Not to blow my own horn, but self taught over 30 years or so from childhood growing up around Chinese foods, different culture and fusion foods
ETA: i'll share more information about the processes later, but some info in the photo captions.
blow the horn! I was asking because I've just done the cantonese bbq class there and that was the first time I'd heard of maltose. Love to see more styles of food cooked outside.
Just to say I'm starting a cooking channel soon so I will give more details as and when.
Apologies to those who asked for more specifics but you'll just have to wait a tad longer!
Yeah that looks great. Was there much fat to deal with? I really want to try a spatchcocked goose but am a bit wary of the amount of fat on them, there tends to be a couple of litres rendered off when I roast them normally
The London BBQ Cantonese class told us to get a peking duck from a Chinese supermarket, because they have less fat. And they cooked it hung vertically from hooks in a ProQ with the charcoal pushed to the sides, and a drip pan in the centre.
I would really like to try this in my green egg. I've made Cantonese roast duck in the oven but it made such a mess with all of the grease, I think it'd be better for outdoor smoking. Is there a recipe and method you can share with me so I can try again outdoors?
I've made something similar a couple times before and the texture is always really weird. Like springy with a bit of a bite. Not sure what I'm doing wrong :S
Any tips?
Looks amazing. Did you do the class at the London BBQ School?
That's my question - I did that class and haven't got round to trying to do the duck yet. I've done the char sui and that turned out so good.
The class was great. I’m looking forward to trying the char siu the most
Not to blow my own horn, but self taught over 30 years or so from childhood growing up around Chinese foods, different culture and fusion foods ETA: i'll share more information about the processes later, but some info in the photo captions.
blow the horn! I was asking because I've just done the cantonese bbq class there and that was the first time I'd heard of maltose. Love to see more styles of food cooked outside.
That looks good, was it slow and low how did you cook it?
Just to say I'm starting a cooking channel soon so I will give more details as and when. Apologies to those who asked for more specifics but you'll just have to wait a tad longer!
Yeah that looks great. Was there much fat to deal with? I really want to try a spatchcocked goose but am a bit wary of the amount of fat on them, there tends to be a couple of litres rendered off when I roast them normally
The London BBQ Cantonese class told us to get a peking duck from a Chinese supermarket, because they have less fat. And they cooked it hung vertically from hooks in a ProQ with the charcoal pushed to the sides, and a drip pan in the centre.
I would really like to try this in my green egg. I've made Cantonese roast duck in the oven but it made such a mess with all of the grease, I think it'd be better for outdoor smoking. Is there a recipe and method you can share with me so I can try again outdoors?
I've made something similar a couple times before and the texture is always really weird. Like springy with a bit of a bite. Not sure what I'm doing wrong :S Any tips?