What are you Smoking (BBQ)?

quote:

Originally posted by Vino Me:
I used a brown gravy that I added a little hoisin sauce to for a little oriental kick. The last time I made it, I also topped the rice with some leftover pulled pork that I smoked the week before.

I served it to LostVerse, Allred and our wives and didn't hear any complaints.

VM

quote:

Originally posted by Vino Me:
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.

Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.

VM

quote:

Originally posted by GalvezGuy:
Skin on the belly or off?

quote:

Originally posted by Vino Me:
Smoked Pork Belly
I incorporated a smoked pork belly into a version of a Loco Moco breakfast that I made. Loco Moco is a Hawaiian breakfast dish which normally includes brown gravy over rice, fried spam, a couple fried eggs on top and garnished with chopped green onions. I used the pork belly instead of the spam.

Brine your slab of pork belly over night. You can use either apple juice or water with the kosher salt. Smoke the pork belly using fruit wood at 225 degrees until the internal temp is about 160. Should take 4-5 hours. Baste the belly with bbq sauce during the 2nd half of the smoking process. I then let the belly cool down and placed it in the fridge overnight to use the next morning. I cut the pork belly into half inch thick strip and fried them in a pan to get the outside nice and crisp before plating them with the Loco Moco.

VM

quote:

Originally posted by Parcival:
after enjoying smoking on the Big Green Egg for many many years, but finding less and less time to do it, I caved and bought a pellet smoker . . .

Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.

Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.

Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here

quote:

Originally posted by g-man:

quote:

Originally posted by Parcival:
after enjoying smoking on the Big Green Egg for many many years, but finding less and less time to do it, I caved and bought a pellet smoker . . .

Yes, you no longer get the satisfaction of building, tending to, and maintenance your own fire, but you can smoke spur of the moment, leave and go to the gym 5 minutes after you press the start button and set the temp, go work out, work for a few hours, and come home to delicious smoked meat.

Anyway, I digress . . .in the past two days:
-smoked chicken wings with apple wood pellets (then tossed in a hot cast iron pan with a habanero-mango bbq sauce)
-Baby back ribs (ala TDUB recipe) last night smoked with pecan wood pellets. Served with a few different bbq sauces on the side.

Still have my Big Green Egg and look forward to using it when I have the time. But, with the pellet grill, I have a feeling that smoking will become a much more regular occurrence around here

but how else can you get a bunch of guys sitting around a big charcoal fire drinking first growths??

quote:

Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.

quote:

Originally posted by mneeley490:

quote:

Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.

I've done the same, but have you tried it inside a bacon weave?

quote:

Originally posted by mneeley490:

quote:

Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.

I've done the same, but have you tried it inside a bacon weave?

quote:

Originally posted by thelostverse:

quote:

Originally posted by mneeley490:

quote:

Originally posted by thelostverse:
Sunday I smoked a fatty. Kept it simple by rolling out the sausage, seasoning both sides with a dry rub and added some deli ham, onions and some shredded cheese. Roll it back up, and smoked it low (225) with some hickory and pecan.

I've done the same, but have you tried it inside a bacon weave?

I have done the bacon weave, but making everybody sign a waiver before eating it was getting to be a bother.

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.

quote:

Originally posted by g-man:
my char siu sauce recipe involves 3 main things
-fermented red bean curd
-shaoxing wine
-5 spice

my five spice
is predominantly crushed white peppercorn and sichaun peppercorn,
with hints of anise, cloves, black pepper

Variations then will be:
dark soy
honey
rice vinegar

or
a more cornstarch base which would be
simple syrup,
cornstarch
soy sauce

quote:

Originally posted by Parcival:

quote:

Originally posted by g-man:
my char siu sauce recipe involves 3 main things
-fermented red bean curd
-shaoxing wine
-5 spice

my five spice
is predominantly crushed white peppercorn and sichaun peppercorn,
with hints of anise, cloves, black pepper

Variations then will be:
dark soy
honey
rice vinegar

or
a more cornstarch base which would be
simple syrup,
cornstarch
soy sauce

have used red bean curd in the past to get the color (vs. red food dye some recipes call for which I have generally just left out)

Like the home-made 5-spice approach. I have tended to omit because store bought versions can have too much concentration of anise and cloves

For my marinade, I have generally used rice wine vinegar, ketchup (yup, ketchup), hoisin sauce, light soy sauce, honey and cane (or brown) sugar with white and black pepper (occasionally five spice)

quote:

Originally posted by g-man:

quote:

Originally posted by Parcival:

quote:

Originally posted by g-man:
my char siu sauce recipe involves 3 main things
-fermented red bean curd
-shaoxing wine
-5 spice

my five spice
is predominantly crushed white peppercorn and sichaun peppercorn,
with hints of anise, cloves, black pepper

Variations then will be:
dark soy
honey
rice vinegar

or
a more cornstarch base which would be
simple syrup,
cornstarch
soy sauce

have used red bean curd in the past to get the color (vs. red food dye some recipes call for which I have generally just left out)

Like the home-made 5-spice approach. I have tended to omit because store bought versions can have too much concentration of anise and cloves

For my marinade, I have generally used rice wine vinegar, ketchup (yup, ketchup), hoisin sauce, light soy sauce, honey and cane (or brown) sugar with white and black pepper (occasionally five spice)

let's just throw the kitchen sink at your pork!! =)

haha seriously if you're going to mix it up like that, i'd say save the trouble and just add some MSG and tomato paste!!!!

