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2015 Salado Eggfest - Picture thread

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    caliking said:
    Mickey said:
    @caliking did you get a picture of Little Man's pulled pork shirt?


    calling up his hunnies...

    ..."sup"? 
    Keepin' It Weird in The ATX FBTX
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  • RickyBobby
    RickyBobby Posts: 744
    CowtownEgger said:
    Come hell or high water I will make this thing next year.  Looks like an awesome time!
    My thoughts exactly!
    My PitMaster IQ120 FREAKIN ROCKS!!!!!!! Current BGE arsenal: XL & MiniMax
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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    Just got back home after spending most of the day driving.  I'm spent.  But I won't forget Salado anytime soon.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • FleurdeLirious
    FleurdeLirious Posts: 81

    What a great time! Glad we made it back this year, and not only brought 2 friends with us to cook and experience EggFest, but initiated them into Egg ownership! Nothing like Salado fest to give you the fever for a new egg...

    We got home at 7pm, not too tired because I didn't drive this time. Much enjoyed seeing everyone both old and new. We're really hoping to put together another brisket camp later this year here in NOLA.

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  • caliking
    caliking Posts: 19,780

    Attending Salado is hard work! There's only so much of @henapple one can take. He is now an even better beer wench than before - last year I had to steal his PBR's, but this year he locked his cooler and brought them to me himself. Many thanks for keeping me hydrated while we were cooking the kathi rolls.

    It seems like they were a big hit. @20stone and I worked our tails off. It was very satisfying though. Nothing like making a bunch of people happy with something you cooked. It was 20stone's idea to make kathi rolls, and I'm glad we rolled (pun intended) with that plan. @Canugghead - they were not as good as Kolkata rolls, but they were pretty close ! :) The tandoori chicken that 20stone made for the kathi rolls was amazing by itself.

    I made about 100 of these (raan musallam kabobs). I would have been still over there making the little skewers if the lovely TFJ (@Girl_on_Grill) had not chipped in and helped me. I served them with a mint and cilantro "raita" sauce.

     


    We had a blast and are now exhausted (caliprince included). Caught up with old friends and met many new ones. We have already started planning our cooks for next year :) Hope everyone got home safely... can't wait to see y'all again next March.


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • caliking
    caliking Posts: 19,780
    Geez, looking back at the pics in this thread, I realize I missed a lot of the action! I did get some of the sausage made by nola and Red ( I had to word that carefully), but I missed @DMW's shepherd's pie (gone in minutes) and Cen-Tex's street tacos and duck even though I was 4 feet away from them!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • egger ave
    egger ave Posts: 721
    @caliking we didn't get to taste anything until we ran out of food. Seems to get busier every year. Friday night a little more laid back or maybe I just wasn't as tired. Enjoyed meeting your family!
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas. 

    "The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

    Albert Einstein
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  • fljoemon
    fljoemon Posts: 757
    So who won the MiniMax?

    looks like a lot of fun ... Maybe next year I'll try making the trek from FL.
    LBGE & Mini
    Orlando, FL
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  • caliking
    caliking Posts: 19,780

    egger ave said:
    @caliking we didn't get to taste anything until we ran out of food. Seems to get busier every year. Friday night a little more laid back or maybe I just wasn't as tired. Enjoyed meeting your family!

    It was great to see you again as well. I'm going to try and be less busy next year!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkinnyV
    SkinnyV Posts: 3,404
    Great pics thanks for sharing
    Seattle, WA
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  • apinion
    apinion Posts: 470
    Caliking and 20stone were by far busier than most cooks.  I think it was the labor intensive dish.  I also have to give it to a couple of ladies, of which I forgot your names and I'm sorry, who in my mind had the best presentation with 2 items.  They served the pastrami, mustard, pickle and rye as well as the duck, brie, something else.  It was a winner for sure.
    Louisianian by birth, Louisianian by death. Austinite for now...
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  • apinion
    apinion Posts: 470
    edited March 2015
    I really enjoyed the blackened drum that @frankfromhouma made.

    I thought a lot of the cooks delivered and I appreciate everyone who was there to help feed the masses.  

    I was really surprised to see what @Austinegghead egghead had when she opened the dome....those steaks....
    Louisianian by birth, Louisianian by death. Austinite for now...
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  • blasting
    blasting Posts: 6,262
    I've never seen this before.  An awesome forum, where contributors actually meet up and enjoy hanging out.  I liked putting faces to the forum handles.

    Well, this weirdo can't wait to meet up with all you weirdos next year.  Looks like a great time.  
    Phoenix 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    apinion said:
    Caliking and 20stone were by far busier than most cooks.  I think it was the labor intensive dish.  I also have to give it to a couple of ladies, of which I forgot your names and I'm sorry, who in my mind had the best presentation with 2 items.  They served the pastrami, mustard, pickle and rye as well as the duck, brie, something else.  It was a winner for sure.
    Well, I've been called worse but that was Janell and I. :). 

