Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Wok Was Almost Retired
Comments
-
Man that looks great!!!!!!!!!!!!!!!!!
XL and Small
Chattanooga, TN
-
Very nice post. Mine did the same thing (my large) and I just tossed it only to be told by VI what an idiot I was. Did not know you could clean it up.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
Hey Randy, where did you get that wire wok holder? I need one. ThanksSouthern by birth, Italian by marriage. Ciao and Roll Tide!
-
Thanks @Jebpot and @Mickey. @Eggheadjoey it is called a spider. You can purchase them at the ceramicgrillstore.com.Maumelle, Arkansas
-
Makes me want to break out the wok tonight.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
-
Thanks @Griffin. I like the stamps of approval!Maumelle, Arkansas
-
Thanks, Randy. I just got my Egg recently, and I've cooked on my wok for years. Never could get temps high enough on a cooktop, so I'm eggcited to see what can be done on an Egg.Southern by birth, Italian by marriage. Ciao and Roll Tide!
-
Great wok Ho!!!Large BGE and Medium BGE
36" Blackstone - Greensboro! -
Very nice cook. I broke out my wok last weekend for kung pao shrimp but started the egg too early and took me way too long to prep the ingredients. When it was finally time to wok, my egg was cooling off . . . really missed that high heat sizzle!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
That looks good. I got a WOK last Christmas. I tired to season it and use it once by a major fail and never touched it again. Its in my attic rusted. I dont know if it can be salvaged at this point since it never was season right. I followed the steps but it never turned black..
_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY -
robnybbq said:That looks good. I got a WOK last Christmas. I tired to season it and use it once by a major fail and never touched it again. Its in my attic rusted. I dont know if it can be salvaged at this point since it never was season right. I followed the steps but it never turned black..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 -
Nicely done sir. Your table looks great too!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
robnybbq said:That looks good. I got a WOK last Christmas. I tired to season it and use it once by a major fail and never touched it again. Its in my attic rusted. I dont know if it can be salvaged at this point since it never was season right. I followed the steps but it never turned black..Here is how I season mine. First, wash it thoroughly with soap and hot water. Dry. Do not oil yet.Light the lump and let it get good and hot (all coals burning, dome open, bottom vent open. HOT!).Place the wok directly on the coals (no oil) and let it get HOT.Remove from egg and, using a rag, rub a thin coat of peanut oil all over, inside and out. Welder's gloves required as well as a pretty thick rag (I used an old T-shirt as it helps keep the heat at bay).Place wok back in the egg, right side up, again directly on the coals. It will start to turn black almost immediately. Using the gloves and/or tongs, gradually rock the wok so that all areas eventually come in contact with the lump and turn black.Remove and set aside to cool. You might want to rub the outside of the wok with more oil.Here is the last one I did, a very thin cast iron. I seasoned it only once and it seems to have worked well.New, unseasoned...After one seasoning, first cook...
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Randy, that is a FINE looking plate. Makes me want to crank mine up again. Been a while.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Food looks great!
Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
-
I see a WOK in my future.
@Mickey How about on the Mini? Anyone use the Mini and a WOK?
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Thanks @NGD @robnybbq @Caliking @bbqlearner
@CarolinaQ Thank you, sir. I forgot about those baby corn. Those will be in my next stirfry!
@Hotch buying a wok is relatively painless, they are cheap!
Maumelle, Arkansas
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum