Fans of the Big Green Egg Smoker are devoted. Brownsboro Hardware & Paint's 4th Annual, Big Green EGGFest will feature a pork competition and an opportunity for tasters to join in. Store owner Jim Lehrer and Jeff Raymond from Big Green Egg show how to make pork loins, ribs, peaches and pralines, and a brown sugar-bourbon pineapple.
Friday, August 10th they kick off the event with a Meet & Greet at our Louisville store from 7 p.m. to 9 p.m.
Join them Saturday, August 11th for some great food and cooking tips as they celebrate the Big Green Egg from 9 a.m. to 3 p.m.
The Ultimate Cooking Experience is hosted by Brownsboro Hardware & Paint and Bluegrass Brewing Company, and is dedicated to the Big Green Egg Smoker.
Jeff's Baby Back Ribs
Remove membrane from boney side of ribs.
Season both side of the ribs with a light coat of Jack Millers Cajun BBQ Seasoning.
Add a heavier coat of Big Green Egg Private Blend Seasoning; (or use your favorite rub).
Preheat Big Green Egg to 275 degrees.
Soak 3 or 4 nice size chunks of hickory in water or apple juice over night. Drain for 10-15 minutes before adding to hot coals.
Then place Plate Setter in grill with the legs up. Put grid on top of Plate Setter. Place V Rack in center of grid.
Cut ribs in half and place in V Rack. Make sure meat does not hang over the sides of the Plate Setter.
Smoke ribs for 2 hours at 275 degrees.
Place ribs in aluminum pan.
Let ribs lean against the side of the pan and each other.
Add ¼ to ½ inch of apple juice to bottom of aluminum pan.
Seal completely with foil.
Place back on Grill for 1 hour and 20 minutes.
Remove ribs and baste with Blue Hog, Hogs in Heat or Sweet Baby Ray's Original B B Q Sauce; or your favorite sauce.
Cut and serve.
Jeff's Championship Bar B Q Chicken
Clean chicken, inject chicken with 1 can chicken broth mixed with 1 teaspoon of Big Green Egg Private Blend seasoning and 2 tablespoons of melted butter.
Place chicken in pan and marinate with Kraft Zesty Italian Dressing for 4 hours in refrigerator.
Season the chicken with Big Green Egg Private Blend seasoning.
Smoke chicken at 250 degrees with 2 handfuls of soaked Apple Chips for 45 minutes flipping twice.
Add ¼ inch of BBQ sauce to alumna pan. Place chicken in sauce. Cover the chicken with a nice coat of BBQ sauce, cover with foil and bake for an additional 50 minutes.
Jeff's Shrimp Scampi
1 lb large shrimp (raw, peeled, de-veined with tails on)
1 stick butter
2 tablespoons olive oil
2 teaspoons minced garlic
2 tablespoons chopped fresh parsley
2 tablespoons white wine
1 tablespoon lemon juice
Salt and pepper to taste
Melt butter and oil at 400 degrees.
Add minced garlic (do not burn the garlic)
Add shrimp cook 4 - 7 minutes or until opaque & firm.
Do not over cook shrimp.
Remove shrimp from butter.
Stir in remaining ingredients; cook for 1 minute while stirring
Add shrimp while lightly tossing in mixture.
Jeff's Apple Dumpling
Core and slice 2 Granny Smith apples.
Cut into quarter inch slices.
Unwrap crescent rolls, separate into triangles.
Add 2 or 3 slices of apple per triangle, then roll back together.
Melt 2 sticks of butter
Add 1 ½ cups of sugar
½ tablespoon of cinnamon.
Spray 9X13 pan with Pam.
Place rolled crescent rolls with apples into pan
Pour melted butter mixture over the top of crescent rolls
Lightly sprinkle more cinnamon over top of crescent rolls.
Pour 1 can of Sprite over top of crescent rolls.
Grill at 375 degrees for 45 minutes.
Cover with foil & let set for 30 minutes
Jeff's Best Pork Butt
1 7-8 lbs pork butt with bone in
1 bottle of Smokin Guns Mild BBQ Rub
Season pork butt with a heavy coat of Smokin Guns BBQ Rub (or your favorite rub) Return pork butt to refrigerator for a couple of hours.
Light grill, bring temperature to 225 to 230 degrees.
Add several nice size chunks' of hardwood maple or hickory that have been soaked overnight in water or apple juice. Drain maple or hickory chunks' for 10 to 15 minutes before adding to charcoal.
Put platesetter in Big Green Egg with legs up and grid placed on top of plate setter legs.
Place pork butt in center of grid making sure meat does not hang over platesetter.
Smoke meat with fat side up.
Smoke for 8 hours
Remove pork butt from grill. Double wrap pork butt in aluminum foil with fat side down. Be careful not to tear foil.
Place pork butt back on grill
Cook for additional 2 hours in foil.
Remove from grill, let rest for ½ hour.
Remove from aluminum foil and discard unwanted fat and remove bone.
Lightly season pork with Smokin Guns BBQ Rub before chopping or pulling pork.
Add BBQ sauce if desired.
Jeff's Pork Tenderloin
Preheat grill to 300 degrees
Season tenderloins with Big Green Egg Sweet Maple Seasoning.
Add Jack Daniel wood chips 1-2 handfuls that have been soaked overnight in water. Drain 10 - 15 minutes before adding to hot coals.
Place Plate Setter in grill with legs up. Put grid on top of Plate Setter.
Place tenderloins on grid. Make sure tenderloins do not hang over the sides of Plate Setter.
Grill for 40 minutes.
Flip loins once after about 20 minutes.
4th annual EGGfest
Brownsboro Hardware & Paint Louisville location
Friday, August 10 (meet & greet 7 -9 pm)
Saturday, Aug 11 (EGGfest 8 -3).
The event benefits the Kentucky Humane Society.
Brownsboro Hardware & Paint
4858 Brownsboro Road
Louisville, KY 40207
DEMO PACKAGE SPECIAL
5O Big Green Eggs will be assembled and used for this event! These eggs will be available for purchase at a Special Price!
Big Green Egg Package: Large Egg, Nest, 201b. Egg Charcoal, Fire Starters
Full Retail Value: $1093.88
Special Demo Package Price: $749.99 +tax
Register before August 3rd to be one of our cooks at the Kentuckiana Big Green Egg Fest! Come show us your culinary talent and compete in our "Best Pork Contest"! The cook-off will feature a Professional Chef division as well as an Egg Head division.
Bring your favorite pork dish and cook it on the Big Green Egg. The winner receives a large trophy for best pork! Or you can cook a variety of items for all our tasters to try. Food items will also be provided by Sysco!
Meet & Greet
VIP EVENT: $10 per person (Cooks + 1 Guest get in FREE!)
Tasters: $15/person (Includes 1 T-Shirt and 2 Drink Tickets
Taster Couples: $25/couple (Includes 2 T-Shirts and 4 Drink Tickets
Cooks: FREE! (Includes 1 T-Shirts and 2 Drink Tickets
Children 12 and Under: FREE!
EGGfest Event Day
T-Shirts: $10 each
Soda & Bottled Water: $1 each
BBC Beer: $4 each