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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Csg ·

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  • char buddy ,Get your temp up to 400 dome temp. With grill out place your wok on the fire ring. Leave dome open. Let wok heat then add oil. Let that heat and start stirfrying. P. S. The first time you use your wok don't be suprised if it smokes a lo…
  • Pork Bone,I got mine at Outdoor Home and you won't be disappointed. I have made some great fajitas and stir fry on mine. Good luck,
    in Wok Cooking Comment by Csg August 2000
  • howard,I have done several recipes in a wok on my large egg and they turned out wonderful. You get your egg up to 400 degrees. Then put in your wok to heat leaving the bottom vent and top open. In a couple of minutes add oil and you are ready. If yo…
    in wokking Comment by Csg August 2000
  • Smokey,I think the brisket will be fine. I had the same experence with an 11 lb brisket. I awoke to find it done in 16 hours. It was so tender that I could have made pulled beef with it. Enjoy.
  • Nature Boy, Thanks for the quick response and the reassurance. We are probably eating around 1:00. I will let you know how it turns out. Carolyn
  • Cat, Thanks for the advice. I did read the link and I have put mine on. I need it tomorrow afternoon so I didn't have time to marinate it. I hope it will be done. It is a whole 11.5 lb. Thanks again. I really enjoy reading all of the posts on this f…
  • JohnL,I just put mine on. It is 11.5lb and I needed it around 2:00 tomorrow. I hope it will be done. I didn't have time to marinate it. Good luck with yours.
  • Nature Boy,hat is Chunk-o-chest?
    in Pulled Beef? Comment by Csg July 2000