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Chinese on the Egg (pics)
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Nicholas_Wetton
Posts: 98
Thanks to all of the previous forum posts, we had a fantastic Chinese success. Daughter #1 was visiting with a few of her friends. Peking duck for appetizer followed by Mongolian beef, Cashew chicken and Kung Pao shrimp. I don't have a wok, but I used a cast iron skillet and it worked really well. Duck indirect on the Medium for 3.5 hours and the XL managed the rest.
Bronxville, New York. XLBGE, MBGE
Comments
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Home run! Great cooks!
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Great meal, the skin looks crispy how did you prep it?canuckland
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Canugghead said:Great meal, the skin looks crispy how did you prep it?Bronxville, New York. XLBGE, MBGE
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Outstanding looking meal!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Every dish looks great.
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Nicholas_Wetton said:I 'pricked' the skin ad hoc, nothing more. I could have stripped the skin post cook and crisped it up even more, but I forgot focussing on the main courses.canuckland
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Holy Smokes!!! I want that! That looks amazing!!
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Fanflippentastic..Congrats great looking meal..Greensboro North Carolina
When in doubt Accelerate.... -
Nicely done!!They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
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Nom, nom, nom
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