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Found 10 results

  1. I’m really getting into wok cooking. Here a cook I did last Sunday for Dinner. Here are most the ingredients. Ingredient List: 2 Tbsp light soy sauce 1 Tbsp oyster sauce 1 Tsp Siracha 1 Tbsp butter 2 eggs, beaten, seasoned with salt 2 Tbsp cooking oil (I used Sesame) 2 cloves garlic, chopped (approximately 1 1/2 tsp) 1 1/2 tsp chopped ginger 1/2 cup small diced onion (approximately 1/2 of medium size onion) 1 boneless skinless chicken thighs (approximately 4 to 5 oz) (I used Chicken Breast) 1/4 cup carrot, small diced 2 cups cold jasmine rice, or brown jasmine rice, recommended a day old (I used Cauliflower Rice) 1/4 cup frozen peas, optional (I added Celery) 4 green onions, chopped sesame seeds for garnish salt and pepper I heated up the wok and put in 1 tbsp. of sesame oil. I then put in the ginger, garlic and onion and let them start to soften. Next was the carrots. (Cooked for approximately 1 minute) Next was the chicken. (Cooked until it was opaque) Next was the celery including some leaves. (Cooked for approximately 1 minute) Now I added the rice and the sauce. (Mixed it together and cooked for approximately 1 minute) Next, I moved the mixture aside and added another tbsp. of sesame oil and added the beaten eggs. (Cooked until it had mostly formed solid. Approximately 1 minute) I then mix everything together. (Cooked for approximately 1 minute) And finally, I added the green onion. I cooked it for approximately 30 seconds and served. Sorry no plated shot but this was delicious! Thanks for looking.
  2. I found this interesting.Please disregard if already posted.
  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!
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