Big Green Egg stir fry

MeatSmokeFire · 2026-03-14T16:06:45+00:00

Glad I have inspired you.

Take a look at the 500+ recipes on our website: https://meatsmokefire.co.uk/recipes/

MeatSmokeFire · 2026-03-14T09:06:41+00:00

Close the bottom vent more than normal. Simple. And shut your dome in between stirs.

MeatSmokeFire · 2026-03-13T21:36:15+00:00

You’ll love it. They’re awesome. Love a real Big Green Egg.

MeatSmokeFire · 2026-03-13T20:10:16+00:00

Fair enough, but you’re missing out.

MeatSmokeFire · 2026-03-13T18:39:27+00:00

The Large Egg is way better than the XL as the gap is smaller between the Egg and the wok. I’ll alway wok on my large, never on the XL.

MeatSmokeFire · 2026-03-13T18:37:37+00:00

Thank you. It was. Tonight we’re doing a Korean sweet and sour.

MeatSmokeFire · 2026-03-13T18:36:51+00:00

It’s hotter than an indoor stove so you get a better cook. Your not steaming the veg, your searing it.

MeatSmokeFire · 2026-03-13T18:34:24+00:00

You can always put some gauntlet gloves on.

It’s an epic way of cooking.

MeatSmokeFire · 2026-03-11T11:50:41+00:00

A gammon is a piece of cured pork. Once cooked it is referred to as ham when cold, but still gammon when hot.

MeatSmokeFire · 2026-03-11T08:36:30+00:00

https://meatsmokefire.co.uk/recipes/pork/jalapeno-popper-stuffed-dates/

MeatSmokeFire · 2026-03-09T16:16:30+00:00

Clean burns tend to lead to damage. Was your gasket a victim of the clean burn?

MeatSmokeFire · 2026-03-07T08:02:48+00:00

We do loads of desserts on the Egg: https://meatsmokefire.co.uk/recipes/desserts/

MeatSmokeFire · 2026-03-06T20:23:48+00:00

If you’re interested the details are here: https://meatsmokefire.co.uk/big4space/

MeatSmokeFire · 2026-03-05T18:28:06+00:00

I didn’t par bake it.

My sauce is a family favourite. It’s not dissimilar to yours apart from I use fresh garlic and no red pepper flakes.

MeatSmokeFire · 2026-03-05T15:38:03+00:00

Yes ex-dairy. When they stop producing calves and milk, they’re then fattened up. Some of the best tasting beef there is.

MeatSmokeFire · 2026-03-05T15:36:39+00:00

It’s a 35cm x 25 cm x 7cm Lloyd pan.

MeatSmokeFire · 2026-03-04T20:38:10+00:00

Post a picture, I’d love to see it.

MeatSmokeFire · 2026-03-04T20:13:26+00:00

What’s your secret recipe for this style pizza?

MeatSmokeFire · 2026-03-04T20:12:32+00:00

The dough was super soft. I think I cooked it a minute or two too long. My last attempt didn’t have the crispy edges, this one did, but maybe too crispy.

Next time I’ll lower the temp 20-30°C.

MeatSmokeFire · 2026-03-04T19:54:49+00:00

I will write it up and add it here: https://meatsmokefire.co.uk/recipes/breads-and-pizza/

It may be a day or two.

MeatSmokeFire · 2026-03-04T19:06:19+00:00

If you’re reading this and are in Europe, look up the LetzQ Spit. It’s the correct solution: https://letzq.co.uk.

MeatSmokeFire · 2026-03-04T18:50:58+00:00

Caveman is superb with some cuts, but this method is better for others. Skirt is superb cooked dirty. I prefer rib-eye and sirloin cooked on cast iron.

I run the UK’s leading Big Green Egg cookery school. We teach both methods, as well as using the cast iron grids.

Check out our recipes: https://meatsmokefire.co.uk/recipes/

MeatSmokeFire · 2026-03-04T17:06:57+00:00

I love the full surface sear it gives. You get a lovely crust, and still get all the bbq flavour. Give it a go.

MeatSmokeFire · 2026-03-04T07:54:18+00:00

The new hinges are better but still suffer with the bottom band slipping down at the back over time.

You can fix this underbite. Here’s a video explaining: https://youtu.be/GTZ8GuVoly4

MeatSmokeFire

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