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Found 15 results

  1. I found this interesting.Please disregard if already posted.
  2. Using the Kamado Joe Cast Iron Wok The new Kamado Joe cast iron wok was used in a meal cook tonight on a my Classic(Red)Joe. See the details of the cook and observations about wok cooking on a Kamado and with this new wok accessory at this post http://www.kamadoguru.com/topic/18389-grilled-swordfish-steaks-kamado-joe-cast-iron-wok-bok-choy/?p=235201 Kamado Joe Cast Iron Wok on Classic Joe With Joe at 500-550 degrees the wok is over 700 on the interior bottom area A Real Stir Fried Bok Choy even fully loaded
  3. Using a Wok on a Kamado is fast & furious! If done right, you'll come out with a crisp & tasty plate. Anyone else cooking on a Wok?
  4. 4 cups cauliflower rice (make from whole cauliflower in food processor) 8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil 1 cup fresh or frozen green peas 1 cup diced carrots 1 cup diced onion 2 cloves minced garlic 1 tablespoon sesame oil 2-3 tablespoons soy sauce 2 beaten eggs Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill. Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot! Enjoy!
  5. Per a previous post, I first used my new KJ wok for a beef stir on the KJ BJ and it was awesome. Shortly after ordering the wok, I decided I needed a dome lid, so I order the Joyce Chen from Amazon ($15). It's a little smaller than this wok would call for but works, and that wok holds such a massive amount of food, I don't think volume will be a problem. Last night the Boss grabbed the wok and the lid and cooked some pop corn on the kitchen stove (gas). The Boss makes the best pop corn anyhow and has been using an aluminum non-stick wok (with lid - of course) for years. So, I can't say this pop corn taste any better, but it was every bit as good as her other poppings, and this wok being so much larger, she didn't have to dump some during the pop. I already know this wok won't spend much time on the shelf!
  6. Just got my Kamado Joe cast iron wok and wanted to give it a try. Wife had two stainless steel bowls of the same size (13.5" x 4.5"), so I nabbed one and drilled a bunch of 1/2" holes in the bottom. Decided it sat a little too low for the purpose of wok cooking, so I put a couple of concrete bricks in the bottom of the Joe. The pan full of coals then sat nice and close the the x-rack. First cook went amazingly well - with two starter cubes it was up to 450 deg (dome) within about 30 minutes. A set the wok in the center ring of the x-rack and it was smokin' hot in just a few minutes. I can see the SS bowl working very well for wok cooking or small center grill cooks. Will have to give it a try, when I get my Big Joetisserie, but I am guessing with coals all around the outside of the bowl, it should work great for rotisserie or other indirect cooks also.
  7. This is a slow roasted piece of boneless lamb leg in a roasting rack in the Kamado Joe cast iron wok. The wok is filled with water till almost touching the roast. Morita chilies, fresh thyme, marjoram, lots of sea salt, garlic, pinch of cumin, 1 1/2 cups of rice, and a couple spoons of homemade chili oil are added to the water as well as covering the roast with this conception. The temp of the Kamado is set to 225 and the wok is placed indirectly over heat deflectors on the x rack very loosely covered in foil for the first seven hours. Left to cook 14 hours, this lamb is nothing short of amazing. The fat cap is then peeled off after being cooked and slow cooked in a cast iron pan until ultra crispy and made into tacos. The liquid becomes nothing short of goodness with lamb drippings. No money shots here, too much going on so I hope you get to try this sometime. Thanks for looking.
