Top Game Day & Tailgate Recipes on the Big Green Egg

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Top Game Day & Tailgate Recipes on the Big Green Egg

As we celebrate the return of football season, fans around the country are firing up the grill. At Bay Breeze Patio, we carry 12 premium grills, including the popular Big Green Egg, a smoker, grill and cooker all in one. Whether you’re celebrating game day with a well-seasoned Big Green Egg in your backyard or a game tailgate with your Mini-Max Big Green, these game day recipes infuse the smokey flavor of the Big Green Egg with mouthwatering seasonings

Spiced Chicken Wings

A guaranteed crowd pleaser. Since you aren’t grilling them in direct heat thanks to the convEGGtor, you won’t be at risk of flames and don’t need to keep a constant eye on them. The result is deliciously tender, crispy chicken wings. View Spiced Chicken Wings Recipe here.

Gochujang Chicken Wings

These Grilled Gochujang Chicken Wings are crispy, spicy-sweet, and packed with flavor—featuring a bold glaze of gochujang, garlic, ginger, and honey. Ready in 30 minutes, they’re perfect for game day or summer grilling. View Gochujang Chicken Wings here.

Halloumi Skewers

Fire up the grill for these flavorful Halloumi veggie skewers featuring zucchini, peppers, and red onion. Grilled to perfection on the Big Green Egg in just 10 minutes – ideal for summer gatherings. View Halloumi Veggie Skewers here.

Caramelized Sweet Onion Smash Burger

This Bland Farms recipe puts a twist on the popular smash burger trend. It features their Bland Farms Premium Sweet Onions perfectly caramelized and placed atop a flame-kissed burger grilled on the Big Green Egg. Indulge in this flavorful delight and elevate your burger for game day or any day. View Caramelized Sweet Onion Smash Burger here.

Smoked Mac N Cheese

Smoked Mac and Cheese is a creamy, cheesy comfort food with a smoky twist and the perfect side for your game day feast. Elbow macaroni is combined with a rich blend of cheeses, then smoked to perfection for an irresistible depth of flavor. Topped with a golden, crunchy breadcrumb crust, this dish is the ultimate side, bringing indulgence and smoky goodness to any meal. View Smoked Mac N Cheese Recipe here.

Bacon Wrapped Jalapeno Poppers

Spice up your next gathering with these irresistible bacon-wrapped jalapeño poppers. Stuffed with a creamy, cheesy filling and wrapped in crispy, smoky bacon, this fan favorite is a hot choice for any football tailgate. Pre-prep your jalapenos and drop them on your Mini-Max Big Green Egg at the tailgate to take advantage of Big Green Egg’s smoky flavor, ensuring every bite is packed with deliciousness. View Jalapeno Popper Recipe here.

Try these delightfully delicious options for your next tailgate. Interested in upgrading or adding the portable Mini-Max Big Green Egg to your collection? View options and sizes here or visit us at our showroom at 32 Forest Shore Drive in Miramar Beach, or call us at 850-269-4666. Interested in trying dozens of recipes prepared on the Big Green Egg? Join us as a taster at Eggs on the Beach Big Green Egg Cooking Competition returning to Seascape Towne Centre, Nov. 1st. Learn more EggsontheBeach.co–

by baybreeze on August 13, 2025 - Categories: Grillin’ & Chillin’, Grilling Tips, Recent Blogs, Recipes - Comments: 0

Cook Team Winners – 7th Annual Eggs on the Beach Big Green Egg Fest

Presented by Bay Breeze Patio, the seventh Annual Eggs On the Beach EggFest was a fun day of delicious competition and smiles that celebrated food and raised awareness and support for non-profits in our community. Held on Oct. 16 at the Seascape Towne Centre, the popular foodie event welcomed more than 600 tasters and volunteers who sampled an array of delicacies cooked on Big Green Eggs by 22 cook teams.

