quote:Originally posted by mneeley490:
I made some Char Siu tonight. I normally cook it indirect on my Weber kettle with some sugar maple wood for smoke. This time I went direct to give it a nice char, no smoke. Also tweaked my marinade recipe, substituting candied ginger slices for grated, and agave syrup for the honey. Big improvement, imo.
do you use Chinese five spice in your marinade?
Would be curious to get that recipe. I love making Char Siu and have experimented with a few different recipes in the past