- The line forms in Pittsburgh as the air is filled with the smell of grilling!
We attended the 3rd annual Pittsburgh Eggfest last weekend and as always with an Eggfest, we had a blast! Nice weather, great hosts and wonderful food made for a perfect environment to cook and make new friends. We arrived early to set up and althought the sun was beating down on us, it was far better than rain. We got to work preparing our menu: St. Louis style spare ribs, lamb and shrimp meatballs with Afghan green sauce, and blueberry/basil/goat cheese tartlets for dessert. The ribs went well and we were able to show people you can cook a perfectly moist and tender rack of ribs in less than three hours on a big green egg. A crowd gathered asking for recipes and cooking techniques. A friend from Canada didn’t get into the line in time to get a rib from the four racks we cooked, so he kindly asked for a couple of meat scraps from the cutting board which we gladly provided! Next we served a meat ball made of ground lamb and cut up shrimp. Seasoned to perfection and served on top of the Afghan green sauce. The crowd made quick work of the meatballs and an entire boneless leg of lamb was gone within 10 minutes, one meatball at a time! Our kind cooking neighbors voted Erin’s dessert tartlets their ‘fest favorite’ because it had flavors that were unexpected, yet well balanced. A mix of blueberries, goat cheese, cream cheese and basil were stuffed into a crispy shell and lightly smoked on the Big Green Egg just until they were warmed through. The result was a sweet and savory fruit tartlet that had people coming back for seconds and thirds. Individual recipes will be posted on our recipe page in the near future.
Pittsburgh Eggfest was truly a success. I think everyone did a great job showing the public just how versatile the Big Green Egg can be. A whole lot of delicious food was given out and most importantly, new friendships were made. Thanks again to all involved in making this a successful event, hopefully we’ll be able to return next year!
St. Louis style spare ribs ready to be cut and served.
Lamb and shrimp meat balls on the Big Green Egg
Lamb and shrimp meat balls served over Afghan green sauce.
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