Wow! 😍😍😍😍 Char siu is my favorite of all them BBQ styles and flavors, and I make it a lot at home in the oven. I have been wanting to try it on the grill, or possibly smoking it too, and I admittedly don’t have the right equipment to smoke meat in, however, this video has convinced me that I need to make an investment in a smoker to make smoked char siu! Thank you for this lovely video!♥️♥️
Allen, this is awesome. I love it. Really well shot, the voice overs are great, perfect music and the food looks alright too haha! Keep up the good work!
Just what I needed, cooking times and temperatures for a kettle barbecue. Anybody ever use straw for smoke. An old friend, master of cha siu said that straw was the best smoke for this dish. I am going to try it tomorrow.
Okay, I wet the straw, wrung it out and then put a handful on each of my briquette piles. It smoked for about 2 hours from the one addition! Interestingly it cooled the coals down so that I had no trouble staying below 250 which I sometimes find challenging on the Weber Kettle. The straw smoke was mild flavoured but very complimentary to the Char Siu. I will definitely use it again. Exceeded my expectations.
Why are there two holes running through the final product? Was this displayed pork actually hung on a hook or skewer to cook and then just used as a demo? I don't think that a thermometer would leave such marks... BTW, 160 might be too high - we don't want any dry pork!
that's a great question. They appear to be regular wood from the packaging. I'd imagine someone would make sure they are dry enough to burn. I will test out next time to see if they are burnable enough to be a firestarter in itself!
I just got myself a Weber charcoal grill and I’m gonna make char siu next week.
Great demonstration! Your Char Siu looked tasty. Good work!
thank you thank you! I hope to be roasting other awesome meats in the weeks to come!
OMG the look on that Char SIu!
Thank you thank you Diego for your kind thoughts!
Looks great and tasty. Great job.
Thank you Stanley! How's NYC....u guys have all the great char siu and hainan chicken out there!
Good job, Al! You make it look so easy.
Thanks Mary! Can't wait to serve this at the next bbq!
That looks so delicious! 🤤🤤🤤
Thank you Carrie!!!
Looks yummy😋😋😋
thank you thank you!
Wow! I could see tenderness in every slice. I keep wishing I could have that perfectly crisp end piece! 😋
you guys have a a charcoal grill right? you can do the same offset cooking method too!
Wow! 😍😍😍😍 Char siu is my favorite of all them BBQ styles and flavors, and I make it a lot at home in the oven. I have been wanting to try it on the grill, or possibly smoking it too, and I admittedly don’t have the right equipment to smoke meat in, however, this video has convinced me that I need to make an investment in a smoker to make smoked char siu! Thank you for this lovely video!♥️♥️
Allen, this is awesome. I love it. Really well shot, the voice overs are great, perfect music and the food looks alright too haha! Keep up the good work!
Thank u thank u Ben 🙏
Amazing!!!
Thank you 🙏
Damn, looks tasty grill master!
Thanks Katie! Can't wait to serve that up for the next hermosa rooftop bbq!
Well done. Watched it on my hd tv
Hahah filmed in 4K 😉
Looks very juicy and delicious😋😋
thank you uncle Carlo!!!! Hopefully it can live up to your Hong Kong Char Siu =)
Thank you!
What should be the internal temperature? Looks nice.
I usually aim for around 162 dg...there's always some carry over heat that will raise it a few after you take it off the heat.
Just what I needed, cooking times and temperatures for a kettle barbecue. Anybody ever use straw for smoke. An old friend, master of cha siu said that straw was the best smoke for this dish. I am going to try it tomorrow.
Okay, I wet the straw, wrung it out and then put a handful on each of my briquette piles. It smoked for about 2 hours from the one addition! Interestingly it cooled the coals down so that I had no trouble staying below 250 which I sometimes find challenging on the Weber Kettle. The straw smoke was mild flavoured but very complimentary to the Char Siu. I will definitely use it again. Exceeded my expectations.
there's a netflix korean pork belly special and one of the towns in korea solely uses straw as the heat source....looks dope
Why are there two holes running through the final product? Was this displayed pork actually hung on a hook or skewer to cook and then just used as a demo? I don't think that a thermometer would leave such marks... BTW, 160 might be too high - we don't want any dry pork!
are those regular wood or fire starter wood?
that's a great question. They appear to be regular wood from the packaging. I'd imagine someone would make sure they are dry enough to burn. I will test out next time to see if they are burnable enough to be a firestarter in itself!
How soy sauce do you use?
The amount is left off your list of ingredients.
2 Tbsp Dark Soy Sauce
thanks for letting me know. i've corrected the list in the notes.