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Different Kind of Smoking, Char Sui. Pic's

post #1 of 9
Thread Starter 
OK had to try this in the smoker, have done it in the oven before.
It's Chinese BBQ, I'm sure you all have seen these in Chinese resturants and Market places.
I used part of a pork shoulder and marinated for 2 days. Basically Soy Sauce, MSG, Sake, Sugar, Chinese 5 spice, Hoisin and Star Anise. Oh forgot Red Dye #2, actually red food coloring.

Had it in my MES for 6 hours at 230.

Can be eaten as is or in fried rice or lo mein ( fried noodles).


Its not your moniter it really is red!icon_eek.gif







It really came out great!
post #2 of 9
Wow! That there looks like some mighty tastey vittles! Never tried that, but might have to!
post #3 of 9
Thread Starter 
Thanks Travco, well finally finished cooking dinner, went the Lo Mein route.

post #4 of 9
Looks good.......Great job.......
post #5 of 9
If I could get hoisin to stay on my jerky and dry up OK I'll be a hero...nice pork. Lose the color. Irrelevant... or find a way to add flavor AND color! Paprika?
post #6 of 9
Thread Starter 
Richtree, I have tried paprika but not really a Chinese taste, the color is only for looks as far as I can tell. I think in the past they used some kind of formaldehyde for the preservation & color, ain't trying that!icon_eek.gif
post #7 of 9
Eww.... OK Use the freakin' red then..PLEEZE!
Man weird stuff way back eh?
post #8 of 9
Thread Starter 
Also, I think (not sure) but red is a festive or a color the Chinese use for special occasions. Just trying to keep up the tradition.
post #9 of 9
Ahhhhh Ah -So!

<Heh sorry. Was WAYYY easy>
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