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EGGtoberfest Winners

The Annual EGGtoberfest® is a fun-filled weekend celebration where more than 200 EGGs are fired up by new and experienced EGGheads, whose culinary creations inspire the eager-to-learn crowd of over 3000 people. Spectacular fare can range from exotic breakfast dishes, grilled pineapple, rum soaked apple cake, crispy pizza and barbecued meatloaf to many, many versions of the more traditional pulled pork, fallin’-off-the-bone ribs, spicy sausages, juicy beef brisket and just about any other food that you can imagine.

Each year, the enthusiastic attendees vote on their favorite recipes … here are the 2012 Recipe Contest Winners!

Grand Prize Winner

Flank You, Flank You Very Much
Recipe contributed by Rob Mancini

Ingredients
½ cup (125 ml) soy sauce
2 large garlic cloves, minced
1 tsp. (5 ml) ground ginger
2 Tbsp. (30 ml) brown sugar
2 Tbsp. (30 ml) lemon juice
2 Tbsp. (30 ml) salad oil (olive oil is fine)
1 Tbsp. (15 ml) dried minced onion
¼ tsp. (1.25 ml) pepper
1 to 1.5 lbs. (.5 to .7 kg) to flank steak

Directions
Combine all marinade ingredients in bowl and whisk. Score steak lightly with knife in a diamond pattern on both sides. Pour marinade over steak in a large Ziploc bag and refrigerate overnight.

Set the EGG for direct cooking at 500-600°F/260-315°C. Place steak on the cooking grid for 5-6 minutes, turn & repeat for a total of 10-12 minutes or desired doneness. Remove steak and let it rest for a few minutes, then slice thinly across the grain. I like to serve with wild rice, and asparagus. Enjoy!

We interviewed Rob at the 15th Annual EGGtoberfest

2nd Place – Amisano Italian Sausage
Recipe contributed by Paul Amisano

Makes the most delicious Italian Sausage you have ever had!

Ingredients for Seasoning
6 Tbsp. (90 ml) salt
5 Tbsp. (74 ml) hot crushed red pepper
3 Tbsp. (44 ml) fennel seed, whole
2 Tbsp. (30 ml) sugar
Paprika for color if you like

Combine and mix all ingredients above in small bowl or plastic bag.

Ingredients
20 lbs (9 kg) Boston Butt, deboned and ground on the course grind (chili plate). Have your local butcher handle this. Do not add any additional fat. If you prefer a leaner product, please have the butts trimmed.
*1 Hank of Hog casings
½ cup (125 ml) cold water

*1 hank of hog casings will make approximately 90 lbs of ground pork. The casings come salt packed so you have to remove them, rinse, inside and out, and place in cold water with the juice of ½ lemon for 3 hours prior to use. For any leftovers, rinse again and place in resealable bag in fresh water and freeze for up to 6 months.

Directions
Using a very large bowl, place 1/3 of mixed seasoning in bottom, place ½ of the meat in the bowl. Spread another 1/3 of seasoning over meat. Place the last ½ of meat in bowl and cover with the rest of the seasoning. Begin to mix in very well. You should sprinkle the water in the meat as you mix in order to help distribute the seasoning all the way through.

Using a manual sausage machine stuffer (electric is OK), place the casings over the tube until it is full. Tie off the end and then begin adding meat to the machine to feed into the casing. Once you have reached close to the end, tie off this end and then begin to twist into 3 – 4 inch links, or whatever size you prefer. You may cook right away or place 4 to 5 links into a resealable bag and freeze for up to 6 months. Enjoy!!!

 

3rd Place – Fricano Family Italian Sausage
Recipe contributed by Thomas M. Fricano & Thomas C. Fricano

Ingredients
8 lbs (3.6 kg) pork butt (start with ten pounds to allow for trimming)
4 lbs (1.8 kg) beef (boneless chuck roast or comparable)

In a liquid measuring cup, measure the following:
3 ounces fennel seeds
2 ounces salt
½ ounce black pepper
½ ounce red pepper
A small bunch of fresh parsley
1 to 1.5 quarts (.95 to 1.4 liters) cold water

Directions
Cut meat into small cubes for grinding. After meat is ground with a course cutting blade, place in a large stainless steel bowl for mixing with the ingredients. Sprinkle about one quarter of the ingredients over the meat, add about 8 ounces of the water over the ingredients and, using plastic gloves, mix thoroughly. Repeat this until all of the ingredients have been mixed well. Stuff the meat into hog casings that have been flushed thoroughly with water or make into patties and freeze.