

 

3 pounds boneless pork butt, cut into 4 sections lengthwise
2/3 cup soy sauce
1/3 cup hoisin sauce
1/2 cup honey
1/3 cup brown sugar
1/2 cup Chinese rice wine (can sub sake, or dry sherry)
1/3 cup ketchup
4  garlic cloves, crushed
1 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/8 teaspoon pink curing salt, optional
1 or 2 teaspoons red food colouring,
Kosher salt to season pork before grilling

:drool:

:points:

 

Wow! points for sure. Ill add this to my short list of things to try. Thanks for posting the recipe!​ Seriously though, the color looks out of this world perfect, and I'm sure they were AMAZING.

post #14 of 15
Sure looks tasty!
post #15 of 15
Thread Starter 
Quote:
Originally Posted by griz400 View Post
 

Real nice ....point  ,,,,,,,,,,

 

Quote:
Originally Posted by Travisty View Post
 

:drool:

:points:

 

Wow! points for sure. Ill add this to my short list of things to try. Thanks for posting the recipe!​ Seriously though, the color looks out of this world perfect, and I'm sure they were AMAZING.

 

Quote:
Originally Posted by b-one View Post

Sure looks tasty!

 thanks guys! yeah i was pleasantly surprised  how good it was 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › some pork butt char siu