What is the most creative, out of the box thing you have made on the egg (Egg fest T-minus 8 days)

burntbrisket

It's all about the grilled lemonade.....I'm told.

Tjcoley

Grilled lemonade is fantastic.

RichardBronosky

cazzy said:

My pizza is always a big hit and should be easy to pull off at any Fest. 1 hour at 800. The bark is un-flipping real. =P~

You've got to give some kind of explanation. What is this? I couldn't find an articles on the site or web about this.

allsid

Tjcoley said:

Grilled lemonade is fantastic.

Can you taste the smoky flavor or would it be better to enhance with a few chips?

Doc_Eggerton

https://us.v-cdn.net/5017260/uploads/FileUpload/6f/84beb15b24d52b4ef475078a1139bb.jpg

NPHuskerFL

Seared Dragonfruit w/ reduction was a wildhair "hey why the hell not" moment. It's not in rotation (wasn't horrible but, not anybody's fav either). 

allsid

allsid said:

Tjcoley said:

Grilled lemonade is fantastic.

Can you taste the smoky flavor or would it be better to enhance with a few chips?

It gets pretty smoky. Lots of oil is released from the rind and you get really interesting char marks as well. 

pgprescott

I don't know if it's the most creative or not, but two years ago I did cinnamon rolls in a BGE deep dish pizza stone and then frosted them. It's a nice starter and raises some eyebrows. Also fruit cobblers in CI dishes is a big winner. Good luck and remember to have fun and enjoy the day. Don't run yourself into the ground. 

Doc_Eggerton

JohnInCarolina

Bacon-wrapped rotisserie cheese cake, dusted with Honey Hog.

EGGjlmh

Roasted pumpkin seeds, awesome.

Canugghead

from experience peep get into meat coma by early afternoon, simple grilled pineapples and Costco brownies were welcoming change! I try to finish serving meat dishes before 1-2pm

Mickey

Turkey Gizzards. After this one was so good have done packs of them. 

Mickey

Smoked turkey necks and ham hocks. 

abpgwolf

I did bar towel pork tenderloin last egg fest. It was different enough to attract attention & got great reviews from the attendees! Recipe is on the naked whiz site. http://www.nakedwhiz.com/bartoweltenderloin/bartoweltenderloin.htm 

bgebrent

Zippylip

made these at the Waldorf Maryland fest in 2011, this was the test batch made prior

This was the original purpose of the batch of grits that ended up in this morning’s breakfast cups. I wanted a slider but a little spicier than usual. Began with a gnocco buns made with the dizzy pumpkin slider method, substituting jalapeno polenta/grits as the base in place of the grilled & riced pumpkin. For the burger, ground chicken thighs seasoned with blackening seasoning, seared on cast iron, then topped with melted jalapeno jack cheese, sliced avocado & chipotle mayo:

Begin with loose grits, let cool & add a bit of flour & an egg. Mix well & refrigerate overnight.





Scoop out small blobs & fry in the pan:





Grind up some thighs:







Blacken the burgers:





Everything on the cooling rack, reconfigure the egg to go indirect:





Assemble:



Some avocados:



Chipotle mayo:



All done:



Perhaps a plain:



Or cheese alone:



I think they're fest-worthy

Wardster

Long ago, when we started the FL Eggfest in Ocala, our dealer Tony, from Alabama, brought a 6 foot baracudda.  Even cooked the head.  I didn't eat it though...

Lit

Did a bacon wrapped Cuban sandwich a little while back. 

Darby_Crenshaw

I'm not very creative....  I tend to find something cool and then try to replicate it, rather than invent.

But I have had a few cooks that were more about injecting variety or fun into the process.

One was a cook involving scallops three ways.  cooked all at the same time.  Was a bit like juggling.


don't recall it exactly.  looks like coconut/rum at left, with tsunami spin.  pineapple tequila with swamp venom, and raging river with some garlic and savory stuff going on.

i seared the scallops


set the scallops aside, and added the sauces to deglaze and reduce a little

then added the scallops back and flambe'd them



then pulled and served (this is them resting, we don't eat off the sink)



there was another time where we were buying stuff for dinner and realized a couple things were purple, so we went with it.  the "Purple Dinner"



eggplant, octopus, purple basil, grilled plums for dessert.

grilled the eggplant (salt, papper, olive oil, slow until semi-crisp)



parboiled and then finished the octopus on the grill



tossed it in a vinaigrette with the basil and some flowers from the garden and a lot of olive oil



nothing fancy, just ate from the bowls.



grilled some plums, served with ice cream and a balsamic sauce

motowfo

Bacon wrapped armadillo eggs...

Darby_Crenshaw

@zippylip, as much as I despise him and wish every day for news of his untimely death, is perhaps the sleeper-genius of the forum when it comes to originality.

i have never seen a cook of his that was not entirely original.  where i may take out a book and try to follow a recipe in order to understand it, this savant, zippylip, can make anything out of anything, and it always looks fantastic.

no joke.

a person would do well to scrub thru his history on the old forum.  not sure how much of it is here.

crazy stuff. 

too bad he is such a hate-filled sour old man.  he gets it, i'm told, from his long-time companion (not that there's anything wrong with that), another genius in the food realm (with a focus on canadian Indian food, which is a thing).  they are perfect for each other.