Meat skewers sizzling over a charcoal grill

Better Than Takeout: Chinese-Style BBQ on Your Grill

We'll admit it: when we're not grilling, there's a good chance there's a Chinese takeout menu on the counter. So we started wondering what would happen if we brought those flavors outside.

We're not talking about grilling an order of lo mein. But Chinese cooking has its own barbecue traditions, and a few of them are easy to borrow at home. Here's how to give your next cookout some serious Chinese-inspired flavor.

Start with skewers: shaokao style

Shaokao (烧烤) is China's take on barbecue, and it's one of the country's most popular street foods. Think small pieces of meat, seafood and vegetables threaded onto bamboo or metal skewers, seasoned boldly, and cooked fast over hot charcoal.

Street vendors use long, narrow grills, but you don't need special equipment. A regular charcoal grill with the lid off works great. A few tips:

  • Cut everything into small, even pieces so it cooks quickly and evenly.
  • Soak bamboo skewers in water for 30 minutes so they don't burn.
  • Keep skewers organized and easy to flip with a Kabob Skewer Rack or a Rotating Kabob Skewer Rack.

The spice: Chinese five-spice

If there's one ingredient that delivers that unmistakable Chinese BBQ flavor, it's five-spice powder. The classic blend includes:

  • Star anise
  • Cloves
  • Chinese cinnamon (cassia)
  • Sichuan peppercorns
  • Fennel seeds

The flavor is warm, sweet and a little numbing from the Sichuan pepper. It's a bit like pumpkin spice's bolder, more interesting cousin. Mix equal parts of each to start, or make it your own with additions like ginger, black pepper or nutmeg. Store-bought five-spice works perfectly too.

For shaokao skewers, many vendors also lean on cumin and chili flakes, especially for lamb. Try a pinch of each alongside the five-spice.

The meat: char siu inspiration

Char siu (叉烧) is Cantonese barbecued pork, and the name roughly means "fork roast," after the long forks the meat was traditionally roasted on. It's known for its glossy, sticky-sweet, reddish glaze and its slightly charred edges.

The best cuts for char siu at home are:

  • Pork shoulder (butt): our top pick. It stays juicy thanks to the marbling.
  • Pork belly: richer and extra indulgent.
  • Pork tenderloin: leaner and quicker to cook.

Cut the pork into long strips about 2 inches thick, marinate it overnight in the sauce below, and grill over medium indirect heat. Baste with extra sauce near the end and finish over direct heat for that classic caramelized char. Cook pork to at least 145°F.

The sauce: homemade char siu glaze

Sure, you could stir some five-spice into your favorite BBQ sauce and call it a day (honestly, that's delicious too). But this char siu-style sauce takes it to another level. It works as a marinade and a basting glaze.

Ingredients:

  • 2/3 cup hoisin sauce
  • 2/3 cup soy sauce
  • 1/2 cup dry sherry (or Shaoxing wine)
  • 1/2 cup sugar (or honey for extra stickiness)
  • 4 cloves garlic, minced
  • 2 teaspoons black bean paste
  • 1 1/2 teaspoons five-spice powder
  • Pinch of salt

Directions: Combine everything in a saucepan and simmer on low heat, stirring often, until the sauce starts to thicken. Let it cool before using it as a marinade. Set aside a portion that never touches raw meat to use for basting and serving.

The result is sweet, savory, earthy and a little spicy, and it's great on pork, chicken, ribs and even grilled veggies.

Round out the feast

Skip the delivery fee and fire up the grill. Tag #YukonGlory on Instagram and show us your backyard Chinese BBQ feast. 🔥

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