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Thread: Char siu sauce?

  1. #11
    Moderator Chris Allingham's Avatar
    Join Date
    Nov 1999
    San Jose, CA
    It's char siu. I've corrected the typos in this thread to avoid confusion and facilitate proper search indexing.

  2. #12
    TVWBB Hall of Fame Clint's Avatar
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    May 2009
    Salt Lake City, UT
    Quote Originally Posted by BFletcher View Post
    Nice suggestion. Have any of these made it to Paprika with good success?
    Not yet but I'll have to import the my next cook from this cookbook. One of my favorite things is how easy it is, I was surprised at first at the small amount of sauce & marinade (usually ~2-3 T total each). I've been thinking about making something from that CB again over the last 2-3 months but haven't yet.
    18.5 WSM > 22.5 One-Touch Platinum > Genesis Silver B > Smokey Joe Gold > Q100 + Q100 = Q200 > Go Anywhere Gas

  3. #13
    TVWBB Super Fan DBono's Avatar
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    Jun 2016
    North NJ
    Hi All Another waste. My wife took one bite and her plate went into the garbage, she is VERY picky eater. She said it was fatty and not good tastesing.I should give up this Asian try with pork, was her comment. I used the Spare Rib Sauce.

    Last edited by DBono; 08-27-2018 at 04:53 AM.
    Shirley Fab 24 x 36 RF WSM 22--Smoky Joe Grill- Weber Hanging rack-Cajun Bandit Rotisserie-Rib O Lator-2 Mavericks 732 Thermapen KCBS Fireboard

  4. #14
    TVWBB Hall of Fame timothy's Avatar
    Join Date
    Jan 2008
    Montgomery, IL
    Whatever sauce you choose, I would velvet ( tenderize) the protein first.

    Different smokes for different folks. Wish the Dollar Store sold gas!

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