Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Thank you, Nature Boy. Chao Tom Rocks!

Nature Boy,[p]Thanks for your post the other day regarding sugarcane. I didn't actually use the recipe you provided, but it did remind me that I had seen something similar in one of my cookbooks. The BBQ Bible has a similar, but less complex version of "Chao Tom". [p]I fixed up the shrimp paste, applied it to the sugarcane, and egged it at 500 degrees for about 8 minutes. Twas perfectly browned and the saltiness of the paste meshed perfectly with the sweetness of the cane. I mixed Siracha, fish sauce and some sugarcane juice together as a sauce, it was okay but needs some work.[p]Anyway thanks for the advice and for jogging my memory.[p]Egg on!


  • Nature BoyNature Boy Posts: 8,497
    Kevin Klostermann,
    I love your ambition! I told my wife (Lan) I was thinking of cooking this, and she said "lets go out for it!" :).[p]Lan's family makes up the dippping suace (nuouc mam...sounds like nook mom), they use fish sauce, water, sugar, fresh garlic, and a few slices of hot red chile. Your sauce sound similar! Since sriracha has garlic and pepper.[p]Thanks for the report! Just might have to try it now.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.