Eggfest review...Part 2...long

Nature Boy

My last post found me with little time, so I just hit the best thing about the fest...the people. Now that it is 10am monday, and I just finished my work for the day, I have some moments to try and describe some of the food and happenings!! [p]One of my favorite things was the stuffed mombo chops The Colonel made. There was a long line, and I was fortunate enough to pursuade The Colonel to slide me a piece as he was carving. Awwww man. The pepper flavor was all thru the meat, which was tender, juicy and succulent. Cat's meatloaf also stands out in my mind. She cooked 2 meatloafs and a great sauce. Talk about carnivals in the mouth. Even though they were done later in the day when people were pretty stuffed, they didn't last long. [p]Gretl brought some Asian slaw to go with the squid, but the nature of the fest was that the egged food was gobbled down as it was being carved, with side dishes and sauces often going unnoticed! I brought of the slaw home that we have already consumed! Nice work Gretl.[p]Not long after the cooking began, MikeO arrived with a cooler full of hot pork shoulder, and his firemans gloves. Soon there was a large platter of wonderful pulled pork, and a nice mustard sauce (Mike threw his first batch out beacause it wasn't up to his standards, and made another batch (which he served). I was lucky enough to get the inside information that the pork was pulled and ready, and got the first sammich (which was my breakfast). Perfect pork, great slaw, and the sauce was excellent. Later, MikeO also cooked up some serious grilled pineapple that was out of this world.[p]Just after I finished the pulled pork, Tim's char-crusted pork tenderloins were sliced up. It melted in your mouth. As it quickly disappeared you could hear the oooos and ahhhs.[p]Mary popped in a bit late, but her presence was quickly felt once she pulled off that sourdough bread. It was more than I could imagine, with a very nice crunchy crust, moist inside, and a mild hearth flavor that was out of this world. The bottom of her second batch got a bit toasted on the bottom, but was possibly better than the first batch.[p]Brad helped a great deal by cooking up Grillin Bill's Tri Tip, which was LOADED with flavor. Thanks Bill and Brad for making that happen. Now I realize I shudda kept one of those tri-tips here at home, and brough the other one! (more for me!)[p]Steve (BluesNBBQ) had started his guinness marinated london Broil, but had to go back on stage. He asked me to pull it off for him in 5 minutes. I was busy carving the brisket, and ribs, and 12 minutes later realized I forgot the london broil, and ran over to take it off. I expected to see a black cinder, but it was perfect and medium rare. It went quickly as it was being carved simultaneously with the tri-tip.[p]One of the funny times was during a one hour period where people were walking around sniffling after eating Jobu's Fire Wings. Those things were good...but man were they fire.[p]STs sausage was great! He didn't think they were smoky enough, but IMO there was PLENTY of smoke flavor throughout those babies.[p]The lamb (forget chef's name) was great. BBQ Fan1's buffalo wings were killer. Ohhh! And those brandy chiptole portabellos!!![p]Did not get Spin's pizza, Cat's Ribs, Mr. Toads loin, JimW's 2 hour ribs, or the stuffed bananas, but I heard great things about them. Also missed out on Jobu and Mrs. Jobu's wonderful pepper and sausage combo, which they spent a great deal of time preparing. Did anyone get a picture of Mrs. Jobu stirring and cooking the peppers within a cloud of smoke??[p]So many great people, so much killer food....I know I have skipped some important info and people, but it's gettin long![p]Thanks everyone
NB