The Sunshine State Eggfest was held in Port Canaveral, FL and featured a brand new host, Wassi's Meat Market in Melbourne,FL. The event was held near the port at the Radisson Resort at the Port. There were 60 Big Green Eggs, over 100 cooks and approx 1000 in attendance. Dr BBQ, Ray Lampe, was in attendance, as well as lots of vendors including Kick Ash Basket, Pork U, Shun Cutlery, Yeti, Rhineland Cutlery & Sticky Threads Clothing. The event was emcee'd by Chef David "Big Swole" Rose with classes taught by Lou Kramer of Pork U, myself & Big Swole.

I was honored to be asked to teach an Egging class at the Eggfest. I chose a seafood theme, appropriate for being in Florida. Headlining the class was a Jack Daniels Tennessee Honey Whiskey Planked Salmon. A local fish market provided a WHOLE Scottish Salmon for the class. (for those who don't know, a Scottish Salmon is the equivalent of Prime Beef)  
I chose cedar planks for the salmon, but soaked them in the JD Honey whiskey for some added flavor. The planks were topped with orange slices, red onion slices and fresh rosemary sprigs with the fish placed on top. The fish was seasoned with salt and pepper, then placed on an XL Egg direct at 425. 

 As the planks smoked, the Mini Max was used to reduce a glaze. The glaze composed of sauteed minced garlic, JD Honey Whiskey, soy sauce, orange juice, orange zest, brown sugar, salt, pepper and reduced. Once reduced, it was brushed on the salmon fillets. 

I used the most scientific method to determine when the fish was done: the fork twist method. (stick and fork in it and twist. If it flakes, the fist is done) 

The attendees seemed to love the finished "fish candy" product!

Here are some pictures from the event.