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Wokkin' with the egg

Joel Ferman
Joel Ferman Posts: 243
edited November -1 in EggHead Forum
P2020087.JPG
<p />I tried using my wok with my egg. I most definatly need a larger one, and it was kinda difficult to setup, but the results were fabulous.
This is a picture of spicy peanut sauced chiken and noodles.
(I also made some crawfish)
-Joel[p]P2020085.JPG
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Comments

  • Shelby
    Shelby Posts: 803
    Joel Ferman,
    The crawfish look mighty tasty. Nice size I might add. Where'd you get them? [p]Please tell me how you cooked those on the egg!
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  • Joel Ferman
    Joel Ferman Posts: 243
    Shelby,
    Those are actually wild caught. My neighbor set out a bunch of traps and had WAY too much left over, so he gave us a bowl full. Since I already had the egg fired up for the wok, I just waited until the egg calmed down to about 240 degrees and put them in a frying basket and cooked them indirect with a few chunks of cherry wood (I had great results with cherrywood and lobster tails) Oh yeah, I put them in boiling H20 first to kill them quickly.... I thought cooking them at like 240 degrees for 20 minutes or so would be pretty cruel.
    -Joel
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  • CR
    CR Posts: 175
    Joel Ferman, how do you set-up your egg for the wok? Also do you try for, or need, any type of temp control or do you just wok with the dome open and vent open?
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  • Joel Ferman
    Joel Ferman Posts: 243
    CR,
    Well in retrospect I was kinda stupid and just took my nice cooking wok (designed for the stove) and set 2 firebricks upright so that the wok would be raised. (Since it had a handle I had to have it raised in order to cook straight) I then just let the fire rip at full bore and closed the bottom draft 1/4 when I was ready to cook. I really should invest in a large cooking wok designed for the egg. Dr.chicken informed me that they could be found at www.outdoorhome.com
    Unfortunatly I am a novice with eggwoking, if you have any questions I suggest you direct them toward Dr.Chicken as he has been doing this for several years, and seems to know exctly what he is talking about. (thanks for the email David)
    -Joel
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  • Sundown
    Sundown Posts: 2,980
    Joel Ferman,
    I have the big woks from outdoor home. I used it any number of times with really good results. Just like seasoning a good cast iron pan.
    The wok from OUtdoor Home is carbon steel and will rust at the drop of a hat so the seasoning it is the most important part.
    Those mud bugs look really good! Nature Boy and I went back and fourth doing Squid for a while. Even people that thought they hated squid like it when it's cooked hot and fast in the wok.
    Enjoy your posts you are a welcome part of the forum.[p]Sundown
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