Harry, I made this recipe on Saturday. Marinated the pork butt for 24 hours. I will keep this on my short list of pork cooks for future use. The WSM performed flawlessly. My neighbors and my cousin and her husband thank you. Rave reviews from all that tasted the pork. To me the best complement a chef can receive is the delight from the person eating your recipe. In these trying times it is important to spread BBQ love.
I grew up in a pretty traditional Chinese household...we used the measuring cup the rice cooker came in. Of course, my dad was an engineer so I'm guessing he thought the finger method was too imprecise. Great video always always Mr. Soo. Love seeing Mr. Beans!
I want to give you a complement and thinks and let you know you are a companion to my kitchen because of the wisdom that you provide from ancient cooking methods and you have given me happiness because this is what I want to cook for my wife because this is one of the reasons that we visit oriental, Chinese restaurants.
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Thanks Harry!! Who was surprised? How do these great recipes last? Flavor! Thanks for this Harry. Very important findings for me anyway. A gem in every video from Harry Soo!!!
My family is from Kaiping in Guangdong. I remember going to chinatown weekly with my grandpa to buy cha-siu, roast duck, and roast pork belly. My mom still cooks rice on the stove top.
I really have to stop watching your videos after dinner. Makes me hungry again. Mr. Beans has a very educated pallet, and a very talented chef to cook for him. I, on the other hand, am cooking for myself and will be going with the 3 ingredient recipe. Thanks Harry!
So THAT'S why my wife was taught to wash the rice! AND why she measures the water the way she does, vs. using a measuring cup! She's never been able to explain why! :D Also, DAMN that looks tasty!
Hey fellow Louisiana resident. Do you cook your rice in a Hitachi Chime-O-Matic rice cooker or on the stovetop? My grandma used the rice cooker, but my dad, her son, uses the stovetop method.
Thanks for this episode! I’ve been wanting to make char siu pork and your demonstration of deboning and slicing the pork butt for Chinese bbq was perfect!
Great job and thank you love the many things you do to show new things. When you get to your goal what about surf and turf on the grill. Add friends and champagne and other adult breverages. Short cook time cook and many toasts. Love to cook and you give me the ideas to do new recipes. For your videos I thank you. My brother and I love grilling and smoking I live in Maryland and he’s in Tennessee so we cook over grill and the phone at same time. It keeps us closer than the many miles apart. Thank you again for your videos.
Great tutorial Coach. Appreciate the "jeans and t-shirt vs tux " analogy. Any big plans for 100, 000 subscribers? It is right around the corner. Congrats!!
Soo Sifu: Hoping all is great, and well, with you and the ohana! Thank you for producing this video! It brought back a lot of memories for me of my dad cooking this for us with the multiple ingredients! He let it marinade for most of the morning before cooking it during the afternoon in the oven! Your traditional Char Siu looks like the ones I find at the dim sum restaurants in Chinatown - it must taste a lot better because you roasted it in the pit barrel smoker with charcoal instead of using a gas-fired hanging roasting oven! My dad used to use the Muei Kwai Lu (Rose-flavored, Chinese wine) for his Char Siu! Great episode! Looking forward to the next video. Best regards and much 🧧, Sifu and ohana!
Soo Sifu: Hope all is great on this Easter Sunday with you and the ohana! My dad was a Chinese cook who made a batch of char-siu at times to use for making char-siu boa, char-siu fried rice, won-ton mein, and to slice-up for dinner. He used to enjoy cooking for us; therefore, I get the same joy, by cooking BBQ, for my boys and girl. Thank you for the kind words, and much appreciated lessons, Sifu! Best wishes, and much 🧧, to you and the ohana!
My favorite are the end charred pieces. Also can take the marinade, boil it up, dilute it a bit and add in some of the honey/maltose glaze to make a glazing sauce for the meat over rice. It's die for!
I thought I had most of the Asian ingredients I needed for just about anything. Turns out, I am wrong. 😄 The red yeast was the only thing I am missing, actually. I hope you, the wife and Mr. Beans are all well out there, Harry.
