KUDOS on the Ga Mtn EGGFest

Kudos to the fabulous Organizers, Cooks, and Attendees of the 1st Annual Ga Mtn EGGFest ! My husband Tom and I (Lois) thoroughly enjoyed our day with you.

You don’t know me, as I have just now registered online… but I have spent time the past few months drooling over the yummy looking pictures of your labors of love on this forum. We are very new to this style of cooking, but are enjoying our efforts as we try each new food item and have searched the forum multiple times for cooking time/ temp tips. Thank you to all for so willingly helping others learn to appreciate this cooking method.

We have had fun looking through the Ga Mtn EGGFest pics posted online thus far. My hubby has been involved with setting up multiple large group events per year as part of his hobby and I know the amount of work it takes just to carry on with an existing set up / location / fan base … so it is even more incredible that this first event in a totally new venue and with a new crowd went so smoothly.

We are from the Atlanta area and enjoy a number of types of festival and group events throughout the year, and I have to say how impressed we were with the common courtesy expressed by the “Tasters”. Not once did we see anyone butt in line or elbow someone out of way. Quite a miracle when you consider all the free food being offered at every turn, and some of it in understandably limited quantity.

It is clear from seeing the pics posted – how many other great foods we missed at one end of the row while we were at the other end or at the class etc – so many nice items presented. Here are my personal favorites of what I tasted… not to slight anyone, but just to show the great variety of foods offered to us.

“Most Unique” (and Most Surprising that I liked it !) : Venison & Wild Boar Meatloaf
“Best Way to Start the Day” : Kahlua brownies (for breakfast at 9:30 am - heck yeah !!!)
“Best No Muss, No Fuss” : Whole wings – no fuss seasonings, at the PERFECT texture. Mmmm.
“Best Taste of Autumn in May” : Pancakes (I forget now if they were sweet potato or pumpkin flavor- but they were awesome) - as were all the recipes by those Gourmet GirlyEgg gals !
“Freshest flavor” : Green tomatoes w/ mozzarella & basil w/ white balsamic vinegar etc drizzle
“Most Unexpected (and FUN) Item on a Smoker” : Funnel cakes
“Most Likely to Try at Home the Soonest” : Wings from the demo class- Kim demonstrating PBMike’s rub / grill/ then glaze technique. I was the one asking about starter ingredients to build my own mild rub. Not trying to trick you out of disclosing your rub recipe Mike


One “lesson learned” tip to pass along- that you may already be aware of… due to the popularity of the BGE 101 / Wings classes, several folks were making the request that next year a microphone be used. If that would not be possible, then maybe the same set of classes could be offered at two different times (with different sets of attendees at each, to space out the crowds) – but by different instructors so the same 2 people don’t lose their whole day to teaching classes & not get to cook and / or mingle.

Lastly, a big thank you to Kim for inviting me, at the entrance to the hotel, to join the crowd at the “after party”. Except for my questions to him at the class, I am a stranger to him- yet I felt the invite was warm & sincere. Alas, we did not make it there… as we had slipped on over to the Crane Creek Vineyards after the Fest to enjoy some wine with their vineyard views, and by the time the party time rolled around – we were still too stuffed to take another bite. We will definitely return to next year’s event and pace our tummies & hopefully we can get a raincheck on the After Party.

(Sorry I wrote a whole book ! )