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One Char Siu & One Chili Rubbed Pork Top Sirloin Roast With Q/View

chef willie

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Pork Butts were not to be found in two stores so had to settle for this Pork Top Sirloin Roast cut. There were 2 pieces in the pack, about 1 1/2#'s each with very little fat on them. Due to no fat cap I decided to brine them and do up like pork loins. Brined overnight in 2 parts apple juice & 1 part water, brown sugar, little kosher salt, whoosy sauce and some soy sauce. Since there was two I used different rubs. One got the Noh Chinese Barbeque Char Siu and the other a Chili Rub using Ancho, paprika, brown sugar, dry mustard, garlic, bp, kosher salt and some Old Bay. This went on top after the pig got a slathering of yellow mustard mixed with some whoosy sauce and a little apple cider vinegar. Bacon topping on the chili rubbed one only for basting purposes. Smoked with apple wood chunks for about 3 hours at  225, pulled at IT of 145 for a rest of 20 minutes and it hit about 150 when I sliced it. I knew I was in trouble when the GF says 'pink meat? what the hell is that!'...started mumbling I was shooting for que pork like in the Chinese restaurants. Well, the Noh was a bust, never again. No flavor, pink not red meat..total fail. Chili Rub, on the other hand, was awesome. Meat was juicy, tender and went well with the Bush beans and french fries saving the day. I have a feeling I'll be hearing about this for a while.....

was thinking the color might change after an overnight rest....no such luck



overnight brine then filmed for an overnight with the rub



ready to go in



pulled at 145 IT....started getting questions on the pink meat



sliced and still full of juice, think the brining helped

 

SmokinAl

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They really look good Willie, you can see how juicy they are. Good call on brining them!
 

justpassingthru

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Hey Willie,

That Chili Rub loin looks scrumptious, I would love to have a few slices of that!

As for the Char Siu don't give up, I can help you gain back your respect, here is my recipe that I make almost every week, it's from a little old Chinese lady, follow it to the tee, no substitutions and you will have Chinese Restaurant Char Siu.

1 lb pork butt, cut into four pieces (cutting it up rather than leaving it whole gives more surface area for the marinade)

3 cloves of garlic, finely chopped

Char Siu Sauce

1 1/2 Tbs Maltose, (This can be found in a Chinese store)

1 1/2 Tbs honey

1 1/2 Tbs Hoisin Sauce

1 1/2 Tbs Soy sauce, light *

1 Tbs Chinese Rose Wine (This too can be bought in a Chinese store)

3 dashes of white pepper

3 drops of red food coloring (I leave it out)

1/2 tsp Chinese five spice

1/2 tsp Sesame oil

* Dark soy sauce will over power the Rose Wine.

Add all ingredients of the Char Siu sauce, except the Sesame oil, in a sauce pan and heat, stirring until all ingredients are blended, do not boil, I use my Thermapen and take it to 180°.

Remove from heat and let cool, stir in the Sesame oil at this time.

When cool marinate pork chunks with the garlic over night in the fridge.

This can be smoked, but I cook it indirect on my Genesis until 138°, take it off and tent the Char Siu for 15-20 minutes and the temp goes over 140°.



I don't mean to hijack your thread, just trying to help a brother out, If you try this I think you will be redeemed with the little lady.

Have fun and enjoy.

Gene
 

chef willie

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Hey Willie,

That Chili Rub loin looks scrumptious, I would love to have a few slices of that!

As for the Char Siu don't give up, I can help you gain back your respect, here is my recipe that I make almost every week, it's from a little old Chinese lady, follow it to the tee, no substitutions and you will have Chinese Restaurant Char Siu.

1 lb pork butt, cut into four pieces (cutting it up rather than leaving it whole gives more surface area for the marinade)

3 cloves of garlic, finely chopped

Char Siu Sauce

1 1/2 Tbs Maltose, (This can be found in a Chinese store)

1 1/2 Tbs honey

1 1/2 Tbs Hoisin Sauce

1 1/2 Tbs Soy sauce, light *

1 Tbs Chinese Rose Wine (This too can be bought in a Chinese store)

3 dashes of white pepper

3 drops of red food coloring (I leave it out)

1/2 tsp Chinese five spice

1/2 tsp Sesame oil

* Dark soy sauce will over power the Rose Wine.

Add all ingredients of the Char Siu sauce, except the Sesame oil, in a sauce pan and heat, stirring until all ingredients are blended, do not boil, I use my Thermapen and take it to 180°.

Remove from heat and let cool, stir in the Sesame oil at this time.

When cool marinate pork chunks with the garlic over night in the fridge.

This can be smoked, but I cook it indirect on my Genesis until 138°, take it off and tent the Char Siu for 15-20 minutes and the temp goes over 140°.



I don't mean to hijack your thread, just trying to help a brother out, If you try this I think you will be redeemed with the little lady.

Have fun and enjoy.

Gene
That looks delish & how can you go wrong with a recipe from an old Chinese lady...thanks for sharing Gene. This could be like one of Tosh.O's web redemptions..lol. Never had pink meat Tacos before but I think that's where that meat is headed. Oops..can't believe I typed that.....lmao


I think all of the above look great
Thanks Dude....Genes recipe does sound good....another thing added on the list
 

Bearcarver

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I gotta agree with "The Dude".

All of the stuff above looks Great!

I don't think I ever saw anything quite that juicy, Willie!

Bear
 

chef willie

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I gotta agree with "The Dude".

All of the stuff above looks Great!

I don't think I ever saw anything quite that juicy, Willie!

Bear
Thanks....really wanted a butt though. Think the brine and bacon layer helped. From posts I had read the uniform piece of advice was to watch the IT and not attempt PP outta this cut. Pull at 140 and let it rest. Only 1.88 a pound so figured no big loss would be incurred if total fail occured.
 

thebarbequeen

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Thanks for sharing your experience with us, Willie.  I almost always brine my pork, and have never regretted it.  That Char Siu sounds real interesting - I've been thinking about how best to do it for a while now; I'm going to try Gene's soon.   Let us know how the tacos come out! Cheers  
 

realtorterry

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willie my frien you might as well be butter cause your on a roll!!
 

chef willie

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Thanks for sharing your experience with us, Willie.  I almost always brine my pork, and have never regretted it.  That Char Siu sounds real interesting - I've been thinking about how best to do it for a while now; I'm going to try Gene's soon.   Let us know how the tacos come out! Cheers  
Yeah, Genes looked fine....on my ever growing list..love those recipes that come from some old gal been doing it all her life probably
 


willie my frien you might as well be butter cause your on a roll!!
LOL.....felt more like toast when I saw the GF's face
 

alelover

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Pink meat tacos. OMG. I almost busted a gut when I read that Willie.
 

i is a moose

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Having spent a great deal of my Scouting career in and out of Dimm Summ restaurants, I gotta say: your Cha Siu roast looked incredible!

I'm sorry to hear you're so down on the color, though. That's just how I've always seen it.
 

chef willie

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Pink meat tacos. OMG. I almost busted a gut when I read that Willie.
LOL....yeah, can't believe I typed that.....I have nothing against pink tacos


Having spent a great deal of my Scouting career in and out of Dimm Summ restaurants, I gotta say: your Cha Siu roast looked incredible!

I'm sorry to hear you're so down on the color, though. That's just how I've always seen it.
Thx, good to hear....just not the color I was used to...usually a darker red around these parts.
 
 

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