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Char Siu Hawaiian Style

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  • Marauderer
    replied
    Originally posted by Aaron 'Huskee' Lyons View Post
    Ribs? SHRIMP? SCALLOPS ?!? Add one more to the list of visitors...

    [Goes to Google Maps again to plan the trip to GA]

    I will post pics and how I batter my S,S, and OR's.

    Leave a comment:


  • Huskee
    replied
    Ribs? SHRIMP? SCALLOPS ?!? Add one more to the list of visitors...

    [Goes to Google Maps again to plan the trip to GA]

    Leave a comment:


  • Marauderer
    replied
    I would cook more meat but, it is mostly just my wife and I. We do have company coming this weekend and we will be doing some major cooking for them. Ribs, Fried shrimp, scallops, onion rings, and other stuff.

    Leave a comment:


  • Huskee
    replied
    Originally posted by Marauderer View Post
    Remember your pork is only about 1" thick and it will cook fairly fast even at 180ish and when you have it on hot direct it will be a couple minutes per side and turn so it doesn't burn.
    I was planning similar to how I'd do a steak or pork chop reverse-seared, since the strips are essentially no different size-wise.

    The concoction tastes more like straight sugar with very little saltiness so I plan to put a couple cranks from the salt grinder on them right before they go on the grill. What little salt was in the packet mix should've migrated dry-brine style in the fridge and the finishing salt should make a nice sparkle.

    Today will be a beautiful day. I just may go to the store and see if there are any ribs on sale. I want to run my smoker more, I have the itch!

    Leave a comment:


  • Huskee
    commented on 's reply
    I think I caught one of them at that moment.

  • Marauderer
    replied
    Originally posted by Aaron 'Huskee' Lyons View Post
    Wow i missed the landmark i didn't even notice!
    I bet you missed the last three times your cars odometer rolled over 100K mi also

    Leave a comment:


  • Marauderer
    replied
    Remember your pork is only about 1" thick and it will cook fairly fast even at 180ish and when you have it on hot direct it will be a couple minutes per side and turn so it doesn't burn.

    Leave a comment:


  • Marauderer
    replied
    Wow, lets see. If you are going to smoke first I would do at 180-200 until you get an IT of 110. The put it on a hot direct to get to an IT of 135. That should be really good with some slightly crispy caramelized edges and great moist flavor.

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  • Huskee
    replied
    Wow i missed the landmark i didn't even notice!

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  • David Parrish
    replied
    Huskee you're at 1002. Where was the 1000th post?

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  • Huskee
    commented on 's reply
    I sure hope so, thanks for your enthusiasm Jon. The Maraudster won't steer me wrong I'm sure of it! This seasoning isn't designed for smoking but I'm doing it because that's what the Huskee man does.

  • Jon Solberg
    commented on 's reply
    This is going to be good... I can already tell.

  • Huskee
    replied
    I'm doing it Barry! Got the meat in the bags right now @9pm ET (won't get a 24hr sit, but that's life). Approx ~3lbs, 2 packets in one 1-gal bag.

    How long do you think it takes on the heat setting of ~300ish to get to the ready-to-sear point? I'm banking on a 2hr smoke, would you say I'm in the ballpark with this? Doing peach and/or apple logs.

    I'll share pics tomorrow...

    Leave a comment:


  • Marauderer
    replied
    Huskee I am sending you a PM

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  • Huskee
    replied
    Barry, I'm not familiar with Char Siu by name, but I love Chinese food and their salty sweet sauces...and looking at your pics it looks delicious. Can you describe the flavor? I know that's hard to do, but would you say it's similar to teriyaki or along the lines of many salty sweet Chinese-style things? Very interested in getting some of that rub and trying it.

    Leave a comment:

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