/ck/ - Food & Cooking

this has been going for an hour and a half
it's on as low as my gas weber goes
lid on, box of hickory & apple wood chips
It's 1.7kg

Should I think about wrapping it?
Should I add a tray of water for steam?
How long do you think it should probably go for?
& How long should i rest it for?

thx, i'm a noob at this

It's a bone in pork shoulder that I marinaded for 3 days in Char Siu-esque stuff.

I'm also not sure if i should take it so far that I can pull it, or just do slices.

I could also possibly move it to the oven to lower the temp if that's smart, because it's already got some smoke flavour and the grill is probably a bit hot, although iunno, and i'd rather not do that. Opinions?

>>12111524
You're doing pretty well. I think it just needs bbq sauce now.

oh yeah, also, should i glaze it, a bit later, with some honey & soy mix like i would for a char siu fillet? Or nah?

>>12111524
First of all, what temperature is the grill at and what burners are on? And is that a turkey or a chicken? Second of all, your wood chips should have been down below, near but but not on the heat. And finally, Jesus fuck why would you wrap it? Do you want soggy? Fuck.

>>12111533
thx, that's not asiany enough lol
i might make a sauce later
Not sure what.
i've got some radish pickles i made last night too, some bok choy, cilantro, and some spinach i'll make something with + jasmine rice

iunno

>>12111556
It's a weber q, i have no way to gauge the temp, it's just on as lowest as it goes, there's only 1 burner, and the meat is above a thick cast iron pan which should diffuse the heat so it's not as direct

bone in pork shoulder. no foil wrap then. i hear you. Iunno what im doing lol.
The chips smoked a fair amount. It's kinda hard to get them on the burners, it's a small grill, i'll try work out something better for next time, but really i need a totally diff setup to do it really gud.

honey soy glaze? or nah?

>>12111572
Since you have no way to gague the temp you need a thermometer for that meat. Pork shoulder you can wrap, at this point I'd wrap it and stick it in the oven to finish it since the heat is consistent and you got a little smoke on it.

There's too many variables here but pork shoulder is forgiving, you'll have to use your judgement here.

>>12111515
try putting it in the trash and starting over

>>12111702
k I moved it to the oven, 130°C, and basted with a bit of the rendered fat
>pork shoulder is forgiving
yeah that's what i figured

i don't think im gonna wrap it though

It's been going for 3 hours now, i'll probably do another hour

Here's another side i just did
wash spinach

blanch for ~1 minute

shock in cold water to stop it cooking

>>12111702
I don't have a thermometer... I'll get one. But i'm not really worried about overcooking it, because it's gonna be pulled. And if it's under and can't be pulled, i'll just slice it, that's fine too.

all the water squeezed out with hands

chopped up now

Is smoking difficult? I wanna get into it but seeing threads like this puts me off

Is there a foolproof guide out there you guys recommend

dressing is rice wine vinegar, salt, sesame oil, minced garlic, and toasted sesame seeds

>>12111515
>American BBQ

Put mo' sugar on dat meat!

wa la

>>12111999
this isn't really proper smoking man, i just had a tray of wood chips on my propane grill. What i'm doing is easy, i'm just winging too, and it's my first time. We're yet to see if it's tasty or not but i think it's gonna be good.
I did a normal roast chicken with the wood chip tray too last time, and that was pretty good.

There's a rabbit hole to go down lol. I'm at the very top.

>foolproof guide
I don't think anything works like that lol

>>12112013
this is chinese bbq (i even used the legit fermented red bean curd), in New Zealand, but ok

the other side is gonna be this bok choy sauted in the rendered pork fat with some ginger chilli and garlic and then mirin and rice wine

I'm thinking no sauce for the meat, maybe just hoisin if it's needed, cos the boy choy will have a sauce and the pickles and spinach are quite strong too.

>>12112013
I am about to baste it in honey though, so you got me there

>>12112022
Lies. It obviously looks like you dumped corn syrup sauce + ketchup + cumin/chili powder over that lump of shit. I know burger BBQ when I see it.

>>12112035
lol, it was;

>fresh chilli, garlic, ginger
>5 spice
>lao gan ma
>dove chilli bean paste (doubanjiang)
>fermented red bean curd
>chiankang black vinegar
>shaoxiang wine
>light & dark soy sauce
>hoisin sauce
>fish sauce
>brown sugar
>salt
>sichuan pepper powder

this stuff is the key ingredient
god it smells and tastes disgusting, but it's amazing in bbq, and gives the red colour

>>12112050
So it's basically sweet baby ray's with Chinese five spice and vinegar dumped on it. Good job, burger. You're gourmet now.

Fucking faggot

>>12112073
Moar corn syrup for muh meats, please.

someone seems a little jealous lol

this is nearly done
I think it would probably pull now
im gonna do 1/2 an hour longer at 100c and then rest half an hour

>>12112117
Dump mo' sugar on that meat and bread. Srsly, American bread is so inundated with corn syrup that it would be considered a dessert anywhere else. It's truly disgusting when you pair it with meat/cheese.

