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24th Annual EGGtoberfest Schedule (Thank you)

[Deleted User]
[Deleted User] Posts: 0
edited October 2021 in EggHead Forum

After giving it considerable effort, it has regrettably become clear that we will not be able to host the 24th Annual EGGtoberfest as an in-person event. Although there are EGG events happening elsewhere, there are protocols and requirements specific to the event venues we would be using that would make it virtually impossible to conduct the event the way everyone has come to expect.

We hate to see this happen, as EGGtoberfest has been a special opportunity to enjoy the camaraderie and say thanks to all of the EGG fans literally from around the world. We are working on plans that will make 2022 well worth the wait, and in the interim we will soon be releasing information about how you can join in for another exciting and engaging virtual EGGfest.

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Comments

  • Hotch
    Hotch Posts: 3,564
    edited July 2021
    How about having it in Texas this year? :grin:
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • alaskanassasin
    alaskanassasin Posts: 8,925
    Bump for @JohnInCarolina
    South of Columbus, Ohio.


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  • fishlessman
    fishlessman Posts: 34,580
    why does this locked announcement drop down the page and still it has the dismiss feature
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • dbCooper
    dbCooper Posts: 2,678
    My hope is you give consideration to inviting some of the amazing chefs on the forum to participate in the virtual event this year.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • alaskanassasin
    alaskanassasin Posts: 8,925
    dbCooper said:
    My hope is you give consideration to inviting some of the amazing chefs on the forum to participate in the virtual event this year.
    It would be a perfect opportunity to showcase the perfect 1/2" steak, or how to finish brisket using a common kitchen appliance.

    South of Columbus, Ohio.


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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    alaskanassasin said:
    dbCooper said:
    My hope is you give consideration to inviting some of the amazing chefs on the forum to participate in the virtual event this year.
    It would be a perfect opportunity to showcase the perfect 1/2" steak, or how to finish brisket using a common kitchen appliance.

    Three cheese blend anyone?  Anyone?  Bueller?  Bueller?
    It's a 302 thing . . .
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  • nolaegghead
    nolaegghead Posts: 42,109
    HendersonTRKing said:
    alaskanassasin said:
    dbCooper said:
    My hope is you give consideration to inviting some of the amazing chefs on the forum to participate in the virtual event this year.
    It would be a perfect opportunity to showcase the perfect 1/2" steak, or how to finish brisket using a common kitchen appliance.

    Three cheese blend anyone?  Anyone?  Bueller?  Bueller?
    I struggle with the Velveeta blending with the Kraft singles and Cheeze Wiz

    ______________________________________________
    I love lamp..
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  • RRP
    RRP Posts: 26,453
    nolaegghead said:
    I struggle with the Velveeta blending with the Kraft singles and Cheeze Wiz

    Oh, come on, man! With your chemistry background you gotta know a little Maddog 2020 will make all of those products blend like a slurry!
    Re-gasketing the USA one yard at a time 
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  • nolaegghead
    nolaegghead Posts: 42,109
    RRP said:
    nolaegghead said:
    I struggle with the Velveeta blending with the Kraft singles and Cheeze Wiz

    Oh, come on, man! With your chemistry background you gotta know a little Maddog 2020 will make all of those products blend like a slurry!
    That's right!  I almost forgot you can add a little sodium citrate (the salt of citric acid) to help stabilize the cheese emulsion.  Keeps the fats from separating and all the cheese product happy.  The maddog 2020 reduces beautifully for a thick, tart glaze that complements the nacho cheese amalgamation.

    ______________________________________________
    I love lamp..
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  • RRP
    RRP Posts: 26,453
    nolaegghead said:
    RRP said:
    nolaegghead said:
    I struggle with the Velveeta blending with the Kraft singles and Cheeze Wiz

    Oh, come on, man! With your chemistry background you gotta know a little Maddog 2020 will make all of those products blend like a slurry!
    That's right!  I almost forgot you can add a little sodium citrate (the salt of citric acid) to help stabilize the cheese emulsion.  Keeps the fats from separating and all the cheese product happy.  The maddog 2020 reduces beautifully for a thick, tart glaze that complements the nacho cheese amalgamation.

    COOL!  mean COOL for your explanation and COOL that some clown didn’t disagree with you! 
    Re-gasketing the USA one yard at a time 
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