- Joined
- Aug 4, 2007
- Messages
- 9,049
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Hahah I literally just saw this meme. I’m gonna guess you’re in the same fb group.
Hahah I literally just saw this meme. I’m gonna guess you’re in the same fb group.
FFS: Not only can you cook, you make a pattern. lol
As long as you don't see @BEAST MODE coming.I saw this comment coming
Let me find the recipe mate, ill post itI wanna do the pork char sui
Please give me the run down.
What cut of pork
What recipes
What method
I'm really keen to give it a go.
Yours looks mouth watering.
@Fear.The.Roo This is it!Let me find the recipe mate, ill post it
That's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.@Fear.The.Roo This is it!
Char Siu Pork Tenderloin Recipe - Barbecuebible.com
It's from a book called Project Smoke by Steve Raichlen, most of what i make comes from his book, including the Bacon.
This is the book:
Project Smoke (stevenraichlen.com)
The Recipe calls for Tender loin but i used pork neck
You love the buttThat's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.
Generally with Char Siu I use shoulder or butt, but I usually braise it.
Pork butt, chicken breasts, I'm not fussed.You love the butt
Smoked cock ?Pork butt, chicken breasts, I'm not fussed.
I'm not adverse to a spotted dick for dessert.Smoked cock ?
that's why i used a piece from the neck, plus the place i go to to get meat the neck was super cheap too hahaThat's interesting. I would have thought that tenderloin or neck would be too low on fat. Generally dries out too fast. But if it's not overly trimmed then I guess it would be fine.
Generally with Char Siu I use shoulder or butt, but I usually braise it.
Epic. I’ve always done my ribs with Memphis Meatheads rub. But the mrs loves her sauce and glaze so last few times I’ve done a creaming soda glaze to get that red kick. Nice
I work in the joinery industry and do custom BBQ joinery all the time.Has anyone got an outdoor kitchen? Any tips / lessons learned? We're renovating our back-deck and I successfully negotiated with wifey to let me do the outdoor kitchen thing at one end end. It will likely be a 4-burner bbq, side-burner, bar-fridge, sink. And built-in cupboards, nice benchtop etc.
Andrew Voss' disrespect of El Masri as a goal kicker was annoying during the commentary
My contractor/friend dude will knock it out of the park. We'll give him the basic concept and he'll do the rest. I just want my deck and smoker back.I work in the joinery industry and do custom BBQ joinery all the time.
My advice.
Keep it as simple as possible
Brisket and the Shorties look epic, i still haven't done a brisket as yet, im too scared to mess it upBeef ribs. Pizza. Smoked Bacon. Brisket. Pork ribs.
Don’t get me started. [emoji1786]
All done on my Kamado Joe Classic 2.
I think I just came in my pantsBeef ribs. Pizza. Smoked Bacon. Brisket. Pork ribs.
Don’t get me started. [emoji1786]
All done on my Kamado Joe Classic 2.