Thanks Harry I really like when you do the Asian style cooking for us, it's just something I'm not used to. I need to pick up some ingredients and incorporate them into my cooking. My family loves those flavors so I need to embrace that! :-)
Hey Andrew, will do more international cooking! Brazilian Picanha - th-cam.com/video/evrv8N0ioz0/w-d-xo.html Armenian Khorovat - th-cam.com/video/G28DPe4UdiE/w-d-xo.html Japanese Yakitori - th-cam.com/video/ljhd1atJiF0/w-d-xo.html Satay - th-cam.com/video/bDcYRc5tT6g/w-d-xo.html
Such a great analogy, Tux vs Jeans comparison! I just did this last week and happy to confirm very similar ingredients and results... New saying, where's my BRISKET
Hey Harry, I really enjoy your videos, I have a question for you.have you ever thought of using champagne, instead of apple juice, to keep the brisket moist during smoking? Or do you think that might dry it out? Thanks for your time, Mark.
Hi Harry, best video on char sui I’ve seen. What kind of temperature was your drum and also what internal temperature is best for bbq char sui? I have a wsm and will be doing this recipe in a few weeks.
Yes, I am doing a throwdown between jar marinade and my kung fu 2,000 year old Chinese master chef recipe. Stay tuned. Look out for fresh exclusive content on Patreon.com/HarrySoo for a dollar!
Great video .What temperature did you cook the pork to? Can you buy jealous devil charcoal anywhere else other than Amazon, it is super expensive on there?
Harry... this looks great, I can’t wait to try it. I noticed for the glaze there was an ingredient prior to the maltose. It looks pink/reddish in color. Is this leftover red yeast rice to give it some color?
Like the vid. I gotta try this some day. Now to the JD products. I liked the bags with a slide stile opening, nice. So you recently told us JD will be distributing your rubs through them and we should be seeing them at Ace hardware stores and other locations. So will they be also selling their lump and new Briquettes at Ace also? I would like to check out there product without having to go online. Fishing update. Washington has fishing currently closed at least to Star Wars day (May the 4th) because of the virus. So really hoping it opens up on Cinco DE Mayo. Fingers crossed. 😳
@@SlapYoDaddyBBQ as to all things , this to shall pass. Not fishing now means more time getting the garden ready. Did you ever get that pig thawed out and on the cooker? Still hoping to see that,I'm figuring it's still in edit. The rivers water is looking so perfect now though, great for fishing. Can't go claming,crabbing, etc.😄🦀🦐🦪🦑
What awesome timing. I recently got my WSM and have been wanting to make Char Siew and Chinese BBQ sparerib. I appreciate simplicity so the 3 ingredient receipe with maybe some 1 or 2 other items is more suitable for me. So far I've only done two cooks with my WSM. If you get to the Chinese BBQ sparerib, please let me know :-). I will take a look at the JD briquet (sp??). Thank you again for sharing. So many things to cook and so little time. I think you should have started Mr. Bean with the simpler Char Siew. He may not like the 5 spice.
Did you cook to same probe tenderness on this that you normally would with lower heat or to an internal temp? You referenced tenderness while tasting, but I didn't hear what method you used. Thx and another great video.
Cook until probe tender enough to slice. Took about 1:15 @ 375F-400F. This is not cooked like a pork butt low and slow as the char siew slices are very thin so the pork has to be firm and not fall apart
Question Just curious why u wrap your briskets and than put in the oven to get to temp Second Can u tell a different between butcher paper and tinfoil when u wrap ? Thanks 🙏
The wrap either in foil or butcher paper is to prevent the brisket from drying out. Once wrapped, you need time, temperature, and moisture to to render the connective tissue in the brisket so it becomes tender. Once wrapped any heat source is fine as the brisket does not know nor care whether it's in the pit or oven. I save money on fuel by using my oven during the foil phase.
Mr. Beans knows that ain't brisket..Hahaha..I think I would like the old version better..I like to taste different layers of seasoning..nice show Mr. Soo!
Hi Harry looked delicious. Can you tell me approximately how long you cooked the pork? Mouthwatering for sure I’m gonna go for the BlueJeans and flip flop version as we speak! Many thanks 🙏 Harry!
