A couple of pics from the SSEggFest

That was my first Eggfest, attended as a taster with my wife and two young boys. They tasted some but enjoyed the beach more, vice versa for me.  We came from West Palm Beach for the meet & greet and stayed until checkout time Sunday. And RELAXED! 

We especially enjoyed - 

Bubba Tim and Little Chef. The 'fest seemed to go off without a hitch. They are a very warm, friendly, and fun pair. I hope they were able to identify their 'successors', as they were advertising during the event that after six years this was their last event as 'hosts' and were looking for someone to step up and run the show next year. There sure were enough Eggsters there so odds should be good. We met George and Pat, too, who helped BT & LC organize, veteran Eggsters and very nice guys! 

T-shirts, stainless steel vent tops, various sauces, and other accessories were available. BGE dealer was there with all size Eggs and lots of accessories. The Biggest Green Egg is a little overwhelming, though. Suggested price was in the $5K range, not sure if it was really for sale or just for corporate WoW! That would also mean an AR from CGS would have to be around a grand if there is one. But then again you would have to be pretty good cook to live up to THAT kind of WoW!

Speaking of pretty good cooks. How 'bout the guys with the cold smoke Egg tops? They were making salmon tacos. They cold smoked salmon, then SV'ed it to 130F. It fell apart nicely in a taco where they added a little herbed slaw and drizzled something balsamic. THAT was WoW!

There's a picture above of the guys who were cookin' chicken Jamaican, Mon, style. They used small pimento wood logs to cook indirect, which provided the smoke, too. They had that and lots of other chicken, sausage, and meatball kinds of stuff, some with habenero that wasn't too hot! 

Maybe my favorite were the group that, when I was the hungriest, pulled out a triple rack of ABTs of all colors. Man, that sent a vibe through the crowd that rippled around for a while. Hit the spot!

There was plenty to eat, though the food and the crowd at times came in waves so things actually got a little tight out on the deck but that pretty much meant that everybody was having a great time and enjoying both cooking and tasting.

Finally, there was strawberry shortcake, grilled pineapple, and a group, who brought some of their own Eggs and grilled strawberries drizzled with a little sugared balsamic, lemon zest, and black pepper, which was interesting.