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Different Kind of Smoking, Char Sui. Pic's
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. -
Different Kind of Smoking, Char Sui. Pic's
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! -
Different Kind of Smoking, Char Sui. Pic's
Thanks Travco, well finally finished cooking dinner, went the Lo Mein route. -
Different Kind of Smoking, Char Sui. Pic's
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... -
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Its Time To Smoke Again!!! Pics
Yep you can but the clean-up is a mess . If weather permits I prefer this: -
Its Time To Smoke Again!!! Pics
Sorry, did not mean to turn this thread into a kitchen thread! Well the ribs and chicken is finished. Here we go. -
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Ribs on an Electric Smoker
LOL, Capt Dan, yes 3-2-1 after a few glasses of wine I need to go edit my posts! -
Ribs on an Electric Smoker
Rohan, I use an electric also, I usually do the 3-2-1 (edit) with some adjustments (Full rack of ribs vs Babybacks) I keep mine around 220-230. But what I found out is brining the slab in salt and brown sugar for 24 hrs really keeps them moist and tasty! -
Its Time To Smoke Again!!! Pics
K5YAC, looks like your from OK also, hope your enjoying this nice weather!!! Mossy, I love to smoke, but I also love to cook a lot of other foods, so when its cold I'm usually indoors cooking stews, French cooking, Indian, Japanese etc... I love to be on the back patio with a beer or glass of... -
Its Time To Smoke Again!!! Pics
Hey all, after a 2 month hiatus the weather finally broke 60 today. So having not smoked for a while I brined a slab of pork and some chicken breasts last night. Then rubbed with Jeffs, this time I put some honey on the ribs prior to smoking. The menu is; Pork ribs 3-2-1 smoked Chicken breasts... -
Question about keeping ribs warm.
Not sure this is the correct forum, I have just finished a rack of ribs with some chicken and a fattie. I use an electric smoker with digital temp adjustment, we are not planning to eat for another 2 hours or so, can I just lower the temp in the smoker to around 140 -150 to keep the food warm or... -
Smokin' for Charity - Part 2 - Babies and Beans
WOW, Those look great. I've got a slab with some chicken and a fattie in the smoke now, will post pics later. Hope mine turns out looking as half as good as yours Meowey. -
Beer, Football and a Smoked Baby Back.
Yesterday was great! College Football on TV all day, great weather,wife visiting in-laws in Nebraska, house all to myself, plenty of beer and a smoked baby back rib ! OH and my team hangs 79 points on North Texas! -
...Hey wait...I smoked yesterday as well..!
How in the world did you do it in 8 hours? I just did a 5 pounder and it took at least 14 hours at 225, it held at 154 for 5 hours . What was the temp set at? Thanks -
Sundays Pork Shoulder
Here is the link to the Event. http://www.smokingmeatforums.com/for...?t=7148&page=5 -
Sundays Pork Shoulder
Posted this in the events section but here is the Shoulder I smoked today. Also a Whole Chicken, a plain fatty and Dutch's baked beans. -
See the World ... Smell the Smoke
OK another newbie here. Pork shoulder pulled with Jeffs finishing sauce. Brined whole chicken. Plain Fatty. Dutch's beans with pulled brisket. Sweet potatoes.