Japanese rice sticks when cooked as a result of its nature, but it needs to be rinsed/cleaned thoroughly as well. You don’t leave Japanese rise “dirty” at all..
Harry Soo thank you Harry, you can call me Ray by the way. I recently went blind but I still love to cook and do everything the hard way. I would not do a three recipe Walmart unless I didn’t have time? No I love the complexity and the ethnic and historical foods the best they are tried-and-true and built on wisdom. So I wouldn’t use food coloring I would use the traditional method of pulverizing used the red yeast then putting that in
@@MarieKeeghann Hey Ray, so sorry to hear you recently went blind. Hopefully you can cope and manage and have support from people around you. God bless.
Yes people don't know it all starts with the kind of wood and charcoal and seasoning you put on the coals. i like onion peels on the coals I like the aroma in the air, and the sweet tender taste of onion smoke! SAVE THEM ONION PEELS They should keep for about 3 weeks wrapped up in the ice box. DON'T USE THEM MOLDED! YUCK! run out, use raw onions> can use garlic peels the same way i Prefer ONIONS BEST
Looks amazing! Haven’t tried the briquettes but tried the lump a few times last week and enjoyed using it. Did you have any briquettes left over after the cook? How’s ash production? Would love to get my hands on a bag of the briquettes and give them a try!
Harry Soo would you recommend the briquettes for a Kamado Joe (ceramic) cooker? I wouldn’t consider any other briquettes for a ceramic cooker, but if the ash production is low it may be able to be used in a BGE/KJ or similar. Have you used the briquettes on your Summit at all?
@@JesseCracksMTG Let me know if they are impressed. Do the 2,000 year old Cantonese recipe! Let soak overnight before you cook it. Wonderful complex flavor and they will be know you are a keeper son-in-law!
Going to try this in the near future. I liked the skewers so much I ordered them from your Amazon store this morning. The Dalstrong knifes, I was looking to upgrade my 30 year old Chicago Cutlery knifes last year and went with the Dalstrong Gladiator series. I like the knives a lot. Extremely sharp, keeps an edge for quite a while, easy to use and looks good. Only real drawback is the bolster makes sharpening on a stone a little harder but not impossible. Overall I would recommend you buy them on sale, which happens pretty frequently, so sign up on the Dalstrong website and the sale information will come to your email account. They may still offer a 15% discount when you sign up. Also to all of Harry's fans, in these times , when you BBQ take a portion to your elderly neighbors or neighbors with children. It is so easy and inexpensive to spread the BBQ love. Harry do you have this as a recipe?
Haha.. mr beans...”where is my brisket”. How did you do in the competition with the hoisin sauce added? I’m wondering if that threw off the American BBQ judges as well...thanks for the vid.
Thanks for all the amazing content! Could you put the ingredients in the description in future videos? I always go back to your old videos and find it a bit annoying to have to search through the video to find information such as ingredients/amounts/temperature. It would just be convenient to have. Thanks Champ!
I'm short handed as a one-man video production team. Sorry I don't cook with recipes and only know what I did after the video. You can screenshot it and save on your phone. If you want to volunteer to write down my recipes and send to me, I'll put in the Description. Thanks. 12 ingredients original Cantonese - Maltose + honey + soy sauce + Shaoxing wine + hoisin sauce + garlic + ginger + red yeast rice + red fermented tofu + sesame oil + white pepper + five spice powder
Have you ever tried Noh Hawaiian Foods Char Siu packet? I find it great with some fresh garlic added and marinate a day.... www.nohfoods.com/chinese-barbecue-char-siu-2-5-oz/
I laughed so hard when Mr. Beans reacted the way he did.
He's asking where is my brisket! where is m brisket! where is my brisket!
Harry, I made this recipe on Saturday. Marinated the pork butt for 24 hours. I will keep this on my short list of pork cooks for future use. The WSM performed flawlessly. My neighbors and my cousin and her husband thank you. Rave reviews from all that tasted the pork. To me the best complement a chef can receive is the delight from the person eating your recipe. In these trying times it is important to spread BBQ love.
Awesome. Happy to hear!
I grew up in a pretty traditional Chinese household...we used the measuring cup the rice cooker came in. Of course, my dad was an engineer so I'm guessing he thought the finger method was too imprecise. Great video always always Mr. Soo. Love seeing Mr. Beans!
