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…
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Both look delicious! And who says you can’t post something other than barbecue on your blog? We of the barbecue religion are complex people. We like a little crumble and ice cream like the next guy.
I’m posting nest about wild huckleberry bread we baked…in an indoor oven. But it was so good, and we picked the berries in the woods, and what didn’t go in our mouths went in the bucket. How can I not write about that?
Great post!
That wild huckleberry bread sounds great, and I can relate to the difficulty of filling buckets. We have blueberries and blackberries here and we always seem to have trouble getting the buckets full. But not our stomachs…
In my humble opinion, Cast Iron is the perfect utensil for the barbecue. I can’t imagine not using it that way. Takes grilling to the next level! From everyday to wow that was amazing!
Thanks for the great share,
Gary
I have quite the collection of enamel on steel pans, mainly because of weight concerns on the Weber style grills. The cast iron grill on Bubba Ho-Keg is much sturdier and convinced me to go ahead and make the plunge. I have no regrets whatsoever.
Color me jealous! That is a sweet wok, perfect for kamado cooking. I have to wrap my wooden wok handles with foil.
Kind of looks like a Lodge ProLogic wok and same size but handles are a bit different. Where did you get this beauty?
It is a Lodge Pro-logic 14″ wok. I got it directly from from Lodge along with a 14″ pizza pan and a couple of Dutch ovens. Chili is on Bubba Ho-Keg in one of them as we speak…
The 14″ wok fits in Bubba Ho-Keg just right; the handles overlap the lower ledge just enough that I can use it as a diffuser or a wok in that position. Next time I stir fry I will give it a try that way; the only issues I see is that it sits down in the cooker quite a bit a may impede getting a spoon or spatula down in there to stir things. It looks stable enough that I shouldn’t have to worry about tipping; time will tell.
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