chinese barbecue meets low and slow southern grill - charcoal grill

The Chinese barbecue is very different from the barbecue in the southern United States.
The former uses high temperatures in large vertical gas stoves to crunch and caramelize meat, while the latter uses low heatand-
The slow method, as well as the fragrant woods and heavy sauces to inject flavor.
I think it is an interesting experiment to combine the two in the summer backyard barbecue.
Use the ingredients commonly used in Chinese cooking, namely tofu and pork neck meat, to apply in charcoal (
BBQ pork in China
Glaze, I slowly smoked them on a charcoal grill with apple-wood fries and injected the food with the aroma of Southern cooking.
Tofu and pig necks do their best at low heat, so when using a charcoal grill, wait until the charcoal turns to ashes and the flame goes out (
Otherwise everything will burn).
When using wood chips, soak them in water for 30 minutes before placing them around the grill, so they will last longer.
The dishes here are neither Chinese nor American, but simple and delicious.
Roast pig neck with pork neck (
Also known as the neck circle or neck end of the pig)
This is a piece of marble, delicious, fat-rich triangular muscle my mom has been baking for years.
If you are a fan of charcuterie, it is likely that you have already tasted it in the form of coppa or capocollo. It’s not well-
It is very famous in supermarkets in North America, so you may need to go to supermarkets in China to find them.
It is still a relatively affordable cut in terms of popularity, as it does not affect the public.
The pig neck is cooked quickly and it is best to cook with very low or indirect heat.
If you can't find pork neck meat, it can be replaced with pork ribs, although it may take longer to cook. 1/4 cup (60 mL)
1/month cup of pepper sauce (60 mL)
2 tbsp light Chinese soy sauce (30 mL)
Honey, add 1 teaspoon (5 mL)
2 lbs of 5 chopped garlic powder (900 g)
A large mixing bowl, mixing seafood sauce, soy sauce, honey, spiced and garlic together. Add pork neck.
Mix with your hands and make sure everything is covered with sauce.
Marinate for 30 minutes.
Set the charcoal grill to let the flame go out and the charcoal turns into a glowing white residual fire.
Put the soaked apple slices around the fire.
Put the meat on the grill.
Cover the lid for 8 to 10 minutes, let the meat absorb the smell of smoke and cook slowly.
Flip the neck and brush with honey.
Cover and continue smoking until it is fully cooked and the ends are slightly burnt for another 8 to 10 minutes.
6 copies. Applewood-
Smoked Tofu in Beijing
When it comes to barbecues, BaosTofu doesn't get much love, mainly because people are afraid that they will crash on the grill.
The key is to cut 1/2 slices of hard tofu without making silk, so that it can be held up at high temperature.
Keep the grill clean and good
Oil can prevent sticking to it.
Like pork neck meat, tofu benefits from low and slow cooking.
Cook when coal turns to ashes and flip occasionally.
Tofu is a good seasoning sponge, in which case it absorbs the aroma of apple wood and forms a gorgeous golden color
The interior is kept in a soft brown crust.
Stronger woods like pecans, maples, or the most pungent mesquette are too strong for tofu, so stick with a more gentle fruit forest.
To show the fusion theme, I clipped the tofu in steamed bread and was available in the cold storage area of the Chinese grocery store.
If you steam for 15 minutes, you will become soft. 2 lbs (900 g)
Tofu, cut into 1/2 (1. 3 cm)
Italian and pepper oil or vegetable oil, brushed with seafood sauce on 10 to 12 ordinary Chinese steamed dishes for serving fresh coriander, scallions, cucumbers and carrots
Press the tofu tightly with a paper towel to absorb the excess liquid.
Season with salt and pepper.
Set the charcoal grill to let the flame go out and the charcoal turns into a glowing white residual fire.
Put the soaked apple slices around the fire.
Gently dip in a paper towel to brush the grill.
Place the tofu on the grill, cover it and check it in 10 minutes.
Flip when the grill marker and crispy texture with golden brown appear on the current side. Replace cover.
Continue smoking for 10 to 15 minutes until the lower side is crispy and golden brown.
Go to platter
With steamed bait, seafood sauce and side dishes.
6 copies.
The stem of cucumber and lotus root, lotus root, is a major Chinese vegetable used for stirring.
Chips, soup and braised pork.
It is a bit sweet and has a texture similar to chestnuts or kon.
Here it is added to the traditional shredded cucumber salad, the appetizer of the Sichuan restaurant.
The result is refreshing, the pepper has a little heat, and five people take a warm vinegar
Spice Sauce.
Lotus roots are common in grocery stores in China. round.
It looks like a thick, shallow brown tube.
Sometimes like a sausage link, two smaller ones are connected together).
Look for people who look heavy in size and have no discoloration or soft spots.
If you can't find the lotus root, replace it with chopped chestnuts fruit or sashimi.
2 cucumbers, cut into thin tastic salt and pepper and taste 1/4 cups (60 mL)
Save 1/3 cups of white vinegar from lotus root (80 mL)
2 tablespoons of rice vinegar or apple vinegar (30 mL)neutral-
Add 1 teaspoon of sesame oil, such as rapeseed or avocado (20 mL)
1 teaspoon of honey or agave syrup (5 mL)
Spiced powder 1-
2 Thai red peppers, 1 pound (450 g)
Lotus root, sesame oil, coriander, sesame, dried
Roasted and unsalted peanuts, add cucumbers in a large bowl.
Season with salt.
Rest for 15 to 30 minutes.
Discharge excess liquid before use.
Fill a large bowl with cold water and white vinegar. Set aside.
Mix rice vinegar, oil, honey, spiced powder, pepper, salt and pepper together to make the seasoning.
Taste and adjust the seasoning as needed. Set aside.
Cut the lotus root horizontally into 1/4-inch rounds.
Soak the wheel in vinegar water to prevent Brown.
Boil a pot of water.
Add lotus roots and blan until slightly tender but still crunchy for about 3 to 4 minutes.
Filter the water with a spoon.
Rinse the lotus under cold water.
Put the excess water away so it doesn't get into the salad.
In the salad bowl before serving, stir the lotus root and seasoning.
Decorated with sesame oil, coriander, sesame seeds and peanuts.
Adjust the seasoning according to taste.
Serve immediately or refrigerate for a few hours before serving.
6 copies.
Liu Karon is a star food writer based in Toronto.