Thanks for stopping by. Mr. Beans sends hugs and love!
I want to give you a complement and thinks and let you know you are a companion to my kitchen because of the wisdom that you provide from ancient cooking methods and you have given me happiness because this is what I want to cook for my wife because this is one of the reasons that we visit oriental, Chinese restaurants.
Food is everything we are. It’s an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go - Anthony Bourdain (June 25, 1956 - eternity)
Thanks Harry!! Who was surprised? How do these great recipes last? Flavor! Thanks for this Harry. Very important findings for me anyway. A gem in every video from Harry Soo!!!
Thanks. Flavor and the pursuit of ultimate dishes goes back several thousand years!
My family is from Kaiping in Guangdong. I remember going to chinatown weekly with my grandpa to buy cha-siu, roast duck, and roast pork belly.
My mom still cooks rice on the stove top.
Old school technique that takes a lot of skill to master!
I really have to stop watching your videos after dinner. Makes me hungry again. Mr. Beans has a very educated pallet, and a very talented chef to cook for him. I, on the other hand, am cooking for myself and will be going with the 3 ingredient recipe. Thanks Harry!
Mr. Beans says = Brisket YES, FIve-Spice NO!
Thank you Harry , you are a master. I've always bought season packets for local Oriental store.😘
I have another video soon on throwdown between jar char siew marinade against my 2,000 year-old recipe. Stay tuned!
That Char Siew looked amazing. I think Mr. Beans needed his brisket fix. Cheers, Harry!
He needs to like what I cook! :-)
Added to my bbq recipes book , thanks for sharing with us Harry.
It's gonna be a pretty big book!
So THAT'S why my wife was taught to wash the rice! AND why she measures the water the way she does, vs. using a measuring cup! She's never been able to explain why! :D
Also, DAMN that looks tasty!
LOL!
Harry it’s time for a new washer and dryer 😁 we use the finger measure method for rice cooking in south Louisiana as well
My washer dryer is from Sears in 1989 and it's still working. Glad to know we use the same rice method. Ditto for grits?
Hey fellow Louisiana resident. Do you cook your rice in a Hitachi Chime-O-Matic rice cooker or on the stovetop? My grandma used the rice cooker, but my dad, her son, uses the stovetop method.
Harry, you never disappoint! That pork looks amazing. Love the 2 methods
Thanks William!
Thanks for this episode! I’ve been wanting to make char siu pork and your demonstration of deboning and slicing the pork butt for Chinese bbq was perfect!
Thanks. Let me know how it comes out.
Great job and thank you love the many things you do to show new things. When you get to your goal what about surf and turf on the grill. Add friends and champagne and other adult breverages. Short cook time cook and many toasts. Love to cook and you give me the ideas to do new recipes. For your videos I thank you. My brother and I love grilling and smoking I live in Maryland and he’s in Tennessee so we cook over grill and the phone at same time. It keeps us closer than the many miles apart. Thank you again for your videos.
You are very welcome. We sometimes do Zoom cooking sessions!
Great video and view .
I prefer the JD XL lump!
Nice Shirt!, Representing Texas here!
Thank you!
Guns Up from TTU alumni!
@@SlapYoDaddyBBQ Go Red Raiders!
Looks delicious very tasty u made me hungry lol
Great tutorial Coach. Appreciate the "jeans and t-shirt vs tux " analogy. Any big plans for 100, 000 subscribers? It is right around the corner. Congrats!!
What should I do for 100K celebrations? Any suggestions?
@@SlapYoDaddyBBQ Your favorite. Just make sure you love it!
Soo Sifu: Hoping all is great, and well, with you and the ohana! Thank you for producing this video! It brought back a lot of memories for me of my dad cooking this for us with the multiple ingredients! He let it marinade for most of the morning before cooking it during the afternoon in the oven! Your traditional Char Siu looks like the ones I find at the dim sum restaurants in Chinatown - it must taste a lot better because you roasted it in the pit barrel smoker with charcoal instead of using a gas-fired hanging roasting oven! My dad used to use the Muei Kwai Lu (Rose-flavored, Chinese wine) for his Char Siu! Great episode! Looking forward to the next video. Best regards and much 🧧, Sifu and ohana!
