Jump to content
  • Similar Content

    • By itskrod00
      Want to purchase one of these accessories.  My question is can the soap stone do everything the cast iron can do plus more?
       
      I imagine the soapstone wouldnt get as hot as the cast iron?
      I imagine the cast iron cooking, more food would possibly stick and more maintenance
       
      or
       
      are they too very different tools for different type cooks/food.
    • By DerHusker
      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.
    • By Churchill Fan
      For those of you using the cast iron or soapstone cooking surface on your KJ, do you use a half-moon or full-moon? That is to say, to you make a complete flat top or just a half? 
       
       
      Just curious as to what the prevailing custom is. Thanks!
       
    • By DiannaDZ
      Just purchased a 12 inch Lodge cast iron skillet at Home Depot for $19.99.  Pretty good price, 2 Handle so it should fit in most kamado type grills.
       
      https://www.homedepot.com/p/Lodge-Cast-Iron-Frying-Pan-L10SKL/302283848
       
       
    • By HokieOC
      I have the cast iron griddle for my KJ and have used it on the top position.  I'd like to try steaks seared on the lower position, or pork chops like in John's new video.  But with CI, especially at high searing temps, wouldn't not only the temp but proximity to the fire burn the seasoning off?
×
×
  • Create New...