Posts Tagged ‘barbeque’
Posted by The Editorial Desk / Tuesday, May 31st, 2011
(Image: Kai Wong/Shutterstock)
Just because Memorial Day is over doesn’t mean the barbequing has to stop. But instead of the normal American barbeque, why not try a different type? “Char Siu,” which directly translates to “fork roast,” is the term for Chinese barbeque pork. It’s also pretty likely that you’ve seen it before since it’s the aromatic slabs of meat that hang in the windows of Chinese restaurants. Most of the time, these restaurants will also have “Siu Ngaap,” or roasted duck, and “Siu Yuk,” or roasted pig along with the Char Siu.
So how is Char Siu made? It’s a somewhat time consuming process that involves pork butt, various sauces, and a long period of time to marinate. I’ve never had the time or cooking skill to try it myself, but here is a recipe for those of you who are adventurous enough to try. I’ve also seen premade powered packets of marinade at international grocery stores, such as H Mart or Great Wall Supermarket, for those who don’t feel like buying all the ingredients.
For those who are interested in finding out where to buy it already made, here are a few of my favorite places:
Miu Kee
6653 Arlington Blvd.
Falls Church, VA 22042
703-237-8884
Vinh Kee Restaurant
3103 Graham Rd
Falls Church, VA 22042
(703) 645-0118
Mark’s Duck House
6184 Arlington Blvd
Falls Church, VA 22044
(703) 532-2125
If you’re eating at the restaurant, then there will be an option on the menu to order. However, if you plan on buying it to take home, just let the butcher know how many pounds you would like to purchase, then they’ll chop it up and pack it up for you. I would definitely recommend going a bit earlier in the day since some restaurants have the tendency to run out.
The thing I love about Char Siu is how simple it is to make a meal out of it. You can eat it with rice and soy sauce, or with rice vermicelli noodles and fish sauce, you could even use it to make a sandwich.
Another popular way to eat Char Siu is the “Cha Siu Bao.” This is a bread bun that is either steamed (has a white exterior) or baked (has a brown or tan exterior) with Char Siu as the filling. Fortune (6249 Arlington Boulevard, Falls Church, VA 22044; 703-538-3333;) offers both types for Dim Sum.
(Image: Kai Wong/Shutterstock)
- Mai Nguyen
Carnivores Unite for Meat Week 2010
Posted by The Editorial Desk / Thursday, January 28th, 2010
Two days and counting until Meat Week 2010! The event lasts from January 31 to February 7 nationwide, with the event culminating on Super Bowl Sunday. What a perfect way to end the week: barbeque and pigskin. Eight days of pure heaven for meat lovers.
Image: Kelly Kubik
In 2005 “The Holiday That Time Forgot” was founded by Chris Cantey and Erni Walker in Tallahassee, Florida. Although the term meat refers to any and all animal flesh, they decided to focus meat week on barbeque, Southern style barbeque that is. Awards are handed out for Best of’s (Sauce, Service, Sides, Atmosphere, and All-Around) and Meat Week Honors. Meatography is key to documenting the event.
The DC region can thank Captain Mike Bober of Capital Spice, for putting together a mouthwatering list of venues for DC’s first ever Meat Week.
-Sunday, Jan 31: Urban BBQ in Rockville, MD
-Monday, Feb 1: Rocklands Barbeque in Washington, DC
-Tuesday, Feb 2: Red Hot & Blue in Arlington, VA
-Wednesday, Feb 3: Pork Barrel BBQ at Mango Mike’s in Alexandria, VA from 5-9pm ($15.95)
-Thursday, Feb 4: Capital Q in Washington, DC
-Friday, Feb 5: Branded ’72 in Rockville, MD
-Saturday, Feb 6: Mr. P’s Ribs and Fish in Washington, DC (514 Rhode Island Ave, NE in the Safeway parking lot) at 3pm
-Sunday, Feb 7: venue of your choice at 6pm
The idea was to keep the event within the Beltway and Metro accessible, so only two venues are in Virginia.
Lucky for us, one of the Virginia venues (Mango Mike’s) will feature a preview of what’s to come at Pork Barrel BBQ (yes, the makers of the sauce and dry rub), which opens this spring in the Del Ray neighborhood of Alexandria, VA. It’s an appropriate debut as the guys at Pork Barrel are partnering with Mike Anderson and Bill Blackburn of Mango Mike’s to develop the new restaurant.
Image: Pork Barrel BBQ, Capital Spice
Urban BBQ is on the list, which is the location of last years first attempt by Tim Carman in drawing fans to the holiday.
Rockland’s Virginia locations, though not the primary site for the holiday, will be happy to take any carnivores eager to bite into some barbeque.
On the last day participants are free to eat barbeque at a game watching party of their choice. All gatherings are open to the public and take place at 7pm, unless otherwise noted. You don’t have to attend all 8 days.
To secure a spot at Pork Barrel’s tasting, email capitalspice@gmail.com by Monday evening.
Excuse me while I go wipe the drool off my face.
–Aisha Salazar