Wow sounds like your Dad is a wonderful cook!
Soo Sifu: Hope all is great on this Easter Sunday with you and the ohana! My dad was a Chinese cook who made a batch of char-siu at times to use for making char-siu boa, char-siu fried rice, won-ton mein, and to slice-up for dinner. He used to enjoy cooking for us; therefore, I get the same joy, by cooking BBQ, for my boys and girl. Thank you for the kind words, and much appreciated lessons, Sifu! Best wishes, and much 🧧, to you and the ohana!
I lived in HK for a few years and miss chaa siu. Gonna need to try this. Thanks for the great video, Harry!
You're very welcome Travis
congrats on 100k subscribers Harry!
Woo Hoo! Thank much!
My favorite are the end charred pieces. Also can take the marinade, boil it up, dilute it a bit and add in some of the honey/maltose glaze to make a glazing sauce for the meat over rice. It's die for!
Char Siew burnt ends! Delish!
I thought I had most of the Asian ingredients I needed for just about anything. Turns out, I am wrong. 😄
The red yeast was the only thing I am missing, actually. I hope you, the wife and Mr. Beans are all well out there, Harry.
Thanks for stopping by. Stay Home. Stay Alive. Cook BBQ!
Mr. Beans knows!! "Where's my brisket?"....LOL!
Tried to fool him but not successful!
That looks amazing Harry!! Christina wants us to try it this weekend if the weather holds up.
Almost at the 100k mark! Congratulations my friend.
Thanks John! Stay safe!
@@SlapYoDaddyBBQ will do Harry. Christina and Caitlyn (your HLSR part time videographer) both say hello and Christina says hello to Donna as well.
Thanks Harry I really like when you do the Asian style cooking for us, it's just something I'm not used to. I need to pick up some ingredients and incorporate them into my cooking. My family loves those flavors so I need to embrace that! :-)
Hey Andrew, will do more international cooking!
Brazilian Picanha - th-cam.com/video/evrv8N0ioz0/w-d-xo.html
Armenian Khorovat - th-cam.com/video/G28DPe4UdiE/w-d-xo.html
Japanese Yakitori - th-cam.com/video/ljhd1atJiF0/w-d-xo.html
Satay - th-cam.com/video/bDcYRc5tT6g/w-d-xo.html
@@SlapYoDaddyBBQ Thanks for this! Spreadin' love!!
Such a great analogy, Tux vs Jeans comparison! I just did this last week and happy to confirm very similar ingredients and results... New saying, where's my BRISKET
Glad to hear. Did you do the simple or complex recipe?
Harry Soo complex version
Some of the items were hard to find at 99 Ranch store.
Nice recipe Harry! You are super close to 100k subs! Yeah!
Thanks!
Mr beans “ where is my brisket !?” This joke about took me out
LOL!
Looks so good. Thanks for the vids.
Hey Harry, I really enjoy your videos, I have a question for you.have you ever thought of using champagne, instead of apple juice, to keep the brisket moist during smoking? Or do you think that might dry it out? Thanks for your time, Mark.
Wait, you're supposed to drink the champagne and spray your meat with water! :-)
Hi Harry, best video on char sui I’ve seen. What kind of temperature was your drum and also what internal temperature is best for bbq char sui? I have a wsm and will be doing this recipe in a few weeks.
325F in PBC. Cook until about 185F so firm to cut
Mr Beans knows what he likes. We had a dog when I was young, that would not eat unbuttered popcorn 🍿
LOL!
Big fan of the Jealous Devil lump. How do the Maxx briquettes compare in terms of temp, time & ash? Anything you’d use one for vs. the other?
seems the same as JD. Will cook more on the MAXX and let you know
Lee Kum Kee also makes jars of Char Siu marinade with the authentic ingredients
Yes, I am doing a throwdown between jar marinade and my kung fu 2,000 year old Chinese master chef recipe. Stay tuned. Look out for fresh exclusive content on Patreon.com/HarrySoo for a dollar!
