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Lake Havasu, AZ weekend Egg event
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reelgem
Posts: 4,256
I've been wanting to post the pictures from the incredible Lake Havasu, AZ egg event. I finally have gotten around to it. It's been busy since I got home.
I have to say that Mike and Aline Love did the most unbelivable job and were the most gracious host and hostess. Their amazing home (aka "The Compound") became everyones home for the weekend. I don't think there was any kind of meat, fish or shellfish that wasn't egged over this weekend. While enjoying the weekend they had every kind of wine, beer and alcohol you possibly dream of.
Chris (Dizzy Pig) and Kenny (Guru), did non-stop classes and cooking all day long. They really brought to light all those nuances of egging. They did an unbelievbale job and they sure made it a ALOT of fun.
Everyone there was so friendly, we all became one big family by the end of the weekend.
Special thanks to all the "Goatheads" who worked so hard to make this so special for everyone.
Can't wait till next year!!!
Here's some pictures of our amazing weekend in the desert.
Mike Love (left) Chris (center) and Kenny (right)
Mike Loves lounge and memorabilia room.
Look at the size of these oysters! Steroids?
One of the views from the bar
Check out Mike Love's motorcoach! Chris and Kenny's temporary for the weekend.
(Poor guys) Didn't get pictures of the inside, but really incredible.
Halibut w/Kenny's tequilla lime cream sauce.
Mike Love prepping the chickens
All happy and ready to be egged.
Aline Love, the hostess with the mostest.
The new CyberQ II in action
I have to say that Mike and Aline Love did the most unbelivable job and were the most gracious host and hostess. Their amazing home (aka "The Compound") became everyones home for the weekend. I don't think there was any kind of meat, fish or shellfish that wasn't egged over this weekend. While enjoying the weekend they had every kind of wine, beer and alcohol you possibly dream of.
Chris (Dizzy Pig) and Kenny (Guru), did non-stop classes and cooking all day long. They really brought to light all those nuances of egging. They did an unbelievbale job and they sure made it a ALOT of fun.
Everyone there was so friendly, we all became one big family by the end of the weekend.
Special thanks to all the "Goatheads" who worked so hard to make this so special for everyone.
Can't wait till next year!!!
Here's some pictures of our amazing weekend in the desert.
Mike Love (left) Chris (center) and Kenny (right)
Mike Loves lounge and memorabilia room.
Look at the size of these oysters! Steroids?
One of the views from the bar
Check out Mike Love's motorcoach! Chris and Kenny's temporary for the weekend.
(Poor guys) Didn't get pictures of the inside, but really incredible.
Halibut w/Kenny's tequilla lime cream sauce.
Mike Love prepping the chickens
All happy and ready to be egged.
Aline Love, the hostess with the mostest.
The new CyberQ II in action
Comments
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WOW, that looks like too good of a time. I want to put in my reservations for next year.
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Anne that must have been some weekend to take a week to recover from before you could post :laugh: Just messen with ya, great pics and looks like it was a great time. Thanks for posting the pics.
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What didn't they cook? I still love my grouper bites.
Mike -
Mike Love is One, Class Guy! Wish I could have been there.
I haven't forgotten you, My Friend!
Mike -
Wow!! That halibut w/Kenny's tequilla lime cream sauce looks incredible. :woohoo: :woohoo: Is the recipe and technique a trade secret or can you share?
Looks like you had a wonderfule weekend.
Patty -
It's definitely an event that's not to be missed. Always held the weekend after the Superbowl. Mark your calendar.
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No grouper bites, will have to ask Mike Love about putting that on the menu next year.
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Mike is the host with the most. Went above and beyond on this one. You'll have to try to make it next year Mike.
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That tequila sauce was incredible! I know Kenny (Hatch) would be glad to share it. Just shoot him an email.
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Howdy Patty. Actually, the halibut could have been the best thing I ever ate. Can't provide all the details on the sauce. Kenny was in the kitchen working on it, so I just got a summary. I know he reduced some really good tequilla in some sauteed shallots, then added heavy cream and salt and white pepper. Since Anne mentioned lime, there might have been a squirt in it.
The halibut was just rubbed with raging river and grilled hot. Just enough to get a good crust. Overcooking this beautiful piece of fish would be a sin. It had to be 15 or 20 bucks a pound. Poured the sauce over it and people tore it apart with plastic forks. It literally lasted 2 minutes.
Hope it helps!
Night night!
Chris -
That just sounds too #^@%$*^ good. Excuse my language.
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Thanks, Anne!
Mike's BEAUTIFUL compound (home) must have been the site of an event of historical importance! I wonder if the Weather Channel noted a MAJOR heat uptick that weekend even for AZ?
Thanks for posting those pixs and the later ones as well. -
Thanks, Chris! That is a beautiful looking meal, I'll have to give it a shot.
Patty -
I could go for a piece of that halibut right now. You cooked it to perfection. And Kenny's sauce was to die for.
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Hope you can make it there next year Ron. The compound was an amazing place. The most beautiful setting for an egg event.
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