    We we had some help from Lisa Jones (20stone's wife) so you may have seen the 2 ladies serving and that would have been a bonus for anyone. 
    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
    #!%= Aaron Franklin, cali and John had them deep in a line..ran out with people still waiting. 
    Ct and Janelle's presentation was impeccable. I didn't get to taste it because it didn't last long. 
    @Hotch‌ had a freaking line of his own. Pulled pork tacos but fancied up and margarita cookies. 
    I baked 2 loaves of artisan bread and a few mpd's. I only served around 40 but they were leaving the board quicker than I could halve them. I tried a few stuffed with mini snickers but I like the original better. 
    I missed so many tables being caliking's beer bish but will say his Afghanistan skewers topped with the Syrian sauce were delicious. 
    Nola and Red actually stuffing the sausage on site was cool and a little sexual. 
    Travis and his breakfast roll was simple and literally devoured. They were standing around waiting, nay, begging for more.
    Had 2 different bloody marys that were the best I've ever had. 
    As always an unbelievable time. We'll discuss the party cooks later.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • PNWFoodie
    PNWFoodie Posts: 1,046
    I have a ton of pics to post, but need to rest first. Why did I think working on Monday was a good idea? Until I have more time do the posting justice, please know that I love you, my Salado friends. I'm so glad to have met you, so overwhelmed with how incredible it was, and so looking forward to next year. :)
    XL, JR, and more accessories than anyone would ever need near Olympia, WA
    Sandy
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  • 20stone
    20stone Posts: 1,961
    apinion said:
    Caliking and 20stone were by far busier than most cooks.  I think it was the labor intensive dish. 
    Man, were we buried.  We were so far in the weeds that we were in the trees past the weeds.  I was pretty much head down from 9:30 to 3:00.  @The Cen-Tex Smoker was killing it with Janell and Lisa.  I was forced to watch their food go out without grabbing too much, as my hands were clean (albeit covered with kathi roll), and I was out of gloves.  I did toothpick a duck, though, and it was awesome. 

    First - @caliking  (unsurprisingly) was right.  This dish would have been fine if we had done quarters instead of halves of the kathi rolls, and that would have helped a bit.  By the time I conceded the point, enough people had been waiting a long time that I didn't want someone be the first one to get a quarter instead of a half.  We ran out, so I guess it all worked out

    Second - I thought we were pulling off something pretty challenging, and then look over my shoulder and see @nolaegghead and Red banging out sausage from scratch.  I was pretty happy it took them awhile to do it, as @henapple 's bread and the sausage was all I got to eat since noshing on some great Scotch eggs in the AM

    Third - It was great meeting a lot of new faces, and seeing some more again from last year.  While we had been cooking on our BGE for awhile, Salado last year was our indoctrination into this rascally bunch of folks.  We will keep coming back until you run us off.  Special thanks to @Mickey for pulling it together (and anyone else who work on this @Spring Chicken?)

    Fourth - Sorry about the flare up I had when I was banging out the dry aged pork chops Saturday night.  The fire was at a manageable temp (around 450 - 500, but the chops finally rendered enough to create a mushroom cloud.  I could have sacrificed two chops and stopped it sooner, but .... you know.

    Last - If you left the party scene with one of these:
    http://www.amazon.com/Strongback-Elite-Folding-Lumbar-Support/dp/B00FSL5CLS/ref=sr_1_1?ie=UTF8&qid=1426519597&sr=8-1&keywords=strongback+elite+chair
    ...it might be mine.

    What a blast.... Let's do it again
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    PNWFoodie said:
    I have a ton of pics to post, but need to rest first. Why did I think working on Monday was a good idea? Until I have more time do the posting justice, please know that I love you, my Salado friends. I'm so glad to have met you, so overwhelmed with how incredible it was, and so looking forward to next year. :)

    PNWFoodie said:
    I have a ton of pics to post, but need to rest first. Why did I think working on Monday was a good idea? Until I have more time do the posting justice, please know that I love you, my Salado friends. I'm so glad to have met you, so overwhelmed with how incredible it was, and so looking forward to next year. :)
    I know this was your first fest because you scheduled work today :smiley: 

    Now you know.

    Glad you had a good time. It's great folks like yourself that make these things so fun.

