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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-22-2013, 08:30 PM   #16
buccaneer
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Quote:
Originally Posted by chicagokp View Post
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
I really wanted something like this and moaned here about the shipping price.
Next, I get an email form Brethren champ Smokin'Aussie (Bill) and he bought a weber lookalike with a special wok grate, adapted the BBQ for his purposes (altho he may have just bsed about that to make me feel better!) and shipped me the grate!
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Unread 03-22-2013, 08:52 PM   #17
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Looks delicious!!
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Unread 03-22-2013, 08:52 PM   #18
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Nice, Bill. You're a class act!
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Unread 03-22-2013, 08:54 PM   #19
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Wish I was tasting that right now,looks brilliant.
Must pull out my Weber Wok.
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Unread 03-22-2013, 10:01 PM   #20
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That looks terrific......did you make the sauce or was it a bottled sauce?

KC
I used bottled sauce. The oyster sauce was used on the rice. Although bottled, tasted pretty great. I have to tone down some on the kung pao sauce, it was a bit high in sodium and I'm feeling the results right now. After a few cooks I may venture in making my own.



Quote:
Originally Posted by buccaneer View Post
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!
Maybe, 3-4 minutes? Thanks! Obsession it is, I'm thinking of chop suey next time. Or a dish with water chestnuts, moo goo gai pan.
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Unread 03-22-2013, 10:13 PM   #21
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20 minute rule, that will really help.
You need the wok to be searing hot or else food stews .
It tells you it is ready by smoking and changing colour!

I can see you mastering this pronto!
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Unread 03-22-2013, 10:17 PM   #22
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Thanks Bucc!! I'll do that next time.
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Unread 03-22-2013, 11:14 PM   #23
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That's wassup!!!
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Unread 03-23-2013, 08:40 AM   #24
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Great looking meal... Novice? No Way!!
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Unread 03-23-2013, 08:49 AM   #25
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Quote:
Originally Posted by Smoothsmoke View Post
I used bottled sauce. The oyster sauce was used on the rice. Although bottled, tasted pretty great. I have to tone down some on the kung pao sauce, it was a bit high in sodium and I'm feeling the results right now. After a few cooks I may venture in making my own.




Maybe, 3-4 minutes? Thanks! Obsession it is, I'm thinking of chop suey next time. Or a dish with water chestnuts, moo goo gai pan.
I probably end up cooking this once a month at my house....Making your own sauce is pretty easy and doesn't take much.

http://www.bbq-brethren.com/forum/sh...d.php?t=147967
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Unread 03-23-2013, 09:02 AM   #26
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Envy! No more words!
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