Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for Chinese Barbecue Pork Char Siu. Smoky, sweet, salty & savory, this one checks all of the boxes! Full recipe: www.atbbq.com/thesauce/chines...
Пікірлер: 74
@ivse96963 жыл бұрын
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 👍👍👍
@lysander523 жыл бұрын
That was a pure, honest reaction to that taste test 😂💪🏾
@Meme.Machine3 жыл бұрын
Haha yeah i loved his smile.
@DonPandemoniac3 жыл бұрын
The marinade & glaze did a great job, looks very good!
@saltycrow3 жыл бұрын
I love Char Siu in pork fried rice! This is a great recipe.
@allieandbo3 жыл бұрын
Great job CT. This one is going on the "Gotta Make It" list. Thanks!
@BillCreasey3 жыл бұрын
Can't wait to make this one! Love seeing other cuisines I can make with my gear, great inspiration.
@oblomoffood3 жыл бұрын
What camera you use for your videos? And what type of luts or color correction! Thanks!
@allthingsbbq3 жыл бұрын
Red Epic MX. No luts. Just basic grade.
@steevan3 жыл бұрын
太好吃了! Welldone !
@BubbaTribe3 жыл бұрын
Looks like dinner plans for the weekend! Looks great Tom!
@almondfloat3 жыл бұрын
OMG I'm totally drooling. That looks amazing.
@sooperman123 жыл бұрын
Amazing! Chef Tom delivers again!
@EricFosterMedia3 жыл бұрын
The shot from the blender dial up to the blender container was nice. Cheers!
@66chubbs3 жыл бұрын
Brother, you are a miracle cook, thanks for dropping this clip❤😇🙏🏽👍🏾
@ernestbao3287 Жыл бұрын
Impressive Chef Tom! Hats off to you. You did my Char Siu proud!
@brianmcdonald66642 жыл бұрын
This is my favorite variant I’ve seen yet
@callpaul433 жыл бұрын
Amazing. Thanks, as always.
@dwaynewladyka5773 жыл бұрын
That looks really good. Cheers, Tom! ✌️
@SmokingDadBBQ3 жыл бұрын
So good Chef Tom
@governmentpion2353 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!
@paulkelly11603 жыл бұрын
Oh yeah. Trying this one.
@juniorgalvan65653 жыл бұрын
This is awesome!
@octavio38393 жыл бұрын
im proud of you. that knife looks well taken care of
@E-A-Z-Y3 жыл бұрын
Char Siu is heavenly. I’d like to see you try Peking Duck!
@zakelwe3 жыл бұрын
I get the feeling your suggestion might be taken up Nate, nice one.
@carlenewilloughby97263 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?
@morton64853 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.
@neurostorm243 жыл бұрын
I’ve seen you do pumpkin pie 🥧 could you do a sweet potato 🍠 🥧?
@jonb91373 жыл бұрын
Wait. Wait. Wait.... You can peel ginger with a SPOON!? Game changer!
@zakelwe3 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.
@allthingsbbq3 жыл бұрын
Ha! Thanks!
@pflick133 жыл бұрын
yummmm!!!!
@petepete36573 жыл бұрын
Seems like just yesterday he did Filipino bbq and now this🤤
@KainamHD3 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.
@jessicapitchford83133 жыл бұрын
What knife do you use to slice your bbq/green onion in this video? I need one like that!
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.
@katherinevanleuven21923 жыл бұрын
I bought my Chinese wine from Amazon and I use beet powder to get the red color.
@kenwong51828 күн бұрын
Add sunny side egg with the rice and sweet soy sauce and your golden.
@shannoncrawford30043 жыл бұрын
Beetroot powder for the colour works well
@eric.mark5303 жыл бұрын
when using the pellet grill what type of wood is used for the smoke?
@tewlbocks33623 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!
@lysander523 жыл бұрын
😋😋😋
@davejones95513 жыл бұрын
This would be a great dish cooked Sous Vide then finished up grilled on the smoker.
@Rocky11153 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
@ososanity71183 жыл бұрын
Chef Tom going asian. 🔥🔥🔥
@McKrakenn3 жыл бұрын
Ah, im not the only one to use the probe to pull food from the grill lol
@cheapocc3 жыл бұрын
Please consider crispy pork belly recipe. Thanks!
@MHAzerbaijan3 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👍👍👍👍👍
@OptionZero3 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”
@jeddunn3 жыл бұрын
Agreed. I cringed every time ‘char’ was said. Great looking dish though
@allthingsbbq3 жыл бұрын
@@jeddunn CT can't ditch that Kansas accent 😂
@robc.43213 жыл бұрын
Which Wustof knife is that?
@allthingsbbq3 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!
@timothyrogers36353 жыл бұрын
I kinda cried a little inside when I saw that money muscle get sliced up.
@Adam-W-3 жыл бұрын
Ouffffffff 🤤🤤🤤🤤👊🏼
@logankillingsworth87253 жыл бұрын
cook chicago style pizza in a cast iron skillet
@paullmight423 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
@allthingsbbq3 жыл бұрын
It's just the easiest way to debone the pork butt, following along that blade bone.
@paullmight423 жыл бұрын
@@allthingsbbq ok well, i want the fatty one lol
@BC-hm5zf3 жыл бұрын
Can you use a pork loin or do you really need the fat from the butt?
@tillmann1083 жыл бұрын
The amount of calories in the sauce, my goodness! Great dish as always btw.
@mike75683 жыл бұрын
Chef Tom ate a piece of lettuce...totally negates all those calories.