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SUNSHINE STATE EGGFEST Cooks info

bubba tim
bubba tim Posts: 3,216
edited November -0001 in EggHead Forum
Well we are 39 days and 5 hours away from the Sunshine State Eggfest 2010, but who's counting? (Julie is..lol)
We have had a few emails asking "Cooks" related questions and other comments. Mike and I will be sending a "Cooks" email very shortly to those who registered as cooks, with some helpful tips and suggestions. To get your wheels-a-turning, think tastings not servings. Most Eggheads will cook a minimum of 50 to 75 tastings, which should take a few hours to prep, cook and serve. Unlike LC, Poot, MaineEgg, and a few others, they will cook all day long and serve a few hundred tastings. :woohoo: :whistle: :woohoo:
An Example: Marinate some skirt steaks or Chicken or use your fav rub, put them in a zip lock overnight. Then cook direct and cut into bite size pieces and serve with a smile. :) Look at the cookbook tab on the forum or a cookbook and find an easy prep and cook appetizer. Soups and cassoroles can be an option. At the Octoberfest, Poot did a potato, cheese and egg tortilla wrap. (yummy) We will have all sizes of eggs avail but most will be med and lrg. Expect to share with another cook. Superbowl is this weekend, great time to practice before the fest. There are no rules except to just have fun! :woohoo: :woohoo: :woohoo: :woohoo: See you in March.
You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP

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