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Dusted off the Wok

Chubbs
Chubbs Posts: 6,929
in EggHead Forum
Wanted egg rolls so pulled a pack of pulled pork out of freezer and wokked em up in some safflower oil. Then made general Tsos chicken  and veggie lo mein to accompany. Satisfied the craving and reminded me why I used to wok on the egg. Fun cook and good. Thanks for looking.  

Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    Moderator, please fix the upload process for pics. They continue to post in random order. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • thegooddocta
    thegooddocta Posts: 264
    That looks great - haven't pulled the trigger on the woo/spider, but you're pushing me closer!
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • grege345
    grege345 Posts: 3,515
    Looks AMAZING! @thegooddocta order it tonight you wont be sorry
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • Roadpuke0
    Roadpuke0 Posts: 531
    Ya going to say the same thing. All these wok cooks are pushing me to pull the trigger
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Between you and VI this week, I got to break out the wok. 
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  • Fireman_Joe
    Fireman_Joe Posts: 298
    Just starting to learn wok cooking, got my wok from The Wok Shop
    Gambrills,Maryland

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  • DMW
    DMW Posts: 13,833
    Looks great, I haven't deep fried in my wok yet, need to try it.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Chubbs
    Chubbs Posts: 6,929
    DMW said:
    Looks great, I haven't deep fried in my wok yet, need to try it.
    It's not bad at all. The egg was around 650 when I opened to put wok in. Put enough oil to cover the eggroll only. It doesn't even splash halfway up the wall of the wok. I wouldn't have done it for just eggrolls but had wok out for the general tsos so why the hell not
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    Fireman_Joe said:
    Just starting to learn wok cooking, got my wok from The Wok Shop
    Same place I got mine. @Mickey suggested it a few years ago and they were great
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    edited March 2015
    theyolksonyou said:
    Between you and VI this week, I got to break out the wok. 
    I am honored to be mentioned in same sentence as @Village Idiot 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • SkinnyV
    SkinnyV Posts: 3,404
    Beautiful, I tried this with pulled pork once and the smoke BBQ flavor did not work well with trying Asian. How was it.
    Seattle, WA
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  • Fireman_Joe
    Fireman_Joe Posts: 298
    edited March 2015
    Nice Chubbs, I got one of Grace Youngs books also "Stir-Frying to the sky's edge" which is great.
    Gambrills,Maryland

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Damn @Chubbs that look like the real deal!!!  Glad to see you dust off that wok.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NCEggSmoker
    NCEggSmoker Posts: 336
    Nice looking cook. No issues keeping the oil from getting too hot?  
    Raleigh NC, Large BGE and KJ Joe Jr.
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  • Chubbs
    Chubbs Posts: 6,929
    SkinnyV said:
    Beautiful, I tried this with pulled pork once and the smoke BBQ flavor did not work well with trying Asian. How was it.
    For the eggrolls, I sliced cabbage and grated 1 carrot. I pulled a bag of vinegar based pulled pork and warmed it up. Added no additional sauce. They were awesome. I wouldn't say they paired 100% with the GTC but good enough for me!!
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    NCEggSmoker said:
    Nice looking cook. No issues keeping the oil from getting too hot?  
    Nope. Just use a high temp oil like peanut, sunflower, safflower. Hit it with thermopen and in they were at 350. Cooked them in few batches. They are done after a minute or two. Emptied out most of oil and then pulled wok out for a minute or two until I had my mise en place ready for the general tsos 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • nlovold
    nlovold Posts: 194
    Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.
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  • Chubbs
    Chubbs Posts: 6,929
    nlovold said:
    Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.
    Nope, just open a beer and pretend you know what your doing! That's what I do. I wear long gloves and make sure I have everything I need at arms length. Always a nice change of pace
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • thegooddocta
    thegooddocta Posts: 264
    @chubbs - pulled pork egg rolls? That's taking it to another level! Awesome!
    Mike - (1)LBGE, HeaterMeter v4.2.4
    Little Rhody Egger - East Greenwich, RI
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  • JRWhitee
    JRWhitee Posts: 5,678
    Looks Great Chubbs
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • Legume
    Legume Posts: 15,266
    Killed it @Chubbs
    Love you bro!
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  • Village Idiot
    Village Idiot Posts: 6,959
    Looks great, Chubbs !  The teacher becomes the student.

    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Monaarts
    Monaarts Posts: 191
    Does food cooked on a wok in an egg taste different than on the stove?
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  • anton
    anton Posts: 1,813
    I like the way you use a lot of meat in them, any Chinese restaurant rolls never have enough meat in them. :clap: 
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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  • Chubbs
    Chubbs Posts: 6,929
    Village Idiot said:
    Looks great, Chubbs !  The teacher becomes the student.

    I don't know about that, sir. You came back with a show stopper earlier. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929
    Monaarts said:
    Does food cooked on a wok in an egg taste different than on the stove?
    I dont have a gas range so for me absolutely. My electric range doesn't get hot enough quick enough. The open flame cooks the food extremely hot extremely fast and also opens the pores of the wok allowing it to be more nonstick which is a must for noodles or eggs.  The chicken for this cook was breast meat so when I used to cook it inside the meat seemed tough. On the open flame it is extremely tender since cooked hot and fast. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Chubbs
    Chubbs Posts: 6,929

    anton said:
    I like the way you use a lot of meat in them, any Chinese restaurant rolls never have enough meat in them. :clap: 
    Thanks. I mixed the cabbage, carrots and pulled pork to about a 50/50 ratio of veg to meat then used a heaping 1/4 cup measuring cup to fill them. Worked perfectly and definitely meat in every bite
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    nlovold said:
    Looks awesome.  Nice effort!  Is there a trick to stabilizing the fire for frying, so that it won't flare up and get unmanageable?  I've tried frying on the egg before but the fire became difficult to control.
    Not to high jack, but a nice tip @Mattman3969 gave me is to shut the bottom vent about halfway when you're ready to cook. 
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  • blind99
    blind99 Posts: 4,974
    That looks awesome and way too dangerous for me. I will settle for chinese carry out and live vicariously through you folks with mad wok skills :)

    Nice cook!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • johnnyp
    johnnyp Posts: 3,932
    Nice one chubbs 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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