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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Char Sui...Chinese Pork
Nature Boy
Posts: 8,131
After the inspirational discussion on Chinese Pork the other day, I pulled out the seasoning pack of Noh of Hawaii Chinese Pork Char Siu. The instructions are to mix the dry seasoning with 1/2 cup water. I used half the pack, and 1/4 cup of Sake, and a tad of water. Marinated a couple pounds of sliced boston butt, and folded onto skewers.[p]I cooked the skewers at 250 direct, flipping every 20-25 minutes for a couple hours. The temp had worked up to 300 by the finish. They were nicely crusted with only a couple small areas of black. Lemme tell you these were good. There is a lot of sugar in there, and the results were sweet....wonderfully sweet. The unique seasonings were excellent...and subtle. The pork was very red from the dye, and the looks were extremely appetizing. The kids asked what it was, and I told them "candied pork". They ate more than there share...having seconds and thirds before they even touched their rice and veggies. So, I can heartily recommend Noh Char Siu seasoning. I just started marinating some chicken thighs in the same stuff for tonight![p]We are the knights who say NOH!
NB
NB
Comments
Can I ask whether or not a shrubbery was used in the smoking? If it was did you retreive it with the help of 2 half coconuts, and several half wit silly English Kanigits!
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Mind if we call you Bruce?
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0 • Off Topic Disagree Agree LikeNo, It is Bawain. I mean Big nose. I mean Brian. What the hell. Always look on the bright side of life!
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