Got my photos uploaded, finally.
Another great fest, this year.
Morning setup...the cooks gather, the eggs are lit.
ClayQ sets up his gorgeous table.
Another work of art, this year.
I'm sure he was answering questions about it all day long.
RoosterK serving up some fantastic Asian-inspired chicken wings.
Attn: Hoss and Richard Fl...loney made an appearance. My wife loved it.
RRP passing around the Georgia Red Wings
The egging brothers, Steve and Mark (Central IL Egger and ILL--Egger)...and no, the guy with the stylish hat in the first photo is not me...
Steve, and the guy with the great hat.
Clays wonderful wife DianaQ (bringer of the bubbles), serving up his pulled pork tenderloin.
Our fest-neighbors and their planked mashed potatoes...they also served up a mouthwatering chocolate cake. They had quite a line waiting.
TheDirtyBurger in his natural state...seated, beer in hand.
BobbyQ and Jim from the mothership made it up for the fest again this year.
This egg will never be this clean again.
Bobby preaching egg-gospel...after this he fed 5000 people (okay, maybe a few less than that) using only a couple dozen chicken thighs, and three tubs of margarine.
He also served up pulled pork, featuring his soon-to-be-BGE-branded sauce. Fantastic stuff. Apparently my daughter wanted more. My wife says Elly came up to Bobby, held out her tray, and said "more, daddy?" I don't know what to think of this, but I understand the sentiment. It was good pork, and the sauce is fantastic.
And finally a few food pics...
And a couple of my offerings...
a pot of red...disappeared in about 5 minutes...if I hadn't tasted it while it was cooking, I wouldn't have gotten any.
And one of my salmon preparations...the only one I got pics of. Many thanks to Beli for the idea of salmon, Raging River, Carnivore robust, and chopped tarragon. It's great stuff. Also many thanks to RogerT, fisherman extraordinaire, for providing all that wonderful salmon. I also prepared the Dizzy Pig maple salmon, jerk salmon, and I used some of RoosterK's asian wing sauce on the last fillet.
Finally, thanks to Nancy, Dave, and the rest of the Floribunda crew, for a great time. We had a blast.