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It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Phoenix824 ·

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  • Beef with Pea Pods - pic heavy

    Great Wok cook tonight.    Beef with Pea Pods

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    Cut up a yellow and orange pepper,   medium oil and tablespoon of minced garlic.   

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    Wok 3 minutes add Pea Pods

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    Set aside

    Beef for a few minutes set aside with veggies

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    Cut of beef broth, soy sauce, and oyster sauce - did not really measure the last two - tablespoon corn starch to thicken the sauce

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    After sauce thickened I mixed back in the beef and veggies.   

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    Daughter said it was my best wok cook -

    As always I forgot the money shot before I ate so here are the left-overs for tomorrow

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  • Re: Vent settings

    Yep,   I ran  a Butt at 250 last night 14 hours and that was close to what I had open.    I started at 8:00 put the meat on at 8:30 temp 200.     Kept closing the vents a little until everything was stabilized at 250 by 9:30.   I checked it at 10:30 and 11:30 still running 250.    Went to bed.   Woke up at 6.    Still right on 250.   That is what my egg gave me at around 10:00 this morning