Planning fo eggfest menu

Foghorn

Photo Egg said:

caliking said:

I'll add one thing, in the vein of what @RRP posted above - 

At one Space City Eggfest in Houston, when it was hot and humid AF, @Photo Egg pulled a watermelon out of his cooler at the end of the day. Mostly for the cooks, not egged, but it was one of the best bites of that day. 

You and your family were a cooking machine at that fest. I don’t know how you did it. Damn, it was miserably hot that day. Went through 2 melons as fast as I could cut them into pieces.
At one of the Athens Texas Eggfests we did cobbler and brownies topped with ice cream. That was another winner.

I think I just figured something out.  To the OP, the bottom line is don't as @20stone to cook with you.  When @caliking was saddled with him at the last Salado Eggfest they basically violated most of the rules/suggestions above and as a result they were just putting their items on the egg when it was time to shut them down.  With that said, they were the best bites of the day despite being very full... as I watched a nice sunset and helped hand them out to the few stragglers that were still left at the fest.

nolaegghead

alaskanassasin said:

nolaegghead said:

A few crumbles of cotija cheese is a great topping and only takes a second to throw on top (don't melt it).  As an option.

Does it melt? 

Nope

caliking

Foghorn said:

Photo Egg said:

caliking said:

I'll add one thing, in the vein of what @RRP posted above - 

At one Space City Eggfest in Houston, when it was hot and humid AF, @Photo Egg pulled a watermelon out of his cooler at the end of the day. Mostly for the cooks, not egged, but it was one of the best bites of that day. 

You and your family were a cooking machine at that fest. I don’t know how you did it. Damn, it was miserably hot that day. Went through 2 melons as fast as I could cut them into pieces.
At one of the Athens Texas Eggfests we did cobbler and brownies topped with ice cream. That was another winner.

I think I just figured something out.  To the OP, the bottom line is don't as @20stone to cook with you.  When @caliking was saddled with him at the last Salado Eggfest they basically violated most of the rules/suggestions above and as a result they were just putting their items on the egg when it was time to shut them down.  With that said, they were the best bites of the day despite being very full... as I watched a nice sunset and helped hand them out to the few stragglers that were still left at the fest.

Rules schmoolz. Someone had to blaze a trail...

MasterC

Thanks for all the suggestions.
If anyone does come, please stop and have a taco with us.

Chief9

Just a small amount of cheese!

MasterC

Practice for the fest. First up is the beef taco.
Seasoned up a small roast with spg and chili then placed in the sous vide for 24 hours at 179.5. Placed in an ice bath immediately after. Kept in the refrigerator for 3 days. 

I am wanting to shorten the grill time at the fest and also test the quality of the meat after it's been held. Turned out perfect 

Now this is how we'll finish at the fest 
Bring egg up to 400° rack on firering and perforated half pan. I did add a couple of mesquite chips.

As the meat is warming up it starts getting extremely tender. To keep it from falling through the grate it's transferred to  the perforated pan to finish searing. In the future I'll just start it on the perforated pan.


Fell apart, sorry we already dug into the plate 

The first version meat, Pico de gallo,  Chipotle salsa and cotija cheese 

This one had salsa Verde instead of the Chipotle 

Once again with Chipotle salsa. 

The winner. 
I can only locate four and a half inches tortillas locally so will plan on serving half tacos 

Now to work on the pork carnitas 

lousubcap

@MasterC I will confess that you put more effort into the fest cook than I will offer in any solo cook adventure..

And you nailed it.  Way to due the diligence and then represent the goods.

Congrats on your dedication to the cause. Sweet!

MasterC

Thanks for the kind words cap. I just wish there were more eggfest to participate in around here.

MasterC

Second offering will be pork carnitas. Again plan to sous vide the pork prior to grilling at the fest to save time. 
Deboned and sliced up a pork shoulder into 4 two inch slabs. Each slab was put in individual  vacuum bag and seasoned with salt, garlic powder, chili powder. Then added  one chopped onion, a tsp of fabulous fajita sauce, the juice of half a orange along with the squeezed half itself and a bayleaf. 
Water temperature set at 145° and 2 bags went in the bath. One was to be in for 24 hours and the second for 36. I'm hoping for a tender piece of meat, yet firm enough to hold up to flipping on the egg while searing 

First bag was removed and ice chilled then held three hours.  This will have no problem holding up on the grill, this thing was stiff. I was hoping for the best but this is why we practice. On to the egg. Running at 450° I put the slab on for eleven minutes flipping about every two. Achieved a decent sear

It pulled apart easily with a fork and fingers 
Dressed with Pico de Gallo, cojita cheese and secret aardvark habenaro sauce. I will use a milder sauce at the fest but tonight I need the heat.


Now at 1am, I'll pull the other bag for a comparison but this last one was delicious.

lousubcap

@MasterC - The above reads as a true professional who is dedicated, talented, knows his equipment, the anticipated audience and the way to deliver top quality tastings.  Impressive does not come remotely close to highlighting your planning, practice and execution. This well before show-time. 

The attendees will have no clue as to what they will enjoy.

Talk about dedication and focus.

I am beyond in awe of your efforts here.  Wow, just wow!

MasterC

Thanks cap. Eggfest is one of my favorite things to do.