you are the man dude, that looks phenominal... off topic... I know you have a sony @ what model is it exactly and how do you like it... what Im curiously mostly about is the lens, what is the Fstop from widest to most zoomed in? Also did you film this in HDR or was it some other filter/program setting. Im thinkin of replacing my canon XA10, gonna be a sony or a canon 70d for the auto focus capability. thanks Roel JOhn
My guy, I have pressed the like button for most of your videos. When my apartment is done been renovated, I’m definitely firing up the grill. Thanks My Inspiration. 👊🏾
Im chinese and this is the best recipe for char siu i have found on youtube. I use the marinade but sous vide it and broil rather than using the green egg.
I have practiced this dish several times lately. This marinade is legit do not skip out on the bean curd it adds the flavor you need. I have not tried over open fire that looks interesting.
Pitmaster X please please please drop the new format. You're so charismatic! We don't need high-concept jazz and shots of your hands and food. I want whole shots of you and your enthusiasm for your products!
Correct me if I'm wrong but in the ingrediënt list you mentioned fermented tofu but in the vid I did'nt noticed it. Your vids are awesome btw! No blabla just clear instructions keep on doing the foody work!!!
Nicely done, I learned things, thanks. It was nice that you broke character at times and to joke around. Being too serious gets boring and adds to the stress of learning new things.
do you have a lid for the bbq? I like the ide of this kind of grill and was thinking of building one for the next summer. My worries is that its hard to get the meat evenly cooked.
Are you using an improvised pot to barbecue? If it is , what kind of pot is it? I am Asian, I love to cook and watching your vid is very good and informative. Keep it up and thanks for sharing your recipe.
Since my smoker is down... I was thinking about sous vide it for 24 hrs in marinade and liquid smoke, chill for firmness then glaze and torch to caramelize the glaze... Any suggestions or thoughts before I start? also maybe next attempt is to use it for char siu baos (baked).
hi. nice video. i especially appreciate your "hanging" technique. i was trying to figure out how to hang in my kamado. sorry to ask a bunch of questions: - did you leave your lid open for the entire cook? i assume those are 2x4s that you set the skewers against. did you treat them with anything and was that simply aesthetics? - what does hanging the meat do? simply allow the fat and moisture to drip down the meat .. instead of drying out sideways? thanks again for your video.
+FredtheWhale Thanks Fred.. I closed the lid during the cook Nope pure wood...they do change color while in the barbecue. Yep hanging the meat is not necessary, but you get a more authentic experience.
milleziano I guess beef would be the next thing, or chicken. Maybe try it first with chicken, because the flavor of beef is a little overpowering on marinade
Thank you very much. I was thinking maybe turkey (ham), because you want that pork belly-esque texture? I'll definitely give it a try. Just visited the website, and it's amazing. Very diverse. Any chance you'd do a video on Chinese-Surinamese chow mein? Btw, I subbed..
I watched this vid a couple of months ago, and put it on my list of new dishes to make. Since I enjoy cooking oriental dishes, I had most of the ingredients already. The one that had eluded me was the red bean curd. I am in a rural location where the stores don't have a great selection, but the other day a friend sent me some from the big city. Well Mr. Pitmaster X, I tried making my first batch yesterday, and it was pretty damn good. I added 1 tsp of oyster sauce to the marinade just for kicks. I am going to play around with a couple of other versions very soon. No fancy Egg for me though, just an old drum, but hey, it works. Thanks, Brother!!!
so the barbecue grill is a huge planter/ ceramic flower pot??? if that's what I'm thinking that's pretty freaking nifty! I would love to try this recipe. Would it turn out just as good on a regular propane grill?
Roxy Mysaysana Essentually yes, here is a video of one of those barbecues. GRILL DOME TEST - REVIEW - UNBOXING Kamado style barbecue will turn out great on a propane grill, when you add some woodchips for a woodfire flavor it will turn out even better.