Crushed white peppercorn, in my opinion, is one of the best spices for pork. It's just awesome. like beef and back pepper, pork and white pepper.

Hoisin though is weird because you get all of the ingredients (minux maybe teh sweet potato starch) from the ingreident list you have.

quote:

Originally posted by mneeley490:

quote:

Originally posted by Parcival:

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

I use very little five spice in mine. To me, a little goes a long way, and when I'm walking through our Chinatown district, I can smell the five spice out on the streets.

This may be a "kitchen sink" approach, but it comes the closest to the best I've had in a local Chinese restaurant known for their bbq.

Char Siu

1/4 c. soy sauce
1/4 c. Yoshida's Gourmet sauce
1/2 c. mirin
1/2 c. Hoisin sauce
1/2 c. brown sugar
4 T. maltose
1 T. agave syrup or honey
1 t. minced garlic
3-4 slices of candied ginger
1/8-1/2 t. Five Spice powder (depends on your taste)
1/2 t. sesame oil
1 t. red food coloring (I like it RED) but this is optional
1/2 pork loin, sliced into long 2-1/2" x 2-1/2 strips, or 4-6 pork tenderloin.

Recipe updated 5-28-16

Heat all ingredients in a saucepan till maltose dissolves. (You will need to heat it just to get the maltose off your spoon. It is insanely thick and sticky, almost like a malleable plastic, but don't substitute anything for it. It is the glue that adheres the sauce to the meat.)
If using pork loin, make sure to remove all silverskin from the meat. I remove the fat also, but that is a personal preference.
Cool, and pour over meat in large ziploc bag. Let rest in refrigerator overnight, or up to 3-4 days.
Makes about 2-1/4 cups.

quote:

Originally posted by Parcival:

quote:

Originally posted by mneeley490:

quote:

Originally posted by Parcival:

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

I use very little five spice in mine. To me, a little goes a long way, and when I'm walking through our Chinatown district, I can smell the five spice out on the streets.

This may be a "kitchen sink" approach, but it comes the closest to the best I've had in a local Chinese restaurant known for their bbq.

Char Siu

1/4 c. soy sauce
1/4 c. Yoshida's Gourmet sauce
1/2 c. mirin
1/2 c. Hoisin sauce
1/2 c. brown sugar
4 T. maltose
1 T. agave syrup or honey
1 t. minced garlic
3-4 slices of candied ginger
1/8-1/2 t. Five Spice powder (depends on your taste)
1/2 t. sesame oil
1 t. red food coloring (I like it RED) but this is optional
1/2 pork loin, sliced into long 2-1/2" x 2-1/2 strips, or 4-6 pork tenderloin.

Recipe updated 5-28-16

Heat all ingredients in a saucepan till maltose dissolves. (You will need to heat it just to get the maltose off your spoon. It is insanely thick and sticky, almost like a malleable plastic, but don't substitute anything for it. It is the glue that adheres the sauce to the meat.)
If using pork loin, make sure to remove all silverskin from the meat. I remove the fat also, but that is a personal preference.
Cool, and pour over meat in large ziploc bag. Let rest in refrigerator overnight, or up to 3-4 days.
Makes about 2-1/4 cups.

Thanks . . . this is going to be dinner next Friday. Will report back.

Now just need to procure some maltose. Do you have any experience substituting corn syrup for the maltose?

quote:

Originally posted by Parcival:
Maltose is a little different than corn syrup . . .

Maltose sugar is (wait for it) maltose. Corn syrup is fructose. But, your point is a good one. I think you could use corn syrup and decrease sugar in other components of the recipe because fructose is sweeter than maltose.

Molasses could work but would change the flavor profile of the sauce

anyway, I'm going to go the corn-syrup route and reduce brown sugar to 1/3 cup (totally random decrease but want to preserve the amount of corn syrup at original maltose amount for consistency purposes)

quote:

Originally posted by mneeley490:
It's certainly up to you what you put in it, but imo, the maltose is one of the principle ingredients in the dish. It is much, much thicker than honey, corn syrup, or molasses. It has the look and consistency of fiberglass resin; hard to believe it is edible at all, but I have had the best results using it.