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Bok choy
Comments
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I slice them done the middle marinate it in Honey, soy sauce and Siraccha. Seems to come out tasty every time.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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In a wok. Stir Fry with other vegetables and chicken or beef. I just got a wok last week and so far have only done it on the stove. Can't wait to use it on the egg. Got it from the Ceramic Grill Store. I think the advantage to woking on the egg is that the temperatures can be higher than you can easily get on a gas range and it keeps your kitchen clean.XL BGE; Medium BGE; L BGE
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Ok thanks I don't have a wok but going to get one soon
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The wok was only $22 or 26 bucks and adds another dimension to what you can do on the egg. Check this video out. I made this last night and it came out really good although I did it indoors. http://www.youtube.com/watch?v=Y6ne8tgHWVQXL BGE; Medium BGE; L BGE
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If you are going to use your wok on a large get a 14" carbon wok with round bottom and metal handles.A hand hammered one is nice..a piece of art! www.wokshop.com also get a spider from the ceramic grill store and use it legs down. Others have their own way of woking.No way is wrong if the food comes out good.
A spatchula and a ladle are good accessories to have
I get the egg stabilized @ 400-450' when ready to use your wok close the botton damper and open the lid.
Good books: "The Breath of a Wok"
And "The Foods of Vietnam"
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Slice down the middle, brush with a combination of soy sauce and melted butter. Grill raised direct about 2 minutes, flip and cook another 2 minutes. Brush with additional soy/butter after cooking.
LBGE
Pikesville, MD
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I have a spider for my large. But you leave lid open while cooking?
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Just watched that video of guy cooking with wok on egg it was very good but for some reason I had to crack open a beer while watching
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You have to keep the lid open as wok cooking is fast. You are stirring constantly. Make sure you have all your ingredients lined up near the egg .I use a cheat sheet sometimes to help me remember what to put in when and for how long. This is the fastest meal you will do on the egg.
Fried rice is a good one to start with. you use day old rice.
Here is a video. It's on a stove so she is using a flat bottom, wooden handled wok.Wooden handles are a bit difficult to use on the egg.
Practice makes perfect
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Until you get a wok you could use a cast iron griddle or skillet
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Finished product. It was pretty good not a lot if flavor, both salt pepper and olive oil finished one with soy and other with balsMic
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Serial Griller said:
If you are going to use your wok on a large get a 14" carbon wok with round bottom and metal handles.A hand hammered one is nice..a piece of art! www.wokshop.com also get a spider from the ceramic grill store and use it legs down. Others have their own way of woking.No way is wrong if the food comes out good.
A spatchula and a ladle are good accessories to have
I get the egg stabilized @ 400-450' when ready to use your wok close the botton damper and open the lid.
Good books: "The Breath of a Wok"
And "The Foods of Vietnam"
LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem.
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