Chinese BBQ! | Chuds BBQ
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You should do Ping Gai.
Looks legit brother. Try it with an air fryer. 25-30 mins and done.
You can peel ginger with a spoon! Works wonderfully
Absolutely the opposite to what I like. Crackling skin is a must!. Yes, soft tender meat but the skin needs to be crackled up!. Create the boat with foil but more like a foil ring around the flesh leaving the skin exposed and all fat to drip off into an oven pan with a drip grid. Very low heat for 2.5 hours. Cover the pork block in seasoning and olive oil first. For the last 20 minutes sprinkle coarse sea salt on the skin only adding small amount of oil to the skin so the salt sticks….raise heat to very high but not top temperature. You won't believe the taste of crackling skin compared to soft skin with the tender meat.
Hi mate from Australia, can you do a vid on Jamaican turkey thigh, or maybe just a Jamaican jerky turkey, I did one a couple weeks ago and it was phenomenal, cheers
You could do a musubi style preparation with this one.
Love these cooks. I am still amazed at the plate on the cutting board that boils things and no smoke from the wood. Is it the magic of tv?
Awesome!
what knife wrap is this
The knife you used to slice the pork was that a Victorinox?
Awesome Char Shu sauce. Got my charcoal chimney yesterday. stoked. took two days to get from Manchaca station to Ben White lol.
Make pork buns out of them
That would be baller in ramen
Squirrel!!!!! Sorry. I get distracted easily.
I just made this last night!
For the first 90-120 minutes, I place a tray of water underneath or near the pork belly, trying to create steamy environment. It keeps the meat side from getting dry during the cook, and helps soften the fat better.
After that, I finish with the temp at 325 to get the top layer of fat dark brown & crisped.
Also, I’ll typically cut the portion you used into 8 rectangular pieces.
When it’s done, I slice it pretty thin, cutting perpendicular to the long side. The slices end up about square in shape.
save the other half and make Steamed Bau's!
I did this in sausage form a month or so ago. Awesome sauce.
Make Sancocho soon! ❤
Brooke is completely right, I wont eat porkbelly at a restaurant without pulling off the fat because its never rendered properly and disgusting
shout out to Brooke's taking back sunday shirt!
Not all heroes wear capes…another great video.
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show KHAL viewers a video of you cooking.+.😍 😍😍😍.0
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