  8. I wanted to change up the usual menu at home. Burgers/Steaks/Pulled Pork/ etc just needed to take a break for a meal. A simple Beef stir fry was put on the menu. The ingredients were direct off the shelf without any chopping or slicing (other than the Onion). Ingredients: 1 medium onion chopped. 4.5 pounds of beef, already cut into strips by the butcher. 1 package Kikkoman "Stir Fry Seasoning Mix" 4 tablespoons of "House of Tsang" stir fry sauce 1 Jack Daniels Teriyaki marinade bag 3 packages of Birds Eye steam fresh Vegetables (sweet pea, water chestnut, broccoli and carrots). 2 Tablespoons of seasoned Wok oil Salt and pepper to taste. Process: Put the beef strips in the marinade bag, toss in fridge for 4 hours. Set the frozen vegetables out to thaw Install the X-Rack in the Big Joe Start up the Kamado, go for an initial target temperature of 400 Apply the Wok Oil Place marinaded meat in the wok Put chopped onions in the wok Add the package of Kikkoman Add the 4 tablespoons of the stir fry sauce Start your Rice which will be the bed for the stir fry. Set the Wok on the X-Rack, start cooking (and stirring) with the lid open on the Kamado Use the lower damper to control temperature, I ran wide open for the brief duration of the cook. When the meat is nearly complete, add the vegetables. Salt and pepper to taste. Plating is simple, put down a bed of rice, and ladle on the stir fry. A note on the house of tsang sauce, it tastes mostly of soy sauce, with hints of sherry and garlic. It is much thicker than typical soy sauce.
  9. The pics say it all! This list of ingredients seen here.... Seasoned hot wok ready to go Garlic ginger onions serranos Ground pork and Chinese long beans Egg stir fried while food cooking Added brown jasmine rice baby bok choy and sprouts and finished Pulled the wok and threw on a couple strips of beef seasoned with Meatchurch Holy Cow and Kamado Joe steak seasoning Wow I had so much fun and dinner was cooked in minutes! Money! I will be posting more wok dishes as they come, I can't tell you how fun this was!
  10. As promised, here is my second cook with the #KamadoJoe cast Iron wok. It is classical Chinese fried rice. Onions were diced, then tossed into the heated wok until golden brown and set aside. The wok was pulled from the heat an put on a ceramic surface and two eggs seasoned with soy, Kosher salt and pepper were tossed in to start cooking from the heat stored in the wok. The wok was moved back to the heat to finish the eggs, and when complete, the eggs were removed and set to the side. Chicken breast strips were seasoned with soy, Kosher salt and pepper, then tossed into the wok to cook. As the chicken approached completion, the bulk of the ingredients were tossed in with some soy and additional oil. Jasmine rice had been prepared about 12 hours before and left resting (critical for good fried rice). The rice, peas, diced carrots, bean sprouts, the already cooked eggs, previously cooked onions and chives were tossed in with the nearly cooked chicken. Some shrimp was cooked separately (not pictured), as one of the people at the table has seafood allergies. The contents of the wok cooked for about 12 minutes until complete.
  11. Tonight I wanted to try out my new toy, A Kamado Joe cast iron Wok. I liked its shallow shape with a nice gentle slope to push food onto as it neared completion. It arrived nicely pre-seasoned and ready for use after a quick cleaning. Seasoned rice was prepared in a ceramic on cast iron pot in advance. Beef strips were placed in a marinade about 2 hours prior to the cooking. The marinade was basic, just brown sugar, a bit of soy sauce, some sea salt, black pepper, garlic powder, onion powder, some Szechuan rub and water. Half of an onion was diced, and some mixed vegetables were prepared in advance. The Big Joe was loaded with fresh charcoal and lit in 5 places with the lower vent was opened about 1 inch. The lid was left open for the fire to get going into a full raging roll. The X-Rack was put in place. A couple tablespoons of canola oil was put into the wok and lightly smeared across all the surface. As the wok got up to temperature the finely diced onions were added to the wok to caramelize. As the onions neared completion, they were pushed to the side (away from the central sweet spot) and the marinated beef was placed in the center of the wok. Once the beef was nearly done, the vegetables were added along with a bit of the marinade to lightly steam them. A thick sweet savory glaze was added to the entire dish after the food was done, and gently folded until all of it was well coated. The rice was plated and a generous portion of the stir fry was ladled on top of the rice.
