Suggestion on what to cook at Eggfest

Robert5506 · May 2018

1st time going to cook at an Eggfest didn’t know if there’s something that’s a big hit or fun to cook with all the ppl .
Just looking for ideas!

Photo Egg · May 2018

Click the Appetizers link on the right hand side of this page.

Foghorn · May 2018

There have been a number of threads on this over the years.

Basic principles:

Have fun.

Don't make it too complex or you won't have it ready until the eggfest is almost over like @caliking and @20stone.

You don't have time for a low and slow unless you do some precooking at home.

Don't feel pressured to keep up with demand. Take some time to explore what others are cooking and get to know your fellow eggers. You'll enjoy it a lot more that way and potentially develop relationships that will carry well past eggfests. Eggers are some of the best people in the world.

If you really want a challenge, try to do something that doesn't involve bacon. Bacon enhances everything and a lot of people will be using it as such. This may be better advice for your second or third eggfest cook.

Most importantly, have fun.

PoppasGrill · May 2018

I’ve noticed that about half of the cooks at the few eggfest I’ve been to make some complicated dishes, they are good, but not something I would make at home for the wife and I .
In my opinion, I like the simple samples, appetizers , chicken wings or pork loins ,and such, quick makes that with a few spice or marinate changes to suit your tastes, makes it your own.

caliking · May 2018

Foghorn said:

There have been a number of threads on this over the years.

Basic principles:

Have fun.

Don't make it too complex or you won't have it ready until the eggfest is almost over like @caliking and @20stone.

You don't have time for a low and slow unless you do some precooking at home.

Don't feel pressured to keep up with demand. Take some time to explore what others are cooking and get to know your fellow eggers. You'll enjoy it a lot more that way and potentially develop relationships that will carry well past eggfests. Eggers are some of the best people in the world.

If you really want a challenge, try to do something that doesn't involve bacon. Bacon enhances everything and a lot of people will be using it as such. This may be better advice for your second or third eggfest cook.

Most importantly, have fun.

True. But many will say that it’s one of the best bites they had at the fest. And that makes it all worthwhile

we’ve done some different “out of the box” cooks at eggfests (Indian, Pakistani, Burmese, Cambodian, Korean, Indonesian, etc). Many people would come up and say “I’ve never had _____ food before. I think I like it. “

So my recommendation would be to cook something that will be unique. Do as much of the prep as possible at home. Cooking at your first fest will be chaos, which is why you set up your spot next to @Hotch

1voyager · May 2018

Lamb lollipops. They are a simple prep and a five minute cook.

abpgwolf · May 2018

keep it simple and quick, I've done chicken thighs with Alabama white sauce, Korean thighs, citrus and ancho corn on the cob, citrus glazed salmon fillets, an bar towel pork tenderloin (usually draws a crowd to watch when you break open the salt crust). I try to make something a little different, but, that the participants can see themselves making. Have fun, meet lots of people and Remember to take a hat and plenty of water

Hotch · May 2018

The best advice I can give you is simple.
Prep and prepare everything you can at home.
Think of it this way.
All you'll want to do once you get to the EggFest is load the lump, light the Egg and then cook what you prepped at the house.
You can then talk about the Egg and cook with the attendees while it is on the Egg.

Which EggFest are you planning to cook at?

evie1370 · May 2018

+1 on all the above. I have cooked for the last 3 years at the Porkopolis EggFest and usually stick to simple stuff-Meatballs-prepped at home in advance and froze, great way to keep them cold while you cook them in batches. Also Mac and Cheese-ready to just throw on and done in 30 minutes. This year it will be Korean Chicken Wings and whatever-going to Georgia Mtn this year for some ideas.

20stone · May 2018

caliking said:

Foghorn said:

There have been a number of threads on this over the years.

Basic principles:

Have fun.

Don't make it too complex or you won't have it ready until the eggfest is almost over like @caliking and @20stone.

You don't have time for a low and slow unless you do some precooking at home.

Don't feel pressured to keep up with demand. Take some time to explore what others are cooking and get to know your fellow eggers. You'll enjoy it a lot more that way and potentially develop relationships that will carry well past eggfests. Eggers are some of the best people in the world.

If you really want a challenge, try to do something that doesn't involve bacon. Bacon enhances everything and a lot of people will be using it as such. This may be better advice for your second or third eggfest cook.

Most importantly, have fun.