    Post those pics when you have a chance
    Keepin' It Weird in The ATX FBTX
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  • 20stone
    20stone Posts: 1,961
    PNWFoodie said:
    ...Until I have more time do the posting justice, please know that I love you, my Salado friends. I'm so glad to have met you, so overwhelmed with how incredible it was, and so looking forward to next year. :)
    It was great meeting you as well.  Thanks for cranking out the salmon mushrooms on Saturday.  That was a nice bite.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • nolaegghead
    nolaegghead Posts: 42,109
    @20stone - you and cali were machines!  Reminds me of college - I was a cook/chef at Pelican's Wharf in SA for 5 years through HS and college, we dragged stuff, were in the weeds, 86'd things and worked under two hippies that played Bob Marley, Bruce Springsteen, Max Romeo, etc.  Those were good times, and we had a great time with y'all in Salado. 

    Too much to mention and I'm working today, but I need to thank (and apologize) to so many people, and I'm grateful of everyone's company, drink, conversation and good times that will live on as long as it's talked about and scribed into the interwebz.  

    PS - let's form a chump team!
    ______________________________________________
    I love lamp..
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Fourth - Sorry about the flare up I had when I was banging out the dry aged pork chops Saturday night.  The fire was at a manageable temp (around 450 - 500, but the chops finally rendered enough to create a mushroom cloud.  I could have sacrificed two chops and stopped it sooner, but .... you know.

    You almost went to work today with no eyebrows and a new hairdo. I would like to say I was concerned but it was more morbid fascination.
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Those hippy-farm 50-day dry-aged chops were beyond incredible.  I ate every scrap, and the fat was the best part. 
    ______________________________________________
    I love lamp..
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  • 20stone
    20stone Posts: 1,961
    The Cen-Tex Smoker said:
    You almost went to work today with no eyebrows and a new hairdo. I would like to say I was concerned but it was more morbid fascination.
    I could grow the hair back faster than I could age new chops, though it was a bit dicey.  Imagine if I had a wok on there.  Inn on the Creek would still be smoldering, with Will kicking the crap out of both of us.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    20stone said:
    The Cen-Tex Smoker said:
    You almost went to work today with no eyebrows and a new hairdo. I would like to say I was concerned but it was more morbid fascination.
    I could grow the hair back faster than I could age new chops, though it was a bit dicey.  Imagine if I had a wok on there.  Inn on the Creek would still be smoldering, with Will kicking the crap out of both of us.
    no lie. That was really close to some exciting stuff right there.  great chops though. I was gnawing on the bones like a dog. Structures be damned!


    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    caliking said:

    Not only did I take today off to recover, but I actually deferred starting a new job because of Salado.

    Them: " Can you start on March 1?"

    Me: "No. I have to go to Salado."

    Them: "What's that?"

    Me: " It would take a while to explain. Plus I need a couple of weeks to recover. I'll see y'all in April."


    I can still taste the point from the "9am Brisket". And I still have that damn "I'm Old Gregg!" stuck in my head.

    Lessons learned:

    -don't watch YouTube videos recommended by Cen-Tex. Definitely don't forward them to friends if you want them to stay your friends.

    - don't go to see @henapple 's doctor. Apparently he does rectal exams with both hands... on your shoulders. Or maybe that's the "Tony Special".

    Old Gregg will haunt your dreams forever. 

    You are welcome.


    Keepin' It Weird in The ATX FBTX
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  • DMW
    DMW Posts: 13,836
    I'm back at work today, but working from home most of the day. Pulled in the driveway around 1:30AMEDT this morning. I have a flight out at 6:15PMEDT for work. Lots to do in the next 3 hours, not sure much of it will get done.

    As @caliking mentioned, this was the most fun you can have with clothes on, and I'm sure I missed mentioning folks. @Judy Mayberry is a dear, really glad I got a chance to chat with her for a bit. @JohnInCarolina is a good guy to chat with. @texaswig has a really neat van to hide bodies in.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • nolaegghead
    nolaegghead Posts: 42,109
    @DMW - had fun and it was great meeting you my friend!  You need to make it to the 2nd annual nola brisket camp!
    ______________________________________________
    I love lamp..
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  • DMW
    DMW Posts: 13,836
    @nolaegghead - Let me know when you have dates set. Would really like to make it. RRW might even make the trek with me and spend a few days seeing the city.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Canugghead
    Canugghead Posts: 13,710
    ...
    First - @caliking  (unsurprisingly) was right.  This dish would have been fine if we had done quarters instead of halves of the kathi rolls, and that would have helped a bit.  By the time I conceded the point, enough people had been waiting a long time that I didn't want someone be the first one to get a quarter instead of a half.  We ran out, so I guess it all worked out...

    Very impressive, paratha from scratch too!  You could have transitioned to 1/3, then 1/4, to lessen the disappointment! The closest I got to serving kathi rolls at fests were serving tandoori chicken with naan (store bought and homemade), lemon, raw onion and chili.
    After working like 'slaves' in so many fests, I've decided to quit cooking this year, plan to attend June's Toronto fest as taster.
    canuckland
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