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-   -   Stir-Friday! (http://www.bbq-brethren.com/forum/showthread.php?t=156798)

Smoothsmoke 03-22-2013 06:48 PM

Stir-Friday!
 
I wanted some fried rice and kung pao shrimp today. Luckily the Big Joe's heat deflector frame fits a 16" wok like a glove! Love the versatility of this kamado! Got the Big Joe up to 575F and heated the wok for a few minutes before cooking. I'm a novice woker, but am pleased with the results. Thank you for looking.

http://i946.photobucket.com/albums/a...e/IMG_1330.jpg
shrimp & peanuts

http://i946.photobucket.com/albums/a...e/IMG_1338.jpg
peas, carrots, onions & peppers

http://i946.photobucket.com/albums/a...e/IMG_1343.jpg
day old rice (important)

http://i946.photobucket.com/albums/a...e/IMG_1348.jpg
scallions

http://i946.photobucket.com/albums/a...e/IMG_1383.jpg
garlic & red pepper flakes

http://i946.photobucket.com/albums/a...e/IMG_1401.jpg

http://i946.photobucket.com/albums/a...e/IMG_1407.jpg

http://i946.photobucket.com/albums/a...e/IMG_1419.jpg

http://i946.photobucket.com/albums/a...e/IMG_1442.jpg
done!

http://i946.photobucket.com/albums/a...e/IMG_1469.jpg

http://i946.photobucket.com/albums/a...e/IMG_1474.jpg

http://i946.photobucket.com/albums/a...e/IMG_1495.jpg

http://i946.photobucket.com/albums/a...e/IMG_1497.jpg

http://i946.photobucket.com/albums/a...e/IMG_1508.jpg

http://i946.photobucket.com/albums/a...e/IMG_1557.jpg

AnimalLover 03-22-2013 06:51 PM

Looks really good!

HeSmellsLikeSmoke 03-22-2013 06:54 PM

Great looking food and I'm stealing your wire frame wok holder idea. :thumb:

landarc 03-22-2013 07:20 PM

Man, that looks too good to be novice, I would be proud to serve that to anyone. Great cook.\

Note: I grew up with wok cooking, and learned from a couple of Chinese cooks.

Budman1 03-22-2013 07:28 PM

Nice pron! Any leftovers, don't be afraid to call.

chicagokp 03-22-2013 07:32 PM

ooh, ooh, I love stir-Friday!!! Gimme some of that! And it works for Lent! Genius!

That's a fantastic looking wok by the way.

Smoothsmoke 03-22-2013 07:35 PM

Quote:

Originally Posted by landarc (Post 2418461)
Man, that looks too good to be novice, I would be proud to serve that to anyone. Great cook.\

Note: I grew up with wok cooking, and learned from a couple of Chinese cooks.

Thanks Landarc, I know you're the resident wok expert and appreciate your kind words.

This was my firs wok cook. I just received the wok yesterday from TheWokShop in San Francisco. Baked it yesterday and cooked some scallions to char per seasoning instructions. I was nervous cooking this today, thought I was going to give forearms or eyebrows a clean shave. Got the fire up to 550-575F before I started cooking, next time I'm going to shoot for 625-650F and load the wok with a bit less of food, more batches.

landarc 03-22-2013 07:41 PM

I have never really wanted a BGE or other insulated cooker, but, I keep seeing you guys running woks on them and would love a stand up solution of wok cooking that is really hot. Maybe I should consider a small insulated cooker.

Eyebrows.............over-rated, especially once you hit 50

chicagokp 03-22-2013 07:44 PM

Landarc - I run my wok with one of these on my weber. I can get 6-750 easy just building the fire in the middle. You just need to make sure you get a wok big enough for the hole in the center......


landarc 03-22-2013 07:50 PM

that would be cheaper than a BGE :wink:

bigabyte 03-22-2013 08:43 PM

Looks delicious!:thumb::hungry:

tish 03-22-2013 08:50 PM

Quote:

Luckily the Big Joe's heat deflector frame fits a 16" wok like a glove!
I've been using my cast iron wok on the cast iron grate of my Keg in the lower position, but after seeing that, now I'm wondering if I couldn't use my heat deflector's frame, too? Gonna have to try that. Thanks! :grin:

silverfinger 03-22-2013 08:53 PM

Stir-Friday!
 
That looks awesome!!
One more thing Ive never done.
Cook on a wok.
This needs to go onto my to do list!!

code3rrt 03-22-2013 09:23 PM

That looks terrific......did you make the sauce or was it a bottled sauce?

KC

buccaneer 03-22-2013 09:26 PM

Quote:

Originally Posted by Smoothsmoke (Post 2418476)
Thanks Landarc, I know you're the resident wok expert and appreciate your kind words.

This was my firs wok cook. I just received the wok yesterday from TheWokShop in San Francisco. Baked it yesterday and cooked some scallions to char per seasoning instructions. I was nervous cooking this today, thought I was going to give forearms or eyebrows a clean shave. Got the fire up to 550-575F before I started cooking, next time I'm going to shoot for 625-650F and load the wok with a bit less of food, more batches.

That is an absolutely sensational first time effort!:clap:

Gorgeous work, and your comments above are spot on.
How long was the wok over the fire before you first started cooking?
Oh, and welcome to the obsession! :yo:


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