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17th Annual EGGtoberfest®


Thanks to all of the EGG Chefs who cooked at this year’s EGGtoberfest … once again your hard work — and delicious food — made the day a wonderful experience for all!

We appreciate all the effort that goes into cooking and coming up with so many creative recipes, and are already looking forward to 2015. Congratulations to the winners of this year’s EGGtoberfest Recipe Contest.

If you missed EGGtoberfest, here are the highlights!


First Place 

Smoked Mojo Pork with Black Beans and Rice || Submitted by Brad Standridge of Fyeman Grillers


Mojo Sauce Ingredients
1⁄2 to 3⁄4 tsp whole cumin seeds
1⁄4 cup olive oil
1 tsp dried oregano
1 rosemary sprig or bay leaf
1 whole head of garlic, peeled
1 1⁄2 tsp salt
2 cups sour orange juice

Mojo Rub Ingredients
2 Tbsp brown sugar
1 tsp cumin
1 tsp paprika
1⁄2 tsp sea salt
1 tsp orange zest
Zest of 1 lime

Mojo Pork Ingredients
1 pork picnic shoulder
3 Tbsp olive oil
Mojo Rub
Mojo Sauce
1 Tbsp sherry wine

Black Beans and Rice Ingredients
4 cloves garlic
1 tsp ground cumin
1 tsp salt
1 tsp dried oregano
1⁄4 lb bacon
1 1⁄2 cups long-grain white rice
2 Tbsp olive oil
2 (15 oz) cans of black beans
1 onion, finely chopped
1 3⁄4 cup water
1 green bell pepper, finely chopped
1 Tbsp red wine vinegar
1 bay leaf
1 Tbsp sherry wine 

Mojo Sauce Instructions

Toast cumin seeds in a dry skillet over medium heat until fragrant. Pound seeds and oregano in mortar and pestle and set aside. Crush garlic and salt into a paste in mortar and pestle. Heat oil in deep saucepan over medium heat. Add garlic paste and cook for about 30 seconds, or until lightly toasted (do not let garlic brown). Add sour orange juice, cumin, oregano, and rosemary and bring to a boil. Let cool before serving.

Mojo Rub Instructions

Mix rub ingredients together in a bowl.

Mojo Pork Instructions

Set EGG for indirect cooking, preferably on a raised grid. Fill a pan with water to keep below the pork. Cover pork with olive oil and Mojo Rub. Stabilize egg at 225°F/107°C and smoke pork until it reaches an internal temperature of 203°F/205°C. Pull pork and top with heated Mojo Sauce. Serve with black beans and rice.

Black Beans and Rice Instructions

Crush garlic and salt into paste in mortar and pestle. Sauté bacon in olive oil for about 6 minutes, until fat is rendered. Add the onion, bell pepper, and garlic paste to bacon and sauté until translucent, about 5 minutes. Add the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and rice is coated in oil. Add the beans and their liquid along with water and vinegar to the rice mixture. Bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, until rice is tender and water is absorbed.



Second Place

Just Da Tip Sushi Roll || Submitted by Big Green Craig & Meat Church BBQ Cook Team


2-3lb Beef Tri-Tip Roast
3 Tbsp Extra Virgin Olive Oil (EVOO)
4 Tbsp Meat Church Holy Cow Rub
1 Bunch Asparagus Spears
1 Tbsp Kosher Salt
1 Tbsp Black Pepper
Siracha Mayonnaise
1 Tbsp Paprika
3 Cups Sushi Rice
4 Cups Water
3 Tbsp. Rice Vinegar
3 Tbsp. White Sugar
1 Tbsp. Kosher Salt
7-8 Sushi Seaweed Papers
French’s Fried Onions


Light and set up your Big Green Egg for indirect cooking. convEGGtor legs up with the grill grate on top of the legs. Target temp: 250°F/121°C.

Prepare the Tri-Tip Roast

Trim the excess fat and silver skin off of the tri-tip roast. Using a brush, apply an even coating of EVOO to the roast. Apply a heavy coating of Meat Church Holy Cow Rub. Rub in to even out. At the thickest part of the roast, insert a wired thermometer into the roast and place directly on the grill grate.

