Easy Chili crab

FISH, OCTOPUS, PRAWNS, SCOLLOPS, CRAB, LOBSTER & CRAYFISH
titch
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Re: Easy Chili crab

Post by titch »

urbangriller wrote:Hey Titch,

Use Charcoal...more heat, and a better radiated heat, gets the wok hotter!

That said, my Weber Kettle Wok setup is different, I think the Weber brand version is not deep enough, I'll take some photo's of mine tomorrow.

Cheers

Still waiting Chris. :wink:
cheers.
Titch
Cheers
Titch
Mountain Mick
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Re: Easy Chili crab

Post by Mountain Mick »

Yes we love our Chilli Mud Crab Yummo, very nice MM :P :P

Image :P :P
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21st century caveman Mountain Mick www.mountaingriller.com
kingsthorpedavid

Re: Easy Chili crab

Post by kingsthorpedavid »

Anybody use a Weber Kettle Wok?
Is on my wish list. But dont like stainless steel for cooking as the food sticks.
Amfibius
Posts: 486
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Location: Camberwell, Melbourne

Re: Easy Chili crab

Post by Amfibius »

If food is sticking to your wok, that means your wok isn't hot enough!

I have two woks - a regular carbon steel wok I bought from an Asian grocery store for $25, and a cast iron wok given to me by my wife's mum. Nothing sticks to these woks, not even eggs or fish. The secret is heat - and a LOT of it. Drop some water into your wok - it should instantly sizzle and float around on a bed of its own steam. That is what happens when you drop food on it - it instantly sizzles and does not stick. If your wok does not do that, you need to let it heat up for longer, or cut down the amount of food you put in the wok at once, or preferably buy a stronger wok burner.

Traditional Chinese wok burners is simply charcoal in brick chimneys. The wok would get so hot that it would glow red. You had to be careful how much oil you added because you would get a spectacular flare. My grandma used to have a wok cover in one hand while she added food with the other. As soon as the food went in, the wok would flare, flames would leap up several feet, and she would quickly cover the wok to kill the fire. Then she would lift up the cover, give the food a quick stir, and then it comes out. Stir fried noodles in under a minute, with the distinctive nutty and slightly burnt aroma that the Chinese call "wok hei" (or "wok breath").
Last edited by Amfibius on Tue Oct 11, 2011 9:09 pm, edited 1 time in total.
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titch
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Location: Sth East Melbourne

Re: Easy Chili crab

Post by titch »

kingsthorpedavid wrote:Anybody use a Weber Kettle Wok?
Is on my wish list. But dont like stainless steel for cooking as the food sticks.
Mine appears to be spun steel.
Go to the firts page of this thread and have a looky see.
http://www.aussiebbq.info/forum/viewtop ... =10&t=4316
Cheers.
Titch
Cheers
Titch
Kippa
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Joined: Sun Feb 12, 2012 1:49 pm

Re: Easy Chili crab

Post by Kippa »

stiil looks like sand crab claw, usally females are that colour though.
Mountain Mick
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Re: Easy Chili crab

Post by Mountain Mick »

Portunus pelagicus, also known as the flower crab, blue crab, blue swimmer crab, blue manna crab or sand crab
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21st century caveman Mountain Mick www.mountaingriller.com
Bill44
Posts: 618
Joined: Sun Jan 22, 2012 4:04 pm
Location: Gorokan, Central Coast NSW

Re: Easy Chili crab

Post by Bill44 »

Smokey Mick wrote:Nah mate, You have a mystry bag in there, Looks like some sort of rock crab.
The claws up top of the pic, Differant color, stubbier build, Black points ?
Im sure Ive seen them but just cant place the type.
Female Blue Swimmer, different colour and sometimes have a different shaped claw. The females are usually prized as they have a slightly better taste.
Bill
Cast Iron Hibachi
Jackeroo Mini Spit
18 1/2" kettle
57cm Kettle
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Wbeea
Posts: 5
Joined: Thu Apr 26, 2012 2:38 am

Re: Easy Chili crab

Post by Wbeea »

Titch

Having seen this thread 18 months ago I decided to buy a 26" Wok last year from a large oriental supermarket in England. Due to the poor weather in 2012 I was unable to hold a BBQ party and so it never got used until yesterday when I cooked Thai Yuk Sung and then Thai sesame chicken noodles (amongst other items). The results were fantastic and my friends being amazed to see someone use a wok on a bbq (I did give you the credit).

Anyhow, on another thread (I can't find that one, there was a question on what to use to enable air to flow out of the kettle. After much searching I came across lifting shackles and 4 of these (with the pin removed) equally placed over the rim worked a treat

http://www.safetyliftingear.com/home/it ... bgroupid=3

Thanks again

Mark
Buccaneer
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Re: Easy Chili crab

Post by Buccaneer »

Linkie no workie
2015 Smokin In The City-Boarshank Redemption
Buccaneer, BeachBums, Alimac23, SilentBob!
urbangriller
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Re: Easy Chili crab

Post by urbangriller »

I use chain joining links. A couple of bux from Bunnies!

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Cheers
Chris
Common Sense is so rare these days it should be a Super Power!
TMAN
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Joined: Mon Mar 18, 2013 8:17 pm

Re: Easy Chili crab

Post by TMAN »

This accessory is made for the weber wok and is sold over the Internet the middle grate comes out for the wok to sit in
http://www.outdoorgrillingusa.com/item_ ... 55836.html
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Card Shark
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Re: Easy Chili crab

Post by Card Shark »

Picked up a few spanners this morning. Have any of you guys done these? CS

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