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  1. 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!
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