Since I have been watching every video for years and also try to write a suitable comment, it is becoming increasingly difficult to properly appreciate the sensational work of Chef Tom and the whole team. I can only say: every video is a pleasure and I am a big fan. I will definitely copy this recipe too 👍👍👍
@lysander524 жыл бұрын
That was a pure, honest reaction to that taste test 😂💪🏾
@Meme.Machine4 жыл бұрын
Haha yeah i loved his smile.
@saltycrow3 жыл бұрын
I love Char Siu in pork fried rice! This is a great recipe.
@EricFosterMedia4 жыл бұрын
The shot from the blender dial up to the blender container was nice. Cheers!
@E-A-Z-Y4 жыл бұрын
Char Siu is heavenly. I’d like to see you try Peking Duck!
@zakelwe4 жыл бұрын
I get the feeling your suggestion might be taken up Nate, nice one.
@brianmcdonald66643 жыл бұрын
This is my favorite variant I’ve seen yet
@ernestbao3287 Жыл бұрын
Impressive Chef Tom! Hats off to you. You did my Char Siu proud!
@SmokingDadBBQ4 жыл бұрын
So good Chef Tom
@zakelwe4 жыл бұрын
When Tom said " Now we are going into the briny bucket for an overnight soak" I thought he had gone too far, but turns out he was talking about the pork, not himself. That was a bit different and I loved the juicyness of that pork. Top work.
@allthingsbbq4 жыл бұрын
Ha! Thanks!
@sooperman124 жыл бұрын
Amazing! Chef Tom delivers again!
@steevan4 жыл бұрын
太好吃了! Welldone !
@governmentpion2354 жыл бұрын
I cannot say enough great things about how amazing CT and the rest of the ATBBQ team is! Do you think you could give us locals the inside tips on where to acquire these harder to find ingredients for some of these cooks? Much love!
@oblomoffood4 жыл бұрын
What camera you use for your videos? And what type of luts or color correction! Thanks!
@allthingsbbq4 жыл бұрын
Red Epic MX. No luts. Just basic grade.
@BubbaTribe4 жыл бұрын
Looks like dinner plans for the weekend! Looks great Tom!
@allieandbo4 жыл бұрын
Great job CT. This one is going on the "Gotta Make It" list. Thanks!
@66chubbs4 жыл бұрын
Brother, you are a miracle cook, thanks for dropping this clip❤😇🙏🏽👍🏾
@DonPandemoniac4 жыл бұрын
The marinade & glaze did a great job, looks very good!
@morton64854 жыл бұрын
If you don’t use the fermented bean curd and go strictly fish sauce, what measurement would you shoot for on the fish sauce? Normally I can guesstimate but fish sauce is pretty potent stuff and not something I usually work with.
@jonb91374 жыл бұрын
Wait. Wait. Wait.... You can peel ginger with a SPOON!? Game changer!
@almondfloat4 жыл бұрын
OMG I'm totally drooling. That looks amazing.
@octavio38394 жыл бұрын
im proud of you. that knife looks well taken care of
@carlenewilloughby97264 жыл бұрын
I tried this and it was great, Thank you. My question though: I doubled the marinade recipe to freeze half for next time. I've just checked, it's been in the freezer for a few weeks (everything else in there is solid) but that sauce is still liquid. Any reason why it wouldn't freeze?
@neurostorm244 жыл бұрын
I’ve seen you do pumpkin pie 🥧 could you do a sweet potato 🍠 🥧?
@BillCreasey4 жыл бұрын
Can't wait to make this one! Love seeing other cuisines I can make with my gear, great inspiration.
@alans67674 жыл бұрын
I just truly don't understand why you would not get rid of the fat cap. I will probably make this but that cap has got to go. Thanks again for a great recipe.
@dwaynewladyka5774 жыл бұрын
That looks really good. Cheers, Tom! ✌️
@craign79954 жыл бұрын
Rice wine is readily available at most supermarkets as Japanese Sake.
@jessicapitchford83134 жыл бұрын
What knife do you use to slice your bbq/green onion in this video? I need one like that!
