CSR Char Siu style???

[danbono]

Hi All Just picked up a package of CSR's..I have a few options on how to cook them. I'm going to marinade them in a Char Siu sauce, going for more of a Chinese boneless ribs type. I'm thinking the best way would hot n fast, like the Chinese do.
1 Hang then in my WSM
2 Grill them over charcoal
3 Put them in basket on thr Rotsserie
3 Cook them in the oven

Any thoughts or idea's on how I should cook them and temps?

Thanks Dan
PS I'm still looking for a Char Siu sauce for them. There are soo many commercial ones out there.

 

[oddegan]

I just did some on the Weber over charcoal and they turned out great. I can post the marinade if you'd like it.

 

[motocrash]

Here's a recipe from our famous northern friend disco .
https://www.smokingmeatforums.com/threads/char-siu-pork-the-tv-show.268864/

 

[chilerelleno]

Are they shoulder or loin cuts?
That dictates how and to what IT I cook my CSRs.

 

[SmokinAl]

Sure wish you had some photo's!
Al

 

[dls1]

danbono,

For a commercial char siu sauce, Lee Kum Kee is a pretty reliable and readily available brand, at least where I am.

When I make my own char siu sauce, I use the following ,

2 tbs. honey, palm, or light brown sugar
2 tbs. Hoisin sauce
2 tbs. oyster sauce
1 tbs. red fermented bean curd (red tofu) plus 2 tbs. of its liquid (Sub. 1-2 tsp. red food coloring)
1 tsp. Chinese five spice powder
4 cloves garlic, minced with ¼ tsp salt
½ tbs. fresh ginger, grated
1 tbs. dark (black) soy sauce
1 tbs. Shaoxing rice wine ( Sub. Japanese sake, or dry sherry)
1 tbs. toasted sesame oil

 

[danbono]

Are they shoulder or loin cuts?
That dictates how and to what IT I cook my CSRs.

Hi They are shoulder cuts from the butt.I'm not too sure about I'm going to cook them.
Thanks Dan

 

[danbono]

danbono,

For a commercial char siu sauce, Lee Kum Kee is a pretty reliable and readily available brand, at least where I am.

When I make my own char siu sauce, I use the following ,

2 tbs. palm or light brown sugar
2 tbs. Hoisin sauce
2 tbs. oyster sauce
1 tbs. red fermented bean curd (red tofu) plus 2 tbs. of its liquid (Sub. 1-2 tsp. red food coloring)
1 tsp. Chinese five spice powder
4 cloves garlic, minced with ¼ tsp salt
½ tbs. fresh ginger, grated
1 tbs. dark (black) soy sauce
1 tbs. Shaoxing rice wine ( Sub. Japanese sake, or dry sherry)
1 tbs. toasted sesame oil

Hi Lee Kum Kee char siu sauce I can get here ..Is it really good?
I can also get there Chinese BBQ sauce?
Thanks Dan

 

[chilerelleno]

Hot-n-fast would be a better plan for Loin cut CSRs.
I like about an hour of low temp (200°-225°) smoke and finish on the grill at 140°-145°

The Shoulder cuts IMO benefit from more time spent breaking down collagens.
Whole cook smoked at 225°-250° to about 190°-195°, maybe finish on the grill for some tasty sear marks.

Just my $0.02

 

[danbono]

Hi All Got the Lee Kum Kee Char Siu sauce kinda salty & thick.I got some ribs marinading in it now.I also made some Chinese BBQ sauce using Hoisin sauce.
The name on the package of pork said, Rib Lion end.I thought they were CRS's anyway there are close enough for my purpose.

Thanks Dan

 

[danbono]

I just did some on the Weber over charcoal and they turned out great. I can post the marinade if you'd like it.

Hi All I'm thinking of doing the same, putting them on little smokey Joe. Only 6 pieces not enough to fire up any thing bigger.
Dan

 

[danbono]

Hi All The CSR's are done, I cooked them on my Smoky Joe. The flames put a nice crust on the meat.The flavor of Char Sui sauce came thru on the crust.
Next time I'm going to slice a butt and hang the strips on my WSM 22. some thing like the Chinese do.
DanB

 

[oddegan]

Gotta have the blackened bits or it just isn't quite right. Those look pretty great. Nice work on those Dan!

 

[danbono]

View attachment 372312[/QUOTE]

Gotta have the blackened bits or it just isn't quite right. Those look pretty great. Nice work on those Dan!

Hi Wish I had more of the crust, other then the crust the meat it self was pretty taste less, at least for me. The taste I'm looking for is the Boneless ribs you get at Chinese restaurant.
Dan
PS Today I bought a powder Char Siu mix just add water.

 

[billdawg]

Hey danbono,
My wife is Polynesian, and we cook lots of Char Siu. We almost always use the powdered mix. We just use low sodium soy sauce in place of the water it calls for. Comes out exactly like the red pork you get at Chinese restaurants.

 

[danbono]

Hey danbono,
My wife is Polynesian, and we cook lots of Char Siu. We almost always use the powdered mix. We just use low sodium soy sauce in place of the water it calls for. Comes out exactly like the red pork you get at Chinese restaurants.

Hi What package mix did you use? I'm using Por Kwan today. Hope it comes out good..I got some CSR in the marinade now. Going to grill them.
Dan

 

[billdawg]

This is the one we use. I hope your will taste the same.

 

[danbono]

Hi MY wife didn't like the taste or smell from the one I used.. I can get NOH here for my next try. I'm running out of options here.Don't want to make my own.
Thanks Dan

 

[chef jimmyj]

If Char Siu is a dish you enjoy, get the sauce ingredients to make it. They all keep in the refer dang near forever. I have had an open jar of Hoisin, Oyster Sauce, Sesame Oil and the Shaoxing Wine in the refer for 6 months without issue. At an Asian market the ingredients are cheap as well...JJ

 

[billdawg]

Hi MY wife didn't like the taste or smell from the one I used.. I can get NOH here for my next try. I'm running out of options here.Don't want to make my own.
Thanks Dan

Dan, sorry that didn't work out for you. Chef JJ is right about it being easy to make if you don't like the NOH brand. We just always use the powdered mix because the wife grew up on it, and that is the taste she wants. Not a battle worth fighting in my house.