Remove roast once an internal temp of 115°F/46°C has been achieved. Rest the roast on a plate, but do not cover it. Carefully remove the convEGGtor and open the top and bottom EGG vents wide open. Once the EGG reaches 650°F/343°C, sear the roast for approx. 2 minutes on each side. (Be precise!)

Remove the roast, cover with foil and allow a 10 minute rest. Once rested, slice thinly against the grain and on the bias.

Prepare the Asparagus Spears

Rinse asparagus under cold water and pat dry with paper towels. Brush the remaining EVOO onto the spears. Sprinkle the spears with the salt, pepper and paprika to taste.

Grill at high heat until slightly charred.

Prepare the Rice

Rinse the rice under cold water several times until the water runs clear. Place the rice and water in a rice cooker and start the cycle accordingly. Combine the rice vinegar and sugar and heat until the sure is dissolved.

Once cooked, transfer the rice into a Hangiri wooden bowl. Using a rice paddle, slowing slice the rice. Slowly add the vinegar/sugar mixture while slicing.

Cover with a towel to keep warm. Rice should be fluffy and sticky.

The Roll

Using a rice paddle, scoop out approx. 1⁄2 cup of rice onto a piece of seaweed paper. Use your fingers to spread out the rice evenly. (Dip your fingers into water to keep the rice from sticking to your fingers.)

Flip the seaweed paper over. Place several slices of tri-tip on the middle of the paper. Add 2-3 spears of asparagus & fried onions.

Using a sushi mat, slowly roll the rice/paper tightly in to a roll. Use the sushi mat to form the roll to the desired shape.

Slice into bite size pieces. Approx. 8 pieces per roll. (Dip the knife in water to prevent the rice from sticking and wipe after each cut). Sprinkle the toasted sesame seeds. Drizzle with Siracha mayonnaise once plated.

Serve with wasabi sauce and pickled ginger.



Third Place

Green Eggs and Ham || Submitted by Marty Atwater of Team Seuss


Ingredients for Pesto
1-½ cups packed fresh spinach
¼ cup fresh basil leaves
4 cloves roasted and chopped garlic
¼ cup grated parmesan cheese
1 cup extra virgin olive oil

Ingredients for Green Eggs
2 tablespoons olive oil
½ cup minced red bell pepper
½ cup chopped mushrooms
¼ cup chopped onion
2 sliced green onions
8 eggs, beaten
⅓ cup low-fat half and half
1 heaping tablespoon spinach pesto
4 cups (6 oz.) chopped baby spinach
1 cup (4 oz.) diced cooked ham, preferably smoked Southern ham
1 cup shredded white sharp cheddar
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Porcelain coated grid
Buttered 9-inch glass pie plate or square baking dish

Instructions for Spinach Pesto

Wash and dry the spinach. Put spinach, basil leaves, garlic and parmesan cheese in a food processor and pulse on low speed. Gradually add olive oil while the processor is running. Pulse the ingredients into a smooth sauce, being careful not to over mix. Season to taste with salt.

Yield: 10 to 12 tablespoons. May be made ahead and refrigerated 1 day or frozen.

Directions for Green Eggs

Set the EGG for indirect cooking with the convEGGtor, legs down and porcelain coated grid. Preheat the EGG to 350°F/177°C.

Heat olive oil in a skillet over medium. Cook and stir red pepper, mushrooms, onion and green onion in hot oil until tender, about 5 minutes or just until tender. Do not brown. Turn down heat and toss in spinach. Let stand about 5 minutes to wilt spinach.

Meanwhile, beat eggs and half and half together in a bowl until smooth; add pesto, salt, pepper and cayenne. Gently stir to mix evenly.

Put vegetable mixture into prepared dish. Add ham and cheese. Pour egg mixture on top and stir gently to mix with vegetables.

Place the dish on the porcelain coated cooking grid. Close the lid of the EGG and bake for 45-60 minutes at 350°F/177°C, or until the eggs are set. Check the bottom of the dish to see if eggs are slightly brown. Remove the baking dish from the grill and let it rest for 10 minutes before serving.

Serves 6.