Post by: NOCK NOCK on January 29, 2023, 04:00:45 PM
Timber likes it too. :chuckle:
Post by: Boss .300 winmag on January 29, 2023, 04:06:14 PM
Post by: trophyhunt on January 29, 2023, 04:15:54 PM
Recipe?:yeah:
Post by: Dan-o on January 29, 2023, 04:20:26 PM
That looks fantastic.
Post by: Rainier10 on January 29, 2023, 04:28:47 PM
Never made it, but eaten more than my fair share.:yeah:
That looks fantastic.
Post by: carpsniperg2 on January 29, 2023, 04:34:17 PM
Post by: Buckhunter24 on January 29, 2023, 04:57:38 PM
Post by: jeffro on January 29, 2023, 05:23:16 PM
Post by: Buckhunter24 on January 29, 2023, 05:24:37 PM
Post by: LDennis24 on January 29, 2023, 05:57:05 PM
Post by: Boss .300 winmag on January 29, 2023, 06:05:43 PM
My wife always makes the tenderloin into BBQ Pork and seeds! It's delicious! I never knew the trick to the hot mustard until she showed me. I was awestruck! What kind of chemistry is this! :yike:
What’s the hot mustard trick?
Post by: trophyhunt on January 29, 2023, 06:13:51 PM
Post by: BLDtraLR on January 29, 2023, 06:28:31 PM
Post by: AL WORRELLS KID on January 29, 2023, 06:32:04 PM
Post by: LDennis24 on January 29, 2023, 06:38:25 PM
Post by: LDennis24 on January 29, 2023, 06:56:06 PM
Post by: Boss .300 winmag on January 29, 2023, 06:58:59 PM
Chinese mustard's primary ingredient is mustard seed. Its horseradish-like heat doesn't come from horseradish; instead, it's hot because the mustard seed used to create it is highest in myrosinase, an enzyme that causes heat when cracked and mixed with liquid.
Thanks.👍
Post by: LDennis24 on January 29, 2023, 07:03:04 PM
Post by: Dan-o on January 29, 2023, 07:15:24 PM
Google is your friend….
I just Googled "Nock Nock's favorite Chinese Pork recipe" and got this:
Nice try though, Jeffro....
Post by: Buckhunter24 on January 29, 2023, 07:34:37 PM
Post by: Pnwrider on January 29, 2023, 07:35:53 PM
Post by: LDennis24 on January 29, 2023, 08:45:34 PM
Post by: highside74 on January 29, 2023, 08:51:24 PM
Okay please continue. I love bbq pork
Post by: 206 on January 29, 2023, 09:12:02 PM
I forgot to mention that it's deer tenderloin she uses. I'm not allowed to share the recipe though. Sorry folks!
Dang it.
Post by: Boss .300 winmag on January 29, 2023, 09:24:19 PM
I forgot to mention that it's deer tenderloin she uses. I'm not allowed to share the recipe though. Sorry folks!
Oh that’s just wrong coming on here bragging up a dish and then saying the recipe can’t be shared. Is she a member, she’ll never know.😉
Post by: LDennis24 on January 29, 2023, 10:22:47 PM
Post by: Meatlover on January 29, 2023, 10:57:39 PM
When I'm lazy to make it myself, I go to Kau Kau bbq in Seattle. They have the best bbq pork in the state.
Post by: huntnphool on January 29, 2023, 10:57:58 PM
Post by: Lincoln4 on January 30, 2023, 07:36:57 AM
Post by: LDennis24 on January 30, 2023, 09:50:57 AM
Post by: NOCK NOCK on January 30, 2023, 05:47:55 PM
I see a trip to the Asian market in my future. :tup:
THIS :yeah: Sorry for slow response, busy weekend.
No recipe, just a foil bag cure mixed with water, let marinate for a day or 3, then cook low and slow till 145(for best moistness). I use the Traeger at 225.
https://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ
Post by: Boss .300 winmag on January 30, 2023, 05:54:50 PM
I see a trip to the Asian market in my future. :tup:
THIS :yeah: Sorry for slow response, busy weekend.
No recipe, just a foil bag cure mixed with water, let marinate for a day or 3, then cook low and slow till 165. I use the Traeger at 225.
https://www.amazon.com/NOH-Chinese-Barbecue-2-5-Ounce-Packet/dp/B0001IOSDQ
Chinese BBQ from Hawaii. :o
Post by: NOCK NOCK on January 31, 2023, 06:37:01 AM
Post by: pianoman9701 on January 31, 2023, 07:07:24 AM
Post by: Alchase on January 31, 2023, 08:18:20 AM
If in smoker, what wood and temp did you use?
Post by: LDennis24 on January 31, 2023, 08:43:33 AM
Post by: LDennis24 on January 31, 2023, 08:45:35 AM
Post by: Boss .300 winmag on January 31, 2023, 08:49:31 AM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!
