Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

My life is ruined.... I'm serious.

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Comments

  • GriffinGriffin Posts: 6,646

    Nicely done Travis. I love cooking on the wok, food is so good and healthy.

     

    Question....what are you drinking there with the Rum?

    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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  • centex99centex99 Posts: 231
    Just ordered... 20" wok (noted to be handhammered) and 18" set.. $68.85 shipped...
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  • bamafan62bamafan62 Posts: 132
    Que$tion for the wok veteran "woker".  I have u$ed my wok a few time$ and cleaned and oiled the wok every time.  The wok i$ now "black" but it appar$ $plochy.  Light and dark patche$ on the interior. 

    I$ thi$ a normal appearance?

    Thank You,
    Bama
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  • travisstricktravisstrick Posts: 4,672
    Grif, that is a blood orange Sanpellagrino. Yum yum yum
    Be careful, man! I've got a beverage here.
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  • tazcrashtazcrash Posts: 1,847
    Blood orange? OK, I've only had lemon!
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • travisstricktravisstrick Posts: 4,672
    Yep. It's my fav. They have orange, lemon, and blood orange. At least thats all the ones I know of. 
    Be careful, man! I've got a beverage here.
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  • XLBalcoXLBalco Posts: 557

    thanks for the info travis... i have an XL and i  am going to order the 20" along with the spatula...

    as far as the Spider goes.... can anyone give input on .75 or 1.25 and the benefits or drawback of each?

    or does it matter which one you get?

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  • centex99centex99 Posts: 231
    I bought the 1.25" to get as close as possible to the coals for searing steaks...
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  • travisstricktravisstrick Posts: 4,672
    I have the .75. It works ok. I think if I had to do it over agian, I would get the 1.25.

    The .75 is not ideal for searing steaks.
    The .75 is not ideal for raised direct spatch birds.
    The .75 I think, is ideal for the wok.
    Be careful, man! I've got a beverage here.
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  • XLBalcoXLBalco Posts: 557
    is the 20" you got a round bottom?
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  • travisstricktravisstrick Posts: 4,672
    Yes. Get the 20in hand hammered carbon steel round bottom wok. Call the wokshop and ask Ms Tane Chen.
    Be careful, man! I've got a beverage here.
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  • XLBalcoXLBalco Posts: 557
    thanks.. i am going to... before i saw this thread i was going to go with the 20" carbon steel flat bottomed..  just curious why you went with this one.  did it have to do mainly with the height?
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  • travisstricktravisstrick Posts: 4,672
    No. I got it couse hand hammered sounded cool. Also, I liked the idea of getting something secret and not on the website.

    It just turned out that it worked well. If it was shorter, I could see how it wouldn't work as well.
    Be careful, man! I've got a beverage here.
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  • centex99centex99 Posts: 231
    They don't have a flat bottom 20"... all of the commercial 20"+ sizes are round bottom... I'm not sure the difference between the hand hammered and the plain one... she said they import the hand hammered from China... the website states the commercial ones are US made though, so who knows...
    I'm curious to know the quality difference between the wok I ordered for $40 and the town food service ones ($20is some places)..
    I'm a bit frustrated I didn't check the local restaurant supply shops cause this one looks identical to the one in travis's pics and its half price...
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  • The food looks amazing!
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  • StoaterStoater Posts: 292
    I think the flat bottomed woks are designed for a stove top and so unnecessary with the BGE, I would imagine it easier to use the wok spatula with a rounded bottom.
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  • XLBalcoXLBalco Posts: 557

    Just hung up with Ms. Chan... the legend of VI, Mickey and this board continues to grow in her mind I'm sure..  very nice lady and very helpful.. i ordered the 20" hand hammered round bottom that travis ordered as well i believe.. ordered the base, spatula and ladel as well.. went to the CG store and ordered the 1.25 spider as well.. hopefully everything will be ready to go by next weekend for some stir fry!

     

    thanks to all for the input!

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  • Travis, what is your recommendation for a BGE Large combo. Spider, wok and spatula?
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  • travisstricktravisstrick Posts: 4,672
    This is from Village Idiot. He uses a 16in carbon steel wok. I dont know about the spider or spatula. I would feel comfortable with either spider and the large wok spatula from wokshop.com Call Ms Chen and tell her you want the 16in wok and she will set you up with the right spatula. 
    Be careful, man! I've got a beverage here.
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  • I just spoke to the lovely lady at the WokShop and ordered my 16" Hand Hammered Wok & Wok ring along with a spatula, ladle, whisk and cleaning brush.

    She is a real professional !  I really enjoyed talking with her, and she expressed her thanks for yet another referral from the BGE community.

    Can't wait for it to arrive!  

    Tom
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