Said Goodbye and Good Riddance to 2020 with Some Char Siu

[mneeley490]

Cooked up some pork tenderloins for a heavy-apps dinner with a few select friends last night.

Marinated for 4 days; looks like some kind of roadkill at this stage.

On the Weber at 350°-400°, indirect until it hit 145° IT. Only takes about 30 minutes. Then direct for a few minutes to develop that nice char.

Like pork candy!

This is all that was left today.

 

[mneeley490]

My friend's son made something similar with a slab cut off a pork butt, then one-upped me by creating pork sticky buns, or Hum Bow. It was the best I've ever had.

He also made a steak tartar. I'm not really into that, but I gave it a try. Delicious!
Dang kid's only 23 and just out of the Marines, but he's well on his way to kitchen greatness. For Thanksgiving, he made a Turkey Wellington. I heard that was fantastic, too.

 

[chopsaw]

Looks great. Nice work .

 

[Brokenhandle]

Sure looks good! Have a couple in the freezer, have to remember this.

Ryan

 

[goldxp]

My god what is the recipe! That looks incredible..

Cooked up some pork tenderloins for a heavy-apps dinner with a few select friends last night.

Marinated for 4 days; looks like some kind of roadkill at this stage.
View attachment 478141

On the Weber at 350°-400°, indirect until it hit 145° IT. Only takes about 30 minutes. Then direct for a few minutes to develop that nice char.
View attachment 478143

Like pork candy!
View attachment 478144

This is all that was left today.
View attachment 478145

 

[chef jimmyj]

Looks great, the Bun too!...JJ

 

[Fueling Around]

I love char siu. Your's looks great.

Don't be put off by the youth. I was a creative cook in my 20's.

We both need to say good bye to governors for a move on for 2021?

 

[mneeley490]

My god what is the recipe! That looks incredible..

I cut and pasted from several sources, including Chef JimmyJ, and have been tweeking it for years.

My Char Siu

I went the NOH route a couple of times, but I think scratch is better. I checked out the various recipes here, borrowed some from here and there, and I think I now have one that's pretty good, easy, and pretty close to what I can get in our local Chinatown. Char Siu 1/4 c. soy sauce 1/4 c...

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