Thanks, that’s an easy recipe to do with out all the hard crap to find and buy.👍
I’m going to try this with pork loin.
Post by: NOCK NOCK on January 31, 2023, 06:50:51 PM
Did you finish it in the smoker or oven?
If in smoker, what wood and temp did you use?
Done in Traeger @225
Post by: Boss .300 winmag on February 05, 2023, 05:13:55 PM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!
The BBQ pork turned out great, just having problems finding the sauce restaurants use.
Post by: LDennis24 on February 05, 2023, 05:31:28 PM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!
The BBQ pork turned out great, just having problems finding the sauce restaurants use.
Are you referring to the red Char Siu sauce?
Post by: Boss .300 winmag on February 05, 2023, 05:46:57 PM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!
The BBQ pork turned out great, just having problems finding the sauce restaurants use.
Are you referring to the red Char Siu sauce?
No the mustard sauce.
Post by: wadu1 on February 05, 2023, 06:30:41 PM
Post by: Boss .300 winmag on February 05, 2023, 06:40:40 PM
The Beaver Chinese mustard sauce is the brand that a DU guy brings every year. At our X-Mass DU event he brings 3 or 4 pounds of pork and a jar of the Beaver brand, he gets it at Safeway.
Thank you.👍
Post by: LDennis24 on February 05, 2023, 06:46:22 PM
Post by: Boss .300 winmag on February 05, 2023, 06:48:45 PM
Just go buy some mustard powder in the spice aisle and mix it with very hot water and that's it! If you want you can add a dash of white wine to it to reduce acidity. But it's really just mustard powder and hot water. Also good to add a slight dash of Sriracha to it. I like that taste too!
I bought some and mixed with rice vinegar, that wasn’t the restaurant taste. I did two loins today so I’ll try with water tomorrow. I’ve had enough pork tonight.🤣
Post by: Alchase on February 05, 2023, 08:18:04 PM
Did you finish it in the smoker or oven?
If in smoker, what wood and temp did you use?
Done in Traeger @225
Thank you Nock Nock!
Post by: Boss .300 winmag on February 06, 2023, 02:39:40 PM
Now I can consume mass goodness.
Post by: Sakko300wsm on February 06, 2023, 04:22:38 PM
Post by: Boss .300 winmag on February 06, 2023, 05:41:19 PM
I had to to a crack at marking some of this and it tastes literally just like from an Asian restaurant
Yeah, and so much cheaper. Double pack of loins at the restaurant supply store $6, and some spices which I already have.
Can’t beat it.
Post by: MADMAX on February 06, 2023, 05:47:49 PM
Try some of this on ribs chicken or loin
Post by: Sakko300wsm on February 06, 2023, 06:01:40 PM
Post by: Boss .300 winmag on February 06, 2023, 06:10:53 PM
I will have to try it! I left it in the marinades for about 30 hrs. Flavor is awesome!
I marinated almost 48 hours.👍
Post by: Sakko300wsm on February 06, 2023, 06:13:44 PM
I will have to try it! I left it in the marinades for about 30 hrs. Flavor is awesome!
I marinated almost 48 hours.👍
My timing didn’t quite work out to go longer and my wife was hungry 🤣
Post by: Farmer72 on February 06, 2023, 06:23:05 PM
Just go buy some mustard powder in the spice aisle and mix it with very hot water and that's it! If you want you can add a dash of white wine to it to reduce acidity. But it's really just mustard powder and hot water. Also good to add a slight dash of Sriracha to it. I like that taste too!
I bought some and mixed with rice vinegar, that wasn’t the restaurant taste. I did two loins today so I’ll try with water tomorrow. I’ve had enough pork tonight.🤣
I was told long ago the secret was to use beer.
Post by: Ridgeratt on February 06, 2023, 06:33:37 PM
Post by: Alchase on February 18, 2023, 07:52:43 PM
Post by: Boss .300 winmag on February 18, 2023, 07:56:12 PM
Post by: Alchase on February 18, 2023, 08:03:20 PM
Ok I admit that was my wife’s idea :rolleyes:
How long are you cooking these and what finishing temp do they oh pull them?
Post by: jmscon on February 18, 2023, 08:40:30 PM
https://thewoksoflife.com/chinese-bbq-pork-cha-siu/
Post by: Pnwrider on February 18, 2023, 10:56:08 PM
Post by: Alchase on February 18, 2023, 11:05:24 PM
Post by: Dan-o on February 18, 2023, 11:27:36 PM
Post by: branches on February 19, 2023, 04:48:49 PM
Post by: Buckmark on February 19, 2023, 05:04:25 PM
Post by: Alchase on February 19, 2023, 05:49:14 PM
My :twocents: way to much work for the end result, find a good ready made ready to eat with the good mustard and sesame. Crack a beer and have at it.
