As a Chinese, this is honestly my first time knowing how to make Char Siu, although I used to have it since very young. It's time for me to give it a try!
Love this video. I've been looking specifically for a char siu Traeger recipe and am excited to try this out! After you turn off the grill and let it sit for 10 min in residual heat, do you mean leave it inside the Traeger with the lid closed?
Is there a written recipe for this. The glaze ingredients and measurements aren't on here. Also recommendations on how much red rice yeast to use instead of the food coloring?
YOO don't trim the fat that's the best part. Add onion powder, fermented bean curd paste, baking soda. The baking soda softens the meat and fat and the sauce caramelizes the fat once cooked.
@@maplenerd22 well the char siu ive eaten in china had more fat than in the video, the fat absorbed the marinade and was rendered and charred to perfection. Even when i went to the butcher in china n asked for meat for char siu they recommended a piece with some fat on it.
“Good luck and good fortune” while the eyes of the love of your life look up at you. that’s a good man right there. damn it.
I love the pairing of char siu, rice, veggies with fried egg. nice touch.
aww so cute to see the wedding clips!! i just watched the wedding vid recently too :3 happy holidays!!!
Casey’s cooking skill is dope
Not only was the cooking awesome, but kudos on the editing, this was high end, knock food network out the box editing! Great job and amazing progress!
Amazing! Look soooo good watching it finish. Hope you do more cooking videos
My favorite meal: char siu, rice and veggies. I could die happy eating that ^_^
I never knew I needed to try Char Siu until today. God damn! 😍
damn, Casey. The editing of this video is too pure. I love it.
This looked BOMB! Def gonna try this in the summer on a grill.
Also can’t wait to make this at home:)
Dude - you crack me up
Of course it’s the smoke
ALL BBQ is best on the smoker/grill
Looks great!!!
Looks fantastic man
Doing this for the family today…Chinese New Year…along with fried rice and stir fried tenderloin.
cooking this like right now!!!!
Looks amazing!! Awesome job Casey !
i love how you threw in the wedding photos in there
As a Chinese, this is honestly my first time knowing how to make Char Siu, although I used to have it since very young. It's time for me to give it a try!
ooo this looks so good. i wish i could cook like this, it looks way better than the ones you get at the grocery store
Well done Case. Looked great.
Just what I was looking for! Gonna do this on my Pit Boss! Thanks!
Use Chinese red fermented tofu instead of coloring, it gives extra umami and provides the red color.
smoke and grill-the best!
Your cooking videos are always on point. :3
Yummy this looks so good!
Ok....as a cook i fkn love this
Can't go wrong with charsiu pakchoi rice omelette on top
Instead of red food colouring, the traditional option is using Red Yeast Rice.
Alternatively I use paprika to give that red colour, also taste.
How much do you use in the recipe?
Dope
5:10 yeah i want some "fork roast"too haha
TIFF LOOKS SO BEAUTIFUL 😍
you're a beast man
Love this video. I've been looking specifically for a char siu Traeger recipe and am excited to try this out!
After you turn off the grill and let it sit for 10 min in residual heat, do you mean leave it inside the Traeger with the lid closed?
I wondered the same thing but I think he meant out on the block (or counter or whatever) to let it relax a few mins… I’ll let you know Friday 😉
Is there a written recipe for this. The glaze ingredients and measurements aren't on here. Also recommendations on how much red rice yeast to use instead of the food coloring?
Yaaaay
Mmmm you're speaking my language 👌🏻
Can you try it with blue food coloring?
HoHoHo~ love you guys ~💚❤️💚☃️🎄🎁🙆🏻♀️🇺🇸
I used to mix my charsiu rub with ketchup and spice to make something that tastes like tosino instead ^.^
Have you tried doing it low and slow on the traeger 225 deg? And if so how did it turn out?
Better to do it low and slow and then sear it. Need to render the fat and you don't get that with low and slow as well.
Mwrry Christmas,
YOO don't trim the fat that's the best part. Add onion powder, fermented bean curd paste, baking soda. The baking soda softens the meat and fat and the sauce caramelizes the fat once cooked.
Yes you absolutely should trim the chunks of fat. Char Siu is suppose to be lean with a little of fat, not chunks of it.
What happened to the WSM?!
🤤🤤🤤
Nice hair cut
Love me some Thit Do
i woulda just slice it in a inch slices n made some bbq pork steak 🤣🤣 but then again im from st louis
this looks BOMB nice shit case !
4K Uploads Please _/\_
Would marinate at least over night.
Waiting for the Texas Style Brisket Video!
This is the vid that did it lol take my sub! I’m such a fatass lmaoo
First
Why trim all the fat? :/ Char Siu is usually a little fatty or its too dry :/
You don't want chunks of fat in Char Siu. You just want a little bit. Char Siu is suppose be more lean than fat.
@@maplenerd22 well the char siu ive eaten in china had more fat than in the video, the fat absorbed the marinade and was rendered and charred to perfection. Even when i went to the butcher in china n asked for meat for char siu they recommended a piece with some fat on it.
What’s with the girly hair