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Repurposed Thai Chicken

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Why not make egged egg rolls?   

Took the Thai chicken and salad from last night and chopped the chicken into med fine pieces.  Put everything in the skillet to warm up.  Added some sesame oil and peanut sauce.   Rolled up in the wrappers and on the egg and pizza stone at 450idirect raised bout 4" above felt.  No on the egg pics. 

Rolled up and waiting for Mrs3969 to get home



Just off the egg sitting on the eggmates (hopefully this will countMartens).   


Plated with sweet chili sauce and edamame 


I just realized that was a pretty sloppy plate but the taste made that not matter so much.  Thanks for looking.  

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • 500
    500 Posts: 3,180
    Nice!!
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • 4Runner
    4Runner Posts: 2,948
    Very creative.  Looks tasty for sure! 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    You're killing me, Smalls!
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  • shtgunal3
    shtgunal3 Posts: 5,899
    Hell to the yes!

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • lousubcap
    lousubcap Posts: 34,206
    Diamond plate to the rescue.  Great audible right there-most eggcellent.  
    BTW-next time you think a diamond plate pic needs help-just add the wayward fork  ;)
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • CPARKTX
    CPARKTX Posts: 2,095
    That looks spectacular!
    LBGE & SBGE.  Central Texas.  
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  • StillH2OEgger
    StillH2OEgger Posts: 3,842
    That looks delicious. Even better knowing you started with leftovers.
    Stillwater, MN
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  • bgebrent
    bgebrent Posts: 19,636
    I'd double down on that!
    Sandy Springs & Dawsonville Ga
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  • Mattman3969
    Mattman3969 Posts: 10,458
    You guys are too kind. Thank you.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SciAggie
    SciAggie Posts: 6,481
    Looks like I'll be copying another of your cooks. I never really thought of baking the egg rolls. Do you think it really matters if they cook direct or indirect? You're cooking on a pizza stone, right?
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Mattman3969
    Mattman3969 Posts: 10,458
    It may not matter if you've got a distance between the fire and the stone.  IDK.  Pretty much anything I consider baking I have the PS in place. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NDG
    NDG Posts: 2,432
    Ohh very nice - perfect crisp !!   What kind of wrappers you use ??
    and pick up any additional smoke/charcoal flavor (vs putting stone in oven with broiler on) ??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Just picked up the wrappers at Walmart.  Don't remember the brand.  

    Lil bit of smoke but not much.  I've done them in the oven but for some reason they seam more crispy when done in the egg. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Dyal_SC
    Dyal_SC Posts: 6,329
    Look great, Matt!
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  • jdkeithbge
    jdkeithbge Posts: 310
    Those look fantastic!  I'll have to find the Thai chicken recipe now.  Looks like the wrappers crisped up really nicely.  Good call on that.
    XL BGE, CGS AR & spider, 36" SS Blackstone, SMOBOT - Flower Mound, TX
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  • KiterTodd
    KiterTodd Posts: 2,466
    edited August 2016
    That looks great, thanks for the idea!  

    Do you do anything to the wrappers to get them to hold?  (water, egg, elmer's)
    LBGE/Maryland
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  • SciAggie
    SciAggie Posts: 6,481
    Mattman3969 said:
    It may not matter if you've got a distance between the fire and the stone.  IDK.  Pretty much anything I consider baking I have the PS in place. 
    Thanks; that's what I was thinking. I always like to ask - sometimes folks have a specific reasoning behind why they do something. Again, great cook. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Dawgs8033
    Dawgs8033 Posts: 113
    How did you like the flavor of the charcoal over the normal fried version of the rolls?
    LGBE, SBGE,Blackstone,Weber Kettle, Weber Smokey Joe.
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  • Dawgs8033
    Dawgs8033 Posts: 113
    Did you put an egg wash or anything on the wrappers to help with the crispness?
    LGBE, SBGE,Blackstone,Weber Kettle, Weber Smokey Joe.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Dawgs8033 said:
    Did you put an egg wash or anything on the wrappers to help with the crispness?
    i just sprayed with a little Crisco Canola oil before I put them on the egg.  Works great.  Dawgs8033 said:
    How did you like the flavor of the charcoal over the normal fried version of the rolls?
    I'm not much if a fried food kinda guy so my answer will be "better".  The charcoal taste is only a hint if you've got a clean fire.  I do them on the egg because for some reason I think I get them crispier than in the oven 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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