Since I have been watching every video for years and also try to write a suitable comment, it is becoming increasingly difficult to properly appreciate the sensational work of Chef Tom and the whole team. I can only say: every video is a pleasure and I am a big fan. I will definitely copy this recipe too 👍👍👍
I cannot say enough great things about how amazing CT and the rest of the ATBBQ team is! Do you think you could give us locals the inside tips on where to acquire these harder to find ingredients for some of these cooks? Much love!
When Tom said " Now we are going into the briny bucket for an overnight soak" I thought he had gone too far, but turns out he was talking about the pork, not himself. That was a bit different and I loved the juicyness of that pork. Top work.
If you don’t use the fermented bean curd and go strictly fish sauce, what measurement would you shoot for on the fish sauce? Normally I can guesstimate but fish sauce is pretty potent stuff and not something I usually work with.
I tried this and it was great, Thank you. My question though: I doubled the marinade recipe to freeze half for next time. I've just checked, it's been in the freezer for a few weeks (everything else in there is solid) but that sauce is still liquid. Any reason why it wouldn't freeze?
I just truly don't understand why you would not get rid of the fat cap. I will probably make this but that cap has got to go. Thanks again for a great recipe.
Thanks for the education. I was only familiar with the Japanese version made from pork belly like you find in Ramen. Totally different and all during the video I was thinking looks good, but that's not chasiu, till I looked it up afterwards.
Pet peeve: Chinese people don’t say it with an R. I suspect it was added long ago by westerners and just stuck. It should be called “cha siu” Same thing with “har gow.” It should be “ha gow”
Any wood that pairs well with pork. Fruit woods like apple or cherry. I'd probably stick with milder woods, but that's just personal preference. Although, a blend with a minority percentage of hickory or pecan or both might be interesting. It's your world, man! Go crazy with it!
Rob, in this video that is Shun's Classic boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Here is the Wusthof - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html. At a glance these blades look very similar. Even more so if you can't see the handle. Thanks!
Since I have been watching every video for years and also try to write a suitable comment, it is becoming increasingly difficult to properly appreciate the sensational work of Chef Tom and the whole team. I can only say: every video is a pleasure and I am a big fan. I will definitely copy this recipe too 👍👍👍
That was a pure, honest reaction to that taste test 😂💪🏾
Haha yeah i loved his smile.
I love Char Siu in pork fried rice! This is a great recipe.
Impressive Chef Tom! Hats off to you. You did my Char Siu proud!
Amazing! Chef Tom delivers again!
This is my favorite variant I’ve seen yet
The shot from the blender dial up to the blender container was nice. Cheers!
The marinade & glaze did a great job, looks very good!
So good Chef Tom
Looks like dinner plans for the weekend! Looks great Tom!
Brother, you are a miracle cook, thanks for dropping this clip❤😇🙏🏽👍🏾
Can't wait to make this one! Love seeing other cuisines I can make with my gear, great inspiration.
OMG I'm totally drooling. That looks amazing.
Great job CT. This one is going on the "Gotta Make It" list. Thanks!
太好吃了! Welldone !
Char Siu is heavenly. I’d like to see you try Peking Duck!
I get the feeling your suggestion might be taken up Nate, nice one.
im proud of you. that knife looks well taken care of
I cannot say enough great things about how amazing CT and the rest of the ATBBQ team is! Do you think you could give us locals the inside tips on where to acquire these harder to find ingredients for some of these cooks? Much love!
Oh yeah. Trying this one.
When Tom said " Now we are going into the briny bucket for an overnight soak" I thought he had gone too far, but turns out he was talking about the pork, not himself.
That was a bit different and I loved the juicyness of that pork. Top work.
Ha!
Thanks!
I’ve seen you do pumpkin pie 🥧 could you do a sweet potato 🍠 🥧?
That looks really good. Cheers, Tom! ✌️
What camera you use for your videos? And what type of luts or color correction! Thanks!
Red Epic MX. No luts. Just basic grade.
This is awesome!
Wait. Wait. Wait.... You can peel ginger with a SPOON!? Game changer!
If you don’t use the fermented bean curd and go strictly fish sauce, what measurement would you shoot for on the fish sauce? Normally I can guesstimate but fish sauce is pretty potent stuff and not something I usually work with.
Amazing. Thanks, as always.
Rice wine is readily available at most supermarkets as Japanese Sake.
I tried this and it was great, Thank you. My question though: I doubled the marinade recipe to freeze half for next time. I've just checked, it's been in the freezer for a few weeks (everything else in there is solid) but that sauce is still liquid. Any reason why it wouldn't freeze?
I just truly don't understand why you would not get rid of the fat cap. I will probably make this but that cap has got to go. Thanks again for a great recipe.
This looks amazing! This will probably be my next project. Do you sell that knife on the website?
He used a couple of knives. Links below!
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
www.atbbq.com/shun-kanzo-6-5-hollow-ground-nakiri.html
Seems like just yesterday he did Filipino bbq and now this🤤
What knife do you use to slice your bbq/green onion in this video? I need one like that!
www.atbbq.com/sale/presidents-day-sale/tools-accessories/shun-kanzo-6-5-hollow-ground-nakiri.html
I bought my Chinese wine from Amazon and I use beet powder to get the red color.
Beetroot powder for the colour works well
Is the part of the pork your using also used for country style ribs?
Thanks for the education. I was only familiar with the Japanese version made from pork belly like you find in Ramen. Totally different and all during the video I was thinking looks good, but that's not chasiu, till I looked it up afterwards.
Pet peeve: Chinese people don’t say it with an R. I suspect it was added long ago by westerners and just stuck. It should be called “cha siu”
Same thing with “har gow.” It should be “ha gow”
Agreed. I cringed every time ‘char’ was said. Great looking dish though
@@jeddunn CT can't ditch that Kansas accent 😂
Ah, im not the only one to use the probe to pull food from the grill lol
Please consider crispy pork belly recipe. Thanks!
Add sunny side egg with the rice and sweet soy sauce and your golden.
Chef Tom going asian. 🔥🔥🔥
You're cool. I really like your videos. The only thing I care about is you talk a lot. It's great. You're doing great. Super. Thank you👍👍👍👍👍
when using the pellet grill what type of wood is used for the smoke?
Any wood that pairs well with pork. Fruit woods like apple or cherry. I'd probably stick with milder woods, but that's just personal preference. Although, a blend with a minority percentage of hickory or pecan or both might be interesting. It's your world, man! Go crazy with it!
I kinda cried a little inside when I saw that money muscle get sliced up.
Looks amazing! But, definitely needs the red food dye to get true Char Siu.
Red Food Dye is NOT Healthy try Red Bean Curds and some of the Sauce in the Jar
Which Wustof knife is that?
Rob, in this video that is Shun's Classic boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Here is the Wusthof - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html. At a glance these blades look very similar. Even more so if you can't see the handle. Thanks!
😋😋😋
This would be a great dish cooked Sous Vide then finished up grilled on the smoker.
yummmm!!!!
Ouffffffff 🤤🤤🤤🤤👊🏼
daaaaaaang....any particular reason you split the meat into like a fat cap side and lean side? looks like 3 fat and 3 lean
It's just the easiest way to debone the pork butt, following along that blade bone.
@@allthingsbbq ok well, i want the fatty one lol
cook chicago style pizza in a cast iron skillet
Can you use a pork loin or do you really need the fat from the butt?
The amount of calories in the sauce, my goodness!
Great dish as always btw.
Chef Tom ate a piece of lettuce...totally negates all those calories.
Yes!! 1st 🤙🏽 looks ono 🙃
Reed found dye ?😬I'm out!