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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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Did the Athens Fest Happen

MickeyMickey Posts: 16,420
No pics
Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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Comments

  • Austin  EggheadAustin Egghead Posts: 3,342
    edited April 2013
    Yes i just finished happening.  Last nite they wined and dined us with all you could eat mudbugs, brisket, mojitos, porkballs, stuffed peppers and bacon wrapped chicken.  
    They were fattening us up for today.  
    There were easily 600 plus people...(100 sausage balls last five minutes and 8lb of braised country ribs, with garlic bread and roasted cherry tomatoes last just a little bit longer.  
    We are getting ready for the after party so i will post pictures after the party. Did have a lot of time to take many pictures... waves of people just kept coming.  
    This fest, like Salado, gets better with age.  I am dog tired right now, but will back next year.  
    Eggin in SW "Keep it Weird" TX
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  • MickeyMickey Posts: 16,420
    Sounds real nice Joan.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • ibandaibanda Posts: 453

    Sounds like a successful fest! I will try and make it next year.

    The "waves of people" reminds me of cooking at my first fest (OKC). I set a cast iron pan of bacon down and turned around to pull my burgers off the grill, and people were sampling the bacon. I pulled that off and hid it, and set down some pickles thinking they would be safe. Little kids started eating the pickles! I'm like guys, please quit eating my ingredients so I can assemble the sliders! I learned at a busy fest, you have to have a serving table and a prep table in the back, where people can't get to stuff.  

    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
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  • Austin  EggheadAustin Egghead Posts: 3,342
    Few pictures
    image.jpg 2.1M
    image.jpg 2.1M
    Eggin in SW "Keep it Weird" TX
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  • SpringramSpringram Posts: 420
    Yes i just finished happening.  Last nite they wined and dined us with all you could eat mudbugs, brisket, mojitos, porkballs, stuffed peppers and bacon wrapped chicken.  
    They were fattening us up for today.  
    There were easily 600 plus people...(100 sausage balls last five minutes and 8lb of braised country ribs, with garlic bread and roasted cherry tomatoes last just a little bit longer.  
    We are getting ready for the after party so i will post pictures after the party. Did have a lot of time to take many pictures... waves of people just kept coming.  
    This fest, like Salado, gets better with age.  I am dog tired right now, but will back next year.  
    I think it was you that mentioned braised country ribs with Bone Suck'in Sauce. When you mentioned garlic bread... that did it. PLEASE provide your recipe. Thanks...

    Springram
    Spring, Texas
    LBGE and Mini
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  • Austin  EggheadAustin Egghead Posts: 3,342
    edited April 2013
    Yes it was. It is a real simple cook. Season up the meat with your favorite rub (we used AwShit, garlic powder, onion powder and one of dizzy rubs). Sear to crust the CRs (direct 8 min at 450).
    One pan had sliced roasted onion meat BSS original and Shiner Bock the other pan had BSS spicy, meat onion and Shiner Bock.
    Tightly cover pan with HDAF cook indirect for about 2 hours or until fork tender. 350-400 range
    Remove indirect setup and place meat back on egg to carmelize the sugars in the sauce. About 6 min if fire good and hot
    I was going to use a stout in one pan but other half said the frige must have been thirsty. I didnt believe it either :-)
    Eggin in SW "Keep it Weird" TX
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