I recently scored some new cast iron cookware to use on Bubba Ho-Keg. Among the various pieces was a 14″ wok that can also be used as a diffuser (yeah, I’m still looking for alternatives here since the In Zone distributor is taking forever to deliver the “official” Bubba Keg version). But I figured I’d break it in properly by using as a wok. Especially since I’d received more than one complaint from family members that I don’t stir fry as often now that most of my cooking is done outdoors.
Tonight’s cook started with a mixture of sliced chicken breasts with minced garlic, fresh grated ginger, and sesame oil. Once the meat mixture was browned, it was joined by onions, carrots, broccoli, mushrooms, snow peas, and a mixture of hoisin sauce, Yoshida’s Gourmet sauce, water, and cornstarch.
You’ll notice I had the wok sitting on the grill; next time around I’m going to dispense with the grill and set it further down so that it is closer to the fire. The whole process took about twice as long to cook as I expected in spite of getting Bubba Ho-Keg up over 600°F before throwing the chicken on. In spite of the longer cooking time, the stir fry turned out real well, especially served up over some nice brown rice.
Dessert was also on the menu and it was crumble again, only this time with some fresh blueberries.
Every one of the crumbles we’ve had recently have been outstanding, but this one might be my favorite (even though the blueberries were store-bought rather than fresh picked from our bushes; they aren’t ripe yet). As usual, it was served up over vanilla ice cream.
We’ve had some great fruit this summer, and I certainly hope the trend continues. And stay tuned for more fun with cast iron utensils; it’s been so long since I cooked on it I’d forgotten how much fun it can be. Might not be “traditional BBQ”, but it’s my site and I’ll post it if I want to…