You could smoke don’t see why you couldn’t only mild concern would be if your marinade is too sugary and possibly causing it to burn easily depending on your smoker temp
That’s what happened to mine when I broiled it got a little too hot and the sugar just burned
I have a pretty good smoker setup, a Weber Smoky Mountain with temperature control from Billows® BBQ Temperature Control Fan Kit
With it it’s pretty easy to maintain low and slow smoking temps.
I believe originally char siu was done over a low fire. I am tempted by the combination of smoke and the wonderful marinade/glaze.
Will report back to you and @aaqjr when I try it.
Thanks for the inspiration to both of you!
Goat curry bought frozen goat from Makkah market and used a Shan tikka masala curry packet. Stir fried bunches of onion and ginger with curry packet then added goat that I pressure cooked stir fried more then added butter and yogurt. Put it in the fridge for a night it tasted so good the next day.
I smoked literally that recipe along with a few other test rubs I’d modified to have proper texture to cling to the meat. I also used my Billows and at 250F there’s no danger of burning. In fact, sugar helps with the bark and flavor balance of rubs so I started incorporating more of it in other test rubs going forward. Overall, I thought the result was good but not amazing (maybe third or fourth ranked of the 6-10 rubs I tested around that time but I’d have to check my notes).
That said, I didn’t do a true smoke but rather did a 155F sous vide for 24-36 hours and smoked for two hours (to use smaller pieces so I could test a bunch of different rubs and not dry out the meat) so a second opinion would certainly be worth it.
EDIT: Took me a while to find my notes and it looks like I modified it quite a bit to reduce moisture as much as possible so I wouldn’t be surprised if doing the exact recipe would have a pretty different result.
Yeah can’t say exact temp but they always use those barrels ovens that have heat on the bottom.
I find my charsui comes out best when I go low heat like 200-250ish and get the fat to render slightly without drying the meat and then finishing at a higher heat to get the charring effect/glazing
Thanks for the info. Would love to see your favorite rub!
Veal Stew with Mushrooms, Hazelnut Gremolata and Creamy Polenta from essen & trinken cooking magazine - flavors were really great, only the polenta was a bit too soupy.
Cubed veal was braised with shallots, garlic, rosemary, dukkah, tomato paste, white wine and chestnuts in mushroom broth. Pan-seared beech/shimeji mushrooms were added at the end.
Creamy polenta made with water, cream and butter.
Everything was topped with hazelnut gremolata (roasted and ground hazelnuts, tarragon, garlic and lemon zest)
Sesame-Chicken with Cauliflower Rice and Mushrooms - made as a sheet/pan dinner in the oven. Cauliflower gets shredded and mixed with red onions, briefly pre-cooked green beans, king oyster and button mushrooms, garlic, ginger, Aleppo pepper flakes, mustard seeds, curry powder, olive oil and lime juice. Spread out on a baking sheet and topped with chicken breast (briefly pan-seared) and sesame seeds. Finished after 25 minutes in the oven with some scallions
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Had to look this up
Red Lentil Dal with Eggplants and Tomatoes from essen & trinken magazine - dal is made with red lentils, onions, garlic, ginger, fresno chili, cumin, coriander, fenugreek and turmeric cooked in coconut milk and vegetable broth. In parallel, you pan-sear Chinese eggplants until they start to brown and add some diced tomatoes. The eggplant-tomato mixture is added to the dal and finished with lime juice, cilantro and thai basil
Trying to get more veggies in my diet. Really happy how it turned out but it started with me looking up what I could do with cabbage and potatoes. I found a recipe that looked fun and healthy in AD HOC read it, closed the book and just riffed on the theme with ingredients I already had in the fridge!
Put them in shells and a basket! Reminds me of the bridge in Istanbul separating Asia/europe
That’s the best way to use Keller’s books, probably, for inspiration.
Yes, transports me back when I eat them. Lot easier to deconstruct than stuff (having done both), and more a meal than a snack.
Vadouvan pickerel
kedgeree without smoked haddock, loosely based on this recipe. I increased the amount of curry powder.
Cullen Skink (Scottish smoked haddock chowder )
loosely based on this recipe
Potato Salad from “One Big Table” - red potatoes are sliced, cooked for a few minutes and mixed with olive oil, apple cider vinegar and mustard and cooled down a bit before adding smoked ham, onion, dill pickles, radishes, hard boiled eggs and mayonnaise. Served with wiener wuerstchen and the best condiment ever - ajvar
Ohh, if you are in LA, where do you get your smoked haddock? I’ve been searching for many years! Fish King used to have it but they said they no longer carry it.
I’m in Canada. It’s Canadian smoked haddock that I used.
I hope someone else can give you a suggestion for where to find it in LA.
