Stir-Friday!

Smoothsmoke · 03-22-2013, 05:48 PM

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.

shrimp & peanuts

peas, carrots, onions & peppers

day old rice (important)

scallions

garlic & red pepper flakes

done!

AnimalLover · 03-22-2013, 05:51 PM

Looks really good!

HeSmellsLikeSmoke · 03-22-2013, 05:54 PM

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

landarc · 03-22-2013, 06:20 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, 06:28 PM

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

chicagokp · 03-22-2013, 06:32 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, 06:35 PM

Quote:

Originally Posted by landarc

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, 06:41 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, 06:44 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......

Amazon.com: Weber 7420 Gourmet BBQ System Sear Grate Set: Patio, Lawn & Garden

landarc · 03-22-2013, 06:50 PM

that would be cheaper than a BGE

bigabyte · 03-22-2013, 07:43 PM

Looks delicious!

tish · 03-22-2013, 07:50 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!

silverfinger · 03-22-2013, 07:53 PM

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, 08:23 PM

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

KC

buccaneer · 03-22-2013, 08:26 PM

Quote:

Originally Posted by Smoothsmoke

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!

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!

03-22-2013, 05:48 PM	#1
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	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. shrimp & peanuts peas, carrots, onions & peppers day old rice (important) scallions garlic & red pepper flakes done! __________________ Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers

03-22-2013, 05:54 PM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Great looking food and I'm stealing your wire frame wok holder idea. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-22-2013, 06:20 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-22-2013, 06:28 PM	#5
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Nice pron! Any leftovers, don't be afraid to call. __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

03-22-2013, 06:32 PM	#6
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	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. __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-22-2013, 05:51 PM	#2
AnimalLover Got Wood. Join Date: 03-16-13 Location: NY-PA	Looks really good!

03-22-2013, 06:41 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	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 __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-22-2013, 06:44 PM	#9
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	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...... Amazon.com: Weber 7420 Gourmet BBQ System Sear Grate Set: Patio, Lawn & Garden Amazon.com: Weber 7420 Gourmet BBQ System Sear Grate Set: Patio, Lawn & Garden __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-22-2013, 06:50 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	that would be cheaper than a BGE __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-22-2013, 07:43 PM	#11
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Looks delicious! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-22-2013, 07:53 PM	#13
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	Stir-Friday! That looks awesome!! One more thing Ive never done. Cook on a wok. This needs to go onto my to do list!! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-22-2013, 08:23 PM	#14
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	That looks terrific......did you make the sauce or was it a bottled sauce? KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: