Backyard Wok Party
by: Carl Antholz

Do you find your friends suddenly having “plans” when you invite them to your annual barbeque, even though you host it on the same weekend every July? Perhaps it is a silent, but deadly, sign that your parties have become a bit blasé. You love the ease of outdoor events, not having to clean the house and all, but don’t know how to make it new, year after year. What to do, what to do.

Why not take everyone’s go-to, quick dish – stir-fry- but do it on your outdoor grill? It’s still quick and easy and is the ultimate one-dish meal!

How does one go about throwing an outdoor Wok Party?

First, a great neighborhood Wok Party needs a title! While a title doesn’t necessarily a party make, it will convey a theme. How about “Wok around the Block” or “Wok-ing down the Street?” Perhaps. If a local garage band is included, it could be called “Wok & Roll”. If using the local vacant lot or public facility, you could use “A Wok in the Park.” Alas, the only name you’ll eventually care about is the one your guests use the day after your party. And, if done well, you’ll be able to use their collective name, “Great Wok Party”, on the invitations for next year.

Once you’ve gotten the title down, you need to figure out what to serve your guests. Since this is a barbeque using a wok, why not try incorporating the two for the main dish? Pork riblets marinated in a hoisin sauce (Chinese barbeque sauce) is a perfect meld. One of the best aspects of wok cooking is that it can be very interactive. You can marinate your riblets, set out some sides, and let your guest go at it, picking what they want and cooking it themselves. In addition to the riblets, you could put out an array of fresh, vegetables that will cook up in no time. Just make sure the options are top-notch and that the wok is smoking hot!

In wok cooking, you get the best results by cooking in small batches. This allows the wok to stay nice and hot instead of cooling down as a result from all the added ingredients. During your party, this is also useful because the first batch can be a demonstration. Can you really imagine your austere Aunt Agnes knowing how to aggressively assault asparagus in a properly prepared hot wok? Me neither. Oh wait, you don’t know how to produce these results either? Read on, dear host!

Step one is to choose the woks and grills. If using a charcoal grill, choose woks that are either rolled steel or cast iron. Avoid non-stick or try-ply types, since they can’t handle the high heat. Also, avoid woks with wooden handles. Keep in mind that using an egg-shaped ceramic-lined charcoal grill has a couple of advantages over using traditional kettle grills. Since they are insulated, they hold their heat evenly and consistently, and they consume fuel at a fraction of the rate of the standard types. Both a large or extra-large Big Green Egg and the Viking C-4 are excellent choices.

Another great option is a gas-fueled “Big Kahuna” wok set and burner. This is a big, deep wok that is placed over a large circular propane burner. This not only is capable of high heat stir-frying, but is safe enough for deep-frying. Thus freshly made Tempura could be a major part of a Wok Party. If a little oil spills, it’s easy to shut off the flame. This is not possible over charcoal and should never be tried!

To prepare the outdoor kitchen for cooking, first gather all the cooking gear together and arrange it in a way that’s both convenient and safe for cooking and serving. Set up the Big Kahuna and the Egg a few feet apart for safety, but close enough to move from one to the other quickly. Make sure that there is nothing flammable in the vicinity. Place large tables at right angles to each other and to the line between the cookers so the finished kitchen forms a U-shape. This prevents unwanted foot traffic in the kitchen area. It’s also a good idea to place a large garbage can just outside the cooking perimeter so cooks and guests can use it without stepping over each other. And remember to always have a fire extinguisher or two handy, just in case.

Prep the riblets and veggies ahead of time, so you can enjoy the party instead of chop-chop-chopping the whole time. Prepare the Green Egg or the C-4 following manufacturer’s instructions. Use one chimney starter full of charcoal. Do this about 1⁄2 hour prior to the start of cooking. Prepare the Big Kahuna by attaching the propane tank. Let the wok heat up about 5 minutes before the start of cooking. In addition to a butane lighting stick and matches, always have a spare propane tank at the ready. Nothing ruins a party faster than running out of fuel!

Collect the cooking equipment, i.e. prep bowls, trays, platters, tongs, spiders, stirring spatulas or spoons, rags for wiping woks, side towels, etc., and place them on the cooking table. Collect the serving equipment, i.e. serving bowls, serving platters, serving tongs, serving spoons, napkins, paper plates, utensils, etc., and place them on the serving table along with the prepared side dishes. Don’t forget an ice-filled beverage bucket.

As for the cooking itself, please see the following recipes. The most important part of wok cooking is that the wok is thoroughly, and I mean thoroughly, heated prior to the addition of ANY ingredient, even the oil! Once the wok is smoking, add the oil, give it a few seconds, then throw in your ingredients. Typically, the meat is cooked first, then removed and set aside. Add the veggies next, in order of most to least hardy, finishing with the sauce, reintroduction of meat and any delicate herbs.

I had great success when throwing this party. I put the riblets in the marinade a couple hours before the party, then chopped up some carrots, asparagus, boy chop and green beans. I thought steamed rice and a tropical fruit salad served in a pineapple boat would also be a nice touch, so in no time flat, I had the rice rinsed and in the rice cooker, steaming away. I cut myself some slack and picked up the fruit, already cut up for my convenience, from the market. An hour before the guests were set to arrive, I threw some already chilled beer on ice and I was ready to go!

Keep in mind that outdoor wok cooking isn’t limited to just Asian cuisine. American Cajuns, displaced from Acadia, just north of our border (now called Nova Scotia), have been cooking wonderful one-pot dishes over hot fires for a couple of centuries in the backwoods and marshes of our southern states. And, Tex-Mex cooking, originating from when Texas was just south of our border, has been featuring stir-fried meat, peppers, onions, etc. in oil and adding spicy ingredients over very hot fires for a very long time. I think my next wok party will be fajitas, served with ice-cold beer, Mexican rice and refried beans.

Now, get busy and start cooking and serving. If you want your guests to linger and lounge about, provide shade from the sun, shelter from the rain, and ample seating. If you’d like a shorter party, ignore that last sentence.