  12. Stir Fried Shrimp and Vegetables in Cast Iron Wok on Classic Joe Was looking for a different cook for dinner tonight. Since I am headed to Asia this weekend I guess stir fry was on my mind. And since the Challenge this month was seafood and because I will be gone on travel for the rest of the month - I also decided that this would be my entry for the May Challenge. This cook is a stir fried shrimp dish done on my Classic Joe in the Kamado Joe cast iron wok using the Divide and Conquer support frame and the X ring to hold the wok. My son and I did the cooking on this meal. He and I make a great cooking team and I really enjoy cooking with him. We are always competing with each other as we do the cooking and that makes for some great results - we hope you agree. We did the cook in two parts. The first being what seemed reasonable for the evening meal; the second an after the meal cook with what ingredients remained to have leftovers/lunch. The Main Meal - Stir Fried Shrimp and Vegetables Previously we have used the cast iron wok on the X ring in Big Joe. This outing we decided to use the Classic Joe as a comparison. While both are fine for wok cooking – son and I are of the opinion we like the wok on the Classic Joe better just because of the relationship of the sizes of the Kamado and the wok. By the way – a good set of heavy oven style mitts that go a ways up the forearm really helps with the wok cooking – at least for your main hand that you cook with that is “over the fire” heat coming up around the wok. And for removing the wok itself from the Kamado as required. When the food was ready we carried the wok inside and set it on the stove burner and being cast iron it kept the food nicely heated throughout the meal. Yes – we had seconds and even a third helping, it was that good. Cook temperature in Joe was around 500 degrees preheat. I filled Joe Classic to have a full fire bowl and lit two places opposite each other just off the center on the lump. After Joe stabilized, we initially set the wok on the X rack in the upper position and got it heat soaked until surface temps in the bottom middle of the wok were reading 600 plus on the infrared thermo. The outer sides were showing 400 degrees. In mid-cook with the lid open we were losing too much heat in the wok and moved the X rack to the lower position which turns out to be the better placement. This gets the wok bottom closer to the coals and keeps the heat in a more desirable range. For the part 2 cook we kept the wok and X rack in the lower position on the D&C frame and that kept the heat up. This would be the preferred placement. Here are the elements of the cook: The Peeled and Butterflied Shrimp - about 2 1/4 lbs Some of the Other Ingredients -The Seasoning and Sauce Elements Sugar Snap Peas, Hot Peppers, Green and Red Bell Peppers, Fresh Ginger, Onions, Garlic, Corn Starch Slurry with Hon Dashi Granules Baby Corn, Bamboo Shoots, Snow Mushrooms, Carrots,'Tall' Bok Choy It Takes Two Baking Sheets to Carry It All Outside. Glad I Have a Separate Grilling Table Near Joe. Heating the Wok (next time we will start in the lower level position) Part 1 Cook Off to a Good Start - This Is Gonna Be Good! Let's Add More Good Stuff Almost Done - It Smells Wonderful Part 1 Main Meal Cook is Done! - Taken Off Joe and Ready to Serve The Part 2 Cook In Play on Joe - Whatever Ingredients That Were Left and an Opportunity to Increase the Hot Pepper Element with Extra Peppers and Sriracha... Oh Yeah! Batch Two In Progress Batch Two Finished - and yes we did stand around with chop sticks and sample batch two. Repeatedly. Hope you enjoyed this wok cook on the Kamado as much as we did. Mrs. Smokehowze commented that there was no need to go out to a restaurant to have this meal - it was better at home -- and the ability to keep a high heat in the wok on the Kamado made this a much better result than cooking it on the indoor stove. Thumbs Up for Sure!
  13. I had to break out the Kamado Joe Cast Iron Wok today and make an outstanding batch of Shrimp Scampi on the Kamado Joe Classic! Here's the recipe: Kamado Joe Cast Iron Wok Shrimp Scampi Preheat your grill to a dome temperature of 400°F with the cast iron wok on the accessory rack in the lower position of the Divide & Conquer Flexible Cooking System. 1 to 1 1/2 lbs 20 count shrimp, peeled, deveined, with tails on salt/pepper to taste 4 tablespoons butter, divided 1/2 cup extra virgin olive oil, divided 1 cup dry white wine juice of one lemon 3-4 cloves finely minced garlic 2 shallots, diced 1/4 cup finely chopped fresh parsley Rinse your shrimp and dust with salt and black pepper. Once your wok is good and hot, add 2 tablespoons of butter and 1/4 cup extra virgin olive oil. Sautee the garlic and shallots for about 2 minutes. Add the shrimp and cook for 3-4 minutes until the shrimp is almost done. Remove the shrimp from the wok and set aside. Add another 2 tablespoons of butter and 1/4 cup extra virgin olive oil to the wok. Add the white wine and lemon juice and let come to a boil. Return the shrimp tho the wok. Add the chopped parsley and toss in the wine and oil mixture for another minute or two. Remove from the wok and serve over cooked rice or cooked linguini. You can also add the cooked linguini to the wok and toss it with the shrimp and scampi sauce if you like! Enjoy!!
