"Bill Ackerman" <ackerman@cordless.com>
9/8/01
BBQ List

Today I smoked a brined whole pork loin with hoisin-maltose glaze. The loin
was brined for 2 days and then marinated for a day. Smoked at 375F until
140F. Sliced thin and served at room temp inside the folds of warm
sesame-encrusted flatbread. Complicated recipe which I try to avoid, but
this was really worth it. I'll try to post it if anyone is interested and I
get motivated to key it in. It's in Barbara Tropp's China Moon cookbook,
except I smoked it in the pit whereas the recipe calls for roasting in the
oven.

The main reason I mention it here is that I have been playing around with
maltose as a sweetener in finishing sauces for both poultry and pork.
Maltose is a super sticky sweetener that you can buy in some Asian markets.
It is hard to work with it's so sticky - a heated spoon is the best way to
get it out of the container. A few weeks ago I made some Asian-style
Maltose-glazed BBQ spareribs that were so much better than the so-called
"BBQ spareribs" sold as appetizers in Chinese restaurants. I glazed some
smoked chicken thighs in the same stuff and they were also great. My ancient
tub of maltose is almost gone. If anyone finds a mail-order source for it
(syrup form - not powdered), I would be most grateful. I'll even post the
recipes which at the rate I hunt-and-peck makes me think it's about time to
invest in a scanner with some OCR software.

Bill Ackerman

~~XXXX~~~~~~
"Bill Ackerman" <ackerman@cordless.com>
9/9/01 10:17 AM
BBQ List

Kit,

Just to clarify, are you saying that "unhopped malt extract" is exactly the
same as "malt sugar"? Thanks.

Bill Ackerman

-----Original Message-----
Kit Anderson
Sent: Sunday, September 09, 2001 7:01 AM

Any homebrew supply shop will have unhopped malt extract in syrup form. Make
sure it is unhopped or your pork will make you pucker.
--
Kit

~~~~XXXX~~~~~~~~~
From: Bill Ackerman <ackerman@cordless.com>
BBQ List
Date: Saturday, October 30, 1999 5:58 PM

In the Chinese restaurants around here, they serve something called BBQ
ribs, which are almost always oven-roasted spares that have been marinated
in a solution that contains red dye. I've been experimenting with a few
recipes in my smoker. The best, by far, is the one in "The Complete Meat
Cookbook", by Aidells. I made some today and they were outstanding in terms
of taste, texture and appearance. If you like the stuff they serve in
Chinese joints, you'll love these. The ingredients should be available in
any Asian grocery store. One of them, chili paste with garlic, is a great
way to add a kick to any sauce.

Here is my adaptation:

                      
* Exported from MasterCook *

                       Chinese-style BBQ Pork Ribs

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  Oyster Sauce
     1/4           Cup  Hoisin Sauce
     1/4           Cup  Soy Sauce
     1/4           Cup  Honey
  2        Tablespoons  Fresh Ginger -- minced
  1         Tablespoon  Garlic -- minced
  2        Tablespoons  Sweet Sherry
  1         Tablespoon  Chinese Chili Paste With Garlic
  2          Teaspoons  Peanut Oil
                        Toasted Sesame Seeds -- for garnish

Combine all ingredients (except sesame seeds) and blend well.

Marinate ribs in Ziploc bag from 12-48 hours.

Smoke ribs using standard BBQ method

Sprinkle sesame seeds on ribs before serving

Description:
  "Adapted from The Complete Meat Cookbook, Aidelss, et.al."


===================================================
Scott <peechdog@bellsouth.net>
BBQ List
5/13/01

Subject:Re: [BBQ] Speaking of China
To: BBQ@smokering.net

kurt,

many years ago i took over the kitchen at a restaurant that served a
'chinese style' baby back ribs appetizer. the recipe they had was a boil
'n' roast process. although the flavor produced by the marinade, rub and
sauce was good, the texture was, well, about what you would expect from
the cooking method.
one morning, i was looking around in the restaurant's basement where
they had an equipment junkyard. i spotted a Cook Shack electric cooker
hidden in a corner with a bunch of other junk piled on it. it turned out
that the darn thing worked, but the previous kitchen manager wanted to
speed up the preparation process of some items <G>.
when using the cook shack for cooking the ribs, i used a small amount of
oak for smoke; the flavor of hickory was a little strong and kind of
overwhelmed things, but i bet that fruit woods could add an interesting
flavor to things.
when i introduced the 'new recipe' to the staff and some regular
patrons, it was so well received that we started loading that tiny cook
shack twice a day to keep up with demand!
hope you like this, even though it probably isn't traditional...

scott in FTL

                      
                      * Exported from MasterCook *

                           Chinese Ginger Ribs

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Appetizers                      BBQ
                Pork & Ham

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *** MARINADE ***
  1                cup  soy sauce
  1                cup  ketchup
     1/2           cup  chicken broth
  6        tablespoons  firmly packed brown sugar
  3          teaspoons  ground ginger
                        *** RUB ***
  4        tablespoons  sugar
  1           teaspoon  salt
     1/2      teaspoon  turmeric
     1/2      teaspoon  paprika
     1/2      teaspoon  celery seeds
     1/4      teaspoon  dry mustard
                        *** PLUM SAUCE ***
  2               cups  plum preserves
     1/2           cup  dry sherry
  1           teaspoon  ground cloves
  1           teaspoon  ground anise seed
  1           teaspoon  ground fennel seeds
  1                cup  dry mustard

Combine marinade ingredients and add pork ribs. Turn the ribs a couple
times to make sure they are all coated well. Let the ribs marinate
overnight, covered, in the fridge.

Remove the ribs from the marinade and pat them dry. Combine the rub
ingredients and sprinkle liberally over the ribs.

Combine the sauce ingredients; don't add all the mustard at once, so
that you can adjust the heat to your liking.

----------------------------
Scott <peechdog@bellsouth.net>
BBQ List
                                                           
Ed Van Sant wrote:
> 
> Scott,
> How do you prepare your Chinese style ribs?

ed,

i posted this to the list a while back, so i hope those who have already
seen this will excuse me for the re-post. the plum dipping sauce is
really nice and that's what i think really makes the recipe.
however, these ribs are a dry cook & don't have the appearance of the
ribs that you typically see in your local chinese food shop.. you know,
with that reddish-orange glaze on them? this is just my own spin on a
recipe i did in a restaurant kitchen several years ago. this is just the
marinade, the rub and dipping sauce. smoke the ribs as you prefer to
regarding time, temp, and smoke. i prefer a light smoke of either oak or
hickory for this, but apple works to!

IMO, it's good, but if you're looking to reproduce the look and taste of
those chinese food shop ribs, this won't be the recipe for you. i seem
to remember there was a recent, brief thread about using maltose to
reproduce something like the chinese restaurant ribs.
in a fit of stupidity, i seem to have deleted that thread (hey, my 40th
birthday is coming soon, can't i start claiming early onset
senility???). if somebody saved that info, please email to me offlist so
i can do some spearamenting this weekend.
hope this helps ya...

scott in FTL

Chinese Ginger Ribs (see above)
~~~~XXX~~~~~~~~~~

