East “Meats” West- Brisket/Sausage Kimchi Fried Rice

The Cen-Tex Smoker

We catered barbecue for Janell’s Mom’s 80th birthday yesterday. Our local is a Texas Monthly “Top 50” joint and they make as good of bbq as anybody. Lucky to have it. The cool thing is that the wife of the ownership duo is Korean and she makes really great Korean style sides to go with the excellent post oak smoked, as traditional as it gets, TX bbq. We ordered a whole brisket, 3 full rings of jalapeño cheddar sausage, kimchi fried rice, kimchi pickles, Mac n cheese, and all the standard accoutrements of TX BBQ (white bread, pickles, jalapeños, onions). We had some left overs and I got a new wok burner for my birthday so we figured that throwing all this together in a wok would be a fun mash-up of TX BBQ and Korean flavors.

the cook was super simple, quick re-fry of the kimchi fried rice, added a little soy sauce and then tossed in the brisket and sausage right at the end. Topped off with the Kimchi pickles and a little green onion. Super fun and absolute killer flavor. Love having a dedicated wok burner- makes a huge difference. Huge Wok Hei flavor in this one compared to wokking on the BGE. Way easier to toss over the flame and get that smoky goodness!

kl8ton

I want that in my mouth.

caliking

Oh hell yes. 

Legume

Dude...

Botch

Pics of the wok burner?
I wokked on my Small BGE for a few years but my west-facing patio was miserably hot during half the year, and carrying everything out/then back in, was a pain.  Since getting my Bluestar with the hot burner I'm not shopping for one anymore (I know it doesn't get anywhere near as hot as a dedicated burner, but it still cooks faster than I do) but its still fun to see what others are using.  

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Botch said:

Pics of the wok burner?
I wokked on my Small BGE for a few years but my west-facing patio was miserably hot during half the year, and carrying everything out/then back in, was a pain.  Since getting my Bluestar with the hot burner I'm not shopping for one anymore (I know it doesn't get anywhere near as hot as a dedicated burner, but it still cooks faster than I do) but its still fun to see what others are using.  

Kenji’s second choice on his ewetoob video. I can tell you that anything with more btu than this is overkill. I boiled water from room temp in 10 seconds when cleaning my wok after the cook. His first choice is cool but has a long lead time and we didn’t want to wait. I believe @Ozzie_Isaac has this one and the #1 choice as well. He told me that this one was plenty strong and I totally get it now. Holy balls it’s hot and fast. 

https://www.amazon.com/Eastman-Outdoors-Portable-Adjustable-Removable/dp/B003GISCDK

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Nm-formatting issues 

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The thing that the #1 had that I would prefer is a heat shield for your hand, a pilot light that stays on when you turn the gas down, and an on/off valve at the burner. This one has one at the regulator but it’s more handy to have at the wok. The #1 has twice the btu’s of this one but I can’t imagine using it a full strength after using this one today. 

lousubcap

Great creativity right there.  And always a winning outcome.  Way to bring it home.

Photo Egg

Beautiful description, photos and event!

Hook_emHornsfan_74

That looks so damn incredibly good. 

lkapigian

Bombdiggity !

TechsasJim

@The Cen-Tex Smoker
is it Eaker you use?     If so I've heard great things but have never been.   Don't make it near the Burg that often nowadays since my buddy sold his ranch.

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TechsasJim said:

@The Cen-Tex Smoker
is it Eaker you use?     If so I've heard great things but have never been.   Don't make it near the Burg that often nowadays since my buddy sold his ranch.

Yep. They are great. Especially where it counts (brisket)