Great video .What temperature did you cook the pork to? Can you buy jealous devil charcoal anywhere else other than Amazon, it is super expensive on there?
JD will be in TrueValue and ACE soon. In this episode it was a 400F pit and the pork was probe tender in 1:15. Internal was around 185F
Good morning and that food looks amazing
Harry... this looks great, I can’t wait to try it. I noticed for the glaze there was an ingredient prior to the maltose. It looks pink/reddish in color. Is this leftover red yeast rice to give it some color?
Ground up Red Yeast Rice. See my Amazon store to buy some
tinyurl.com/y7m5xsab
Like the vid. I gotta try this some day. Now to the JD products. I liked the bags with a slide stile opening, nice. So you recently told us JD will be distributing your rubs through them and we should be seeing them at Ace hardware stores and other locations. So will they be also selling their lump and new Briquettes at Ace also? I would like to check out there product without having to go online. Fishing update. Washington has fishing currently closed at least to Star Wars day (May the 4th) because of the virus. So really hoping it opens up on Cinco DE Mayo. Fingers crossed. 😳
Thanks Victor. It should be good fishing once this is over as the fish will have been able to grow bigger since no one is fishing them for many weeks.
@@SlapYoDaddyBBQ as to all things , this to shall pass. Not fishing now means more time getting the garden ready. Did you ever get that pig thawed out and on the cooker? Still hoping to see that,I'm figuring it's still in edit. The rivers water is looking so perfect now though, great for fishing. Can't go claming,crabbing, etc.😄🦀🦐🦪🦑
Asian rice tricks should stay a secret hahahaha!
More rice more rice!
Thanks for your tip's 🤘. You better give Mr Beans the last of the pork stock solid 👌
Deal!
What awesome timing. I recently got my WSM and have been wanting to make Char Siew and Chinese BBQ sparerib. I appreciate simplicity so the 3 ingredient receipe with maybe some 1 or 2 other items is more suitable for me. So far I've only done two cooks with my WSM. If you get to the Chinese BBQ sparerib, please let me know :-). I will take a look at the JD briquet (sp??). Thank you again for sharing. So many things to cook and so little time. I think you should have started Mr. Bean with the simpler Char Siew. He may not like the 5 spice.
I have some Char Siew spareribs coming soon!
@@SlapYoDaddyBBQ Can't wait. Is it possible to keep it simple and tasty? This is the challenge. Happy Easter!
Did you cook to same probe tenderness on this that you normally would with lower heat or to an internal temp? You referenced tenderness while tasting, but I didn't hear what method you used. Thx and another great video.
Cook until probe tender enough to slice. Took about 1:15 @ 375F-400F. This is not cooked like a pork butt low and slow as the char siew slices are very thin so the pork has to be firm and not fall apart
Question
Just curious why u wrap your briskets and than put in the oven to get to temp
Second
Can u tell a different between butcher paper and tinfoil when u wrap ?
Thanks 🙏
The wrap either in foil or butcher paper is to prevent the brisket from drying out. Once wrapped, you need time, temperature, and moisture to to render the connective tissue in the brisket so it becomes tender. Once wrapped any heat source is fine as the brisket does not know nor care whether it's in the pit or oven. I save money on fuel by using my oven during the foil phase.
Harry Soo thank you 🙏. I will try both methods butcher paper and the oven. Good ideas
Thanks for the recipe! This is my favorite dish my grandmother would make growing up.
Did you have the link to the knives?
Say hi to Grandma for me.
Here are the Dalstrong knives www.amazon.com/shop/influencer-2e55962b
Great flavor knowledge!!
Thanks for stopping by Ken! Hope all is well
Where can I find those briquettes?
Goto JealousDevil.com
Mr. Beans knows that ain't brisket..Hahaha..I think I would like the old version better..I like to taste different layers of seasoning..nice show Mr. Soo!
Thanks. Mr. Beans was not my friend the rest of the day as he did not get his brisket!
@@SlapYoDaddyBBQ well..I will be your friend even though I didnt get my brisket fix..Hahaha
Hi Harry looked delicious. Can you tell me approximately how long you cooked the pork? Mouthwatering for sure I’m gonna go for the BlueJeans and flip flop version as we speak! Many thanks 🙏 Harry!
