Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
I totally forgot I had supported the kickstarter on this wok, and lo and behold, what shows up at my door? This beautiful Misen 12†carbon steel wok with glass lid! I had fired up the Primo to season it, but I opened the box, and it came pre-seasoned! I love the look and feel of it. I will report more after usage. If it’s anything like the other Misen pans I have, I’m going to love it. Any ideas for first cook in this baby?
I would do something you are familiar with that way you can concentrate on using the full potenetial of the pan, and if you keep it simple for the first few cooks you will learn the pan's secrets
Wow!! Super cool. I agree completely with my namesake: Do something super familiar so that you can isolate the effect of the new wok as much as possible. Eliminate as many variables as you can so that you can attribute any difference with confidence
I would open with snap peas, book choy, red peppers & garlic shrimp. Obviously not all in one batch. One dinner. Use it for what it’s made for, cookin, not mom’s American chop suet from the 60’s.
I almost pulled the trigger on this kickstarter myself last year, then decided I needed a 14" wok instead, so went another way (The Wok Shop), since a new carbon steel wok was intended to replace an old 14" non-stick wok that has been hanging on a hook in the pantry for years. Your Misen wok looks super nice, and the pre-seasoning is a lot more even than my current level of seasoning on mine...
I decided to let go of my fretting over the look of my wok, seasoningwise, and concentrate on how it cooks. It cooks just fine. No sticking, even though it doesn't have that beautiful dark bluish black patina that I see on Kenji's wok. I deep fry often in my wok so it has a "tan line" starting at the top of the oil level. It looks pretty above that line and looks like its tan needs work below that line. I've been using it pretty regularly for over a year.
I also have a 14†wok that I can no longer use very efficiently, the wooden handle got lost. It usnscrewed form the pan for convenience. Got lost somewhere!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I second the Kung Pao Chicken vote for your first cook. Use Kenji Lopez Alt's recipe for it and you won't go wrong. You can find it on Amazon in the "Look Inside" option of his book, The Wok on page 61 if you don't have the book (or if you do have the book).
Thanks for this link Kathryn! My wife loves kung pan chicken. I'm gonna try making that recipe from the preview of the book, until I have a chance to pull the trigger on a copy of it. Too many other expenses right now and I don't really have time to read and cook through it just yet.
Comment