Wok'n with Annabelle

Bash · February 2010

My oldest daughter wants to learn to egg, so tonight she watched me do dinner. Normally I don't photograph wok cooks, as I am too busy, but tonight she did all of the pics.

The raws:

Daughter took a pic of wife. Due in May. Number 5, and the last one planned.

Boneless skinless thighs from Costco. These really made the dish.

Gratuitous fire shot - flames not too visible, but it was at 650+

Veggies cooking up. Did carrots first, added peppers and onions after that.

Ready to pull

Photographer (11yo) on left.

Plated with Sriracha sauce

This was very good. I will definitely do this again.

Thanks for looking.

Richard

Cheesegghead · February 2010

Glad you were able to get pictures, that looks fantastic! Haven't tried my wok on the egg yet but I think I will have to make that a priority now that we are getting nice warm temps in the 30's. What kind of rack is that - does it come from BGE? I assume you do the whole cook with the lid up?

probie · February 2010

What is that metal ring setup in the egg??

Bash · February 2010

The metal ring is actually a Lump Reducing Ring from the Ceramic Grill Store.

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=99&Itemid=232

I bought it to use less lump on the XL, and do use it for that, but it also is the same diameter as the medium woo (also from CGS). The woo is another inch or so taller than the LRR, that I use for doing higher raised cooks (the chicken shot was on the woo). It's nice to have two height's. I use the LRR to wok on, as it makes the wok pretty close to the fire, but with enough clearance to allow the fire to rage.

Bash · February 2010

The wok was sitting on the Lump Reducing Ring from the Ceramic Grill Store

http://www.ceramicgrillstore.com/ceramicgrillstore/index.php?option=com_content&view=article&id=99&Itemid=232

I cooked the ckicken lid down, an a raised woo (from the CGS), and then opened the vent and removed the DFMT to let the egg get up to 650+. My wok is a 16" wok, so the lid stays open when I am using that. Works out well on the medium. I end up using the wok at least once or twice a week - easy way to get healthy food with lots of veggies. Tasty too.

cookn biker · February 2010

That looks great Richard!! Your daughter is a natural photographer!

Cheesegghead · February 2010

Thanks!

Bash · February 2010

Thanks, Molly. I'm going to get some starter cubes so she can start her own fire next time. Somehow the MAPP torch and 11 year old daughters just don't mix!

Frank from Houma · February 2010

Very nice Richard - #5 on the way? Now we know why you have an XL

Nice pics and nice family - I bet that cook didn't last long.

Bash · February 2010

I do love the XL. Of course, I love the medium too. May end up with more down (eggs, not kids!) down the road.

The only thing I fear is college costs!

Richard

eenie meenie · February 2010

Richard, the wok cook looks delicious. Annabelle did a very good job of capturing the cook.

I like your idea of serving the meal by placing the wok in a bowl and placing it on the table. Clever!

JLOCKHART29 · February 2010

Looks great. My wok is supposed to be in Tuesday so get ready for a bunch of wok cooks!LOL Wife working on number 5?! Looks like she could be your gals sister.

Bash · February 2010

She enjoyed it.

Yeah, I like the bowl idea. How else to serve food in a round bottom wok?

Bash · February 2010

Looking forward to the wok posts! Hope you enjoy as much as we do.

Frank from Houma · February 2010

Hmmmm - how about weddings?

Mine are all grown up and on their own

(sometimes)

NoVA Bill · February 2010

Hey Bash,

Great family pix, thanks for sharing. No. 5? You know what causes that right?

OBTW, the wok'n looks good too. :laugh:

Wok'n with Annabelle

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