About Scenic City EggFest

We are sad to announce that our 2020 annual Scenic City Eggfest has been cancelled. As much as we look forward to hosting this event, we feel it would not be possible to hold this year’s event and comply with local guidelines, given the nature of the event.

In place of this year’s event, we will be holding a small virtual event on October 17th! We plan to share recipes from our cook teams and host a few online cooking tutorials. We will also be offering 10% off all Big Green Egg products and 20% off all rubs and spices on Friday, October 16th through Sunday, October 18th at all Elder’s Ace locations.

Mark your calendars for October 16th, 2021. We look forward to bringing our community together and celebrating our passion for grilling during our 2021 Scenic City Eggfest.

Thanks Chris Sussman for doing a Big Green Egg demo for us this year and demonstrating how to use direct and indirect heat! Your reverse sear ribeye looks delicious! We can’t wait to try it for ourselves!

Recipes

 

Directions:

Se up for an indirect cook at 275-300 degrees. Use a combination of Cherry and Apple woods for your smoke flavor. Remove all silver skin and unwanted fat from the tenderloin. Brush on chipotle pepper sauce covering all sides. Sprinkle a very light coat of Smokey Dust Hawg Rub to all sides. Wrap tenderloin with peppered bacon. Lightly dust the bacon with the Hawg Rub and just a pink of pepper. Place in the smoker and cook at 275-300 degrees until internal temp reaches at least 135 degrees. Brush on or drizzle the Stingin Sweet Honey and continue cooking until internal temp reaches 145 degrees and the honey has caramelized. Let the tenderloin rest 10-15 minutes, lightly covered with foil. Slice in 1″ servings and enjoy!

Directions:

Pat the steaks dry and lightly apply the cooking oil on all sides. Season steaks with the finely ground Big Green Egg Classic Steakhouse Seasoning. Much of it will absorb during the brining. Place the steaks on a resting rack on a tray, loosely cover with plastic wrap, and refrigerate for 4 to 24 hours. Take the steak out of refrigeration one hour before grilling. Bring the heavy cream or half & half to a slight simmer and hold it there, occasionally whisking, for 15 minutes. Don’t let it boil. If you see “skin” forming on top, it’s time to whisk again. Whisk in the gorgonzola cheese in small batches until each batch melts. Whisk in the Big Green Egg Classic Steakhouse seasoning. Taste and add a pinch or two of salt if needed. Once thick and creamy, remove from heat but keep warm. Preheat the grill to 450°f. Once the temperature hits 450°f, it will take about 15 more minutes for the ceramics and grate to get thoroughly hot. Typically, it takes about 4 minutes per side, with a quarter turn halfway through each side. But go by the internal temperature. I like to pull mine about 123-125°f and let it rest 5 minutes on a resting rack.  The rack is essential because if you lay a hot steak on a flat surface, the trapped heat will steam the bottom, releasing many the juices. Slice the steaks and drizzle a small amount of the sauce on the steak. You don’t want to smother that gorgeous steak you just made. The sauce should be supplemental, not the star of the show.

Directions:

Preheat oven to 450. For berry topping, gently stir together berries and marmalade and set aside. For cancake, use pastry brush to coat dish with 1 tablespoon of butter. Combine milk, eggs and remaining 1 tablespoons butter using whisk. Slowly whisk in combined flour and salt until egg mixture is smooth. Pour batter into dish. Bake 13 minutes. Reduce oven temperature to 350 and continue baking 15-17 minutes or until sides are crisp and golden brown. Remove pancake from oven, immediately sprinkle with powdered sugar. Fill center with berry topping. Cut and serve immediately.

Directions:

Mix 1 tablespoon Ham Bone Seasoning into the apple juice. Place the pork chops in a zip-top sandwich bag and pour the brine into the bag. Press out as much air as possible and then seal the bag. Place the bag on a tray and refrigerate for 4 to 24 hours, the longer, the better. If you use a larger zip-top bag, make a larger amount of brine. Take your pork chops out of refrigeration 1 hour before cooking. Use a fork to smash the butter, Gentry’s Ham Bone BBQ Seasoning, and salt together. If you make this ahead of time, keep it refrigerated until 1 hour before cooking the chops. Preheat your grill to 400°f. We will start with direct heat and switch to indirect heat. There are several ways to do that on a Big Green Egg- Set up for direct heat and after searing, put the ConvEGGtor in place, Use a Kick Ash Basket with the divider in place, Use an Eggspander with a half-moon on one side. Take the pork chops out of the brine, pat them dry, and apply a thin coat of cooking oil. Sear just long enough to get some color or grill marks on each side. Switch to indirect heat and reduce the heat a little. We used the ConvEGGtor method, which drops the heat to about 350°f when you put it in. Anywhere between 350-400°f is good. Place a tablespoon of the compound butter on each chop.  Set up a remote probe thermometer to monitor the internal temperature of the chops. We used the Thermaworks ChefAlarm, available at Elder’s Ace Hardware. Remove the pork chops from the grill when the internal temperature reaches 140°f, about 20-25 minutes. Let the chops rest on a resting rack for 5 minutes. Serve the pork chops with the remaining compound butter.

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