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.