Bacon Char Siu
Bacon Char Siu
Although bacon slices are more or less mandatory fare at many barbecue parties, there is no cut of meat that is complained about more often. Not without reason, as with great regularity, bacon slices appear to have succumbed to cremation. The cause is not difficult to explain. Bacon slices contain a lot of fat. If you are going to cook that over direct fire, it will melt. That leaking fat ends up on the red-hot coals, resulting in stabbing flames (flare ups). Those flaring flames do not cook the meat, but burn it. The solution is equally simple: cook over indirect heat and at the end of cooking over direct heat for a very short time for the nice crust. Your guests will extremely appreciate it if your bacon slices do turn out to be edible, but while you’re at it, you might as well do even better and put a dish of bacon slices on the table that is truly delicious. With emphasis on dish, rather than a bare pathetic piece of meat with some sauce from a squeeze bottle. This recipe is for Chinese char siu.
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Servings: 0