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Gettin the Wok Hot with Pad Kra Pao

Love me some PKP and picking a bunch of basil today got me in the mood

Tonight I used ground turkey for the protein. I usually use zukes and carrots but my zuke was nasty when I cut it open.  I subbed yellow pepper and shallots instead.  The paste was made from 6 garlic cloves and 6 Thai chili peppers. Sauce was a mix of oyster sauce, black soy, reg soy,fish sauce,sugar and a little water.  The green is Thai basil. 


The egg warmed up while I was chopping and making some lemongrass and ginger tea 



Fried up the garlic and chili paste then threw in the meat 


Meat was close to done so it came out and veggies went in 


Veggies get close then the meat n sauce go back in till everything get edible. 


Then then Thai Basil goes in and quickly remove everything from the heat 


And plated with Jasmine rice.  



Really good eats.  Thanks for looking. 



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

Comments

  • SciAggieSciAggie Posts: 5,922
    You had that wok nice and hot. Delicious looking cook as always. 
    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
  • lousubcaplousubcap Posts: 22,527
    You have great cooking skills across the spectrum.  Congrats.  I would inhale that.  
    And give this a thought, Friday night Zoom participation, as engaged or not as you want.  I'm sure we could learn a lot and you will enjoy yourself.  
    Linked here:
    Community And Friday Night Foruming  
    Worth a one time look at a minimum!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Mattman3969Mattman3969 Posts: 10,089
    Thanks @SciAggie & @lousubcap

    We will see where I land this Friday. Gotta admit it is intriguing 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • JohnnyTarheelJohnnyTarheel Posts: 6,310
    Solid brother!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • 500500 Posts: 3,069
    Creative dish as always 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • paqmanpaqman Posts: 3,318
    You are killing it again!  Very nice

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • BotchBotch Posts: 10,555
    Delish!  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • calikingcaliking Posts: 14,585
     Looks damn fine, Matt! You never disappoint.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Mattman3969Mattman3969 Posts: 10,089
    @caliking - oh I disappoint plenty you just don’t get to see it. Lol.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SciAggieSciAggie Posts: 5,922
    @caliking - oh I disappoint plenty you just don’t get to see it. Lol.  
    That’s funny. There is a secret to being a great photographer- don’t post or show your cruddy pics...
    The same can be said of cooking. Don’t post the cooks that don’t turn out. 

    I posted a cook on IG one time. My wife said, “You’re going to post that? It wasn’t good.” I said, “You can’t tell what it tastes like on IG - just what it looks like.”
    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
  • thetrimthetrim Posts: 11,143
    Bad a$$
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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