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My entry for the Guru Baking challenge. Chinese BBQ Pork Buns (Cha Siu Bao) Chinese BBQ Pork (Cha Siu) in a special sauce, stuffed into Asian Milk Bread Buns then baked to a golden brown perfection on the kamado. When I was in my early 20's me and my friends would go eat Dim Sum for lunch a few Sundays every month. One of my favorite ala carte items was Cha Siu Bao. You could get them steamed or baked but I always liked baked better. Where I live now the closest restaurant that serves Dim Sum is about 2 hours away. Haven't had it in a long time. Here we go.......... Started with a baby hog shoulder. Butchered the meat off in chunks. Made a Chinese BBQ marinade and marinated them overnight in the refrigerator. This morning I woke up and just before lunch I cooked the Cha Siu. It was really hard not to just eat it for lunch and say screw the challenge - LOL - but I restrained and saved the meat for later tonight. This afternoon I made the Cha Siu Bao special filling sauce. I then cut the Cha Siu into small chunks and mixed it in. I had all the ingredients for the Asian Milk Bread layed out but I was caught up in the cook and forget to take the pictures. Anyway it went through an hour rise time. I then split it into balls bigger than a golf ball but smaller than a tennis ball. Flatten it out with more dough in the middle and added some filling. Fold up the edges and pinch it closed. 6 stuffed buns. Cover and proof for another hour. After the proof I egg washed it and sprinkled on some toasted sesame seeds. Cooked on the KK at about 375* for 30 minutes. I had an initial kamado screw up (my fault) but was able to save the cook. 4 really good ones and 2 OK ones. The bun was soft and the flavor was spot on. Next time - less dough and more filling. This could be done with any reasonably thick filling. Hope you enjoyed a blast from my past. And yes the background is basically Japanese but it's the closest I had.