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

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  • Dr ROK
    commented on 's reply
    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.

  • Jerod Broussard
    commented on 's reply
    Dr ROK I don't think i vacuumed much, if any at all.....

  • Dr ROK
    commented on 's reply
    Jerod Broussard, how do you keep your food saver from sucking all the marinade out of the bag?

  • Jerod Broussard
    replied
    Very nice and tender. Crab cakes.

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  • Jerod Broussard
    replied
    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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  • troymeister
    commented on 's reply
    Most Excellent!!

  • Huskee
    replied
    Yum yum.

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  • Ray
    commented on 's reply
    Very nice! Looks like they turned out great.

  • Jerod Broussard
    replied
    Very good. Can't wait to have leftovers. Served with a non-traditional Chinese Rice Pilaf (not pictured).

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  • Jerod Broussard
    commented on 's reply
    Main website.....I think that is what you are asking.

  • Marauderer
    replied
    Ok Jerod, where is your recipe posted for the char siu flavoring??

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  • Huskee
    replied
    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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  • Jerod Broussard
    commented on 's reply
    Your point was better, at least on the humor meter.

  • Dewesq55
    commented on 's reply
    Good point!

  • Meathead
    commented on 's reply
    Can't wait for the pix!

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