Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Goodbye folks

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Comments

  • IrishDevlIrishDevl Posts: 1,390
    I'm not a trained psychologist, but I did stay at a Holiday Inn Express last night.
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  • BrowninggoldBrowninggold Posts: 453
    edited January 2013
    Welcome back VI....I don't blame you for getting bummed out after going through all the trouble of posting recipe, cropping photos and etc...and then site won't let you post. You should of just seen me filing my taxes on my computer. Had them all done and ready to submit efile and the stupid HP windows laptop has a error and shuts down...
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  • IrishDevlIrishDevl Posts: 1,390

    Welcome back VI....I don't blame you for getting bummed out after going through all the trouble of posting recipe, cropping photos and etc...and then site won't let you post. You should of just seen me filing my taxes on my computer. Had them all done and ready to submit efile and the stupid HP windows laptop has a error and shuts down...

    Welcome back? He hardly left.
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  • @IrishDevl welcome back!
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  • IrishDevlIrishDevl Posts: 1,390

    @IrishDevl welcome back!

    Well thank you.
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  • BOWHUNRBOWHUNR Posts: 1,434
    Welcome back.  I think we all hope the doc's have your med's straight.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • ChubbsChubbs Posts: 4,947
    Gary, glad to have you back. Now please tell my why my egg and noodles stuck in my wok last night. My wok is seasoned well too.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Richard FlRichard Fl Posts: 7,820
    Chubbs said:
    Gary, glad to have you back. Now please tell my why my egg and noodles stuck in my wok last night. My wok is seasoned well too.

    Gary has had a busy night  so I might hope to answer until he gets back on.

    Sounds like the wok may have been too hot or there was not much oil in it.  Even well seasoned woks sometimes act up.

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  • ChubbsChubbs Posts: 4,947
    Plenty of oil.. recipe called for 1/2 cup of oil. That is a ton in a wok. In hindsight I think the noodles were just a little wet. Wife cooked those inside and brought them out to me while I was heating the wok and preparing the mise en place. Dont think they were drained enough.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Richard FlRichard Fl Posts: 7,820
    Chubbs said:
    Plenty of oil.. recipe called for 1/2 cup of oil. That is a ton in a wok. In hindsight I think the noodles were just a little wet. Wife cooked those inside and brought them out to me while I was heating the wok and preparing the mise en place. Dont think they were drained enough.

    1/2 cup?? sounds like enough to do some deep frying. Hope the water in the noodles did not splatter and burn you.  In my 14/16" I never used mpre than 3/4-1 oz for the cooking. Just drizzel it down from the side half way up.  I use  a bottle with a pour spout from a whiskey bottle, but any plastic container like you see at restaurants for the sauces will work.

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  • Who cares?


    Simple ingredients, amazing results!
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  • ChubbsChubbs Posts: 4,947


    Chubbs said:

    Plenty of oil.. recipe called for 1/2 cup of oil. That is a ton in a wok. In hindsight I think the noodles were just a little wet. Wife cooked those inside and brought them out to me while I was heating the wok and preparing the mise en place. Dont think they were drained enough.

    1/2 cup?? sounds like enough to do some deep frying. Hope the water in the noodles did not splatter and burn you.  In my 14/16" I never used mpre than 3/4-1 oz for the cooking. Just drizzel it down from the side half way up.  I use  a bottle with a pour spout from a whiskey bottle, but any plastic container like you see at restaurants for the sauces will work.




    I know. Crazy, right? I put it in and saw how much it was in there then scooped a lot out once wok coated. I thought it was crazy too.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Little StevenLittle Steven Posts: 27,276
    Who cares?

    You really are a peach ain't ya Sam

    Steve 

    Caledon, ON

     

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  • ChubbsChubbs Posts: 4,947
    Who cares?


    Someone piss in your cheerios this AM?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • IrishDevlIrishDevl Posts: 1,390
    Chubbs said:



    Who cares?






    Someone piss in your cheerios this AM?

    My man is a truth seeker.
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  • 500500 Posts: 1,541
    VI didn't say he was returning.  Sounds like he just came back to make his point more clear as to why he left in the first place.  But, welcome back VI, if you're truly back.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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