TomKnollRFV
Master of the Pit
I figured it would just be a one upping of the normal char siu pork chop stuff!Thanks Tom,
that sounds good, belly over ramen.
I figured it would just be a one upping of the normal char siu pork chop stuff!Thanks Tom,
that sounds good, belly over ramen.
LOL... I'd never dare to tease the Bear.Oh Man!!!
That can't be Legal !!
It's just too Damn good!!
Those last Pics are Killing Me!!!
Not nice to tease Bears this way, John!!
Like.
Bear
Kind'a hard to 'One Up' a good Char Siu, but we might at least maintain the bar. ;)I figured it would just be a one upping of the normal char siu pork chop stuff!
Well I have faith if any one can do it..you will. Or at least make us think so with the pictures.Kind'a hard to 'One Up' a good Char Siu, but we might at least maintain the bar. ;)
Appreciate that Chris.John you had me at the sauced pic and going into the oven, but the finished pic is out of this world.
Points for sure.
Chris
Just a simple brine of Kosher salt and water.Hey Chile I just saw this and man it looks great. What is the brine solution you inject? I really want to try this.
Skinless, no cracklins happening so no real need to dry brine.chilerelleno I have a 5-lb skinless pork belly. What would you recommend insofar as dry brining prior to hickory smoking since there is no skin to dry? I intend to use a simple dark brown sugar, salt, pepper, onion and garlic rub, unless you object?