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Demo Cook

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Frank from Houma
Frank from Houma Posts: 5,755
edited November -1 in EggHead Forum
Getting ready for a demo cook at the local dealership tomorrow evening. Egged Cuban pork this evening 16.-1/2 pounds on the XL. Also made some Hawaiin Banana Nut Bread.

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Cut up the pork and made up four packages in HDAF. Will mist with 2 parts orange juice and one part lime juice prior to warming tomorrow evening. The mojo dipping sauce is put together and ready to go.

Two large Eggs will be kicking out finger food. Mine will be cooking blackened shrimp, Salmon, veggies, blackened red fish, and bananas foster. The BGE rep will be cooking sausage, boneless chicken thighs, and chicken breast (both marinated and cut up into pieces that can be handled with toothpicks). Looking forward to it. :)

Biggest hurdle to overcome is not Egg related - can we keep the ice cream hard enough in ice chest? :laugh: :laugh:

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