Turkey in the Smoker, 12 degrees to go, 16:40 PST.
On our way home from Oakland, we stopped for dinner in Milpitas, at South Legend Sichuan Restaurant on North Milpitas Blvd. Everyone in the restaurant was of Chinese descent, always a good sign when you desire good Chinese food.
When I asked the waiter for pot stickers, he said, “We don’t have that kind of tourist food” – another good sign.
One thing they did have were pork ribs that had been cut into single ribs and then fried in a wok. Usually I cook ribs in our smoker, but how can you pass up deep frying something? So I bought a rack of baby back ribs, removed the membrane, dusted them with some corn starch, five spice, salt and sichuan peppercorns and tossed them into a wok full of hot oil.
It’s probably overkill, but I thought it would be better at holding in the heat. I don’t really take care of it – after I use it in the smoker, I just put it on a concrete section of the patio to let it cool off. Then I store it under the smoker on the shelf. The heat from the burner is so intense that the bottom is actually convex – it won’t sit flat on a flat surface anymore.
I haven’t used it for a few months and the surprising thing was that I noticed it had actually developed a crack. It sits outside in whatever the humidity is here – I’ve never had to add water to the humidifier in my humidor – so I haven’t taken care of it. You can see the large flakes of metal that are coming off both the inside and the outside.
Fortunately, my well cared for 5 quart Wagner Dutch Oven that I use for deep frying (it very well seasoned) doesn’t suffer from this problem.