True. But many will say that it’s one of the best bites they had at the fest. And that makes it all worthwhile

we’ve done some different “out of the box” cooks at eggfests (Indian, Pakistani, Burmese, Cambodian, Korean, Indonesian, etc). Many people would come up and say “I’ve never had _____ food before. I think I like it. “

So my recommendation would be to cook something that will be unique. Do as much of the prep as possible at home. Cooking at your first fest will be chaos, which is why you set up your spot next to @Hotch

Agreed with @cali on all points, with some additional flavor:

You don't have to feed everybody. Make something in a scale you can manage, and when you're out, you're out
I don't like precooking anything - to me it undermines the idea of showing the versatility of the egg, and, to me, it is a little cheaty (mea culpa - we have sous vided a thing or two in advance, but I felt dirty, and don't plan on repeating it)
I do, however, like precutting and measuring everything - Quart sized deli tubs are great for bulk prep items
Bites don't need to be huge, but it is better if they look awesome (we do make an effort on presentation as well)
"Out of the box" is fun to do. Not everyone will be into "Heritage pork shoulder masubi" (or whatever), but a lot of folks will be blown away that something can be on the egg, awesome, and something they've never tried
Last - If someone tries to talk you into making kathi rolls, BEWARE

RRP · May 2018

Something that became my signature offering at 12 Peoria Eggfests was a delicious Triple Chocolate and Kahlua cake. It got so popular that I started baking two! The thing is most eggers stick with meat entrees so often people would be amazed and ask "you can even bake a cake on a BGE???" Send me an email if you want the recipe.

Photo Egg · May 2018

RRP said:

Something that became my signature offering at 12 Peoria Eggfests was a delicious Triple Chocolate and Kahlua cake. It got so popular that I started baking two! The thing is most eggers stick with meat entrees so often people would be amazed and ask "you can even bake a cake on a BGE???" Send me an email if you want the recipe.

Great point Ron,
One of our favorite and easier cooks is a good quality, out of the can, cinnamon roll first thing in the morning. Gives us time to set up and prep other things.
A second big hit is a big pan of chocolate brownies that we top with ice cream.
And the last 2 years at the Athens Texas Eggfest, our friends have made dump cakes. Also a big hit with and with out adding ice cream.

THEBuckeye · May 2018

This was an award winner at the BGE Octoberfest a few years back. You can make in advance, warn on the Egg and serve in small paper cups. I've made this many many times.

7 boneless thighs, grilled, smoked on BGE, shredded. Rub of choice - I did this one with Dizzy Swamp Venom

1 Chopped Yellow Onion

1 1/2 Teaspoon Chopped Garlic

1 1/2 Teaspoon Ground Cumin

1 Teaspoon Oregano

1/8 to 1/4 Teaspoon Chile Powder

2 cans White Northern

1 can Cannelloni

48 oz Chicken Broth

16-32 oz chicken broth

Small can Green Chiles

Diced Jalepenos

Juice of 1 Lime

Saute onions, garlic and peppers in Olive Oil until soft. Add cumin, oregano and chile powder

Combine chicken broth, beans, green chiles and chicken into Dutch Oven boil, simmer for 1-2 hours. I returned tot the Egg w/ Apple Chips to simmer for 2 hours at 300 Dome Temp.

I like to refrigerate for 24 hours to allow flavors to further meld.

mEGG_My_Day · May 2018

I've never been to an Eggfest. But I would think OTT chili would be a great cook. Most of the prep work can be done ahead of time. It is easy to cook. It is cool to look at while cooking. And most importantly, it is easy to serve many people with small serving cups.

Also - it tastes dang good.

Focker · May 2018

Some good advice.
Simple wins no doubt, especially your first rip.
I have learned this the hard way with kung pao chicken, pepper beef, waffle iron ancho brownies, etc.

My go-to conversational egg dish is also a baked good. I don't care about competing with others, and fancypants wannabe farmer Joe's personal acorn fed pig. Baking is something different, on a grill. It gets people talking. After all, we're there to sell the BGE. I could see where some lose focus.

t's crazy, the amount of people who are blown away by a mediocre pizza off of a grill. And marmaladey-like balsamic ernyins! Lol

Last couple of years I switched over to CI skillet pies to make it easier. I could hussle and rip 5 NY/Americana style pies per fest. Skillet pies are cleaner without flour and semolina, as I place the dough in skillets before arriving. Settle the egg in at 500 or so, and pop a top.

It is a balance, mingling and cooking. Be graceful, putz, don't panic. And don't get consumed by the consumers, and have fun!

Quesadillas are another crowd pleaser. Egg/smoke the protein before the event.
Breakfast burritos another, made ahead and browned slightly in CI or on the pizza stone, to warm up.

RRP · May 2018

mEGG_My_Day said:

I've never been to an Eggfest. But I would think OTT chili would be a great cook. Most of the prep work can be done ahead of time. It is easy to cook. It is cool to look at while cooking. And most importantly, it is easy to serve many people with small serving cups.

Also - it tastes dang good.

I agree - the last few years I was serving a big pot of chili. I made this simple stand to hold those 1.5 or maybe 1.75 OZ of cone shaped water cups. This stand made it easier to fill and then people to pick up. Most male takers would just "drink it down" while the ladies preferred a spoon. A little secret is double up the cups and they will not be so hard to pick up!

