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Found some spicy Korean marinade in the supermarket today. Marinated some frankenribs for a few hours in it.
Lined up the tools while the BGE heated up.
Hot, direct and quick.
Lined up the stir fry ingredients.
This particular recipe called for putting the lid on at the end for a 2 minute steam. It all came out great.
For me, the hardest part about wraping my head around the wok is not to overcook. Just add the heat, release the flavor and put the next thing on. I'm starting to get it.