Wow. I just ate this dish for the first time at a Hong Kong style street food restaurant in scotland. It tasted so delicious! Video on my channel. 😅 now i'm here trying to learn how its made.. 😜 i'm definitely making this at home
Would it not work if you dont hang the meat? Im new to cooking outside the traditional frying pan lol. My favorite meat though! Would be so fun to try this recipe!
You can also rig a way to hang it in your oven over a pan of water, to keep the smoke level down. A big reason for hanging it is that excess grease is rendered out of it. Some people use a rack, too.
thank you so much Pitmaster for telling the recepies and thank you for a clean preparation. Some others places they marinated the raw meat in the batch for a hole night and once it cooked they poured the same marinate(from the raw meat) left over on the cooked meat. Is that correct? Yuck...
If you want to buy a big green egg, the only way to go is large. I have seen a lot of people buy different sizes and then selling it again, just to get the large one. So you guessed mine is a large ;)
We'll,that's what they used to be called. Always wanted one. Even a novice cook can BBQ the perfect meal. Sealed in ceramic. You can make an old boot tender. Love your recipe.gonna try it for my b day party. I have a regular pit smoker.
I used 2 1" by 2" pinewood beams that I still had for smoking my fish. I would recommend useing wood that fits the smoke flavour better. Like oak or beech.
man oh man, i want to make this, it's my favourite chinese dish, why so many ingredients, is each one of them necessary? i wish it was simpler, but i guess i have to get used to it
Thanks John, I use this technique for smoking fish as well. This way you have a lot of hight. You could compare it to the pit barrel cooker, but with ceramic quality.
Part of the shoulder is typically used for char siu, if you like you can use other part as well. You could use tenderloin or spareribs, almost anything is possible.
Pitmaster, you have really nice hands. I loved watching them work. This recipe looks awesome, a MUST try.
Haha, thanks Babe
you are the man dude, that looks phenominal...
off topic... I know you have a sony @ what model is it exactly and how do you like it... what Im curiously mostly about is the lens, what is the Fstop from widest to most zoomed in? Also did you film this in HDR or was it some other filter/program setting. Im thinkin of replacing my canon XA10, gonna be a sony or a canon 70d for the auto focus capability. thanks Roel
JOhn
My guy, I have pressed the like button for most of your videos. When my apartment is done been renovated, I’m definitely firing up the grill. Thanks My Inspiration. 👊🏾
Im chinese and this is the best recipe for char siu i have found on youtube. I use the marinade but sous vide it and broil rather than using the green egg.
I am a char siu connoisseur and I approve this video. Thanks for sharing. Your videos are excellent.
Roel, mouthwatering as usual! I have never seen anyone cook with that technique in the kamado... i'm gonna have to give that a try sometime!
I have practiced this dish several times lately. This marinade is legit do not skip out on the bean curd it adds the flavor you need. I have not tried over open fire that looks interesting.
Pitmaster X please please please drop the new format. You're so charismatic! We don't need high-concept jazz and shots of your hands and food. I want whole shots of you and your enthusiasm for your products!
That was epic Roel, and man that pork looked soooo good!
nice receipe what temperature should we have the fire ? so total cooking time is 30min ?
grilledchickenwrap 180 degrees Celius 350 degrees Fahrenheit
Wow ! Great marinate! Can i use oven to bake the char siu pork? Would it change the taste or dry the meat?
TheAngelinachannel Sure you can. Work with what you got. It still will be *superlicious*
Looks so yummy, will try it for sure. Can we roast this on a baking sheet over a rack?
GOOD LORD that looks amazing!
Correct me if I'm wrong but in the ingrediënt list you mentioned fermented tofu but in the vid I did'nt noticed it.
Your vids are awesome btw! No blabla just clear instructions keep on doing the foody work!!!
Thanks, the fermented tofu is also called red bean curd 1:05. So you are right.
Love me some char siu! Great cook Roel.! Thumbs Up!
Nicely done, I learned things, thanks. It was nice that you broke character at times and to joke around. Being too serious gets boring and adds to the stress of learning new things.
