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Toronto Eggfest 2015 ... here we go !!

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  • YYZegger
    YYZegger Posts: 231
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    A friend of mine has a PO box that I could probably send it too, good idea @bweekes!
    Toronto, Canada  LBGE
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  • bweekes
    bweekes Posts: 725
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    YYZegger said:
    A friend of mine has a PO box that I could probably send it too, good idea @bweekes!

    NP. Now we just need to fix the terrible exchange rate. Let's go oil prices!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • BigWader
    BigWader Posts: 673
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    bweekes said:
    Yea definitely no CGS stuff there, but KABs and smokeware caps will be a plenty I suspect. Wouldn't mind picking up a Eggfest edition smokeware cap, especially given that mine has ceased up almost completely. 
    I think @RRP has a technique where he sprays it with oven cleaner and leaves in a plastic bag for 24-48 hours.  I believe the build up comes off much easier then.  This technique works best if you have the gasket mounted to the egg, not the inside of the cap 

    Toronto, Canada

    Large BGE, Small BGE

     

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do? 
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  • bweekes
    bweekes Posts: 725
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    BigWader said:
    bweekes said:
    Yea definitely no CGS stuff there, but KABs and smokeware caps will be a plenty I suspect. Wouldn't mind picking up a Eggfest edition smokeware cap, especially given that mine has ceased up almost completely. 
    I think @RRP has a technique where he sprays it with oven cleaner and leaves in a plastic bag for 24-48 hours.  I believe the build up comes off much easier then.  This technique works best if you have the gasket mounted to the egg, not the inside of the cap 
    Good call. I'll try that. I do, however have the gasket mounted to the inside of the cap. But i'm sure I can still get some buildup off with oven cleaner. Thanks again!
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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  • Little Steven
    Little Steven Posts: 28,817
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    Big_Green_Craig said:
    I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do? 

    Moose steaks.

    Steve 

    Caledon, ON

     

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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    Little Steven said:
    Big_Green_Craig said:
    I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do? 

    Moose steaks.
    Moose is a little gamey tasting in my opinion. I'd marinate it in a soy/Worcestershire/beer mixture. Then grill it hot. 
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  • Little Steven
    Little Steven Posts: 28,817
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    I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday. These things are a lot of work. Anyone know the deal on the wing throwdown? Quantity, presentation, sauce etc.

    Steve 

    Caledon, ON

     

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  • pantsypants
    pantsypants Posts: 1,191
    edited June 2015
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    " For the "COOKS" who would like to participate, we'll be having a Wing King Showdown judged by none other than Big Green Craig, where each COOK will turn in their BEST chicken wing to be judged on.  It will be rated for taste, tenderness, and doneness, and the winner will take home something awesome "


    Toronto
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Little Steven said:
    I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday. These things are a lot of work. Anyone know the deal on the wing throwdown? Quantity, presentation, sauce etc.
    I had heard you weren't going to cook this year?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Little Steven said:
    Big_Green_Craig said:
    I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do? 

    Moose steaks.
    Hoser!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    pantsypants said:
    " For the "COOKS" who would like to participate, we'll be having a Wing King Showdown judged by none other than Big Green Craig, where each COOK will turn in their BEST chicken wing to be judged on.  It will be rated for taste, tenderness, and doneness, and the winner will take home something awesome "


    I'll be looking for crispy skin, tender & juicy chicken and over all taste. Flavor profile is up to you. 
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  • Little Steven
    Little Steven Posts: 28,817
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    TexanOfTheNorth said:
    Little Steven said:
    I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday. These things are a lot of work. Anyone know the deal on the wing throwdown? Quantity, presentation, sauce etc.
    I had heard you weren't going to cook this year?

    I wasn't. Got buffaloed in

    Steve 

    Caledon, ON

     

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  • Canugghead
    Canugghead Posts: 11,512
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    Guess it's too late to sign up to cook, never mind  :o
    canuckland
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Canugghead said:
    Guess it's too late to sign up to cook, never mind  :o
    Gary, you're welcome to lend a hand at my station if the bug bites you!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Canugghead
    Canugghead Posts: 11,512
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    TexanOfTheNorth said:
    Canugghead said:
    Guess it's too late to sign up to cook, never mind  :o
    Gary, you're welcome to lend a hand at my station if the bug bites you!
    Congrats on the little one!  Haha, guess it'll be easier to help at your station than skewering 70 lbs of Indonesian satay for Little Steven!
    canuckland
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  • BearQ
    BearQ Posts: 174
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    Apparently Dicksons will have the Flame Boss 200 for sale, 1st time available in Canada. I'm curios as to where they will price it. 
    Barrie,Ont.,Canada.
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  • YYZegger
    YYZegger Posts: 231
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    Big_Green_Craig said:
    I'm working on my class/demo. I like to do something people want to see. Is there anything you guys want to see or maybe something that you aren't 100% sure how to do? 
    What time are you doing your demo on Saturday?
    Toronto, Canada  LBGE
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  • YYZegger
    YYZegger Posts: 231
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    Went online just now to purchase a ticket for the BGE Fest tomorrow in Toronto, advertised at $40 per ticket online purchase, now $45 at the door only.  They closed the online purchasing.....  Less merchandise to buy now I guess....
    Toronto, Canada  LBGE
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  • Canugghead
    Canugghead Posts: 11,512
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    $40 online sale closed at midnight.  Got mine at early bird price $35.  C'mon @YYZegger what's extra $5, just cut back on 1 beer  ;)
    canuckland
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  • YYZegger
    YYZegger Posts: 231
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    @Canugghead Oh I'm still going, but just a little annoyed I didn't purchase it earlier.
    Toronto, Canada  LBGE
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  • Legume
    Legume Posts: 14,610
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    Little Steven said:
    I did 70 lbs. of pork tenderloin last night. Cleaned and trimmed, cut each one into 12 or 13 pieces, pounded out thin and put in marinade. Make peanut cashew sauce tonight and skewer on Friday. These things are a lot of work. Anyone know the deal on the wing throwdown? Quantity, presentation, sauce etc.
    Why don't you do some with the hottest peppers and sauce you can find, inject the hell out of them.
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