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26 hour Char Sui shoulder
BGnogin
Posts: 76
Picked up a half bone-in shoulder from a local farm. Took out the bone, and broke it down into smaller roasts. Marinade over night, then sealed for a 140* 26 hour sous vide swim. Strained the juice from the bag through a coffee filter. Added the strained juice, some honey, and Korean teriyaki BBQ sauce to a sauce pan to simmer down for a basting/finishing sauce.
Fired up the egg, raised direct set-up at 450. Baste and roast for 15 minutes, then finished just above the coals for some char. Finished with some baste and let rest.
Fired up the egg, raised direct set-up at 450. Baste and roast for 15 minutes, then finished just above the coals for some char. Finished with some baste and let rest.
Comments
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That looks fantastic!! Nice work.Sandy Springs & Dawsonville Ga
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Damn!!!!!Drooooooool
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Wow! ThAt looks amazing!Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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Looks very good
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Dude. Recipe for the marinade please?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Love me some char sui. Looks solid
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Wow looks good
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@caliking I don't have exact measurements, I eyeballed it all.
marinade:
soy sauce, hoisin sauce, brown sugar, fish sauce, Thai chili paste, sesame oil, 5 spice powder. -
That's a good looking glaze.XL BGE - Adjustable rig combo, Rutland gasket, 4:11 Positrac outback, 750 double pumper, Edelbrock intake
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What cut of pork is that?Chubbs said:Love me some char sui. Looks solid
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