Thanks Jonathan.. your absolutely right
Why does this have to look this yummy,I will definitely be cooking this !
do you have a lid for the bbq? I like the ide of this kind of grill and was thinking of building one for the next summer. My worries is that its hard to get the meat evenly cooked.
Je weet de smaken van het marineren weer lekker te combineren.
Goed gedaan man, ziet er erg lekker uit!
I really enjoy your videos. Beautifully shot and straight to the point :)
Thanks, glad you like them!
I love how recipes say a tablespoon and its more like 1/3 cup
Hahaha.. thanks
I agree! And the dark soya sauce looks like those thick soya sauce. Somehow I don’t think the recipe given is really accurate.
Stumbled across your channel and I'm glad I did! Nice cook!
Cook'n on the brink Thanks !!
Very nice, I have actually had Char Siu on the list of thing to cook..
clever for using the barbecue set up !! it looks very traditional !!
Thanks Luci, cooking with fire always gives it that little extra
Putting together of the marinade ingredients is awesome. Great attention to detail, love it!
Wow that looks so delicious. I wish that I can make this. Great job
Alexander Alvarez Its easy Alexander, give it a try
Pitmaster X thank you I'll definitely give it try I can't wait I'll let you know
Are you using an improvised pot to barbecue? If it is , what kind of pot is it? I am Asian, I love to cook and watching your vid is very good and informative. Keep it up and thanks for sharing your recipe.
My pleasure. I use a barbecue, but for this recipe you could just ase well use 2 clay pots on top of each other.
is that clay pot that you use for roasting?
Awesome! What did you use for the supports on the side?
that looks great Roel, I'm so hungry now.
The best video I watched for this recipe. I will try it tomorrow .thanks a lot.
Nancy Nguyen Thanks Nancy.. I am sure you will enjoy it
Hi there, I had try your recipe, this is my first time trying, by the way what is your final recipe taste? is it sweet or salty dominant?
Thanks for giving it a try. You didn't start with easiest te do. 😉
Primarily sweet
love your style... l have learned to roast cha xiu ... thank you for sharing...
vietlovessaurieng a Thanks.. glad you like it!!
Since my smoker is down... I was thinking about sous vide it for 24 hrs in marinade and liquid smoke, chill for firmness then glaze and torch to caramelize the glaze... Any suggestions or thoughts before I start? also maybe next attempt is to use it for char siu baos (baked).
Stephen Wong Whoaaa, sounds good to me..Stephen. Let me know how they turn out.
I am curious on the type of grill or oven you've used? is the side cement or clay and is it possible to recrete the over using a steel drum?
hi. nice video. i especially appreciate your "hanging" technique. i was trying to figure out how to hang in my kamado.
sorry to ask a bunch of questions:
- did you leave your lid open for the entire cook? i assume those are 2x4s that you set the skewers against. did you treat them with anything and was that simply aesthetics?
- what does hanging the meat do? simply allow the fat and moisture to drip down the meat .. instead of drying out sideways?
thanks again for your video.
+FredtheWhale Thanks Fred..
I closed the lid during the cook
Nope pure wood...they do change color while in the barbecue.
Yep hanging the meat is not necessary, but you get a more authentic experience.
Love your format. Great music selection.
Thanks Larry👍
I tried this recipe last weekend it was awesome!! instead of the bbq I used the oven but it came out near perfection, thanks for sharing!!
My pleasure, glad you liked it.
I LOVE THE RECIPE, BUT SPECIALLY YOUR VIDEO, A MASTER
NO TALKING, CLEAR INSTRUCTIONS !!! CONGRATULATIONS.
YUMMMYYYY.. THANK A LOT.
Thanks Oliver
Looks great! What other meats can be used besides pork? Any suggestions?
milleziano I guess beef would be the next thing, or chicken. Maybe try it first with chicken, because the flavor of beef is a little overpowering on marinade
Thank you very much. I was thinking maybe turkey (ham), because you want that pork belly-esque texture? I'll definitely give it a try. Just visited the website, and it's amazing. Very diverse. Any chance you'd do a video on Chinese-Surinamese chow mein? Btw, I subbed..
