PRE-REGISTRATION CLOSED

Pre-registration for this event is now CLOSED.

If you are interested in joining in on the fun, please come to the Texas Freshwater Fisheries Center between 9am – 3pm tomorrow, Saturday, April 12th.

There will be a $10/person tasting fee charged at the gate for guests who did not pre-register prior to the 12:00 p.m. deadline today.

General admission fees to the Texas Freshwater Fisheries Center apply.

PRE-REGISTRATION CLOSING SOON!!!

PRE-REGISTRATION will close at noon on Friday, April 11, 2014.

If you are planning on attending the 2014 Athens Eggfest this weekend, make certain to pre-register to be a taster on Saturday for only $5.  Avoid the $10 tasting fee charged at the gate by registering early!

Remember – Noon on Friday, April 11th.  If you snooze, you lose!

Click HERE to pre-register.

IT’S EASIER THAN EVER TO REGISTER

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It’s easier than ever to attend the 2014 Athens Eggfest.

At the top of this page you’ll find tabs to:

Just open the tab of your choice, complete the form at the bottom, and click SUBMIT to return your data to our host, “Big Al” Forshage.

Then, get prepared for some serious Grillin’ & Chillin’!!!

cinnamon rollsStuffed pork tenderloin

EGGED IN ATHENS

By Larry D. Hodge

ATHENS—Leroy and Judy McMillin Egged me.

And I loved it.

The sign on their table at the Athens Eggfest drew me in. It said “Pig Candy.”

Who can resist asking, “What is pig candy?”

Leroy showed me. First he laid out strips of thick-cut bacon on a cutting board.

What’s not good about bacon?

Then he covered the bacon with a thick layer of brown sugar.

Sweet! Who wouldn’t like that?

Then he sprinkled chopped pecans all over, placed the strips on the Big Green Egg, and cooked them until the bacon was crisp.

And behold, it was pig candy. And it was GOOD.

Meanwhile, all around the Hart-Morris Conservation Center at the Texas Freshwater Fisheries Center (TFFC), other Eggheads were engaged in delicious deeds of cookery. Pulled pork quesadillas. Blueberry muffins. Hawaiian surfers (sliders with a slice of pineapple). Pork ribs. Ribeyes. Whole turkeys. Focaccia bread. Cheese-stuffed, bacon-wrapped jalapeños.

Did I mention bacon is good?

And it was all cooked on Big Green Eggs, ceramic cooker/smokers that make any backyard meatmeister into a celebrity chef.

Like Leroy and Judy McMillin from Spring, Texas, who go by their Egghead names, Spring Chicken and Spring Hen.

The McMillins and a host of other Eggheads will nest on the Texas Freshwater Fisheries Center again this year on Saturday, April 12th. They will spend the day cooking and serving pig candy and other smoky delights to visitors.

Preregister at http://athenseggfest.wordpress.com/ and the tasting is only $5 with paid admission to TFFC. On the day of the event, tasting will be $10 with your admission. All proceeds benefit TFFC.

But be forewarned: There is a catch. The goal of the event is to turn innocent tasters into Eggheads. All the once-used Eggs cooked on during the event will be available for purchase at a big discount. Talk about a hot deal!

An Eggfest is the ideal place to learn whether you want to become an Egghead, since you will have the opportunity to observe people cooking a wide range of foods on Big Green Eggs. “If you taste something you would like to know more about, by all means ask the cook,” said Leroy McMillin. “All Eggheads love to share information. Nothing is off limits; there are no secrets. We gladly share what we know.”