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Woking on the Egg - The Movie

Spring ChickenSpring Chicken Posts: 9,699
edited October 2012 in EggHead Forum

If you are looking for something to expand your Egg's capabilities, buy a wok. 

Take a look at what some Eggheads have posted from their woking experience...

http://www.youtube.com/watch?v=4vzMLwKizF4&list=UUd8OXP_tkp28l2eMVZJHBXg&index=1&feature=plcp

Spring "Wok A Bye Baby" Chicken

Spring Texas USA

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Comments

  • I am so stoked!  Wife watched the mini videos and now demands a mini for our anniversary this month. Yahoooooo!
    My actuary says I'm dead.
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  • nolaeggheadnolaegghead Posts: 14,962
    LSU - you a fan?
    ______________________________________________
    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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  • Richard FlRichard Fl Posts: 7,881
    edited October 2012
    Some tips to go with a wok:  Thanks to VI for some contributions!

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
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  • Richard...  There doesn't seem to be as many Wokheads on this side of the fence.  I thought the Wok Movie would 'stir-fry' some interest in woking on the Egg, especially with so many people trying to lose weight.  But maybe not.

    Spring "Not Everyone Cares To Wok And Wol" Chicken

     

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  • FanOfFanboysFanOfFanboys Posts: 1,845
    I am not a huge fan of stir fry. What other main uses for a wok are there? I'm interested in eating healthier.
    Boom
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  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2012

    Richard...  There doesn't seem to be as many Wokheads on this side of the fence.  I thought the Wok Movie would 'stir-fry' some interest in woking on the Egg, especially with so many people trying to lose weight.  But maybe not.

    Spring "Not Everyone Cares To Wok And Wol" Chicken

     

    Au contraire, mon Creole.  I bet there's more.  But, as with the forum on the other side of the tracks, wokking comes in spurts.  It lays low and simmers, then explodes like Mt. Vesuvius on Pompeii.  But, I think folks probably prefer to see their own cooks in a movie, rather than strangers'.

    Village "I just got back from Italy" Idiot
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Village IdiotVillage Idiot Posts: 6,951
    edited October 2012
    hapster said:
    I for one will be woking... Just as soon as I season the damn thing!
    And you will be awesome, Hapster.  In case you hadn't seen it, Trane Chan of The Wok Shop has a video for seasoning your wok.  Click here.

    Don't worry about getting it totally black, that will come in time.  Just make sure you heat the wok up first, add oil, and swirl it around before adding your ingredients.  That opens up the pores in the wok, which is filled with the oil, and should cause it to be non-stick.

    And, whatever you do, remember this.  保持食品用鍋鏟。
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • FanOfFanboysFanOfFanboys Posts: 1,845
    Keep food with a spatula
    Boom
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  • nolaeggheadnolaegghead Posts: 14,962
    "sparking is badness"?
    ______________________________________________
    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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  • nolaeggheadnolaegghead Posts: 14,962
    Pasting that into google, then translating the top hit had a list with this:

    Excessive food stir fry. Over-stir fry let food can not be fully heated, lack unique taste, but also into offal gooey pot of delicious dishes.
    ______________________________________________
    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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  • Also, if you can, use a wooden spatula.  I see some terribly scarred woks on the forum.  People take great pride in seasoning them, then deface them with their steel chuans.  I am somewhat guilty myself, sometimes.   ~X(
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • Also, if you can, use a wooden spatula.  I see some terribly scarred woks on the forum.  People take great pride in seasoning them, then deface them with their steel chuans.  I am somewhat guilty myself, sometimes.   ~X(
    Yup.  I switched to bamboo utensils and my wok is healing.
    My actuary says I'm dead.
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  • nolaeggheadnolaegghead Posts: 14,962
    I read somewhere a while back that you should use metal tools because they smooth out the metal in the wok and make it more non-stick - almost mirror like.  Maybe that was for cast iron.  Or maybe that's just if it's in commercial use and gets used like castle steps....
    ______________________________________________
    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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  • SkiddymarkerSkiddymarker Posts: 7,150
    I read somewhere a while back that you should use metal tools because they smooth out the metal in the wok and make it more non-stick - almost mirror like.  Maybe that was for cast iron.  Or maybe that's just if it's in commercial use and gets used like castle steps....
    Depends if it is hammered or spun, bamboo on hammered, steel on spun. 

    Best non-asian thing in a wok is fajitas, great job on chicken or beef, peppers and onion. I also use mine for Cinci chili - mostly due to the size.....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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