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Wok-A-Billy..............

 
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1buckie
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Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Jul 26 2013    Post subject: Wok-A-Billy.............. Reply with quote

At first I was going to put this up in "Disco", but it's fired by lump & wood...................

So.....after a bunch of stuff like this ~~>



thought it would be nice to change things up......

the wife suggested we go aways out to the "Koreana Plaza" by where she used to work, as they had expanded into another part of the building & the new part was now open.....
WOW!!!!~

This place is the size of your standard medium large Walmart & has all kinds of stuff.....full blown Hispanic, Russian / Czech & all kinds of German & other fun stuff.........full deli (got baby bolongna to smoke), nice bakery ( had jalepeno/ cheese bread from there) great produce with all the Chinese /Japanese stuff (3 large bunches of celery for $1.49 !!) and the have the shabu~shabu cut ribeyes (the oblong core piece of a boneless ribeye, cut to 1/16" thick, pics to follow on this stuff !!)

So there is no real recipe....it's Uncle Buckie's Crazy-ass All-in Stir Fry....wife got some kind of package flavor mix for general use & the beef was some top sirloin, sliced sorta like the shabu, only not as thin....just sliced at an angle 1/2" wide & seasoned w/ sesame oil & some powders....& ginger, fairly fresh, but from a jar....

Meat 1st, pull out & stagger the vegs in according to how we like 'em done..........
Coals.....




Wok.......


Stuff.....it was pretty hot, so just stuck everything in little tubs, on ice........


And it's Wok-a-Billy......




This one was decent.....1st stir fry on the Weber...done deep fry, hash browns, ribeyes, bacon & eggs & other stuff, but I don't know beans (or peas) about stir fry.....

Next day....approx. the same ingredients, except chicken breast strips & sliced pork chops.....and after haggling w/ the wife over: too much, too little, what kind of, don't put that kind in, no dill, etc......I did the mixes for meat, by myself, in the kitchen, all alone, in secret.....put some sumac powder & other fun stuff in & just used peanut oil for the initial startup & veg part......much better...............






Then segued into this little dittie.......a Martin Yan recipe I saw ONCE on PBS, before youi could even record stuff off TV& i remembered the whole thing & have done it for years, but not for about 6 years, so there were some foul balls.....

Deep Fried Nori Rolls........

1st you chop chicken breast, chop,chop, chopping, chop the chicken breast..screw it....use the Cusinart.....make like into a paste wax kinda stuff......


2-1/2 large breast, white pepper & two eggs.....he used only egg white, but I never noticed a difference....( Martin Yan ~>)."then you put the chicken back in the egg...see I put the chicken back into the egg.......like this......I might be the 1st ever to put the chicken back into the egg!!"

Gather up your paste & slice up a bunch of zuchs, carrots, celery, ham, red bells, long chive,


couple kinds of mushroom


& do this:






Except I forgot you're not supposed to get nervous about running out of chicken paste &having too many strips of other stuff left.....over packed a few..... :-[ :-[ :-[
Edible, but goofy.............


Some did better.....


Now, if I could just figger out how to get the smoke flavor up into the wok.......I ain't usin' liquid smoke !!!!!
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BUGSnBBQ
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Joined: 29 Jul 2010
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Location: Smyrna, Georgia

PostPosted: Jul 27 2013    Post subject: Reply with quote

Nice job on the stir-fry. I really like that wok for the Weber. I've tried making stir-fry a few times, but I just can't get the hang of it Crying or Very sad . Which is too bad because the Atlanta metro area has some awesome ethnic grocery stores. Now, as for that Nori roll...That looks outstanding! Good job on everything (as usual Wink ). Gotta go get on CL - I've got a good feeling about finding a kettle this weekend Laughing
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Mainely Smoka
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Joined: 18 Apr 2012
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Location: Maine

PostPosted: Jul 27 2013    Post subject: Reply with quote

Oh Buckie.. You Suckie Very Happy

Thats some dam good looking stir fry
Such a veteran move Surprised

Got my wheels turning now
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GF
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Joined: 30 Apr 2011
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Location: Greenwich, CT.

PostPosted: Jul 27 2013    Post subject: Reply with quote

Ken, that is some good lookin eats. Very Happy

The stir fry looks great, a nice little change of pace. Cool

The chicken roll thing looks pretty interesting (and tasty).
Did they fry up pretty quickly?
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Jul 27 2013    Post subject: Reply with quote

Yo, BUGS..................Stir fry's much easier than it seems.....just do the meat, pull it either to the side or out & start adding veg stuff in a type or two at a time, starting with whatever you think will take the longest to cook......get down to the last set of vegetable matter & dump the meat back in to mix flavors & heat back up a bit......
I had 10 or 11 different things in the mix, two in each of those small tubs, for easy tossin'...... Very Happy

"Gotta go get on CL - I've got a good feeling about finding a kettle this weekend"......
Hold that thought......maybe go garage sailin' too..... Cool

Thanks, Mainely !!!

Git-Er-Done !!!!

Thanks, George !!!
They cook up real quick....it's interesting 'cause kinda how you tell if they're done is the aroma actually changes a bit......forget therms.....or bone wiggle.....or even all that "probe tender" jazz......it's the SMELL !!!!!!
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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necron 99
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Joined: 04 Aug 2007
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PostPosted: Jul 28 2013    Post subject: Reply with quote

Cool lookin' cook session 1buckie!

Never seen anyone use a kettle grill for wok cooking before.
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1buckie
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Joined: 10 May 2009
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Location: Sacramento CA

PostPosted: Jul 28 2013    Post subject: Reply with quote

Thanks, Necron.......it's an actual Weber product from the mid to late 60's..........my friends found it somewhere & I asked for it & they obliged....completely rusted all over, I got it sand blasted & then seasoned like a Dutch Oven......it doesn't work quite as good as a slick surface wok or a disco, but pretty decent....more cooking, more often I think will get the surface in better shape..... Very Happy

i've seen where people use those aluminium clips that hold on storm screens to make 3 or 4 edge clips for a kettle & use a regulation carbon steel wok.....seeems to work just fine.....
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Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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k.c.hawg
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Joined: 17 May 2009
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PostPosted: Jul 28 2013    Post subject: Reply with quote

Ken that was a helluva Wok-a-Billy streak you went on. Stir fry and rolls look outstanding. Wish I would have been there.....could have had a dose of some J.J. Cale Rockabilly and Buckie's Wok-a-Billy!!!
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1buckie
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Joined: 10 May 2009
Posts: 3290
Location: Sacramento CA

PostPosted: Jul 29 2013    Post subject: Reply with quote

Thanks, KC !!!
When that thing starts up I usually think more in terms of...."Goodness Gracious....Great balls of fire !!!"

It's pretty wild to operate it......but maybe I'm blowin' that outta proportion just cause I've not run it enough to really be at ease....... Shocked
_________________
Have Fun Playin' with Yer Food !!!
"Dam Silly Sumbitch"-- Myron Mixon
"I will prevail. No pig will ever get the better of me." ~~> Italian Skewer
It's gonna say on my tombstone: Died of thick, heavy sauces ~~~~>K
" The Creepy Guy Down the Street With All The Webers"
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