>>12112130
shut the fuck up you dumbcunt im not american and american bbq is based as fuck

>>12112129
You burned all of the corn syrup.

>>12112134
>shut the fuck up you dumbcunt im not american and american bbq is based as fuck

here's the end product

>>12112050
That's some seriously HONG CHING CHONG type shit there

What part of NZ? I'm from the place that just had that awesome shootup!

You should always consult a YT video or 2 before buying a big chunk of meat for BBQ.

You should be OK though, provided your guests aren't too picky.

>>12112470
I was here for the whole fucking ordeal, rooting for you, OP. Can you give a retrospective or lessons learned? How did it end up? How was it received? /ck/ needs to know.

>>12112809
thx anon

it was fucking delicious
I wouldn't change much, maybe salt it a bit heavier

here's the bok choy
>microplaned ginger and a little garlic fried in oil (i didn't use the pork fat, it didn't taste great)

>add rice wine & mirin
>cook the white bits with a lid for a few minutes
>toss the leaves in and do them just a short time at the end

these were really good

oh yeah and we all ate it with hoisin sauce
that went well with it

some steamed bao would have been good to wrap it in

does this look good?

>>12113294
looks fucking great. how long did the shoulder take to cook in total?

looks bomb op good job

>>12114774
5 hours
3 1/2 in my gas grill on lowest next to a tray of wood chips
1 1/2 in a 120c oven

i think the grill was a bit hot and it maybe could have done with a little longer also
but the smoke was worth it

>>12111572
Get a thermometer

>>12116749
you mean for the bbq heat, or reading meat temps?
but yeah im going to, a local shop has this one for pretty cheap. There's no real advantage to a more expensive one like a thermapen right? This one should be good right?

Also i know it's a good idea for doing med-rare leaner roasts and stuff, but why is it necessary for slow cooking something full of fat? I could kinda tell when it was done anyway and it doesn't seem possible to overcook (or undercook really). I also read some stuff about how it's confusing doing temp on bbq because it plateaus and all this stuff. I don't really understand the purpose here.

And knowing that the grill temp was too hot, which i suspect, wouldn't magically let me turn it down lower than lowest.

>>12111515
>>12113294
Good job, OP.

>>12111515
>>12111515
wait for the bone to slide out asshole
stop doing shit you have no idea how to do without good assistance

>>12117414
i'm gonna go lower and slower next time
it got 5 hours, more woulda been better

i just didn't have the time though to do longer this time, it came off when we wanted to eat

>don't experiment, don't wing stuff, don't learn anything, don't mess with muh sacred bbq without supervision
fuck off cunt lol, it was still delicious, whats ur problem?

>>12117414
>being an asshole
>calling someone else an asshole
>telling someone not to do something they don't know how to do as if hands-on learning isn't the best way to learn
Could you come back in 10 years when you mature past acting like an insufferable faggot? Thanks.

>>12117414
>wait for the boner to slide out of your asshole

you would know fag

>>12112066
Fuck off retard we would never use a fucking gas grill over actual lump wood and charcoal

>>12111988
>>12111994
>rinsing out the flavor
kek what a stupid faggot, why not just drink a bottle of soylent if you want bland, flavorless nutrition.

>>12113294
looks good op

>>12118019
the dressing with raw garlic, sesame oil & vinegar has a really strong flavour
and rinsing it to halt the cooking means it's got a crunch to it, also none of that metallic aftertaste spinach often has.

The technique is korean from maangachi, but she uses a diff dressing though. Try it one day.
It's really good.

>>12118236
Nah you fucked up retard. Nice damage control though.

>>12118273
anon what is actually upsetting you here?

>>12118273
>I've never cooked a green in my life
You lose some of the flavor but it's not like he's gonna drink the spinach water on the side. Boiled spinach is delicious.

>>12118284
Incompetence.

>>12118288
If your tastebuds are fucked I'm sure it is.

>>12118293
It's quite a traditional korean technique anon
it's a very popular dish there, according to maangachi
https://www.maangchi.com/recipe/sigumchi-namul

seriously try it one day, it's my favourite preparation of spinach by far. Ok maybe palak paneer is up there too.

>>12118293
hell, blanching is a traditional technique in lots of cuisines
you lose some flavor & nutrients, but you stop it overcooking, gain texture, the bright green colour and it keeps better.

it works well for other leafy greens like watercress too

>>12118359
wow you really like sesame seeds don't you anon<div class="like-perk-cnt">&#x2714;&#xFE0F;</div>

>>12118359
Yeah it works wonders if you want to kill the flavor.

>>12118424
yes i do lol

>>12118442
lol kill yourself

>>12118448
rude

>>12118448
unbased<div class="like-perk-cnt">&#x1F437;</div>

what's a good recipie for sticky bbq sauce?