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Sunday, November 29, 2009

Char siu-the finale

Here are the final shots of the completed char siu.  I ended up adding some cherry preserves to the honey, 1/8 cup honey to 1/8 cup cherry preserves.  This is used as a baste to the char siu during the last 20 minutes of the cook.

I also include this photo of the very high tech BBQ starter that we used to move things along.



















There cherry preserves add a very nice fruity flavor while enhancing the red and shine typical of this recipe. The meat was tender and had a range of sweet, salty and savory flavors. Here it is marinading, we ended up vacuum packing this for 36 hours, which I think gives it better flavor. This is a dish that if you can go more than one day, it gets better.
















Off the kettle and waiting for the knife.


















The finished product.

7 comments:

  1. Is that a new Stoker, or a Guru? I haven't seen a brown one like that ;)

    I love cherry with pork. I do half/half cherry preserves with a spicy bbq sauce as a finishing sauce for when I want wet ribs.

    How was the texture of the meat? More like roast than butt?

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  2. More like roast, although, I have a plan that includes this recipe and a whole butt. It is also good with tenderloin and sirloin.

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  3. I can attest to the flavor of this char siu. The outer texture wasn't quite chewy enough though. Hey Bob, mix your spices and a bit of your wet flavoring with salt and pack it around the pork. Perhaps a little surface drying might give it the chewy outside texture. Perhaps you should hang the charsiu in an outhouse smoker for a quick drying smoke.

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  4. I like my local ingredients being used! Humboldt SmokeBBQ

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  5. I have found that Humboldt has some of the best local products to my taste.

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  6. Let me know what you like and I can mail you some. just repay when you come up here with some of your local stuff...do you have any of that 'red oak'

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  7. Not right now, it gets precious in winter. I will look around though. Thanks for the offer, I got a sack up there waiting for me now.

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