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Toronto Eggfest 2015 ... here we go !!
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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 -
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.
Toronto, Canada
Large BGE, Small BGE
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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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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.Ajax, ON Canada(XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
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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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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. -
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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" 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 -
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.---------------------------------------------------------------------------------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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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.---------------------------------------------------------------------------------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 -
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 "
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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 wasn't. Got buffaloed inSteve
Caledon, ON
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Canugghead said:Guess it's too late to sign up to cook, never mind---------------------------------------------------------------------------------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 said:Canugghead said:Guess it's too late to sign up to cook, never mindcanuckland
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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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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?Toronto, Canada LBGE
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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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$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 beercanuckland
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@Canugghead Oh I'm still going, but just a little annoyed I didn't purchase it earlier.
Toronto, Canada LBGE -
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.
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