Char siu, kalbi, chicken, and an OT shoulder

R2Egg2Q

Had some time to do some cooking yesterday so I put some chicken leg quarters and char siu (marinated some pork country style ribs this time) onto the Large Egg on two levels using the PS Woo Extender:



Once that was off I pulled off the plate setter and put on some marinated, thinly sliced boneless chuck short ribs for kalbi raised direct:



I hadn't used my gravity feed smoker (OT cause its non-Egg related) this year so I fired it up and threw a butt on it and wrapped it in butcher paper after a few hours.  Finished shoulder:



Had some leftover char siu for dinner tonight:


Going to enjoy leftovers for a few days.  Thanks for looking!

cookingdude555

I’d eat all of that

MaskedMarvel

 Char siu? Instruct me, please!

mlc2013

i second Char siu?

Chubbs

Nice! All looks amazing. Char Siu is really good.. Thanks for the reminder of when I did it a while back.

http://eggheadforum.com/discussion/1177485/char-siu-cantonese-pork/p1

R2Egg2Q

Char siu (a.k.a. Chinese BBQ pork) can be made using strips of pork butt or loin (if you like a leaner cut).  I prefer to cut up a boneless butt or use country style ribs (pre sliced butt).

There are many recipes that can be used for the marinade.  There’s also marinades from a jar that work well.  

Here’s what I did:

About 3 lbs boneless pork butt cut into strips approx. 1 ½” wide by 1” thick
2/3 of a jar of char siu sauce such as Lee Kee Kum or Amoy brand
1/3 of a jar of hoisin sauce

During the cook:
Honey
Brown sugar

Preparation:
Place pork strips into sauce mix and marinate in refrigerator for at least 4 hrs or overnight.  Stabilize Egg at approximately 300 degrees.  Place pork on Egg cooking grid and drizzle honey over top and lightly sprinkle with brown sugar.  Cook for 30 minutes.  Flip over and repeat honey and brown sugar.  Cook for another 30 minutes and start checking internal temp. 

I find cooking the pork to an internal temp of about 180-190 allows it to get tender yet firm enough for slicing.  

@Canugghead shared this link for a Sous vide version that looks good but I haven’t tried it yet: http://chubbyhubby.net/recipes/perfect-char-siu-barbecued-pork-using-sous-vide/

R2Egg2Q

Chubbs said:

Nice! All looks amazing. Char Siu is really good.. Thanks for the reminder of when I did it a while back.

http://eggheadforum.com/discussion/1177485/char-siu-cantonese-pork/p1

Nice! I like how you hung it like they do in Chinatown.

blind99

heck yeah!  that looks amazing.  i love char siu.  i think i just drooled on the keyboard.

MaskedMarvel

I doing the char siu tonight. White sticky basmati. Any other use recommendation?

R2Egg2Q

Nice.  Some possibile uses: chow mein, fried rice, soups, in a bun (char siu bao).  Here’s a past post where @caliking made a pork bao: http://eggheadforum.com/discussion/1150304/pulled-pork-bao

caliking

Dude... ALL of that looks fantastic!

I've been meaning to make char siu for a long time. Need to get it done. Thanks for your recipe. 

And char siu bao should defintely be done