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sous vide char siu
Canugghead
Posts: 12,356
in Poultry
Followed this recipe loosely, think I was missing scallions and chicken stock, used fatty loin instead of neck. Froze two extra pieces after sous vide, about a month ago.
http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/
Defrosted and grilled direct at 350F, basted and turned few times till charred and IT 150'ish, quick and easy.
http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/
Defrosted and grilled direct at 350F, basted and turned few times till charred and IT 150'ish, quick and easy.
canuckland
Comments
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I could eat a pile of that . Well done, Gary!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks delicious, I'll have to try that! Thanks for the recipe link!Everyday is Saturday and tomorrow is always Sunday.
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That looks fabulous, Gary.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks! ooops, just noticed I got it under 'Poultry'canuckland
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My oh my
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 -
Nice Gary! I did some belly with Chinese red bbq marinade last week. It was amazing. I can imagine how good yours was.
Steve
Caledon, ON
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Man that looks good! Gonna try that soon.Sandy Springs & Dawsonville Ga
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