The trick is to smoke the meat and not make the meat smoke

CHICKEN WITH GARLIC & SNAP PEAS

  Date: November 20, 2012
  Favorite: Stir Fry
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I have been looking forward to making my first stir-fry on the Egg for a while now. I had to get some equipment and read some stir-fry cookbooks to learn about the techniques required and find a recipe that I stood a chance of getting right. The recipe I chose is said to be a classic Cantonese Wok dish. I let the BGE heat up to 550 degrees for this cook. When I've mastered some of the techniques I will go up to around 750 degrees. But you must walk before you run so 550 it was. My time spent cooking with the Dutch oven on the Egg with the lid came in handy. I was able to open the lid and keep the temperatures from spiking. The whole cooking process was over in less than 10 minutes and the resulting stir-fry was as good as any I've had other than at a real high end Szechuan restaurant nearby. I was hesitant to create a new stir-fry section here on the site. Originally I was going to place this in the Other section. But this was good enough that I know this isn't a passing fad. I will be doing enough of these to rate their own area on the site.
Recipe Source:
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Cooks Illustrateds All-Time Best Bread Recipes
The Breath of a Wok:
Chicken with Garlic & Snap Peas - Page 75
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • CGS Wok Spider
  • 16" Hand Hammered Wok
  • Wok Chuan (Spatula)
  • Wicked Good Weekend Warrior Lump Charcoal