RFC   

      Title: Harbor Village Bbq Pork
 Categories: Pork, Bbq sauces, Marinades
      Yield: 2 servings
 
      1    Boston pork butt (about 3
           -1/4 pounds)
    1/4 c  Harbor Village Chef's BBQ
           -Marinade
  1 1/4 c  Sugar
      1 tb Salt
      2 ts Mui Gwe Lo rice wine
    1/3 c  Light soy sauce
      1 ts Five-spice powder
      1 c  Water (for roasting pan)
           Glazing Sauce

--------------------------------BBQ MARINADE--------------------------------
    2/3 c  Cooking oil
      8    Garlic cloves, peeled and
           -minced
  1 3/4 c  Hoisin sauce
  1 3/4 c  Ground bean sauce
  1 1/4 c  Sugar
    1/2 c  "nam yu" (red bean curd
           -"cheese")
    1/2 c  Sesame seed paste

-------------------------------GLAZING SAUCE-------------------------------
 17 1/2 oz Container of maltose sugar
    1/4 c  Hot water
      2 ts Mui Gwe Lo rice wine
 
  Ran across this in the SF paper the other day and, on reading
  the ingredients, knew immediately that this is one for you.
  In the article that accompanied the recipe the author talks
  about a Chinese BBQ oven that the chef who originated this
  recipe uses. It's made out of stainless steel, five feet tall
  with a 180,000 BTU burner in it! This is something I really
  need for my kitchen.  This looks like a full-on, no- nonsense
  Chinese BBQ.
  
  Most master chefs seldom reveal all their kitchen secrets, but
  Derun Yu shared this recipe for a barbecued pork marinade,
  adapted for the home oven.  Armed with a Chinese rice bowl, he
  assembled the ingredients, then poured them into a scale so we
  would have precise measurements.
  
  Versatile Chinese barbecued pork is the "ham" of Chinese
  cooking.  It may be sliced and served as an appetizer or
  entree, or like a sandwich, cubed and stuffed in bread dough
  and steamed into pork buns. It's good stir- fried with
  vegetables, tossed with noodles or cooked with scrambled eggs.
  
  Prepare the marinade:  Heat the oil in a wok or saucepan over
  medium-high heat.  Add the garlic and gently fry just until it
  floats to the surface and is golden brown (about 2 minutes).
  Quickly remove the garlic and discard.  Pour the garlic oil
  into a large mixing bowl, let cool.
  
  Stir in remaining ingredients with the garlic oil into a
  smooth sauce. Pour into a glass jar. cool.  If the marinade is
  covered with 1/8 inch cooking oil, it will keep in the
  refrigerator for several months.
  
  Yields 5 cups.
  
  Then combine the sugar, salt, rice wine, soy sauce, Barbecue
  Marinade and five-spice powder in a large mixing bowl; mix
  well. Add the pork butt and marinate for about 30 minutes
  (when using spareribs, marinate for 1 hour).
  
  Preheat oven to 500F.  Pour the water into a 10 X 14-inch
  roasting pan. Place the roasting rack in the pan (the rack
  should not touch the water). Remove the meat slices from the
  marinade and place on the rack; reserve the marinade.  Roast
  for 8 minutes, turn over and roast the other side for 8
  minutes longer.  Reduce the oven temperature to 300F. Brush
  the pork with the reserved marinade; roast for an additional
  20 minutes on each side. Remove from the oven and let cool for
  5 minutes.
  
  Slice the pork butt into 1/4-inch slices.
  
  Prepare the glazing sauce:  To soften maltose sugar, place the
  container (uncovered) in a microwave oven at high setting for 1
  minute. Transfer the softened maltose into a double boiler with
  the water and rice wine; stir until the glaze is well mixed.
  Keep the sauce warm until ready to use.
  
  Makes 2 cups.
  
  Then spoon a few tablespoons of the glaze over pork before
  serving. NOTE: Hoisin sauce, ground bean sauce, nam yu,
  maltose sugar and sesame seed paste are available in Chinese
  markets.
  
  Joyce Jue. San Francisco Chronicle, 8/19/92.
  
  Posted by Stephen Ceideberg; August 25 1992. 