BBQ/Grilling Cookbooks


 
It's supposed to be 71 degrees on Sunday with 3% chance of rain. I'll be cooking a pork butt on the WSM. And there are a couple of racks of baby back ribs that I'll cook soon, depending on when my sous chef (10-year-old grandson) is available.
Joan said:
What's the weather like where you all are? Time to get out your grills
Click to expand...
 
Found 4 recipes that look good enough to make at the beginning of the book. Will look for more :)

Here's the 4 so far.

Onion Bread
Beef Satay
Spareribs With Secret Chinese Barbecue Sauce
Chinese Buns Stuffed with Barbecue Meat
(DH just added a 5th one)
Oriental Avocado Salad (oh good, calls for fresh ginger, yummy!!!!!!)























a













































c
 
Last edited:
You know how some people like bringing donuts to work?
Well one of my Union buddies that lives in San Francisco’s China Town used to bring fresh pork buns to work quite often.
Foggy mornings with a steaming pork bun is as good as it gets.
Fresh pork buns in the morning is the real San Francisco treat.

I really miss working with that guy ☹️.
 
AndyK said:
You know how some people like bringing donuts to work?
Well one of my Union buddies that lives in San Francisco’s China Town used to bring fresh pork buns to work quite often.
Foggy mornings with a steaming pork bun is as good as it gets.
Fresh pork buns in the morning is the real San Francisco treat.

I really miss working with that guy ☹️.
Click to expand...
What is a “pork bun”?

That’s a new one for me.
 
People call them various names and pork belly Bao buns describes it better than simple pork buns.

They are a sweet char su (sp?) succulent pork portion about the size of a walnut or golfball that is wrapped in a sweet white dough ball cook baked with a tan top.
 
You must log in or register to reply here.

 

Back
Top