BBQueen
New member
First longer cook in the new #2 Chashu - Smoked/Braised Pork
Technically Yakibuta - (BBQ Pork) but went with equal part braise to smoking...
The only difference from traditional Chashu is rather than stove top braising I did the same in a shallow chafing pan in the smoker. 6 hours @ 225 with 5 oz. of Apple chunks (3 medium chunks) I turned the pork once late in the smoke and we continued to braise indoors. (I should have turned it more...note for next time)
I also smoked a few eggs. 90 minutes. (eggs slightly brown to start but got considerably darker) The organic eggs were cooked through with a delicate smoke flavor.
Came out lovely. Delicate apple smoke soft and juicy pork for ramen. We hosted our friend, the owner of the small street taco restaurant my partner chef's at.
My partner put together the broth, marinades, rub and seasonings.
Things to do differently:
1. tie the pork belly up tighter with more string closer.
2. Sear the outsides pork in heavy skillet first
3. roll the pork in the braise liquid a few times
4. cool overnight in fridge before slicing and searing for serving
next up in the smoker:
A similar cook but for birria tacos....this smoke braised seared beef shoulder chunks will be served at the restaurant in current internet taco craze - birria taco
Initial thinking is seared fist size marinated beef shoulder chunks, smoked braised (retaining fluid), then seal char seared again on high heat grill....at the restaurant the beef will be used in the birria "stew" removed then shredded for the crispy taco.
Technically Yakibuta - (BBQ Pork) but went with equal part braise to smoking...
The only difference from traditional Chashu is rather than stove top braising I did the same in a shallow chafing pan in the smoker. 6 hours @ 225 with 5 oz. of Apple chunks (3 medium chunks) I turned the pork once late in the smoke and we continued to braise indoors. (I should have turned it more...note for next time)
I also smoked a few eggs. 90 minutes. (eggs slightly brown to start but got considerably darker) The organic eggs were cooked through with a delicate smoke flavor.
Came out lovely. Delicate apple smoke soft and juicy pork for ramen. We hosted our friend, the owner of the small street taco restaurant my partner chef's at.
My partner put together the broth, marinades, rub and seasonings.
Things to do differently:
1. tie the pork belly up tighter with more string closer.
2. Sear the outsides pork in heavy skillet first
3. roll the pork in the braise liquid a few times
4. cool overnight in fridge before slicing and searing for serving
next up in the smoker:
A similar cook but for birria tacos....this smoke braised seared beef shoulder chunks will be served at the restaurant in current internet taco craze - birria taco
Initial thinking is seared fist size marinated beef shoulder chunks, smoked braised (retaining fluid), then seal char seared again on high heat grill....at the restaurant the beef will be used in the birria "stew" removed then shredded for the crispy taco.
