It looks like you're new here. If you want to get involved, click one of these buttons!
Don't worry about that! One or two more won't matter.......just come on! I just need to get an approximate head count for the M & G so I don't get totally swamped. I had to cut it off last year, but, we still had over 300 people there. Looking forward to seeing you and don't forget to bring your own libation if you want...........bucky925 said:Well crap, I am staying at the Lake Chatuge Lodge, but I just ordered our taster's tickets and I thought only cooks were welcome to the meet and greet, so I clicked no…how do I change that?
We're trying to arrange a special permit to sell beer and wine. However, as it states on the web site and is cast in concrete, you are absolutely free to bring your own beer, wine, liquor or anything else you want to the Meet & Greet, the eggfest or anywhere else on the fairgrounds. I'm like you regarding alcohol.......if it weren't allowed I wouldn't be running this eggfest. I'll also add I'm expecting about 150 cooks from all over the country and Canada, 1500 or more tasters and several free classes. This is the largest satellite eggfest in the country and if you can believe what others are saying "this is the best eggfest in the country".......those aren't my words! :) You'll have an absolute blast here.......promise! I forgot to add, even if we are able to sell alcohol you can still bring your own.......period!bucky925 said:I know there is already a thread about this. However my wife and I are thinking of driving down. For those of you that have been, give me your experience. Is it worth going to? Did you learn a lot? And what is the deal with no booze? It that correct????? BGE and do beer, that may be a deal breaker.Thanks in advance for the replies
And.............in May!??! ;)NecessaryIndulg said:Yikes... I better grab some tickets!
See you in March! :D
Maple-Bourbon Paste (recipe follows)
10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section)
1/2-1 cup Maple Syrup
Cherry and Apple Chunks
2 Tbls. pure Maple Syrup
2 Tbls. freshly ground Black Pepper
2 Tbls. Dijon or Honey-Dijon Mustard
1 Tbls. Bourbon
1 Tbls. Vegetable Oil
1 Tbls. Paprika
1 Tbls. Onion Powder
2 tsp. coarse Salt, either kosher or sea salt
The day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it). Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid.
Cook until internal temperature reaches 140° F. (this should take about 5 hours).
Number of Servings:
Time to Prepare: