Sunshine State Eggfest 2015

Here's the link to the pictures I took:
https://plus.google.com/photos/102496861439897988074/albums/6141794501342872737?authkey=CPvP9pC7y8vmywE

When did they move it out of Melbourne?

Hey shortstop. You home?

Then you call me on my cell

905 or 519?

I echo what @lantzwr said ..This Sunshine State Fest was very well organized by Wassi's Meat Market and they had approximately 22 stalls cooking some awesome food. This was small enough so had ample time to meet and talk to everyone who was cooking. Dr. BBQ was very accessible and we spent time talking about his flavorful pork chops and the right temperature to pull them out etc. His new bok "Flavorize" is out and he was willing to sign it to personalize your copy.

I also had an interesting chat with  Roger Collins who makes the Flame Boss temperature controllers. He was demoing his Flame Boss 200 WiFi controller and it looked very impressive. I suggested he add 2 more additional ports for monitoring food temps. as the existing one has only 2 .. one for grate temp and other for food. He said he will definitely consider that.

Had a good conversation with the "Pork U" team and they carry some interesting rubs. I believe someone had posted about their Garlic rub on chicken wings before and their sample wings did not disappoint.His Guava glazed pulled pork tacos with jicama slaw was very impressive too.

Wassi's had a store set up indside in the ballroom and each Green Egg accessory was being sold at 10% discount. They had around a dozen MiniMax's for sale at $549 that inclded the plate setter and an ash tool. Those disappeared within the first two hours. The Yeti cooler person was there too, however no discounts was offered on any of the Yeti products.

I picked up a Sunshine Fest 2015 engraved Smokeware cap from the Smokeware stall. Looks pretty cool. The main person in charge said they are coming up with a steel dampner that will fit inside the smokeware cap and this should be able to completely snuff out the charcoal like the ceramic lid. Most probably shipping will be sometime late August.



The small setting really made it a wonderful eggfest to attend. I've only attended the Eggfest that the mothership puts out in Stone Mtn. GA, so this was different from that. Hope to attend it next year too!

This was my first Eggiest and I had a ball.  I also purchased a KickAsh Basket and a Smokeware cap for my Large Big Green Egg.  My only suggestion is that name tags be given out (we could print on them ourselves) so that we would possibly see a screen name we would recognize from the forum and be able to meet people in person that we have conversed with on the forum.

@Big_Green_Craig .. thanks for the pics.... it was nice seeing you again. Those MiniMax's on the $40 Home Depot Husky X-Workhorse Workbench is a great idea .. perfect for tailgating! The salmon looks delicious!

Been an egg owner since 97  Went to first Eggfest Sat.  What a humbling experience as I thought I knew how to grill.. Had a blast, ate a lot, learned a lot, bought a few accessories and am looking forward to being a part of this amazing group

The Tampa Boys had a blast at the Sunshine State EGGfest this weekend!  Jan and Frank Wassi ran a flawless operation.  The hotel was great, and the grounds (both inside and out) for the festival were perfect.  We cooked six dishes on Saturday:

1.  Scrambled Swine Breakfast Pizzas, featuring eggs, bacon, sausage, onions and peppers.

2.  Reverse seared tri-tip sirloin on a grilled potato slice with a cheesy ranch topping and a drizzle of garlic aioli.

3.  Peanut butter stuffed meatballs with a sugared, candied bacon garnish and a grape jelly glaze.

4.  Bacon Maple Bourbon Oatmeal Cookies.  We used Blanton's Single Barrel because life is simply too short not to.

5.  Kettlecorn popped in bacon fat.  Some with Meatchurch Honey Hog, and some with Meatchurch Deez Nuts.

6.  A nine pound pork butt cooked on a MiniMax just to show the versatility of the little monster, and how much it really can cook.  The butt was rubbed with Honey Hog.  

If you were there and sampled our food, I'd love to hear some feedback.  Which dish was your favorite?  

FlaPoolman said:

It was a fun one to cook at, I was beside the Flameboss guy

You make your boiled brisket and Bloody Caesars?

I agree with all said above about the Wassi's team doing a great job. I traveled from Indiana for this fest and was not disappointed.