How’s my butt look?


 
Brett-EDH

Brett-EDH

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Another version of emptying the freezer and we’re almost done with this biannual event

Chunked butt for Char Siu and a rack of St Louis’ finest.

Doing this all indirect and a little HAF. Dial temp is around 305°. After 1 hour I’ll wrap the ribs for 45 mins+ till tender then rebark the ribs.

On the butt I’ll just let er go till I like the way it looks and it renders itself some. Pull at 145+ but maybe a little more.

Using JD XL and it’s making some good smoke. No added flavor chunks tho. I’m lazy tonight.
 

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Okay. This butt is next level. Like beyond tender and moist. Could be the new jaccard tool I bought.
 

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Brett-EDH said:
Love it! Straight up and it gives a very clean smoke flavor. That’s why I cooked it naked tonight. To see what it can do. Totally worth it.
Click to expand...
I did my overnight cook in the rain with the JD XL.

I was amazed how much lump was left... one sec I'll add a picture.

Edit. Started the coals at 7pm. Settled temp at 220 around 8.30pm. Pulled meat off around 9am and put the coals out at 10am. It could have easily gone 24 hours.

20210921_075744.jpg
 
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DanHoo said:
I did my overnight cook in the rain with the JD XL.

I was amazed how much lump was left... one sec I'll add a picture.

Edit. Started the coals at 7pm. Settled temp at 220 around 8.30pm. Pulled meat off around 9am and put the coals out at 10am. It could have easily gone 24 hours.

View attachment 38065
Click to expand...
That’s impressive. I’ll have my post mortem tomorrow. I ran at 305°-320° so I think I did consume some fuel. And I had a real nice smoke stream throughout most of the cook. This whole Kamado experience has been epic. I’m continually blown away by this E6.
 
"Chunked butt for Char Siu"

Brett, as you can see from the Char Siu thread I bumped up, we like Char Siu. Just wondering if you have a recipe for your Char Siu you wouldn't mind sharing.
 
Joan said:
"Chunked butt for Char Siu"

Brett, as you can see from the Char Siu thread I bumped up, we like Char Siu. Just wondering if you have a recipe for your Char Siu you wouldn't mind sharing.
Click to expand...
tvwbb.com

Char Siu - Asian roast pork

Pork shoulder cut into approximately 12 ounce pieces. Marinated in a secret blend (butt, no pun intended, I’ll share it if you want it) for 24 hours. Indirect grilled at 400° for 15 mins, seared over direct coals while flipping for 5 minutes, then back to indirect while being basted by thinned...
tvwbb.com tvwbb.com

i will also post this in Recipes since I seem to fail at doing so 100% of the time. (now done, you can find it here: https://tvwbb.com/threads/char-siu-asian-style-roast-pork.88789/

i'll add some notes in the recipe as well; as in i used paprika in this cook (this post) for the red color on the meat. and i cooked this at 305-320F, using the diffuser in my E6 and never seared it off. and for the glaze on this one, i took some of the leftover marinade, added water to it in a small saucepan, drizzled in some honey and brought it to a gentle boil to kill off any pork juices. and then instead of basting each piece of roast pork, i dunked and rolled the chunks in the saucepan to glaze the pieces, around 5 different times to get the glaze to set and build that sweet layer on top of the already imparted savory layer from the pork marinating. this cook last night ran around 90 mins total for the char siu, and a little longer on the ribs, maybe 15 mins more on the ribs.
 
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JimK said:
Got me drooling!
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this cook was quite good. i sliced up some leftovers and added some Sambal Oelek (https://www.huyfong.com/sambal-oelek/) and a small amount of scallion garlic rice for lunch today. i'll make some wonton soup and fried rice which this char siu goes well in. and it makes a great Asian burrito, sliced and pan seared to reheat the pork, along with rice, a warmed tortilla, a drizzle of hoisin sauce and topped with fresh cilantro all rolled up into the burrito. and don't forget the heat! sambal oelek in the burrito too!
 
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