Radrob
Full Fledged Farker
I made a smoked version of Char Siu yesterday afternoon, it was finally done about 11. At that point I was buzzed and hungry so I made a dish I saw Ming make.
Marinated the money muscle side of a small butt in soy, sweet soy, hoisin, mushroom soy, hot sesame seed oil, oyster sauce, garlic powder and vac sealed for 3 hours.
On the Copperhead smoker for 4 hours using cherry and mesquite pellets till IT was 197.
Yesterday on Simply Ming he made some sorta egg noodle pie dish and I had to try it.
Scallions, diced toms and grilled onions in the pan to soften.
Noodles cooked and cooled with 5 eggs scrambled, cilantro and more fresh scallions.
Mix it all and into a skillet
Fry and flip
Served with the Char Siu and the basting sauce of sweet soy, oyster sauce, hot sesame seed oil and hoisin.
Had leftovers for breakfast this morning!!
I slacked and forgot to add cheese but it was still good.
Marinated the money muscle side of a small butt in soy, sweet soy, hoisin, mushroom soy, hot sesame seed oil, oyster sauce, garlic powder and vac sealed for 3 hours.
On the Copperhead smoker for 4 hours using cherry and mesquite pellets till IT was 197.
Yesterday on Simply Ming he made some sorta egg noodle pie dish and I had to try it.
Scallions, diced toms and grilled onions in the pan to soften.
Noodles cooked and cooled with 5 eggs scrambled, cilantro and more fresh scallions.
Mix it all and into a skillet
Fry and flip
Served with the Char Siu and the basting sauce of sweet soy, oyster sauce, hot sesame seed oil and hoisin.
Had leftovers for breakfast this morning!!
I slacked and forgot to add cheese but it was still good.