That is the problem, none of the “Chinese” restaurants here in Oklahoma have BBQ pork :bash:
This is my first batch, marinated for 24 hours, cooked at 425 degrees for first 10 minutes, the. Reduced to o 375 for 15 minutes. Flipped and rotated, and anther 20 minutes to hit 145 internal temp. Tastes great!
Next batch will get a finishing glaze caramelized.
Post by: Remnar on February 19, 2023, 06:54:33 PM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!I made this with a chunk of Blacktail backstrap and an eye of round equaling 1.5-2#s.
I did ad (just cause I like to tinker with recipes) a 1/4 tsp of five spice, 1 tsp black pepper , 1 tsp dry minced onion and I used dark soy sauce . Did it @ 275 on pellet grill . Oh! and I let it soak for about 48 hours.
IT WAS GREAT ! It will be going into the rotation
Ive made chinese BBQ pork many times with several different recipes and dont know why ive never thought to use venison .
Thanks @LDennis24 ,and your wife.
Post by: Alchase on February 19, 2023, 08:10:32 PM
I did on this batch without really thinking about it. 15 minutes later read a recipe that said leave the fat on, it will render while cooking and add flavor :o
I think I will leave it on for the next batch. The wife is making her killer fried rice tomorrow, and has claimed have of this batch to go in the rice :chuckle:
I am already drooling for the glazed loin.
Post by: Boss .300 winmag on February 19, 2023, 08:23:48 PM
Post by: Alchase on February 19, 2023, 08:29:24 PM
I tired cutting off that and the silver skin on the first batch, the skin was to difficult to get off. I’m marinating a second batch now, and didn’t trim anything.
Cool you can be the tester For fat on! :tup:
It was a total pain to get the “silver skin off!
Oh well, I fried it all up to put in the dogs food, she is loving it!
Post by: Remnar on February 19, 2023, 08:41:41 PM
Hot tip ! leave fat on and then make pork fried rice out of said batch ;)
Post by: Alchase on February 19, 2023, 08:48:40 PM
If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .
Hot tip ! leave fat on and then make pork fried rice out of said batch ;)
Now you are e talking :tup:
This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.
Post by: Remnar on February 19, 2023, 09:07:42 PM
Note : sometimes there is NO short cut no matter how you go !
Just like in this VERY thread ! I learned something that in my brain I should have tried a long time ago :P :bash: :chuckle:
Post by: carpsniperg2 on February 19, 2023, 10:02:03 PM
If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .
Hot tip ! leave fat on and then make pork fried rice out of said batch ;)
I love mine dipped in sweet and sour sauce.
Now you are e talking :tup:
This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.
Post by: jmscon on February 20, 2023, 09:11:59 AM
If you want it like a commercial product , take the fat off . If you want to play with it (make fat crispy or use in other recipes)and have something that is getting eaten right away fat on .
Hot tip ! leave fat on and then make pork fried rice out of said batch ;)
Now you are e talking :tup:
This first batch I made is very good, it tastes like traditional Chinese BBQ you get in restaurants.
I just can’t stop thinking, it would e so much better with a caramelized glaze or BBQ souce on it.
The recipe I posted on the last page has molasses in the marinade and a good honey glaze that gets basted on while cooking.
Post by: LDennis24 on February 20, 2023, 12:36:08 PM
Got the recipe from my wife! This recipe is for elk and was passed down from her grandma to her. She reminded me that last time she made it she used elk tenderloin! It was delicious!I made this with a chunk of Blacktail backstrap and an eye of round equaling 1.5-2#s.
I did ad (just cause I like to tinker with recipes) a 1/4 tsp of five spice, 1 tsp black pepper , 1 tsp dry minced onion and I used dark soy sauce . Did it @ 275 on pellet grill . Oh! and I let it soak for about 48 hours.
IT WAS GREAT ! It will be going into the rotation
Ive made chinese BBQ pork many times with several different recipes and dont know why ive never thought to use venison .
Thanks @LDennis24 ,and your wife.
:tup: Five spice is actually one of the original spices used in these recipes.
Post by: Alchase on February 20, 2023, 07:57:59 PM
Quote
I love mine dipped in sweet and sour sauce.
I tried it with sweet and sour sauce tonight, it was really good. :tup:
Also tried a little Baby Rays BBQ as a dipping sauce, that was also good, but would taste better caramelized on the grill.
:chuckle:
Post by: Boss .300 winmag on February 20, 2023, 08:48:37 PM
I tired cutting off that and the silver skin on the first batch, the skin was to difficult to get off. I’m marinating a second batch now, and didn’t trim anything.
It turned out great, no need for trimming.😉
Post by: Alchase on February 20, 2023, 09:32:24 PM
I tired cutting off that and the silver skin on the first batch, the skin was to difficult to get off. I’m marinating a second batch now, and didn’t trim anything.
It turned out great, no need for trimming.😉
Awesome thanks for the info!