Post by shayneh2006 on Mar 30, 2015 16:47:33 GMT 10
On the weekend, I made a simple amazing discovery.
Sat night, plan was to cook up S&S Pork with a special FR.
So, I headed off to Cabra (good excuse for a Noodle lunch) to grab some supplies.
Normally, I will buy a piece of BBQ Pork (Cha-Sui) to add to the rice, prawns and a piece of Chicken Thigh Fillet which I dust in 5 spice powder, marinate for a few hours then nuke in the microwave, cool, shred and add it to the rice when preparing.
Getting home, I am thinking how can I improve on this method then it hits me....
For a test, I took one cube of fermented Bean Curd, along with some liquid and mashed it in a bowl with the back of a spoon. To that, I added a pinch of 5 spice powder (about 10:0.5), then spooned the resulting mash into the plastic bag that held the Chicken, then thouroughly worked it in though the plastic with my hands.
I gave it a few hours to marinate, then fired the SJ, heating up the CI grate.
A high heat sear (sorry, no pics), then to cook through. I new it was going to be special just by looking at it getting close to being finished. That, and the aroma of the smoke bellowing out.
I just had to try some when it came off the grill and fairdinkum, the taste was amazing. The look, charry on the edges with all those tasty little burnt bits, but a sheen, almost a gloss.
The taste was similar to the BBq Pork, but had its own style of Yummyness.
For a process so simple and basic, resulted in a 10/10 finish.
I said to the missus, its a dish on its own, and next time I do it, will on a larger scale.
Try it guys and tell me what you think 
Shayne
