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Tuesday Night Wok session w/ Video
ringkingpin
Posts: 260
Tonight I did my 6th or 7th wok session. Each time I have more fun and each time it gets a little better. I need to cut the handle off the front of the pan so I can keep the motion down in the egg still.
Ok, here is the weird thing, I was reading the side of the cooking oil and the last thing in the description says, "excellent choice for those TUESDAY night stirfrys." HUH?! lol, I had to crack up over that being that it IS a Tuesday night.
I made a video, it's way too long but I just let the camera roll, no editting. PLEASE jump to the good parts, as I get long winded, I'm trying to show my brother what my work flow is and why. I'm totally a neophyte when it comes to wok cooking but I'm experimenting, reading and learning.
"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin
Brillat-Savarin
Comments
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Love the Tuesday night comment...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
i couldn't believe that!!"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Nice cook!! Looks great!Just a hack that makes some $hitty BBQ....
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That's awesome, I'm ordering a spider and wok for my XL tomorrow!They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Watched the whole video...outcome looked great. One great thing I learned from Village Idiot in his iconic woking video is the importance of Mise en place in wok cooking.
Line up all ingredients in the order of use...so you never have to pause the cooking process. I think if you implement this process, your actual cooking time will decrease and your final product will be even better.
None the less, I'd happily eat your final product so job well done.
I have one of these for my cooking oil and love it:
http://wokshop.stores.yahoo.net/oilcanisters.htmlJust a hack that makes some $hitty BBQ.... -
Woking goes so fast; absolute must that you have everything staged and ready to go. Even better if you can have someone else filming and shooting for you.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I use a simple condiment squeeze bottle for my wok oil...MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Nice cook. The plated shot looks delicious.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Loved the video. Definitely doing a wok this weekend now. Great job.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
I'd eat that any day. I enjoyed video too.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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cazzy said:Mise en place in wok cooking. Line up all ingredients in the order of use...so you never have to pause the cooking process.I like the idea of having the oil in a squeeze bottle, thanks! Also, I suppose I could make a little mix of all of my seasonings, good to go so I don't have to screw with that too. Give me a month and I'll post another video, I bet I'll decrease the time by at least half, if not more.This weekend I'm cutting off the front handle of the wok.Thanks for the comments guys!"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
btw, can someone link me to Village Idiots woking video please?"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
You said you have a 16" wok and a large. I'm almost certain that is a 14". Measure the diameter.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks, I'll measure and let you know. I think I found your wok video, is it the one of you making gung po shrimp?Also found your dogs singing video, lol, very funnyCazzy, thanks for the link for the oil containers, those are nice too! I use something similar in my kitchen for olive oil. Now I need to decide, squeeze bottle or oil container..."Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Thanks.Yep.Thanks.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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No problem! Please post the video if you can...I've been looking for it. Lolringkingpin said:Thanks, I'll measure and let you know. I think I found your wok video, is it the one of you making gung po shrimp?
Also found your dogs singing video, lol, very funnyCazzy, thanks for the link for the oil containers, those are nice too! I use something similar in my kitchen for olive oil. Now I need to decide, squeeze bottle or oil container...Just a hack that makes some $hitty BBQ.... -
Cazzy, the youtube link was hidden right under my first post. Here it is:"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Looks pretty good and I enjoyed the video (although it was a bit long, good waste of work time ) Makes me want to get my wok out and get cooking. I'm no expert, but I don't think your oil should be catching on fire. You might have it a bit too hot? I noticed you have your spider legs up, have you tried it the other way? I always have mine legs down so the wok sits higher, but then I also have a bigger wok. Seems easier to manuver and manipulate that way for me. Anyway, great job and you got me craving Chinese now.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Did you bend the handle of the wok upward or did it come that way? Do you mind telling us where you bought it?
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I saw your video...was talking about VI's video.ringkingpin said:Cazzy, the youtube link was hidden right under my first post. Here it is:
Just a hack that makes some $hitty BBQ.... -
ahhh, I simply googled, Village Idiot, wok and found the link:"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
hey Village Idiot, it's not a 14" wok, it's ALSO not a 16" wok, lol it's a 15" wok!"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Loquitur said:Did you bend the handle of the wok upward or did it come that way? Do you mind telling us where you bought it?BTW, if you like making curry, the currys that importfood sells is excellent!"Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
ringkingpin said:hey Village Idiot, it's not a 14" wok, it's ALSO not a 16" wok, lol it's a 15" wok!If you have some loose change and intend to do a lot of wokking, I would really recommend getting a 16". That one inch makes a lot of difference in protecting yourself from the fire.Note: I'm expecting the usual response "that's what she said" from my comment about one inch makes a lot of difference.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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OK, cool, I am not averse to buying MORE stuff for the BGE. Maybe the 15" will work better for my Medium?Also, I am going to try to flip the spider. I think one of teh reasons I'm getting the flare ups is because the vaporized oils are so far down inside the egg, the wicking flames can reach around and ignite it. If you tilt any pan with hot vaporized oil in it where there is a flame it's going to ignite. I think it's kinda cool actually but I'm a total pyromaniac."Tell me what you eat, and I will tell you who you are."
Brillat-Savarin -
Yeah, I have the legs down on my spider when stir frying. It gets plenty hot that way too.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Nice! I saw when it was first posted. Didn't know Mickey posted it. Thanks!ringkingpin said:ahhh, I simply googled, Village Idiot, wok and found the link:
Just a hack that makes some $hitty BBQ.... -
I also think you are too low on the egg, you need the spider legs down sitting on the dips of the fire ring!FelipeMen, easier fed than understood!!
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