8th Annual Eggs On the Beach Cooking Competition Raises $45,000 for Local Non-Profits, including Food for Thought & Fisher House of the Emerald Coast

We’re excited to announce that the 8th Annual Big Green Egg cooking competition, Eggs on the Beach, raised $45,000 for local non-profits. The event, which was held Oct. 15 at Seascape Towne Center, served up a diverse array of deliciously creative bites. We were proud of the 20 cook teams who brought their A-game and served incredible culinary creations. Proceeds from the event were divided between the winning non-profit cook teams and the two benefitting charities, Food for Thought and Fisher House of the Emerald Coast. This year, they both received a $19,500 donation to support their mission.


Non-Profit Winners

First Place: Healing Paws for Warriors cooked by Swiftly Catering who presented a Korean Brisket burnt end with pickled veggies bite (prize: $3,000 donation); 

Second Place: The Eggstrahs cooking for South Walton Academy won for their bacon bites (prize: $2,000 donation)

Third Place: Food for Thought for their handmade meatballs and earned the organization (prize: $1,000 donation).


Judge’s Award Winners

Thanks to our five honorary judges who ranked bites on taste, appearance and creativity. Judges included the Texas barbecue spice creator of Dude Food Fire

Chef John O’Neil, award-winning Chef Al Massa of Brotula’s Seafood House, private Chef Kali Davis, Seagar’s Prime Steakhouse General Manager Michael McIntosh,
and freelance food writer Abigail Abesamis Demarest. 

First Place: Sea Market for their pork and fish combination of Knob Creek marinated smoked pork belly with smoked gouda mac-n-cheese and smoked Scottish Salmon with a passion fruit reduction; 

Second Place: InDyne & RT&T for their bacon wrapped Gulf-shrimp and homemade banana pudding with sweet Knob Creek Bourbon drizzle;
Third Place: Brock Pest Control for Fisher House of the Emerald Coast for their Beef Tenderloin Medallions with smoked mashed potatoes, and smoked cobbler with ice


Taster’s Choice Award Winners

From appetizers to main courses to desserts, cook teams demonstrated the diverse cooking capability of the Big Green Egg.  This year’s Taster Choice Award Winners, included 

First Place: K’Eggs Over Easy for Texas Twinkies and Knob Creek Texas Tea; 

Second Place: Nice Racks BBQ for their smoked pork bites;
Third Place: InDyne & RT&T for their grilled bacon wrapped Gulf shrimp with Maryland Remoulade Sauce.


Winning Knob Creek Bites

Teams had the opportunity to infuse Knob Creek Bourbon into their recipe and compete in the Knob Creek category as well. 

First Place: K’eggs Over Easy, 

Second Place: Brock Pest Control for Fisher House of the Emerald Coast, 

Third Place: Sea Market.  


Proceeds Benefit

Eggs on the Beach benefits The Fisher House of the Emerald Coast, which provides a home away from home for military families during medical treatment,
and Food for Thought, which aims to fight childhood hunger and food insecurity among students in Walton and Okaloosa Counties. 
Since its inception in 2013, Eggs on the Beach has donated more than $250,500 to local non-profits.


 If you’ve thought of owning a Big Green Egg, we invite you visit the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla. Save the date for the 9th
Annual Eggs on the Beach, Oct. 14, 2023. Learn more at