Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Village Idiot

About

Username
Village Idiot
Joined
-
Visits
5,025
Last Active
Roles
Member
Points
1,105
Posts
6,953
  • Onion Scallion Beef (Asian)

    This is a simple, quick stir fry recipe that is very good.

    8 ounces Beef tenderloin  , thin sliced

    2 ½ tablespoons Cooking oil

    ½ Onion , sliced

    3 cloves Garlic, thin sliced

    3 stalks Green onions , cut into 2" strips

    -----Marinade for beef ------

    1 teaspoon Cornstarch

    1 teaspoon Soy Sauce

    1 teaspoon Shao Hsing rice wine

    ----Sauce-----

    2 teaspoons Oyster sauce

    2 tablespoons Soy Sauce

    ½ teaspoon Dark soy sauce

    3 dashes White pepper

    ¼ teaspoon Sesame Oil

    1 tablespoon Sugar, or to taste

    Salt, to taste


    Directions:

    1. Marinate the beef slices with all the ingredients in Marinade for 10 minutes.

    2. Heat up a wok with 1 tablespoon of oil and stir-fry the marinated beef until they are half-done. Dish out and set aside. Drain the bloody water from the beef.

    3. Heat up the remaining oil and stir-fry the garlic and onion until aromatic. Add the beef back into the wok and do a few quick stirs before adding the Sauce. Continue to stir-fry until the beef slices are completely cooked, then add the scallions into the wok. Do a few quick stirs, add salt and more sugar to taste, 

  • Re: Is your egg area covered?

    When we rebuilt our garage, I specifically had this area made for the Egg.

    image
  • Re: Brisket..... How I do it.

    Interesting, Travis.

    Was it juicy?  Did you have a smoke ring?  How long a cook was it?  Do you have a picture of it sliced?  Did you foil it during the cook or FTC afterwards?
  • Making Crab Rangoon

    Crab Rangoon is a very tasty appetizer or side dish, and can be fried or baked, indirect, on the Egg.  I make up a mess ahead of time, freeze them in a Ziplock, then bring as many as I need out when it's time.

    I made some last night, and thought I'd post what it looks like and the recipe, if anyone is interested.  After making them, I put them on a cookie sheet with parchment paper, then freeze them before putting them in the Ziplock.  That way, they don't stick together.

    image

    • 4 ounces Cream cheese, softened

    • 1 pound Crab meat

    • 2 teaspoons Worcestershire sauce

    • 2 teaspoon Soy Sauce, to taste

    • 2 teaspoon Ginger, grated, to taste

    • 1 teaspoon Old Bay Seasoning

    • 2 teaspoon Lemon juice

    • 4 Green onions , Sliced paper thin

    • Pepper , to taste
    -------------------------
    C
  • Re: Favorite budget meat cut

    Your first purchases should be this.


    and this

Click here for Forum Use Guidelines.