A few. I left the camera in the car last night so it has to warm up a bit
. I'll post some pics later this morning. We were so busy that I didn't have time to take too many pictures.
It was a great time, however. I had a chance to meet several guys from the Egghead forum and saw a couple of Brethren. Ron N. from Church of Swinetology was there helping out Duce from Sweet Baby Ray's (along with Ray) and Ramona was there, too!
I heard about the event when a couple of the organizers stopped by our site at the Racine, WI competition. I put it on my calendar to attend, but a couple of weeks later one of the local Egghead forum members sent me an e-mail and asked if I wanted to cook. The plan was to have local Eggheads cook finger foods for the attendees. It sounded like fun so I signed up. As it turned out, only Bob (the guy who contacted me) and I showed up to cook. The others from the Egghead forum who came were there as attendees. We each brought a dish to cook. I made bacon-wrapped mushrooms and Bob brought chicken breast rumaki. But, Chef Dean Eliacostas from Carmichael's Steakhouse (the host) asked us to cook samples for the crowd when each of the guest chefs were doing their on stage presentations. Bob and I had 6 large Eggs full of food for most of the morning. Here is a list of what we cooked...
150 Bacon-wrapped Mushrooms
150 Chicken Breast Rumaki (maybe more)
1 case (144 I think) Johnsonville Jalapeno and Cheese smoked sausage
1 case Johnsonville Chili and Cheese smoked sausage
12 large bags of Tyson Wings of Fire chicken wings
36 Pork Chops for Duce's demo
12 - 15 Prime Flatiron Steaks for Chef Kevin Rathbun's demo
Johnsonviille Italian Sausage for Executive Chef Mike Zeller's demo
Some ribeyes marinated in Jack and Coke for Dr. BBQ's demo
Some rum soaked pineapple for Dr. BBQ
Some red skin potatoes in pesto (on skewers) for Duce
Some chicken and veggie kabobs for Duce
Two large bags of mini hog wings for GFS.
In addition to what Bob and I cooked a local fish market (Dirk's Fish) was there cooking cedar planked salmon, tequila chili shrimp, fresh Alaskan king crab legs and Maine lobster and some great Tuna burgers. Chef Rathbun also cooked a 15 lb. Prime aged rib roast on one of the restaurant's X-large Eggs.
Over three hundred people attended the event and they gobbled up all of the food!
It was a great day and a lot of fun cooking all of that stuff and talking to all of the people. It was great to have a chance tot alk with Dr. BBQ and to meet Chef Rathbun, Chef Dean and Chef Zeller.
