Different Kind of Smoking, Char Sui. Pic's

[ptjd]

OK had to try this in the smoker, have done it in the oven before.
It's Chinese BBQ, I'm sure you all have seen these in Chinese resturants and Market places.
I used part of a pork shoulder and marinated for 2 days. Basically Soy Sauce, MSG, Sake, Sugar, Chinese 5 spice, Hoisin and Star Anise. Oh forgot Red Dye #2, actually red food coloring.

Had it in my MES for 6 hours at 230.

Can be eaten as is or in fried rice or lo mein ( fried noodles).


Its not your moniter it really is red!

It really came out great!

 

[travcoman45]

Wow! That there looks like some mighty tastey vittles! Never tried that, but might have to!

 

[ptjd]

Thanks Travco, well finally finished cooking dinner, went the Lo Mein route.

 

[kookie]

Looks good.......Great job.......

 

[richtee]

If I could get hoisin to stay on my jerky and dry up OK I'll be a hero...nice pork. Lose the color. Irrelevant... or find a way to add flavor AND color! Paprika?

 

[ptjd]

Richtree, I have tried paprika but not really a Chinese taste, the color is only for looks as far as I can tell. I think in the past they used some kind of formaldehyde for the preservation & color, ain't trying that!

 

[richtee]

Eww.... OK Use the freakin' red then..PLEEZE!
Man weird stuff way back eh?

 

[ptjd]

Also, I think (not sure) but red is a festive or a color the Chinese use for special occasions. Just trying to keep up the tradition.

 

[richtee]

Ahhhhh Ah -So!

<Heh sorry. Was WAYYY easy>