Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Veggie Recipe...sorry. Long.
Nature Boy
Posts: 8,687
Howdy yall. I have been meaning to post this for a while, but haven't gotten around to it. Must have been an omen, but several folks at the Eggtoberfest were asking me about the how I do veggies on the egg. Here goes. For what it is worth, we really like them done this way, and guests seem to like them as well.[p]First of all, I use a grill topper "wok" with small holes in it. The first one I used had an enamel looking shiny black coating, but that did not hold up very well to the hi temps I like to use. The enamel flaked off, and little black specs would end up in my veggies. Not good. So I picked up a "Hoffritz" grill topper wok, that has a teflon type of coating which seems to be holding up much better so far. I think it was 19 bucks.[p]My favorite combo of veggies is asparagus, mushrooms, sweet onions and pineapple, but other combos work great as well. Green beans, red peppers, onions is one more example. Or maybe Zucchini, shrooms and onions. The possibilities are vast, and only limited by your imagination. Mushrooms, sweet onions and pineapple really add a lot IMO.[p]I slice the veggies and put them in a large bowl about 30 minutes prior to cooking. Nice big chunks. Then in a small bowl I mix up seasonings...again let your imagination go. The critical thing is to use some oil in the mix to "coat" the veggies. As an example of something I do often:
1-2 tbsp soy sauce
1-3 tbsp wine, sake or mirin
1 tbsp oyster or fish sauce
1 tsp of garlic powder (or fresh garlic)
1 tsp sugar
pepper to taste
and 2 tbsp or more of peanut oil.
Maybe a bit of sesame oil, or a tsp or so of your favorite rub. Maybe some lime juice. [p]Pour over veggies and toss with your hands to coat. Let sit 15-30 minutes. Any longer and the salts start yanking moisture out of the veggies and they shrink.[p]Once you have a good hot fire, and a glowing bed of coals all the way accross the firebox you are ready (not a huge load of coals like you would use for turbo temp steaks, but a smaller load, like what you have left after cooking chicken pieces). Place the grill topper wok (sprayed with oil) on your grate directly above the inferno, and close the lid. Dome should read between 500 and 750. After a minute or so carefully open the lid, and dump the veggies in. It should make a crisp sizzling noise as the veggies contact the hot steel. Spread the veggies out fairly evenly and close the lid. After 2-3 minutes open and stir well. You should see a hint of browning on some of the veggies. Close lid again and wait another couple minutes, and repeat this process until they are done to your liking. 5-8 minutes usually is perfect. We like them with a bit of crunch.[p]Cooking in a regular wok is good, and you will end up with plenty of juices, but it is not the same. There is something really special about the effect that the high heat, open flames and smoke have on he veggies. It is impossibe for me to explain. Just try it!![p]Thanks for listening!
NB
1-2 tbsp soy sauce
1-3 tbsp wine, sake or mirin
1 tbsp oyster or fish sauce
1 tsp of garlic powder (or fresh garlic)
1 tsp sugar
pepper to taste
and 2 tbsp or more of peanut oil.
Maybe a bit of sesame oil, or a tsp or so of your favorite rub. Maybe some lime juice. [p]Pour over veggies and toss with your hands to coat. Let sit 15-30 minutes. Any longer and the salts start yanking moisture out of the veggies and they shrink.[p]Once you have a good hot fire, and a glowing bed of coals all the way accross the firebox you are ready (not a huge load of coals like you would use for turbo temp steaks, but a smaller load, like what you have left after cooking chicken pieces). Place the grill topper wok (sprayed with oil) on your grate directly above the inferno, and close the lid. Dome should read between 500 and 750. After a minute or so carefully open the lid, and dump the veggies in. It should make a crisp sizzling noise as the veggies contact the hot steel. Spread the veggies out fairly evenly and close the lid. After 2-3 minutes open and stir well. You should see a hint of browning on some of the veggies. Close lid again and wait another couple minutes, and repeat this process until they are done to your liking. 5-8 minutes usually is perfect. We like them with a bit of crunch.[p]Cooking in a regular wok is good, and you will end up with plenty of juices, but it is not the same. There is something really special about the effect that the high heat, open flames and smoke have on he veggies. It is impossibe for me to explain. Just try it!![p]Thanks for listening!
NB
Comments
-
Nature Boy,
Thanks for sharing with us...It sounds great.I may try it this weekend if I can find the fish sauce.I was in Home Depot yesterday and they had some stainless steel grill topper woks for around $20.00...I may need one.
Larry
-
YB,
Howdy Larry!
No need for fish sauce...it just adds a nice edge. Soy sauce works fine. Be creative! Let your mind wander. Even Italian salad dressing would work well.[p]Even though all of the typing I did is not getting as much attention as the argumentitive threads, I am pleased if someone gets some use out of it!! [p]I think you NEED that wok also. Enjoy!!!
Howdy to Kaye as well. Have a great weekend.
NB
-
Nature Boy,
Is the recipe for the kabobs you cooked at Eggtoberfest posted somewhere...Boy was that tasty.
Larry
-
YB,
The marinade I used is the same as my Vietnature recipe. The main difference being that the meat is sliced up, marinated, and threaded onto the skewers, then cooked at 250 direct for 2-3 hours. Country Ribs, Boston Butt, Picnics all work well for the cut-up meat. You need something nice and fatty.[p]Also, I chopped the lemongrass instead of blending it...I have found the finely ground lemongrass leaves kind of a sawdusty looking pulp on the meat. No biggy. The flavor is what you are looking for.[p]Thanks!
NB
-
Sorry. I forgot, MAN!
[ul][li]Vietnature Recipe[/ul] -
Nature Boy,
Thanks Chris...Here is a picture of you making those Kabobs.
Larry
[ul][li]Nature Boy Making Kabobs[/ul] -
YB,[p]Look at the smile in that picture. Can't tell if it is the smile of someone who really enjoys cooking or someone thinking, "if they only knew what was really in the secret sauce".[p]Man I got get to one of these events.[p]Jethro
-
Jethro,
Chris was smiling because it was only 3 more hours before JJ's Mint Juleps.
Larry
-
Nature Boy,
Thanks for the recipe, sounds great! There are many vegatables I now eat grilled that I would have passed on before. Egg plant has a wonderfull flavour when grilled. I also like to sprinkle ona a little parmesan cheese just before removeing from grill. Of coarse I'm from wisconsin and we put cheese on everything. Kurt
-
Grate Grills,
You are welcome! The cheese sounds excellent. How do you prepare your eggplant???
Thanks...and beers.
NB
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum