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Chinatown Char Sui ribs.....Round 2 with Loin

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    Chinatown Char Sui ribs.....Round 2 with Loin

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    Making up my Chinese 5 spice powder. The cinnamon and Anise were already powdered. I tried to grind up some cinnamon sticks in the Molcajete, not happening. So they are fine on the stove making the kitchen smell pleasant.

    Going to use apple juice rather than any liquor, Allspice instead of Ginger. Got everything else. Had to order a few things, such as the TOASTED sesame oil. No one around here is in the toasting business.
    Last edited by Jerod Broussard; April 7, 2015, 05:26 PM.

    #2
    Made the ribs the other day. Came out great! Sort of lost their red color after I foiled them and kept them warm for a few hours in the oven. I'll try not to do that next time. I also did spares instead of baby backs. I want to try the baby backs the next time around too.

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      #3
      I got baby backs, well, back ribs. Got them in the Food Saver bag waiting for tomorrow. Going in the oven on a rack above a water pan.

      Going to have 4 chuck roasts going in the Pit Barrel.
      Last edited by Jerod Broussard; February 27, 2015, 06:21 PM.

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        #4
        Spares are more "authentic" for Chinese - just saying.

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        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          haha I don't see "authentic" in my title.

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Good point!

        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          Your point was better, at least on the humor meter.

        #5
        Jerod Broussard I want to see pics and more pics
        Last edited by DWCowles; February 27, 2015, 07:06 PM.

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          #6
          Jerod Broussard Your spice preparation is awesome! Ditto what DW said...more pics, please.

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            #7
            OK, one more. I'll "pic it up" when I cook them tomorrow.

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            • Dr ROK
              Dr ROK commented
              Editing a comment
              Jerod Broussard, how do you keep your food saver from sucking all the marinade out of the bag?

            • Jerod Broussard
              Jerod Broussard commented
              Editing a comment
              Dr ROK I don't think i vacuumed much, if any at all.....

            • Dr ROK
              Dr ROK commented
              Editing a comment
              Thanks for the response Jerod Broussard, maybe it's just that my food saver is about 10 years old, but seems to me the instructions said not to use wet food as it may damage the pump.

            #8
            I made them from a powder blend courtesy of Marauderer and they were smack your momma good, juicy & sweet like rib candy. I imagine homemade will be all the better.

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              #9
              Ok Jerod, where is your recipe posted for the char siu flavoring??

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              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Main website.....I think that is what you are asking.

              #10
              Very good. Can't wait to have leftovers. Served with a non-traditional Chinese Rice Pilaf (not pictured).

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              • Ray
                Ray commented
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                Very nice! Looks like they turned out great.

              • troymeister
                troymeister commented
                Editing a comment
                Most Excellent!!

              #11
              Yum yum.

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                #12
                Round 2. This time with Pork Loin and the Kettle (2 pieces in the little oven due to lack of space). Pics later. Little Cherry chips for some smoke. Bricks creating a 2 zone. Be glad when I get my "2-zoner" with built in water pan.

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                  #13
                  Very nice and tender. Crab cakes.

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