  14. Grilled Swordfish Steaks & Kamado Joe Cast Iron Wok Bok Choy A Tasty Meal The market had swordfish steaks on sale. Four went in the basket for dinner. While there the Shanghai bok choy looked very fresh and was also on sale. Several pounds went into the basket. This cook gave my son and I the opportunity to simultaneously cook on Big Joe for grilling the fish and on Classic Joe with the new Kamado Joe cast iron wok. We choose to use both Joes so the food came off at the very same time and because it was the first time using a wok on the Kamado as well as the first use of the recently released Kamado Joe cast iron wok. Big(Red)Joe was set up direct at 475 degrees for the fish. The fish was marinated in olive oil, fresh lime juice, oregano, basil, granulated garlic, fresh ground black pepper and a bit of salt. Some of the marinade was set aside and reserved as a table sauce. This marinade flavor was very good on the fish. Cooked these thick steaks for 4 minutes first side on well-oiled grill and 3 ½ on flip side. Just right. Classic(Red)Joe was setup for direct cooking and stabilized at 500-550 degrees. That was my guess with regard to the right fire level for woking. I think it worked. I tested the wok on the X ring frame at the lower level and decided that was too close to the fire and too hard to use the wok. We cooked with the X ring on the upper level. Wok preheat temp at the bottom was about 700 degrees. This is a cast iron wok, so it will hold the heat. The bok choy (cooked by Smokehowze son) came out very nicely. Simply stir fired with sesame oil, dried hot peppers, garlic and soy sauce. You could definitely tell the improvement over a wok on the stove burner because of the added heat ability. The resulting bok choy was much more of a stir fry quality and much less of a steamed result when cooking with lower heat. Wok Cook Observations: Have a ready place with a heat resistant support of some type for when you need to get the wok off the heat (like end of the cook) in order to get the food out. I used three bricks on my stainless work table spaced properly as a wok nest to keep the hot wok off the stainless top which would cause the top to warp. Have a pair of forearm or elbow length leather or otherwise heat resistant gloves to use when woking or you will get your arm overheated and/or lose hair. Also a good pair of heavy duty of pots holders are essential/critical. You will need them. The wok lifting ears get very very hot. When I first saw the cast iron wok at Kamado Joe, I mentioned to Bobby Brennan that my son had commented that to use it more easily on a Joe or any Kamado it needed a half diameter flat wok ring plate to set on the X ring snuggled up to the wok to shield the heat at the front coming off the charcoal. I can (and will) now inform Bobby from experience that such a shield plate would be a good addition to the wok set. For next time I will make one or improvise one out of aluminum foil. If you are used to cooking on a wok on your stove, be prepared for some changes. Like much more heat and much faster and different cooking. Have everything you need where it needs to be including the dish for the finished cook - you have NO time to run and grab something or even have someone fetch it for you. The cast iron wok is heavier and holds the heat much more so than a carbon steel wok. Factro that into your cooking. Cooking on the Kamado and with the cast iron wok can somewhat limit the traditional cooking techniques where-in the wok is also tilted and moved around during the cook. . Will we use the wok again on the Kamado? You bet! Is there be a learning curve for woking on a Kamado? Of course. Is it more like wok cooking should be? I think so at least from the heat perspective (from my limited experience). Here are the rest of the photos: The Swordfish With Marinade Fish on Big Joe Swordfish is Done The Kamado Joe Cast Iron Wok on a Classic Joe Wok Inside Bottom Temperature Bok Choy in the Wok Bok Choy is Done.
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