Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Char Sui Cravings

Pork, Butt, Char Sui, Wings, Oriental, #2, Richard Fl.

This project was the fault of Winn Dixie for having Pork Butts on sale this past week for $.99/lb. Got 6 butts. Had 2 cut into 2" steaks for Char Sui or Chili.


4 Lbs Pork Butt, Boneless
3/4 Cup Chinese Wine or White Sherry
1/2 Cup Brown Sugar, Turbindo
1/3 Cup Soy Sauce
3/4 Ccup Ketchup
1 Tbs Salt
4-6 Drops Red Food Coloring, Careful it is messy.
1/3 Cup Fish Sauce
1/3 Cup Double Black Soy Sauce
2 Tbs Oyster sauce
2 Tbs Hoisin sauce
1/4 Cup Black pepper, Restaurant grind
2 Tbs Five Spice Powder
1 Tbs Lemongrass, Dried
1 Tbs Chili Oil
2 Tbs Red Palm Oil, From Ghana, Sometimes found in Brazalian grocery stores
1 Tbs Sesame Oil
1 Tbs Ginger Oil
1 2.7 Ozs Pkg Lee Brand Chinese BBQ Char Sui Seasoning
1/4 Cup Ginger Juice from jar of Japanese Giri for sushi


1. Cut butt into 2-3 inch long pieces about 1 inch cross-section.

2. Marinated butts in sauce overnight in refrigerator.


3. Placed on 1/2" wide, 24" long Shish Kabab Skewers


4. Set up large BGE for indirect plate setter, copper elbows and drip pan with an inch of water. Used apricot chips for smoke. Brought the temperature up to 425°F. When it was reached, shut down the damper on the botton and the top to reach 375°F-400°F. Did not baste anymore.


5. Left alone for a total cooking time of 25 minutes.


6. Tried to use a Thermapen, however the meat was so thin that the meat was at 210°F in about 15 minutes and I knew this was Wacky!.

7. Butts are ready.


8. Had a bunch of chicken wings so they went on the same ride. They marinated for 45 minutes.


9. Wings done!


10. Chow Time!


Recipe Type: Appetizer, Asian, Barbecue, Meat, Poultry

Source: BGE Forum, Richard Fl, 2013/05/11

Richard Melbooooring Fl.


  • awesome! I love char sui. this is at the top of the list.

  • R2Egg2QR2Egg2Q Posts: 1,652
    Looks great Richard! I've never cooked char siu on skewers but looking at your cook time I think I need to get some skewers & give it a shot.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • calikingcaliking Posts: 7,063
    I don't which I want first - the wings or the pork! Thanks for the recipe.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
Sign In or Register to comment.