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fried rice/wokking
Deviledegger
Posts: 271
Just checking to see what the best books are on wokking. I made kielbasa fried rice last week and my wife went crazy. Best meal I've made on the egg to date according to her. Aside from pulled pork. She's not the carnivorev that most of us are.
I had some issues with the oil catching on fire so i need some help.
Thanks in advance!
I had some issues with the oil catching on fire so i need some help.
Thanks in advance!
Comments
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Not sure the environment in which the oil caught on fire unless your wok was VERY hot and it flashed. I have used peanut oil for over 35 years and it works very well, plus when deep frying after it cools I strain thru mesh cloth and it will not retain a flavor, just add some new oil the next cook. Keeps in frig or on shelf in cabinet.
"Breath of a Wok" is an excellent book with many recipes easily adapted for the BGE wok environment.
http://www.amazon.com/s/?ie=UTF8&keywords=grace+young+wok&tag=googhydr-20&index=aps&hvadid=29647379947&hvpos=1t1&hvexid=&hvnetw=g&hvrand=17734676404449666952&hvpone=&hvptwo=&hvqmt=e&hvdev=c&ref=pd_sl_3ihb8pc2br_e
Get in touch with me if you need more help or ideas. woodmonkey@cfl.rr.com
Here are some thoughts:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1277637&catid=1
Pork fried rice:
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1160288&catid=1
Chicken fried rice:
http://eggheadforum.com/discussion/1140713/wokking-some-chicken-fried-rice#latest -
I'll take this opportunity to ask for guidance as to which wok to buy to use on the BGE.
Thank you.Bronxville, New York. XLBGE, MBGE -
What kinda oil were you using? I've never had oil catch on fire. I'm guessing you were cooking really hot & had a low smoke point oil. I use peanut and grape seed oil just depends on what I'm wokking.
@Nicholas_Welton - I use a 16" with D handles on my large but really think a 14" would be better for my cooks for 2-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Mattman3969 said:What kinda oil were you using? I've never had oil catch on fire. I'm guessing you were cooking really hot & had a low smoke point oil. I use peanut and grape seed oil just depends on what I'm wokking.
@Nicholas_Welton - I use a 16" with D handles on my large but really think a 14" would be better for my cooks for 2Bronxville, New York. XLBGE, MBGE -
My 16 came from CGS and is a carbon steel. I think my next one will come from The Wok Shop and have a long handle instead of the d rings.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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So carbon steel, got that and thank you. Curious as to the long handle choice. Given the shape of the BGE I would have thought the D rings would be better?Bronxville, New York. XLBGE, MBGE
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Nicholas, my son lives in Brooklyn and he bought me a great cast iron wok from a store in Brooklyn's Chinatown. No thicker than a carbon steel though the steel is probably more durable. It's only 13", but that large enough for my needs. When there were two adults and two children here, a 14" was plenty.
If you have a Chinatown nearby or ever get into the city, I'm sure you'll find something suitable.
My CI...I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
______________________________________________I love lamp..
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Nicholas_Wetton said:So carbon steel, got that and thank you. Curious as to the long handle choice. Given the shape of the BGE I would have thought the D rings would be better?-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Mattman3969 said:What kinda oil were you using? I've never had oil catch on fire. I'm guessing you were cooking really hot & had a low smoke point oil. I use peanut and grape seed oil just depends on what I'm wokking.
@Nicholas_Welton - I use a 16" with D handles on my large but really think a 14" would be better for my cooks for 2
@Carolina Q Do you have an opinion on steel vs Asian CI?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 -
SciAggie said:@Carolina Q Do you have an opinion on steel vs Asian CI?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Steel transfers heat faster. CI is brittle and cracks or beaks if dropped.______________________________________________I love lamp..
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nolaegghead said:Steel transfers heat faster. CI is brittle and cracks or beaks if dropped.Sandy Springs & Dawsonville Ga
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That looks great @nolaegghead .XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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My world has a vertical bias, obviously.
______________________________________________I love lamp.. -
Deviledegger said:Just checking to see what the best books are on wokking. I made kielbasa fried rice last week and my wife went crazy. Best meal I've made on the egg to date according to her. Aside from pulled pork. She's not the carnivorev that most of us are.
I had some issues with the oil catching on fire so i need some help.
Thanks in advance!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I don't have the best wok for the Egg, but I just use what I have. My Mom bought me this wok and it is nicely seasoned. So I go with what I have.
Love woking on the Egg, however for fried rice now, the Blackstone gets the call. However, before, it was the Egg.
I get the Egg to roughly 500°-600° and already have the spider on the fire ring. Make sure to use plenty of lump. It goes fast if you're doing multiple dishes.
I'll place my wok on the spider. Drizzle with grapeseed oil and a few drops of sesame oil.
Once you see the oil "dance", the wok is ready.
That's when you start your veggies, garlic, ginger, etc.
I did this video a while back on one of my cooks, though I didn't video the start of it.
Now, don't poke fun at my tools. It works for me. I use them. When they break I'll buy real tools (or find something else that works). Hey, I'm a tight wad so that's the way I roll!
https://youtu.be/HmNBlIDMUu0
Another....
https://youtu.be/pgPkY0_TJfo
And another....
https://youtu.be/9_CLx3b5158
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Thank you again for all the advice! I was cooking on a paella pan and using vegetable oil. The pan was in the low position on a spider with a dome temp of 450*. The oil touched off twice so I gave the pan a bit of a scrape raised it to the orifinal BGE grate level and everything went well from there. I just wanted to seek out any advice I could.
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@tarheelmatt - ive watched a couple of your videos before. Great pics by the way. I heated my paella pan with the spider. That's were I went wrong. At some point I will have a wok. Especially because the wife lived the rice. I am also a tight wad. So if the paella pan will suffice I will use it for now.
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Deviledegger said:@tarheelmatt - ive watched a couple of your videos before. Great pics by the way. I heated my paella pan with the spider. That's were I went wrong. At some point I will have a wok. Especially because the wife lived the rice. I am also a tight wad. So if the paella pan will suffice I will use it for now.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
BTW- I used kielbasa because I am a rookie and I knew I wouldn't have to worry about thoroughly cooking it if things went awry. It worked great and tasted great as well.
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Deviledegger said:BTW- I used kielbasa because I am a rookie and I knew I wouldn't have to worry about thoroughly cooking it if things went awry. It worked great and tasted great as well.
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Lots of good stuff here, thanks everyone. One day I'll attempt this.
Lethbridge, Alberta LBGE & MM
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