Smokydave Posted February 13, 2016 Report Posted February 13, 2016 One of my favorite things to cook on the KK is Char Siu Pork. I stopped at Costco earlier in the week and bought 12lbs of boned shoulder. Cut into 2 inch steaks and marinated with soy sauce, hoisin sauce, rice wine vinegar, cooking sherry, garlic, Chinese five spice, onion, siracha, and probably one or two other things to throw in just because.... It's 21 degrees out and the wind is blowing 20-25 mph. I'm struggling to keep the temp stable because of the wind and I don't have anything to make a shield right now as we recently moved. The old location had a fence on 2 sides so it kept some of the wind out. I ran out of decent smoking wood so I just placed an order with Fruita Wood for some hickory and post oak. I had some maple that's not the best, but it will have to do, so I'm using that. Oh, I forgot, there a small boneless ham in there with the char siu. I didn't want it to get lonely! Hopefully I won't forget to post pics of the money shot.
MacKenzie Posted February 13, 2016 Report Posted February 13, 2016 Smokydave, so far that cook is looking very interesting and tasty. I sure hope you remember to do the plated shot. I'm looking forward to it.
ckreef Posted February 13, 2016 Report Posted February 13, 2016 (edited) Great start. I've made Char Siu Pork once before and stuffed it into a soft, baked, bun which made it Char Siu Bao. Yes please remember the plated shot. Charles - Prometheus 16.5", Cassiopeia 19" TT Edited February 13, 2016 by ckreef
bosco Posted February 13, 2016 Report Posted February 13, 2016 This is looking good. That is one heck of a meat grill!!! Can't wait to see the finished cook
Rak Posted February 14, 2016 Report Posted February 14, 2016 Thats looking good! Not posting a final shot would be just cruel!
Smokydave Posted February 14, 2016 Author Report Posted February 14, 2016 And the final pic...by the time we ate it was FREEEEZING outside and I hurried to plate the meat and serve it.
MacKenzie Posted February 14, 2016 Report Posted February 14, 2016 Finally and it was well worth the wait. Beautifully done. :)
GoFrogs91 Posted February 14, 2016 Report Posted February 14, 2016 Gorgeous! How long did you cook it?<br /> <br /> <br /> Benton
tony b Posted February 15, 2016 Report Posted February 15, 2016 Nice job, smokydave. But, welcome to our world, right MacKenzie, Bosco, tinyfish! I cooked a whole bird on the KK for dinner last night and it was 16F (-2F windchill).
ckreef Posted February 15, 2016 Report Posted February 15, 2016 Very nice cook. Charles - Prometheus 16.5", Cassiopeia 19" TT
Smokydave Posted February 16, 2016 Author Report Posted February 16, 2016 I cooked for about 5 1/2 hours. Cranked it up to about 300 for the last 1/2 hour to put the glaze on.
