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Wok cooking?

 
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KP Duty
BBQ Fan


Joined: 21 May 2012
Posts: 176
Location: Oklahoma City OK

PostPosted: Tue Aug 28 12 7:17 am    Post subject: Wok cooking? Reply with quote

I guess wok cooking goes here? Maybe sorta in the discada section. Bought a large wok and base ring from a resturant supply. I just build a big charcoal pile in the middle of one of of my kettles. Set the base over it, put on the wok and it is smoking hot in just minutes. And you can put other food around the edge of the grate to cook at the same time. I'll post pics the next time I use it.
Decided on stir fried shrimp, borrowed this recipe with a few mods; like 1lb mushrooms and 1/2 C chicken broth. Next time we'll start with about 1.5 lbs of in shell shrimp!
http://www.cooks.com/rec/doc/0,1845,152172-249198,00







Then the blurry flurry of stir fry and pic taking.










Too hungry for plating pics, dumped wok and inhaled Very Happy Very Happy Very Happy
ps.- Recipe says 5 servings, I say 2 Shocked
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If veggies tasted more like meat, we'd all be healthier!
2 Custom Hor. offset smokers
Weber 22" & 27" OTG
40Gal Hor. cooker w/ rotisserie
ECB
6' In yard rotisserie
Gasser ( for burn bans)
35Gal. Chexmix smoker, 55G. this year
50 year old cast iron kettle, wants TLC


Last edited by KP Duty on Mon Oct 08 12 8:02 am; edited 3 times in total
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JimH
BBQ Super Pro


Joined: 09 Feb 2005
Posts: 1978
Location: Houston, TX

PostPosted: Wed Aug 29 12 1:16 pm    Post subject: Reply with quote

Sounds good to me! It's hot and fast! Lots of uses for grills and woks produce some great food. I don't know who invented the wok but if it doesn't come off a smoker or a grill then a wok is my next preferred flavor transfer vehicle.
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KP Duty
BBQ Fan


Joined: 21 May 2012
Posts: 176
Location: Oklahoma City OK

PostPosted: Mon Oct 08 12 8:04 am    Post subject: Re: Wok cooking? Reply with quote

Got pics this time Very Happy
KP Duty wrote:
I guess wok cooking goes here? Maybe sorta in the discada section. Bought a large wok and base ring from a resturant supply. I just build a big charcoal pile in the middle of one of of my kettles. Set the base over it, put on the wok and it is smoking hot in just minutes. And you can put other food around the edge of the grate to cook at the same time. I'll post pics the next time I use it.
Decided on stir fried shrimp, borrowed this recipe with a few mods; like 1lb mushrooms and 1/2 C chicken broth. Next time we'll start with about 1.5 lbs of in shell shrimp!
http://www.cooks.com/rec/doc/0,1845,152172-249198,00

Then the blurry flurry of stir fry and pic taking.

Too hungry for plating pics, dumped wok and inhaled Very Happy Very Happy Very Happy
ps.- Recipe says 5 servings, I say 2 Shocked

_________________
If veggies tasted more like meat, we'd all be healthier!
2 Custom Hor. offset smokers
Weber 22" & 27" OTG
40Gal Hor. cooker w/ rotisserie
ECB
6' In yard rotisserie
Gasser ( for burn bans)
35Gal. Chexmix smoker, 55G. this year
50 year old cast iron kettle, wants TLC
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pyper
BBQ Fan


Joined: 17 Jun 2008
Posts: 163
Location: S.C.

PostPosted: Wed Apr 30 14 1:18 am    Post subject: Reply with quote

I would have never thought of using my wok on my grill -- thanks! Do you get any different flavor that way?

I have an LP wok burner that I bought from a local import shop. It's like a fish fry burner with two rings (use one, the other, or both, for heat control), and, most importantly, it has angled parts for the wok to rest on.

I need to get one of those spatulas that has a curved bottom to fit the wok.
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