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Wood choice for best flavor

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    Wood choice for best flavor

    I have 2 preparations for pork belly. The first is Asian inspired using Char Siu, based on Hoisin and Chinese 5 spice. The second is Yucatan using Achiote paste,OJ and lime. I'm wondering what wood would enhance the flavor of each and possibly be more authentic to the flavor. Thank you

    #2
    Knowin' nothin' about authenticity, but faced with th' above choices to prepare I'd use:
    Char Siu 50% Apple, 25% Cherry, 25% Mesquite
    Yucatan 25% Apple, 25% Oak, 25% Hickory, 25% Mesquite

    Dang! Now I'm hungry!

    Comment


      #3
      Thanks Mr Bones! I will give them a whirl

      Comment


        #4
        Just a small point, not to contradict Mr. Bones' fine recommendations. With char siu, they traditionally tend to avoid a smoky flavor. So if you want trad, go with something neutral like oak. Me, I like it any way I can get it, and the reco Mr Bones gave sounds great to me!

        I did Meathead's Chinatown ribs a couple of weeks back. Their spicing is similar to char siu. Used oak. The audience preferred them over "Ed's famous". So you're going to do well no matter what.

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          As forewarned, I know nuthin' 'bout authentic/traditional, jus' tossed out what sounded savory to me
          I certainly do appreciate th' enlightnement, EdF !
          That's th' gold nugget here, learnin' new things!
          Otherwise, my brain is jus' a hat rack!

        • EdF
          EdF commented
          Editing a comment
          We just share what we can, and receive the blessings of our fellows' sharing. That's why I love this place! BBQ will save the world!

        #5
        Which is why I posted, to learn. Again, thank you both. May we never stop learning!!
        ​​​​​

        Comment


          #6
          I'd go with Oak for both. There's quite a bit of flavoring going on, adding a strong smoke flavor may just through everything off.

          Now if you are not using a stick burner, I'd go with just the charcoal, no added smoke

          Comment


            #7
            Agree that oak or fruitwood goes best with Asian-style ribs. For the other I'd take whatever I used for the Asian ribs and add some hickory or mesquite (or both). Not commenting on what's authentic. Don't know about that. I've spent some time in Asia, but it's a big place (no kidding ... ). Good BBQ in Mongolia, but not necessarily a lot of wood smoke that I can recall.

            Baltassar

            Comment


              #8
              I would go with oak or hickory. Especially for the Yucatan recipe. It can take the smoke for sure. I would really want that "Open Fire" taste to come through.

              Not sure for the Asian recipe though. I would keep it light, but nothing too fruity, like cherry.

              Comment


                #9
                One time I made ribs with all peach wood and it gave a certain allspice vibe (no allspice in my rub at all because I don't like it), so if you can get your hands on peach for char siu or other Asian it won't disappoint.

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  Sounds great!

                #10
                No wood for char siu. If you want to smoke something to add something authentic, maybe some tea leaves for a light smoke.

                For the yucatan, I'd go hickory. You should get most of the complex flavor for cochinita pibil from the salsa, but I think the hickory might add a nice flavor to the dish.

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  I was assuming he was burning wood, so suggested oak. But if it's a matter of some other fuel, yeah, no wood is probably best.

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