Well thanks for subbing. .. and thanks for another great idea.
Yeeeaahh! Looking forward to it already.
I watched this vid a couple of months ago, and put it on my list of new dishes to make. Since I enjoy cooking oriental dishes, I had most of the ingredients already. The one that had eluded me was the red bean curd. I am in a rural location where the stores don't have a great selection, but the other day a friend sent me some from the big city. Well Mr. Pitmaster X, I tried making my first batch yesterday, and it was pretty damn good. I added 1 tsp of oyster sauce to the marinade just for kicks. I am going to play around with a couple of other versions very soon. No fancy Egg for me though, just an old drum, but hey, it works. Thanks, Brother!!!
Thank you for your great Comment Mr Green. Glad you liked the recipe.
so the barbecue grill is a huge planter/ ceramic flower pot??? if that's what I'm thinking that's pretty freaking nifty! I would love to try this recipe. Would it turn out just as good on a regular propane grill?
Roxy Mysaysana Essentually yes, here is a video of one of those barbecues. GRILL DOME TEST - REVIEW - UNBOXING Kamado style barbecue will turn out great on a propane grill, when you add some woodchips for a woodfire flavor it will turn out even better.
Chinese bbq pork is my favourite! I love it!!
nice now I got to go and get something to eat.Keep up the good work.
It was on my list for a long time. I am glad that I made it, finally.
Please invite us for dinner next time, you made me jealous. Thanks for the vid, it looked too good.
Haha, Thank Andros.
My goodness gracious that was an outstanding video. I bet that taste fabo.
Winner winner bar ba que dinner! -PawPaw
Thanks Micheal, could it be brunch
Wow. I just ate this dish for the first time at a Hong Kong style street food restaurant in scotland. It tasted so delicious! Video on my channel. 😅 now i'm here trying to learn how its made.. 😜 i'm definitely making this at home
Would it not work if you dont hang the meat? Im new to cooking outside the traditional frying pan lol. My favorite meat though! Would be so fun to try this recipe!
+Karley S. Lol...sure you can try it laying down. It's not a probem
You can also rig a way to hang it in your oven over a pan of water, to keep the smoke level down. A big reason for hanging it is that excess grease is rendered out of it. Some people use a rack, too.
love this ..very pretty...what part of the pork is that?
sweet
You will love it Sven!
What happens if I can not find any bean curd ? Is there a substitute? Can I still make it without it ? . Great video it looks delicious. Aaron
+Aaron Guerrero here u go - amzn.to/1iG1I6M :D
+Pitmaster X oh.. and thanks bro, glad u liked it!
From this to napoleon (xyz blablabla) you really did great pitmaster X and still doing amzing things keep it up
That looked awesome. Great cook as always.
I can imagine the bold flavors! Looks great!
if I dont have the grill like you, can I use Oven ? if so is there any difference ?
You can use the oven temperature settings are the same.
I don't have that BBQ thing...could this be baked in the oven? If so, what temperature and how long, do you know?
***** You sure could, set your oven to 350 degrees Fahrenheit for about 15 minutes.
Fifteen minutes? That's all? Doesn't seem like enough time to cook.
Wow that looks so darn good. I love char siu it's always been a favourite of mine. Great job
Do you mean their G+ page?
What kind of grill is that?
thank you so much Pitmaster for telling the recepies and thank you for a clean preparation. Some others places they marinated the raw meat in the batch for a hole night and once it cooked they poured the same marinate(from the raw meat) left over on the cooked meat. Is that correct? Yuck...
Featured on Tastemade! Congratulations, Roel!
Where did you get the mini plates that are holding your spices? And what size are they?
The music makes your Char Siu more appealing.
