Smoked pork bones with Chinese style char sui/hoisin glaze.
(The hocks were for a freid)
(http://i71.photobucket.com/albums/i123/BriTer/IMG_08631_zpsnwhuu7nt.jpg) (http://s71.photobucket.com/user/BriTer/media/IMG_08631_zpsnwhuu7nt.jpg.html)
(http://i71.photobucket.com/albums/i123/BriTer/IMG_0877_zpsuv52fj05.jpg) (http://s71.photobucket.com/user/BriTer/media/IMG_0877_zpsuv52fj05.jpg.html)
Looks good! What's in the glaze?
I used a good bottled glaze. Got a recipe for a from scratch glaze but didn't have time to go chasing down ingredients. The Korean style char sui is different. I prefer the Chinese.
Actually the recipe I have is for Chinese sticky ribs but wasn't sure how the spices used to prep the pork would go with smoke. I'll have to try it sometime. After I mortgage the house. I'd say the spices involved would have been right at home with smoke. The Chinese are no strangers to smoked meat.
Here's a good recipe for Chinese sticky ribs. Use smoke pork though. What I did basically was just a glaze.
http://seonkyounglongest.com/?p=335
Those look great! Nice first showing!
Good to see you are having fun with the Weber.
Looks tasty , I'd be putting those hocks in a big pot pot of brown beans .......I know what I'm having this weekend :)
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Nice work! Looks tasty to me.
Bedi bedi goo
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