Is the part of the pork your using also used for country style ribs?
@petepete36574 жыл бұрын
Seems like just yesterday he did Filipino bbq and now this🤤
@katherinevanleuven21924 жыл бұрын
I bought my Chinese wine from Amazon and I use beet powder to get the red color.
@callpaul434 жыл бұрын
Amazing. Thanks, as always.
@juniorgalvan65654 жыл бұрын
This is awesome!
@OptionZero4 жыл бұрын
Pet peeve: Chinese people don’t say it with an R. I suspect it was added long ago by westerners and just stuck. It should be called “cha siu” Same thing with “har gow.” It should be “ha gow”
@jeddunn4 жыл бұрын
Agreed. I cringed every time ‘char’ was said. Great looking dish though
@allthingsbbq4 жыл бұрын
@@jeddunn CT can't ditch that Kansas accent 😂
@ososanity71184 жыл бұрын
Chef Tom going asian. 🔥🔥🔥
@eric.mark5304 жыл бұрын
when using the pellet grill what type of wood is used for the smoke?
@tewlbocks33624 жыл бұрын
Any wood that pairs well with pork. Fruit woods like apple or cherry. I'd probably stick with milder woods, but that's just personal preference. Although, a blend with a minority percentage of hickory or pecan or both might be interesting. It's your world, man! Go crazy with it!
@kenwong5184 ай бұрын
Add sunny side egg with the rice and sweet soy sauce and your golden.
@KainamHD4 жыл бұрын
Thanks for the education. I was only familiar with the Japanese version made from pork belly like you find in Ramen. Totally different and all during the video I was thinking looks good, but that's not chasiu, till I looked it up afterwards.
@johntoves90154 жыл бұрын
This looks amazing! This will probably be my next project. Do you sell that knife on the website?
Ah, im not the only one to use the probe to pull food from the grill lol
@robc.43214 жыл бұрын
Which Wustof knife is that?
@allthingsbbq4 жыл бұрын
Rob, in this video that is Shun's Classic boning knife - www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. Here is the Wusthof - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife.html. At a glance these blades look very similar. Even more so if you can't see the handle. Thanks!
@Rocky11154 жыл бұрын
Looks amazing! But, definitely needs the red food dye to get true Char Siu.
@ralphfeldes90522 жыл бұрын
Red Food Dye is NOT Healthy try Red Bean Curds and some of the Sauce in the Jar
@shannoncrawford30044 жыл бұрын
Beetroot powder for the colour works well
@cheapocc4 жыл бұрын
Please consider crispy pork belly recipe. Thanks!
@timothyrogers36354 жыл бұрын
I kinda cried a little inside when I saw that money muscle get sliced up.
@MHAzerbaijan4 жыл бұрын
You're cool. I really like your videos. The only thing I care about is you talk a lot. It's great. You're doing great. Super. Thank you👍👍👍👍👍
@paullmight424 жыл бұрын
daaaaaaang....any particular reason you split the meat into like a fat cap side and lean side? looks like 3 fat and 3 lean
@allthingsbbq4 жыл бұрын
It's just the easiest way to debone the pork butt, following along that blade bone.
@paullmight424 жыл бұрын
@@allthingsbbq ok well, i want the fatty one lol
@pflick134 жыл бұрын
yummmm!!!!
@BC-hm5zf4 жыл бұрын
Can you use a pork loin or do you really need the fat from the butt?
@logankillingsworth87254 жыл бұрын
cook chicago style pizza in a cast iron skillet
@lysander524 жыл бұрын
😋😋😋
@davejones95514 жыл бұрын
This would be a great dish cooked Sous Vide then finished up grilled on the smoker.
@Adam-W-4 жыл бұрын
Ouffffffff 🤤🤤🤤🤤👊🏼
@tillmann1084 жыл бұрын
The amount of calories in the sauce, my goodness! Great dish as always btw.
@mike75684 жыл бұрын
Chef Tom ate a piece of lettuce...totally negates all those calories.