Thanks
I'm looking into buying a BGE, can you please tell me which size this is? TYSVM> :) Excellent video btw!
If you want to buy a big green egg, the only way to go is large. I have seen a lot of people buy different sizes and then selling it again, just to get the large one. So you guessed mine is a large ;)
Excellent instructional video. Thanks!
bambang303378 Thanks
Love this recipe, making this tomorrow for some friends so i was looking for more options and tips, thanks! great music btw!
just let me know what you need.
What temperature do you run the BBQ?
One of our favorites to eat and now I can make it! Looks delicious!
Thanks Barbara, hope you will enjoy it.
Can you make this on the Charcoals,? without hanging them.?On indirect heat I assume.?
A REDTAIL yes you can no problem
The absolute best cha sui....a million thankus
That is some fine bbq ing great video
Thank Robert
looks great I cant wait to try this weekend thanks for the recipe
TheLDS772743 Thanks, hope you will enjoy it
We'll,that's what they used to be called. Always wanted one. Even a novice cook can BBQ the perfect meal. Sealed in ceramic. You can make an old boot tender. Love your recipe.gonna try it for my b day party. I have a regular pit smoker.
+Cayetano Rocha Excellent... I am sure your smoker will do an excellent job!
So groovy! Lovin that music brother!
what kind of grill is that?would like to own one...
Thats a ceramic grill. The brand is big green egg, but there are all kind of brands.
I used 2 1" by 2" pinewood beams that I still had for smoking my fish. I would recommend useing wood that fits the smoke flavour better. Like oak or beech.
Wow, that looks so delicious!
Thanks Vinnie
can i use a petrol drum which is bigger.?and also did the char siew is melting in the mouth ??
Easily, When you have an open fire and hang this meat over it, it will turn out perfect.
can i ask about the ingredient spice powder? is it called as spice powder? thanks
Love your recipes
+Cayetano Rocha Thanks!! :D
what cut of pork did you use in this video ?
Pork shoulder
Looks amazing.
Thanks
How do you incorporate the red bean curd into this recipe? Do you have a recipe for traditional Kau Yuk?
I just add it to the marinade. Sorry no recipe on Kau Yuk
You are da man ! ... I'm definitely going to try this.
hazman440 Thanks! I'm sure you will love it.
looks delicious and easy to do.. thanks
Thank you Sandy
What do you do if you can't get the five spices powder at any store and can't wait for the online product to get here?
phana lee Make it yourself!! :D
Just googled it : chinese.food.com/recipe/chinese-five-spice-powder-24232
I had it on my to do list. Thanks Jason
man oh man, i want to make this, it's my favourite chinese dish, why so many ingredients, is each one of them necessary? i wish it was simpler, but i guess i have to get used to it
+Nyctophiliac C hahahah... you can buy marinades pre made in a jar... and they taste good as well
Pitmaster X really? do you know the names of any?
I use lee kum kee brand to make it
Ifa Alam thanx! going to grab some now
What kind of wood are you using in this video?
arnebarnard Probably oak.. its been a long time, so I am not quite sure
Looks pretty nice! Got to try the recipe>
You will love it
Thanks John, I use this technique for smoking fish as well. This way you have a lot of hight. You could compare it to the pit barrel cooker, but with ceramic quality.
That looks divine.
Thanks 😆
The food looks delicious, and may I ask what's the name of that tune and band in the background? Nice.
I love asian food!
This looks delicious, will try to make that bbq!
Thanks for sharing .
Thanks Mai
Going to try this in my Stove top Smoker. Hope my Supermarket has that Red Bean curd.?
A REDTAIL if your supermarket doesn't have it (mine doesn't) you can buy it oline. The link for amazon is in my video description.
hi. may i know which part of the pork is best for Char Siew? thanks ^^
Part of the shoulder is typically used for char siu, if you like you can use other part as well. You could use tenderloin or spareribs, almost anything is possible.
thank you! ^^
Good job! from a critical master of asian cooking
Thanks, Glad its appreciated