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Brethren Bashes Bash Notes, Information on up and coming, Bash Bites.. etc..


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Unread 10-23-2008, 03:46 PM   #1
Ron_L
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Default Steak and Eggs Chicago

I wasn't sure where to put this so I stuck it here... Carmichael's Restaurant in the West Loop is holding an event called Steak and Eggs Chicago on Friday, Nov 7th and Saturday, November 8th. It is an Eggfest and more. Dr. BBQ will be there as well as Chef Kevin Rathbun and they will be holding cooking classes. I will probably be there on Saturday so if any other Chicago area Brethren are planning on coming we should try to meet while we are there.

http://www.biggreeneggchicago.com/index.html

I understand they are also looking for Eggheads to cook but I haven't decided if I want to do that or not. I've never cooked at an Eggfest so I have no idea what to expect.
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Unread 10-23-2008, 04:11 PM   #2
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Sounds like a great learning expeirience plus lots of fun.
Wished I lived closer, never been to an egg fest.
Thanks for sharing RonL.
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Unread 10-23-2008, 04:13 PM   #3
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Ron! You've got to represent! Go sign yourself up. Show DrBBQ how it's done.
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Unread 10-23-2008, 06:42 PM   #4
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If it was not the same weekend as the Big 10 bash I might have went there!! Heck just to meet 2 celebs like DrBBQ and RonL would have been worth it!!
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Unread 10-23-2008, 09:02 PM   #5
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Quote:
Originally Posted by Spydermike72 View Post
If it was not the same weekend as the Big 10 bash I might have went there!! Heck just to meet 2 celebs like DrBBQ and RonL would have been worth it!!
Well, 1 outta 2 ain't bad.

Do it Ron, RTD will give ya some pointers here shortly, i'm sure!
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Unread 11-02-2008, 08:22 AM   #6
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Now that this event is closer I thought I would bump the thread. I'm going to be cooking finger food at the event along with some other Chicago Eggheads. It would be great to see some local Brethren come by to say hello and meet Dr. BBQ, Kevin Rathbun and the other chefs.
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Unread 11-02-2008, 09:41 AM   #7
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I'll be judging a non-KCBS Comp.

Good luck Ron!
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Unread 11-09-2008, 07:44 AM   #8
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Any pics???
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Unread 11-09-2008, 08:19 AM   #9
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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.
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Unread 11-09-2008, 08:29 AM   #10
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Wish I would have seen this earllier!! Sounds like you had a great time Ron.
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Unread 11-09-2008, 01:15 PM   #11
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Quote:
Originally Posted by Ron_L View Post
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.
Wow!! That's alot of cooking and great sounding eats!! Sounds like it was a good time. Hope you got a little help from the JD girls....
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Unread 11-09-2008, 01:37 PM   #12
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Quote:
Originally Posted by tonto1117 View Post
Wow!! That's alot of cooking and great sounding eats!! Sounds like it was a good time. Hope you got a little help from the JD girls....
Never saw them. I wanted to get a picture for my avatar, too.

Here are the few pictures that I took...

Chris from Dirk's Fish cooking some salmon and their Tequila Chili Shrimp.


Ramona!


Some of the demo Eggs


One of Chef Rathbun's Prime Rib Roasts


The demo Eggs setup for the new owner's class with Dr. BBQ
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Unread 11-09-2008, 04:06 PM   #13
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Default Ron: Thanks again!

Ron, Jeff here! Wow was that fun. We had a great turn out. At any given time we may have had 350 people! I want to thank you and Bob for kicking out that food. Your food list above is impressive, but doesn't cover all the stuff that came from our kitchen! The folks from Green Egg were blown away! Jack Daniel's was happy with the partnership! The Corporate Egg staff has been use to a whole different Egg fest in the past. I think we caught their attention?
As we spoke earlier, I am new to your world. Only one competition under my belt, but I think you will see a lot of me over the summer!
Thanks again,

Jeff
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Unread 11-09-2008, 05:05 PM   #14
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Very impressive Ron. Looks like it was a good time and a great chance to meet some people loke Dr. BBQ and the differant chefs
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Unread 11-09-2008, 05:06 PM   #15
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I didn't list all of the stuff from your kitchen since I really didn't see any of it. I know the guys were walking by with pizzas all of the time but the rest was in catering pans and covered in foil so I couldn't tell what it was.

It will be great to see you at some comps this summer!
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