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Oysters, Tuna, & Stir Fry

I picked up a few oysters and some tuna at the fish market today. I forgot to get a pic of the tuna before it got marinated in soy sauce, honey, and wasabi powder....ala Alton Brown. We enjoyed the oysters for lunch, and then started getting the tuna and stiry fry stuff ready.


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Tuna marinated and rolled in some dark sesame seeds. Then onto a very hot Egg for about 60 sec a side. Slice up thin with some soy/honey dipping sauce. Also had some wasabi that didn't make into the pic.


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After the tuna was done, I added a bit more charcoal and put the spider in. Once the smoke was clear, I put the newly acquired wok from The Wok Shop in the Egg to heat up. After that, it all goes pretty quick. I must say that I really like wokking on the Egg as compared to wokking indoors. So much easier, and no smoke to deal with in the house!

The stir fry was beef, broad rice noodles, and chinese broccoli. I think it turned out pretty darn good for my first cook in this wok, and first wokking on the Egg.

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Comments

  • Dyal_SCDyal_SC Posts: 2,208
    Nice!!!!!!!
    2014 Co-Wing King
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  • Well...I'm jealous. That all looks awesome. I think I miss fresh oysters more than any other food from when I lived by a coast.
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  • Mattman3969Mattman3969 Posts: 4,165
    I am really diggin the Seared Tuna!!! Looks great B-)

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • AleBrewerAleBrewer Posts: 555
    edited February 2013
    Well...I'm jealous. That all looks awesome. I think I miss fresh oysters more than any other food from when I lived by a coast.
    Thanks....I've been working in the mid-west for awhile, and I get to fly home every three weeks for a weekend....and we usually try to fit in a bit of seafood. We had two dozen fresh oysters last night at a great place up in Maine, and these ones looked really good in the fish market today.
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  • I lived in Portland (the Maine one) for a couple years and then Boston for about 10...I'm Denver now..miss the seafood so much sometimes.
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  • We are in NH, and get up to Portland every now and then. Last night it was Roberts Maine Grill in Kittery.
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  • I spent a lot of time in Portsmouth when we were in NE...had a couple good friends living there....great town.
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  • We spend quite a bit of time in Portsmouth(and money too)
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  • WOW!!!!! Good job! nice picks!

    =D>
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  • where did u get the wok???r they made for the egg?

     

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  • nolaeggheadnolaegghead Posts: 12,808
    @AleBrewer - nice job!  Looks great, especially the tuna.  Those must be east coast oysters - they don't look like the local ones we get down here...
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • @daffy1909 the wok came from the Wok Shop in San Fransico. The spider came from Tom at the ceramic grill store. He also sells a 16" wok....and I probably would have gotten it from him, but I wanted to get a few other things from the Wok Shop.

    Nola....the oysters were from Massachusetts. Katama Bay, I think. So fresh and clean...with a nice brinyness to them.
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  • GriffinGriffin Posts: 6,757
    That is some outstanding looking food. I don't know what I'd eat first. Love raw oysters. How hot was the Egg for the tuna. Nice job on your first wok cook.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Thanks Griffin. The Egg was around 700 when I opened it up and left it open while searing the tuna. I didn't want any convection cooking going on with the dome closed. I need to get a  grate to use with my spider for searing. I think my coal grate from my weber kettle might fit the bill.
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  • GriffinGriffin Posts: 6,757
    700. Good to know. The Mrs. loves some tuna, but for some reason we never make it. Think she'd be happy if I made that for her. Depending on the size of your Weber, I'm sure it would. I know I've seen other people do that.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • jlsmjlsm Posts: 839
    The tuna looks fantastic. Just found the recipe. Thanks.
    *******
    Owner of a large and a beloved mini in Philadelphia
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