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Hickory chunks — classic American barbecue smoke flavor
Chinese BBQ pork sauce — marinate, roast, instant char siu at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Hickory chunks — classic American barbecue smoke flavor
Chinese BBQ pork sauce — marinate, roast, instant char siu at home
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Offset stick burner — traditional low-and-slow barbecue smoking
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Fennel Spice: Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender and add the kosher salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Assembling the Skewers: Rub both sides of the pork medallions with the spice rub. Take a 1/2 slice of bacon and wrap it around the outer edge of each medallion. Secure it by pushing a skewer right through the middle of the medallion; place 3 medallions on each skewer. You should now have 3 round pieces of pork showing, the bacon from one medallion touching the next one (see picture) on each skewer. Barbecue on High heat; flip after 4 minutes; continue cooking until browned and cooked.