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Thread: Chinese BBQ pork update

  1. #1
    Join Date
    Jan 2019
    Location
    Fountain Valley, CA
    Posts
    23

    Default Chinese BBQ pork update

    There was no wood in this batch. Recipe is a bit different than my first try.
    Attached Thumbnails Attached Thumbnails 6032D4C0-4506-4FE6-99B6-EA05BCCE0FDE.jpg   701DE5EE-0EA4-411D-8929-D10B540105B3.jpg   0C199B31-0775-444D-8EE5-A06B07ECF42A.jpg  

  2. #2
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    688

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    Those look incredible, Nellie!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  3. #3
    Join Date
    Jan 2019
    Location
    Fountain Valley, CA
    Posts
    23

    Default

    Quote Originally Posted by bigwalleye View Post
    Those look incredible, Nellie!!
    Thanks Bigwalleye, the convection this unit generates is incredible. These were done in 3 hours at 225F, had to sear them on the grill to get markings and glazed it with honey, water and sugar.

    Even my wife was very surprise the amount of wood required to generate the flavor.

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