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ArthurDent last won the day on November 15 2020

ArthurDent had the most liked content!

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  • Gender
  • Location:
    Restaurant at the End of the Universe
  • Interests
    Travel, better BBQ and cooking in general, photography.
  • Grill

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  1. No, there’s Chinese 5 spice in both the rub and the sauce. different amounts though. A tablespoon in the rub and a teaspoon in the sauce.
  2. I took my Chinese rib recipe and “developed” it a little further and applied it to some chicken thighs. Here’s the new recipe Rub: 1 tbsp Chinese 5 spice 3 tbsp brown sugar 1 tsp salt 1 tsp granulated garlic Sauce 2/3 cup hoisin sauce 1/3 cup soy sauce 1/3 cup honey 1 tsp Chinese 5 spice 5 cloves minced garlic 1 pkg. dehydrated ginger ( Publix was out of fresh ginger) Apply the rub to both sides of the chicken. Put the chicken in a pan uncovered in the fridge for a couple of hours. This will make for crisper skin. Combine all the sauce ingredients in a saucepan and whisk to combine. Bring to a boil and then reduce to a bare simmer for 5 minutes. Stir frequently. Barbeque direct over a 350 F fire. Start the chicken skin side down, flip after 10 minutes and then flip again after another 10 minutes. Allow to cook 10 additional minutes. Check with instant read thermometer, it should be done. Apply sauce and cook for a couple of minutes to set the sauce. My brother in law liked it so much he had 3 pieces, said he didn’t want me to think he didn’t like it. I thought it was a definite improvement over my initial effort. Here’s a couple of pics.
  3. Looks really good. The bean curd gives it an intense red color.
  4. CW- You are welcome! I just got done checking, all the products mentioned by Alekto are available on Amazon if you want to take it to the next level.
  5. Alekto- Thank you for the great suggestions. I happen to have an Asian grocery within a mile of my house, so I’ll stop by and see what they’ve got. Amazon probably has those items available as well. I had no trouble findiing French honey herb vinegar on Amazon for an Alsatian potato salad I was making, so Maltose, honey powder and fermented red bean curd should not be a problem.
  6. I thought they were very good, but I would like them a little bit sweeter, so next time I make them, I’m going to increase the hoisin saice to 2/3 cup and decrease the soy sauce to 1/3 cup. I also think I’ll increase the honey to 4 tbsp. Maybe I’m too accustomed to US barbecue sauces, but it didn’t quite hit the right note of sweetness for me, YMMV.
  7. A little bit on rhe sweet side, not overpowering, but pretty spicy as well because of all the ginger. There isn’t much of a sour note. If you like the sweet/sour combo you might experiment with adding some rice vinegar to the sauce recipe.
  8. I use Royal Oak when I can get it from Walmart (it’s been in short supply lately) and Cowboy from Publix when I can’t. Both are fine. Royal Oak in the large bag is less expensive.
  9. Forgot to mention, I used 3 chunks of cherry for smoke.
  10. This recipe makes enough for two racks of baby backs. I bought mine at Publix instead of driving over to Sam’s, my usual supplier, and was very happy with the quality. Rub: 1 tbsp. Chinese 5 spice 3 tbsp. dark brown sugar 1 tsp. salt Sauce: 1 tsp. Chinese 5 spice 1/2 cup hoisin sauce 1/2 cup soy sauce 5 cloves minced garlic 5” piece of peeled ginger root, grated 3 tbsp. honey combine all the rub ingredients and apply to both sides of the ribs. Add all sauce ingredients in a saucepan, whisk to combine, bring to a boil on the stovetop then reduce to a simmer for 5 minutes. Stir frequently. Cook the ribs indirect at 350 F for approximately 90 minutes or until tender. Baste with sauce during the last 30 minutes of cooking. Here’s the money shot:
  11. Direct would work for an real tri tip, as a real tri tip would be much thinner. Although I’ve tried to cook them direct, and was not happy with the results, as outlined above. This piece of meat was too thick to cook direct. By the time the inside got to medium rare temperature, the outside would have been way overcooked. So I cooked it indirect and got a very good result. Just an aside though- Why the snarkey comment? Got the coronavirus confinement blues? Doesn’t do anyone, except perhaps you, making you feel bigger than you actually are, any good to post comments with that tone. I can understand it on a political or current issues forum, but it is out of place here.
  12. Just read this, praying now for your grandson and your entire family.
  13. Forgot to mention, cook time was about an hour at 325 F for a 4 lb. roast. Internal temp was between 140-145 F, depending on where I poked it. Pretty economical as well, $4/lb and it fed 3 adults and 2 kids with plenty leftover for another meal for me and Mrs. Dent.
  14. So I watched a bunch of YouTube videos and decided, being basically a lazy guy, to cook it indirect. Used a couple of chunks of oak for smoke. So here it is going on the grill, off the grill, sliced and on the plate. it was tasty, tender and not dry, although I’ve got to say it didn’t look like any of the tri tips I saw on YouTube, no tail at all. I got it at Aldi, so maybe it was the German version of a tri tip.
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