6:00 am- 8:00 am
Cooks arrive and prep
Lighting of the Eggs
Doors open to the Public
11:00 am - Demo Class
Chris is a North Carolina native who grew up admiring his mother as she mastered her cooking skills in the kitchen. He furthered that knowledge through over-the-top tailgates at East Carolina University, with family and friends, while smokin´ whole hogs. While living in eastern North Carolina, Chris also learned the unique flavor and method of mopping meat with a vinegar-based sauce. In addition to his diploma, Chris left North Carolina with a desire to create his very own mop sauce recipe.
After moving to Florida, Chris explored various BBQ cooking techniques ranging from the Big Green Egg to drum smokers. It´s on these various grills and smokers that Chris has developed countless recipes ranging from his French toast bake and bacon mac ‘n cheese, to bacon apple pie and signature pulled pork. But, none more important than his mop sauce recipe. Throughout his tailgates and cooking events, the biggest question Chris is asked is what is the unique flavor in his pork. The secret? Mop sauce.
Chris turned a dream into reality by taking his signature mop sauce and bottling it for the public. Named Roscoe´s Mop Sauce (a tribute to his late Basset Hound), this vinegar-based sauce is flavorful, unique and versatile.
Chris uses Roscoe´s Mop Sauce routinely while smoking pork butts low and slow, as a marinade on chicken, to pickle veggies, as a beef brisket injection, and condiment-style to add extra flavor to sandwiches or stand-alone meats.
Chris, a certified Florida BBQ Association judge, frequently participates in Big Green Egg events and BBQ competitions throughout Florida.
12:30 pm - Demo Class
2:00 pm - Demo Class
Big Green Craig
Craig, or Big Green Craig as he´s affectionately known in the BBQ community, is a chef playing the role of a backyard BBQ warrior. His slogan, "there isn´t anything I won't grill" is a dead-on representation of how he approaches outdoor cooking. Craig has mastered the BBQ staples such as pork shoulder, brisket and ribs, but his skill and commitment to all foods coal-fired extends to chef-inspired dishes such as Beef Wellington, Paella and sushi. Yes, he has made grilled sushi before!
Craig is an equal opportunity griller. He owns five Big Green Eggs, a Kamado Joe, a Flo Kamado, a Rec Tec Pellet smoker and the classic backyard staple, a Weber Kettle. With that said, his true passion is cooking on the Big Green Egg, the reason for his internationally-known moniker. Craig has won the national Big Green Egg festival´s top honor (Eggtoberfest´s People´s Choice Award) in back-to-back years.
Craig can be found on the web at BigGreenCraig.com, on numerous BBQ forums under the handle BigGreenCraig or on Instagram under the same name where 42,000 followers drool with each daily upload from the grillmaster himself.
End of Cooking.
4:00 pm - 6:00 pm
Clean out and load up pre-sold demo eggs
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