Image: http://img.photobucket.com/albums/v232/Ronald44/IMG_2724.jpg

Focker · May 2018

mEGG_My_Day said:

I've never been to an Eggfest. But I would think OTT chili would be a great cook. Most of the prep work can be done ahead of time. It is easy to cook. It is cool to look at while cooking. And most importantly, it is easy to serve many people with small serving cups.

Also - it tastes dang good.

Making an entire enamel DO's worth the day before, then pulling it out of the cooler, bringing to temp over an hour or so, is a great rec.

Focker · May 2018

For the record, the best eggfest cook I've been in contact with is Ron. He's an eggfest machine, when it comes to quality and variety in his all day menu. It's an honor and joy, to steal his tabletop real estate.

RRP · May 2018

Focker said:

mEGG_My_Day said:

I've never been to an Eggfest. But I would think OTT chili would be a great cook. Most of the prep work can be done ahead of time. It is easy to cook. It is cool to look at while cooking. And most importantly, it is easy to serve many people with small serving cups.

Also - it tastes dang good.

Making an entire enamel DO's worth the day before, then pulling it out of the cooler, bringing to temp over an hour or so, is a great rec.

LOL - so you DID see how I did mine! On top of that I always baked one cake the night before at home, but baked the second one at the Eggfest.

Focker · May 2018

RRP said:

Focker said:

mEGG_My_Day said:

I've never been to an Eggfest. But I would think OTT chili would be a great cook. Most of the prep work can be done ahead of time. It is easy to cook. It is cool to look at while cooking. And most importantly, it is easy to serve many people with small serving cups.

Also - it tastes dang good.

Making an entire enamel DO's worth the day before, then pulling it out of the cooler, bringing to temp over an hour or so, is a great rec.

LOL - so you DID see how I did mine! On top of that I always baked one cake the night before at home, but baked the second one at the Eggfest.

Without a doubt, you are my sensei.
Smarter, not harder.

caliking · May 2018

20stone said:
...
Last - If someone tries to talk you into making kathi rolls, BEWARE

Especially, if he does that TWICE.

JohnInCarolina · May 2018

The kathi rolls are easily the best thing I’ve had at any fest, anywhere, and I know I’m not alone.

caliking · May 2018

JohnInCarolina said:

The kathi rolls are easily the best thing I’ve had at any fest, anywhere, and I know I’m not alone.

Thanks. That's quite a compliment.

QED

20stone · May 2018

JohnInCarolina said:

The kathi rolls are easily the best thing I’ve had at any fest, anywhere, and I know I’m not alone.

True, but it was a monumental a$$whip, and that's someone who wears a$$whips as a point of pride.

If the rest of you want to foist Pop and Fresh on the masses and pass it off as cooking, have a blast, but Team NFA will be cooking to the point of hospitalization.

JohnInCarolina · May 2018

20stone said:

JohnInCarolina said:

The kathi rolls are easily the best thing I’ve had at any fest, anywhere, and I know I’m not alone.

True, but it was a monumental a$$whip, and that's someone who wears a$$whips as a point of pride.

If the rest of you want to foist Pop and Fresh on the masses and pass it off as cooking, have a blast, but Team NFA will be cooking to the point of hospitalization.

This will probably bring you some cold sweats then, but here you go:

RRP · May 2018

Focker said:

For the record, the best eggfest cook I've been in contact with is Ron. He's an eggfest machine, when it comes to quality and variety in his all day menu. It's an honor and joy, to steal his tabletop real estate.

LMAO!!! - you da man and you know so!

Focker · May 2018

RRP said:

Focker said:

For the record, the best eggfest cook I've been in contact with is Ron. He's an eggfest machine, when it comes to quality and variety in his all day menu. It's an honor and joy, to steal his tabletop real estate.

LMAO!!! - you da man and you know so!

I'm a one hit wonder.
And I drink too much Fist City, Cody's Tito cocktails, and Pete's graciously offered bourbon.

Are you coming up for the fest at Prescott's?

RRP · May 2018

Man is that pizza to chow down on!

Still not sure about Prescott's.

Focker · May 2018

RRP said:

Man is that pizza to chow down on!

Still not sure about Prescott's.

One year I chose not to do pizza, and people were bummed when they heard it's not on the menu, like your Kahlua Cake. I felt bad. So I went back to it, but simplified the process.

You should come up bud.

caliking · May 2018

Speaking of eggfest cooks, on the right you see @DMW dishing up shepherd’s pie in Salado that year.

He made it look easy because he had his shite together. A great tasty cook, that is not usually done at the eggfests I’ve been to.

JohnInCarolina · May 2018

caliking said:

Speaking of eggfest cooks, on the right you see @DMW dishing up shepherd’s pie in Salado that year.

He made it look easy because he had his shite together. A great tasty cook, that is not usually done at the eggfests I’ve been to.

Also in this photo:

@20stone waiting to eat said Shephard’s pie, while you were working.

Suggestion on what to cook at Eggfest

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