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Found 8 results

  1. 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?
  2. 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!
  3. My favorite method of cooking is low and slow, for almost everything. I recently picked up a huge double sided stainless wire basket at a decent price. lately I have had the urge to turn up the heat a bit and use the wire basket. If you guys have not tried this yet, it is worth a try. I get the heat going HOT in the coal basket and use the wire basket as almost a wok, occasionally throwing in some good smoking chunks. Kind of like Kabobs without the hassle. The searing heat puts a wonderful caramelized glaze on onions and garlic. First I start with the meats and onion, big garlic chunks, chicken or beef cubes in .5 inch chunks. Lightly oil over the searing fire [woof huge plumes of combustion sear wonderfully]. After that starts to develop to about 50 percent done, I throw in the rest. bell pepper, mushrooms, cabbage, tomatoes, whatever fits my fancy. Lightly oiling every once in a while and constant flipping of the food within the basket similar to running a Wok. Secret is to leave plenty of space in the basket to allow the food to flip and mix, don't pack the basket too tight. 60 to 70% seems to be the perfect ratio. Also keep in mind the meat and onions will shrink considerably and leave you extra space when you add the veggies. worth a shot if you guys have not tried it.
  4. Asian Confusion Meal It was good to get back in the kitchen (and back posting cooks on the Forum) after a much too long series of travel, family and work commitments preventing me from doing any serious cooking for many months. When you look at the ingredients and seasonings in this dish you will understand my naming motivation for the meal/post that goes beyond a “fusion “ meal. Plus it is a mix across cuisines – US, Chinese, Japanese, and who knows what else… And even the cooking method in the Dutch oven could be considered unorthodox. Asian Confusion Meal However, I had an idea how I wanted to build this dish and it worked well as a rather quick to prepare, stomach filling and tasty meal that has a great rich flavor profile. It is also not too bad for the dieting I am doing. A key element to this spur of the moment “in-store” meal planning for dinner was the fresh wild caught USA shrimp on sale in my international market. 2 ¾ lbs seemed just right. I butterflied these. And the other ingredients were handily there also - Snow peas, baby bok choy, red bell pepper, carrots, raw corn I cut off the cob, onion, green onion, celery, garlic, ginger. Add some Cajun seasoning on the shrimp, and in the main dish red pepper, soy sauce and sesame oil. Serve with Japanese pepper seasoning blend for extra kick. The Assorted & Diverse Ingredients Since I was making enough for lunches and leftovers, I used the large 7.5 qt Dutch oven instead of my wok. I find that it can work well for dishes like this. First Stages of Stir Frying (proceed by order of anticipated cooking time) and the Initial Liquid Addition Rather than do an udon soup approach for the broth, I straddled a soup and a sauce with a restrained addition of tapioca starch in the dish to add a measure of body to the seafood stock liquid component. Final Broth Addition and Thickening Step The udon noodles were separately cooked and rinsed in cold water ahead of the main dish and then folded all together in the end. Adding the Cooked Udon Closing Out the Confusion This is one dish that was easier to cook on the stove than the Kamado. It is also going to make a wonderful lunch tomorrow. Hope this sparks some ideas for your own cook confusion.
  5. Shrimp Stir Fry Philpom's recent post on "Eat more veggies! Pork Stir Fry" conveyed such a nice cook that it just kept popping into my head. Yesterday the market had some beautiful large de-headed shrimp on sale. Bingo. A Shrimp Stir Fry was the just the ticket tonight and satisfied that craving. The veggie portfolio was red and green bell peppers, celery, onion, green onion, mushrooms, bamboo shoots, and water chestnuts. The sauce was soy, sesame oil, and Empire brand "Royal Clam Base". Seasoning included red pepper flakes, ginger, and a touch of Accent (msg) for that umami element. The shrimp were butterflied and lightly tossed with some of my cajun blend seasoning ahead of time. We opted not to have rice with this to skip the carbs. Add some Nanami Togarashi (a Japanese mixed chili pepper blend) at the table for a bit of extra zing. Son and I had fun cooking this meal and the whole family enjoyed eating it and will be taking some for lunch tomorrow. Thanks Philpom... for the dinner idea.
  6. 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.
  7. 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.
  8. 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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