About 1:15
Harry...getting ready to try this now. Gonna marinade tonight and cook tomorrow. What was your cook time or internal temp?
I don't cook by time and temp. Cook until crust sets, foil, remove when probe tender.
@@SlapYoDaddyBBQ Many thanks. I'll let you know how it goes.
Japanese rice sticks when cooked as a result of its nature, but it needs to be rinsed/cleaned thoroughly as well. You don’t leave Japanese rise “dirty” at all..
Did I miss temperatures and times for cooking?
1:15 @325F
Could I use molasses instead of honey or would it be too strong or could I just had a little bit with the honey?
Depending on the brand of molasses the flavor may not work. I suggest you use honey or agave
Harry Soo thank you Harry, you can call me Ray by the way. I recently went blind but I still love to cook and do everything the hard way. I would not do a three recipe Walmart unless I didn’t have time? No I love the complexity and the ethnic and historical foods the best they are tried-and-true and built on wisdom. So I wouldn’t use food coloring I would use the traditional method of pulverizing used the red yeast then putting that in
@@MarieKeeghann Hey Ray, so sorry to hear you recently went blind. Hopefully you can cope and manage and have support from people around you. God bless.
What was used before the oyster sauce 132 years ago? Cant wait to try both of these tomorrow.
Soy sauce?
Yes people don't know it all starts with the kind of wood and charcoal and seasoning you put on the coals. i like onion peels on the coals I like the aroma in the air, and the sweet tender taste of onion smoke! SAVE THEM ONION PEELS They should keep for about 3 weeks wrapped up in the ice box. DON'T USE THEM MOLDED! YUCK! run out, use raw onions> can use garlic peels the same way i Prefer ONIONS BEST
426 SUPER BEE my uncle taught me that
@@desmundlighten3603 cool your eating some excellent tasting things! Lession to what hes teaching ya!
I know you're sponsored by JD but how do their briqs compare to Weber briqs? Where can I buy JD briqs? I need to try a bag
The MAXX is on their website jealousdevil.com. Have not done a side by side with Weber yet. I'm sure both cook well.
What temp are you cooking the pork to? And how long?
About 300-350F for about an hour. Does not have to be tender like traditional L-n-S pork butt as it is thinly sliced
I don’t see a link to the knife in the description of the video.
tinyurl.com/y7m5xsab
With that charcoal, what temps do you think the Pit Barrel was running?
No temp gauge on PBC so I am guessing 375F from feel
Hey Harry. Just curious how come you put the a piece of foil on the of the meat? Is it create char on the top end.
Reflect the heat as the top of the meat was not cooking as fast as the bottom
@@SlapYoDaddyBBQ thank you!
Will you keep using the jealous devil briquettes now more so than the Kingsford?
I switched several years ago. JD is an awesome company and they started sponsoring me after they saw I like their product.
I have switched to B&B. Great stuff! If I need searing heat from coals I use Weber briquettes
Could use paprika to get the red color?
Yes but I think food coloring is better as you don't want a paprika flavor to clash with the char siew flavor.
I want to try this. Did you cook to time or temp on this.
400F PBC 1:15 until probe tender, about 185F internal meat temp
Looks amazing! Haven’t tried the briquettes but tried the lump a few times last week and enjoyed using it. Did you have any briquettes left over after the cook? How’s ash production? Would love to get my hands on a bag of the briquettes and give them a try!
Same performance as the lump but less bulk and charcoal powder mess. Let me cook more so I can verify my hunch
Harry Soo would you recommend the briquettes for a Kamado Joe (ceramic) cooker? I wouldn’t consider any other briquettes for a ceramic cooker, but if the ash production is low it may be able to be used in a BGE/KJ or similar.
Have you used the briquettes on your Summit at all?
@@iFisch I only have one cook so I don't have sufficient data points to know but I have a good feeling that it is as good as JD regular charcoal.
Harry Soo how do I go about getting a sample bag of the briquettes? Help a brother out! 😁
Dam, i need that in my life😁
Get the PBC. Great cooker!
Mr. Beans doesn't appreciate five spice powder?
Those are some great plates that you put together at the end.
