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

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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

jfm0830 ·

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  • Simple Chicken Legs

    Those are some nice looking chicken legs Dyal! I too was guilty of thinking back to the other forum when I saw the title of this post. Two things came to mind:

    - I knew Griffin would be all over this post.
    - And I will admit to wondering if this was a food post or a selfie.
  • Smoked Meatoaf

    Very nicely done indeed! One thing you did but didn't mention, was make two. Always make double what you think you'll need because this is so good people won't stop eating. The first time I made it I got up the next day and found my wife having it for breakfast it is that good. Yours looks so good I came close to licking the screen of my iPad!!
  • Two Recent Stir Frys - Lots o Pix

    Thanks guys for looking and commenting. 

    @fence0407 You are most welcome!! I am just returning  the favor,  cause this board was invaluable to me when I began my journey down the path of stir-frying. Good luck with your first stir-fry!!
  • Two Recent Stir Frys - Lots o Pix

    Yesterday I was taking part in a thread regarding stir frying and it reminded me of this recent two item stir fry. The recipes were Wok Seared Vegetables from Grace Young's Stir Frying to the Sky's Edge and Crispy Chili Beef from The Food & Cooking of West China & Sichuan. The veggie dish was like a course on how to deal with ingredients of different sizes, hardness & consistency. The large asparagus were cut to  uniform length and blanched. The hard carrots were cut to a uniform length and julienned. Similar with the celery. These items went on first when it came time to cook them. The mushrooms and tomatoes which were soft were cut to uniform sizes and went on at the very end. The beef dish was the first time I had ever deep fried in my wok and it was eye-opening how little peanut oil was required vs. deep frying in a Dutch oven. The meal was great except for one stupid human trick I pulled. The first thing I did was deep fry the beef because this required a lower temp of 300 for deep frying vs 600 degrees for the stir frying. The beef came out just the way it was supposed to. I brought the wok in to clean it before doing the veggies. After the veggies were done, I brought the wok in to clean it a second time before starting the beef dish. When I was getting ready to pull the wok from the heat I realized I had left the welder's gloves in the kitchen. I had to run in and grab them and the extra 30-45 seconds meant the beef was a little darker and crispier. Not the end of the world, it was still good, but after cooking it perfectly to start I was annoyed I messed up at the end. I now will be sure to look more my welders gloves prior to starting my stir-fry. Onto the pix:

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    The beef gets marinaded for 20 minutes in rice wine vinegar, salt and superfine sugar





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    The veggies are cut up and all the ingredients are gathered.





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    The asparagus are blanched.





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    Meanwhile 3 cups of peanut oil were heated to 300 degrees in the wok. A candy thermometer helped me keep track of the temps. The beef got fried in small batches. After it was drained on paper towels I held it in a 170 degree oven.





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    The ingredients for the veggie stir-fry are gathered on a 1/2 sheet pan and are arranged in the order I will use them.





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    The wok is freshly cleaned and has been heated to 600 degrees to start the veggie stir-fry. The shallots, ginger & garlic go on first...





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    The asparagus, carrots & mushroom caps went on next...





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    The tomatoes & additional seasonings went on last and were stir-fried for one last minute.





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    The ingredients for the Crispy Chili Beef are gathered.





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    The garlic was fried briefly...





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    The celery was added and fried briefly...





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    The beef, Sichuan chili bean paste and all the remaining ingredients went on last. The chili paste amount was 2 Tbsp. The hottest stir-fry I had made to this date used 1 Tbsp. To say this was a hot dish was an understatement!! Thank goodness I had some rice I served it with to help tone down the hotness.




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    This meal brought me nearly to tears. The Crispy Chili Beef was super hot. The veggies were excellent and this is high praise coming from me, because by nature I am not a veggie lover. All in all this was a fun day, I learned some new lessons and had a great meal for my trouble.

    For another fun/interesting (non-stir-fry) meal check out: Chicken with White Beer / Chain Restaurant Rolls / Grilled Corn Pudding

    Jim
  • Is your egg area covered?

    This is the solution I ended up doing shortly after I got my Egg this past August. A new 10x10 Ez-Up I'd bought in the Spring didn't last the summer. This is a 10x10 grill gazebo that I had built by the crew that was doing work on my house at the time. 

    As you can see I still cover my grills. If you look at my rain pix & Dyal's rain pix above, you can see with the open sides you do get some wet areas inside-particularly near the ground. This depends on the intensity of the rain and wind. For me I would not change a thing about my Grill Gazebo. I designed it and I want it open, but things do get wet. Another example is if it is foggy you will get a coating of the moisture that is in the air on the grills. So bottom line: I cover everything even though it is under my Grill Gazebo. The Grill Gazebo keeps me fairly dry in bad weather, the grills not quite so much. And where I live it gets below freezing 4 or 5 months of the year.

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