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It's that time of year.. taking the family on the road or this year the boat. We getting on an old school riverboat for a cruise down the Irrawaddy River from Mandalay to Bagan. Can't find anything more than grilling going on here but I'm looking.. There should be intermittent internet so I'll still be on when I can be. Hartono my KK Happy Customer Service manager is now working every day and doing a great job.. Here's the family at an all teak temple in Mandalay

I watched a guy make char siu pork on the grill on TV so I said to myself, "Self, if it goes on the grill, it's got to be better on my KK." All of that happened in the flash of a neuron or two and the decision was made. So I found a million recipes, picked the one out below and then bastardized it to my liking. I bought a bone-in shoulder with the skin on, deboned it, cut off the skin. I sliced it into strips (sort of) and marinated for 24 hours. I left out the honey, added brown sugar, and substituted rice wine vinegar for the sherry. I did not rub it with the rub the recipe said. I reserved about a cup-and-a-half of the marinade to use as a baste. I put it on the KK at 250 with some apple chips. Left it for about 3 hours, put it in a foil pan and sealed it up for an hour. Cranked up the heat and basted for about 15 minutes and it was completely awesome. Better than anything I've had in a Chinese restaurant. http://www.meatwave.com/blog/smoked-chinese-char-siu-pork-shoulder-steaks-recipe Sorry about the crappy picture. We were just about to tear into the pork when I remembered it all doesn't happen without a pic.

I'm surprised you share them with family and close friends - aren't they one of those "cook's benefits"? LOL!!!