I think he's a brisket dog so he was thinking "What are you serving me?" :-)
I love Jasmine rice!
Jasmine, Basmati, short-grain Sushi rice are all my favs!
Is there a 12 item recipe listing I can print up? Thanks.
Yes, I would appreciate that as well!
Please do a screen shot of the recipe and save on your phone.
I would if I could find it!
I specifically need details on the fermented tofu(?) ingredient. Is this similar to dou ban jiang? I am familiar with the others. Thanks, Harry!
@@RockDog645 www.amazon.com/dp/B00786YL72/?tag=aiponsite-20&linkCode=ic5&ascsubtag=amzn1.infl.us.product&creativeASIN=B00786YL72&ref=exp_influencer-2e55962b_dp_vv_d
Looking good! 👍
Thanks for stopping by. You're the FIRST!
How long did you cook the meat for??
About 3-4 hours
Harry Soo thank you! I’ll be doing this, this weekend. My in-laws are Chinese :)
@@JesseCracksMTG Let me know if they are impressed. Do the 2,000 year old Cantonese recipe! Let soak overnight before you cook it. Wonderful complex flavor and they will be know you are a keeper son-in-law!
@@SlapYoDaddyBBQ Hi Harry. another great video Thank you. I know the cooking time was 3 to 4 hours, but what temp should it be at? 140? Thank you.
@@CarlosCamargo24 Internal was about 175F to get to the tenderness I like
Gonna try this recipe this weekend. What was your total cook time?
About 1:15 total
Going to try this in the near future. I liked the skewers so much I ordered them from your Amazon store this morning. The Dalstrong knifes, I was looking to upgrade my 30 year old Chicago Cutlery knifes last year and went with the Dalstrong Gladiator series. I like the knives a lot. Extremely sharp, keeps an edge for quite a while, easy to use and looks good. Only real drawback is the bolster makes sharpening on a stone a little harder but not impossible. Overall I would recommend you buy them on sale, which happens pretty frequently, so sign up on the Dalstrong website and the sale information will come to your email account. They may still offer a 15% discount when you sign up.
Also to all of Harry's fans, in these times , when you BBQ take a portion to your elderly neighbors or neighbors with children. It is so easy and inexpensive to spread the BBQ love.
Harry do you have this as a recipe?
12 ingredients original Cantonese - Maltose + honey + soy sauce + Shaoxing wine + hoisin sauce + garlic + ginger + red yeast rice + red fermented tofu + sesame oil + white pepper + five spice powder
Haha.. mr beans...”where is my brisket”. How did you do in the competition with the hoisin sauce added? I’m wondering if that threw off the American BBQ judges as well...thanks for the vid.
Add a little Hoisin and it will not dramatically alter the fllavor. I don't recall how the Hoisin-spiked sauce placed as I cooked 200+ contests!
Thanks for all the amazing content! Could you put the ingredients in the description in future videos? I always go back to your old videos and find it a bit annoying to have to search through the video to find information such as ingredients/amounts/temperature. It would just be convenient to have. Thanks Champ!
I'm short handed as a one-man video production team. Sorry I don't cook with recipes and only know what I did after the video. You can screenshot it and save on your phone. If you want to volunteer to write down my recipes and send to me, I'll put in the Description. Thanks.
12 ingredients original Cantonese - Maltose + honey + soy sauce + Shaoxing wine + hoisin sauce + garlic + ginger + red yeast rice + red fermented tofu + sesame oil + white pepper + five spice powder
Harry, have you ever tried making sausage?
Texas Brisket sausage - th-cam.com/video/ppLFWZfOtko/w-d-xo.html
Wow looks awesome - you sure you don’t want to adopt a 50 year old 🤔😂
Better for the 50-year old to adopt me the 60-year-old! :-)
Have you ever tried Noh Hawaiian Foods Char Siu packet? I find it great with some fresh garlic added and marinate a day.... www.nohfoods.com/chinese-barbecue-char-siu-2-5-oz/
Not tried them yet. There are many char siew ready-to-use products.
Love your vids! ❤️ Come and join our party 🎉🎤🎉
Asians eat Char Siew every day?.... I should have been Asian. Maybe next time