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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


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Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

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The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

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Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


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G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

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Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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New toy (jet burner) and my first fried rice

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  • Top | #1

    New toy (jet burner) and my first fried rice

    I got this sweet thang (http://www.gatorpit.net/phone/fryers-and-fire-pits.html)

    It is as insane as it looks.

    I’ve been yearning for a fried rice that I can cook at home as good as those Japanese or Chinese restaurants.

    I fired her up and used peanut oil and let her rip. It turned out good but it had a charred taste. Was that the oil that was beyond the 450 smoke point? Or did I just not toss and move it around as much and the food was just charred (not the oil’s fault)? Should I use LESS heat? That would surprise me because they all say to let it rip.

    Should I still let her rip, but just use less peanut oil?

    It it was still really good, but it just needed less of a char taste. Here’s a picture because you’ll say that if I don’t have any pictures, it never happened.
    Attached Files

  • Top | #2
    Nice! And congrats on the new cooker.

    One suggestion though - ya need to add crumbled bacon to your fried rice to take it to the next level.

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Always trying to take things to the next level!

  • Top | #3
    Not a fried rice expert. However, I know you don't need 300k btus to fry up some rice unless you were using about a 10ft diameter wok. Thus, turn down the heat. Good luck and that's a nice rig.

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Thanks! Yeah, it’s over kill for fried rice. I didn’t even have it turned up on high!

  • Top | #4
    The burners are 160k BTU each right?

    I’ve had this happen on my 60k burner

    If any any part of the food chars it tends to flake off and mix in causing a bitter taste. You can lower the heat, or work faster with smaller batches?

    Comment


    • scottranda
      scottranda commented
      Editing a comment
      Yeah, it’s 300+ BTU. So, you think it’s the food and not the oil? I’m going to have to dial back the jets!

    • scottranda
      scottranda commented
      Editing a comment
      I was working in smaller batches. Still charred. It’ll be fun to figure this out!

    • Polarbear777
      Polarbear777 commented
      Editing a comment
      I usually add the food right at 500 so the wok doesn’t go over 650. You’ll know you are too hot when you can’t add oil without it igniting. Once the food is in you. Can crank it up a bit.

  • Top | #5
    I have an outdoor CC stove with puny 30,000 BTU output (which I think is a jet engine!) and I've had one good fried rice and one failure using a wok. The failure was when I let it preheat for a few minutes on high. The second the peanut oil hit the wok it burst into flames.

    I smothered the fire, dumped the oil, and poured in some new oil, but the rice still tasted very charred and burnt. I think when they talk about cranking up the heat, they are talking about a full wok or a kitchen stove.

    However, I defer to the experts. FireMan what say ye?

    Comment


    • Top | #6
      I do fried rice with some regularity on my CC also with the 30k burners. For grins I shot it with my IR thermo and at 440 degrees in on the wok bottom I got what I like in a fried rice. Just slightly crisped. The burner was just below afterburner sound, and I was working the turning tool quickly and constantly so as to not allow it to sit in one spot too long. But there is a bit of art to that. Too frequent/quick on the turning and you won't get the crispy, too little and you'll probably ruin it. Practice Padawan, practice.

      Comment


      • Top | #7
        Well, it depends on what you’re cookin besides the rice. First, I hope your rice was cold & a day old. Two tbsp of oil is enough, & swirl it into the wok. Then cook your “longer cook” items such as garlic, shallots, carrot. Then turn your heat down to medium or not blistering, IR, a bazillion BTU’s hot. When you’ve toned down the heat, on my wok oven I raise my wok to a higher level away from the heat since there is no dial on a clay pot, stir the rice & shorter cook items. Do not over load your wok, 8 cups combined rice & goodies in a 14”er. Then raise the heat final two min. & serve. You should be good to go. 🕶

        PS. scottranda & PBCDad stir fry means just that, stir. Best to use a metal spoon or spatula.

        Comment


        • Top | #8
          Thanks. I was using day old, cold rice. I should prob turn down the heat since I can freaking blast it too too too hot. I have a dial, so I can turn it down.

          What type of of oil do you typically use?

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            I use olive (not evoo) oil or peanut & once in awhile avocado. Yeah, ya don’t blast fried rice. Calls for a little gentler of a cook.
            Last edited by FireMan; July 1st, 2019, 09:17 PM.

          • scottranda
            scottranda commented
            Editing a comment
            Thanks FireMan !

          • Uncle Bob
            Uncle Bob commented
            Editing a comment
            Regardless of which meat I put in the rice I always use bacon drippin's.

        • Top | #9
          scottranda

          ​​​​​​​Can you easily use a round bottom wok on this thing? Looks like the pot supports are permanent and flat. I prefer a round bottom because it’s easier to move the food around without any sticking.

          Is it built as as well as it looks?

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            Round or flat bottom has everything to do with the surface you are working with. With that unit, if you had a ring, you’d be good to go with a round bottom.

          • scottranda
            scottranda commented
            Editing a comment
            Polarbear777 FireMan yes! Round wok from the wok shop in San Fran. I was certain it wouldn’t sit nicely in the jet burner stand but it is absolutely perfect. No wok ring needed (although I have one). I’ll have to vide record my setup.

          • FireMan
            FireMan commented
            Editing a comment
            Cool!

        • Top | #10
          Based on the above, looks like you can blast the veggies etc, then dial back for the rice.

          Now you guys are making me hungry and I’m going to have to do some testing.

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            I guess that’s why warping veggies for fajitas in a cast iron pan with EVOO works extremely well?? I’m surprised warping meat can cause an issue. I think I’ll have to play with the temps throughout the process.

        • Top | #11
          Pfft this is how I roll

          Comment


          • FireMan
            FireMan commented
            Editing a comment
            In yer dreams! 👀

          • scottranda
            scottranda commented
            Editing a comment
            A tsunami of fried rice 😋

        • Top | #12
          What type, size pan/skillet did you use?

          Comment


        • Top | #13
          As others have said, that’s an awful lot of burner for a wok and fried rice. Those btu’s will take a 25 gallon pot to a boil in minutes.... I need it for my brewery once you get tired of it!

          Comment


          • scottranda
            scottranda commented
            Editing a comment
            Yeah, I’m going to tone it down. This is a lesson learned! That burner will work for brewing if I ever get into it!! You know me, I go big the first time and don’t regret purchases! That jet burner is pretty wicked!
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