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Re: Help! We need one more team


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Posted by Ray Basso on June 14, 2013 at 01:09:46:

In Reply to: Help! We need one more team posted by Potr on June 13, 2013 at 07:07:11:

Here is something different from the BBQ Forum Search Engine:

Char Siu Pork Marinade (8/9/2001 11:27:30 PM by QSis)
I assume that this is the recipe you mean. It's from Paul Kirk's book and will make a nice adaptation to the Chicago Pork Chops. You may also want to see if drbbq will share his original recipe - I've tried his and they are excellent!

Char Siu Chinese Marinade (Paul Kirk)

cup sugar
3 T. sweet sherry
2 T. soy sauce
cup hoisin sauce
2 teas. minced fresh ginger
teas. five-spice powder
1 teas. salt
teas. red food coloring

Mix the sugar into the sherry and soy sauce until sugar is dissolved. Add the rest of the ingredients and blend well.

Paul says he uses it mostly on pork strips and country-style ribs. He marinates those pieces for 2-4 hours. I marinate the pork loin overnight.

Cook the loin at 225-250 to an internal temperature of 145, no higher!

Lee

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Fab P is a good one.

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Ooh, Loin...um, QSIS!!!!!! (2/8/2000 7:35:46 PM by Randy)

Qsis is much better with Loin cuts,

Loin is a good cut for grilling, but a little harder
to slow cook. It is completely do-able, but you have
to be careful not to dry it out. If you cook it too long
it gets tough and dry. Most of the folks on the forum will
grill it or smoke it to 145 degrees internal and pull it off.

The best result you can hope for is a nice and juicy slice of
pork loin, which is a great thing in itself....but you probably
won't get a fall-apart pullable piece of roast.

The fall-apart pieces usually come from high-fat roasts like pork shoulder,
also called pork butt/boston butt/picnic roast. The butt and picnic
come from front and back sections of the pork shoulder. The butt
is a meatier piece of meat with a smaller bone. The picnic is like
a shank ham, and closer in texture to ham. Both are great, but BUTT
is usually preferred. Should cost you between .89-1.59 a pound, and
average 5-8 lbs for a butt section, bone-in, at the market.

For the pork loin, I'd probably do a marinade of something with:
garlic
oil
salt
sugar or honey
freshly ground black pepper
maybe some thyme or dill
maybe some mustard, dry or prepared
worcestershire
Wine or Vinegar

Throw it all in a blender and make a nice pasty marinade.
Soak the loin overnight. Next day, grill to sear the outside,
then put it in a warm spot on the grill until interior is 145 degrees.
Pull it off and let it sit for at least 10 minutes. Then slice.
Also, you can pull it off and let it sit wrapped in foil and blankets
for a while, which will make it more "done".

If you do a shoulder or butt, you don't need to soak it. You can
just put a layer of yellow mustard on it, coat thickly with a nice rub,
and the next day smoke it for 2 hours per pound until internal is
190 degrees +/- 10. That will give you a tender pullable roast.

Good Luck,
Let me know if you need a "butt rub" for your roast.
Randy

Ray Basso



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