A New EGGventure!

What do a wok and a Big Green Egg have in common?  More than one might think.

Since I got my Egg a little over a year ago, I’ve been continually amazed at what can be cooked on one.  Forget limiting yourself to burgers, dogs, chicken and steaks – standard fare that most folks think of when they think of grilling.  Eggs, ok, and other ceramic grills can do so much more.  Blackened fish?  No problem.  Bake a cake?  No problem.  Pot of chili?  No problem.  Stir fry?  Yep, you guessed it…no problem.

I spend a bit of time perusing various BGE-related bulletin boards and blogs looking for ideas for new and interesting things to cook.  Over the past several months, I’ve noticed quite a few posts about folks using a wok on their Egg.  Now I love stir fry and Chinese food (ok, Americanized pseudo-Chinese food anyway) and have had a few woks for stove top use over the years,  but not until recently did I think of using a wok on a grill.  Silly me.  As I have learned, stir frying on a ceramic grill is not only doable but with the right accessories it’s not difficult at all and its downright fun.  With that in mind, I asked for a wok for Christmas this year along with an Egg accessory called a ‘Spider’ and my step-mom, aka Grandma Susan, hooked me up.

So whats this ‘spider’ you speak of?  A spider is simply a stainless steel ring with legs that fit into the notches on the top of the Egg’s fire ring.  The spider can be used to support a wok, skillet or pizza stone or it can be used to raise the regular cooking grid up about three inches.  Both the wok and spider are available from The Ceramic Grill Store.  If you already have a spider or similar accessory capable of holding a wok, carbon steel woks are also available from The Wok Shop.

Spider

So what to try cooking first?  I had three requirements:  1) something tasty, 2) something Connie and the kids will like and 3) something relatively difficult to screw up.  Where to start?  A take-out menu one of our local Chinese restaurants left in our mailbox and Google proved to be a good combination.  So what got the nod?  Beef and broccoli – simple recipe, not a lot of ingredients, fairly quick prep and a quick cook – just the ticket.

Prep was a snap.  Slice the beef and marinate overnight in a simple mixture of soy sauce and vegetable oil.  We used the pre-sliced stir fry beef since it was the same price per pound as the round steak which we would have used.  Next, cut up three stalks of broccoli and one small white onion.  Mince a clove or two of garlic and, finally, make up the finishing sauce/glaze consisting of soy sauce, water, brown sugar and corn starch.

Cooking was equally simple.  Light the Egg and let it heat up to around 400-425 degrees then stabilize the temperature using only the bottom draft door.   Place the wok and spider in the egg and add a couple of tablespoons of peanut oil to the wok.  This time around I set the spider in with the legs down for easy access to the wok handles.

Wok and Oil

Once the oil heats up toss in the minced garlic and the beef and cook the beef to the desired doneness…

Beef

Next scoop the meat out, add a bit more oil and toss in the veggies and cook for 4 or 5 minutes until the onions begin to become translucent…

Veggies

Once the veggies are about done add the meat back in, add the finishing sauce/glaze and cook for a couple more minutes until its all done…

Done

Pretty simple, huh?!  Normally I don’t try new recipes or cooking techniques when we have company over to eat (we celebrated my Mom’s birthday today before Ashley had to head back to Young Harris and one of Jenna’s friends was here) but I made an exception and decided to go for broke.  Based on the reviews around the table it appears that I tossed up a Hail Mary and came up with six…and the girls got the extra point with brownies and ice cream for dessert.

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One Response to A New EGGventure!

  1. griffinsgrub says:

    Just found your site. Love wokking on the Egg. Such a fun cook. Looking forward to checking out the rest of your cooks. Thanks for sharing.

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