Last night's dinner was Char Siu Ribs again. Served with carrots cooked sous vide with butter and honey. Dessert (not pictured) was compressed honeydew made with my new chamber vacuum sealer. I also used the marinate cycle on it to process the ribs and then vacuum sealed overnight.
I have at least one more Tri-tip steak, I think. My parents dropped off an 8 person table this weekend, and a few packs of t-bones, round steaks, and a sirloin tip roast from a calf they killed earlier this year.
Everybody loves Chinese restaurant "BBQ" ribs. They have a distinct pork flavor, a glossy sheen that implies the sweet glaze beneath, and a glowing red-pink color that penetrates the surface. Here's a simple recipe for making Chinatown char siu ribs at home on your grill or in the oven featuring a flavorful marinade.
DeusDingo is right, I followed MH's recipe almost exactly, except I use cream sherry instead of bourbon. They were marinated overnight after being vacuum sealed and cooked for 3 hours at 225F on my Rec Tec.
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