No complaints tonight…

by zydecopaws on October 12, 2010


The broccoli crowd registered no complaints at tonight’s dinner. In fact, they didn’t say much during the meal as they were too busy stuffing their faces. It turns out that Yakisoba made on Bubba Ho-Keg is a wonderful thing…

I set up the cast iron wok on the lower shelf, then put the cast iron grate on the upper setting in Bubba Ho-Keg.


The vents were left wide open for the entire cook, and I had the temps up in the 550-600°F range when I put a tri-tip roast cut into 1-inch steaks and marinated in a mixture of red wine, soy sauce, and Chinese 5-spice powder on the grill. In spite of the indirect method of cooking, I still got some nice grill marks.


The steaks were pulled when they were about 135°F and sliced into thin strips. They went back in the wok with some sesame oil and a couple of tablespoons of fresh minced ginger and garlic. After about a minute they were joined by some julienned carrots and onions, followed a minute later by some sliced mushrooms.


At this point the ability to take pictures while cooking disappeared completely as things were cooking very fast and I needed both hands to deal with the Somen noodles. Four bundles were cooked in boiling water for about a minute, drained, and standing by when the beef came off the grill. Once they went in, they were mixed well with the other ingredients and a sauce mixture consisting of about a tablespoon of soy sauce, 2 or 3 tablespoons of Yoshida’s Gourmet sauce, a tablespoon of red wine, and about a half-teaspoon of cayenne pepper. This last part of the process took all of 2 minutes before dinner was removed from the wok and served piping hot at the table.

The finished result you can see at the top of the page. And nowhere else, as there wasn’t a leftover in sight…

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