A BIG thanks to all the cook teams, sponsors, volunteers and supporters who made the 7^th Annual Eggs on the Beach possible! And a BIG Congrats to all our cook teams who earned bragging rights and cash/prizes based on their recipe and delicious bite cooked on the Big Green Egg. And the winners are…

Best Bite – Overall

1^st Place: Healing Paws for Warriors

2^nd Place: Saltwater Restaurants

3^rd Place: BECI

Best Bite – Non-Profit Cook Team

1^st Place: Healing Paws for Warriors

2^nd Place: South Walton Academy

3^rd Place: Boys & Girls Club of Emerald Coast

3^rd Place: Sinfonia Gulf Coast

Non-Profit 3rd Place Boys & Girls Club of the EC

Judges Awards:

1^st Place: Brock Cooking for Fisher House of the Emerald Coast

2^nd Place: Blue Angels

3^rd Place: Saltwater Restaurants

Judges Award 1st - Brock for Fisher House

Best Knob Creek Bite

1^st Place: The Eggstras Cooking for South Walton Academy

2^nd Place: BECI

3^rd Place: Get Out My Grill Cooking for Food for Thought

Honorable Mention: Premier Property Group and BBQ Confidential

Bite Knob Creek Bite South Walton Academy

Knob Creek 1st Place The Eggstra's South Walton Academy

Knob Creek Honorable Mention Confidential BBQ

Knob Creek Honorable Mention Premier Properties

Learn more about Eggs on the Beach at EggsontheBeach.com and MARK YOUR CALENDAR to join us on Oct. 15, 2022 for the 8th Annual Eggs on the Beach!

by baybreeze on October 28, 2021 - Categories: Eggs on the Beach EggFest - Comments: 0

How to cook your Thanksgiving Turkey on the Big Green Egg

It’s our favorite time of year! Fall grilling season, Thanksgiving feasts and holiday parties are just a few of the fun moments that make us love this time of year. How will you prepare your Thanksgiving turkey? There are three options—brined, injected or roasted. Each of these methods can be accomplished indoors in the oven or outdoors on the smoker or the Big Green Egg. Here’s a look at each so you can determine your turkey preference.

Roasted
Roasted turkeys may be cooked in oven but we prefer them cooked on a smoker or Big Green Egg. Roasting a turkey is best done in a two-step process. Set the EGG up for indirect cooking with the temp at 325°F/163°C. Use a handful of pecan chips for a light, smoky flavor and to provide a deep brown color to the turkey. Spread the seasoning generously over the outside of the bird. Load the bird onto a Vertical Poultry Roaster or Rib and Roasting Rack, then place into a drip pan. Add the onion and celery to the drip pan. Fill the pan with chicken broth, wine, or water. Cook for 12 minutes per pound until the turkey has reached a safe minimum internal temperature of 165°F/74°C throughout the bird. Reserve the drippings from the drip pan to make gravy. For complete roasting recipe for turkey on the Big Green Egg, click here.

Brined
Soaking a turkey overnight in a solution of salt and water ensures moist results. When you add aromatics to the brine, the resulting roast is also infused with a subtle character all its own. You can brine a turkey for the oven or smoker.

Smoked Brined Turkey
Once you try brined turkey, you’ll soon want to try a “smoked” brined turkey. The turkey gains a subtle smoky flavor and is moist and succulent, and if you prefer a bolder smoky flavor, add more hickory or pecan smoking wood chips in increments during cooking. This turkey is great for holiday meals, and you can use the leftovers to make wonderful sandwiches.

This turkey has a subtle smoky flavor and is moist, juicy and delicious. To cook a smoked brined turkey on your Big Green Egg, click here for Chef Kevin Rathbun’s delicious recipe. Or try Steven Raichlen’s Maple-Brined Smoke-Roasted Turkey recipe and prepared to be “wowed!’

Injected

Injected turkeys tend to have bold flavor. Click here to view two video recipes from Dr. BBQ, demonstrating how to prepare two holiday turkey flavors– an Injected Cajun Creole Butter Turkey and a Lemon, Pepper and Herb Turkey. If you are preparing a whole turkey, just double the injection recipe and inject into the thighs as well as the breasts. These are great recipes for Thanksgiving, Christmas or a delicious meal throughout the year.

Ready to get a Big Green Egg or enhance/build your outdoor kitchen? Contacts us Bay Breeze Patio at 850-269-4666 to discuss the joys of an outdoor kitchen.

*For turkey temperature tips, visit ThermaWorks online.

by baybreeze on November 19, 2018 - Categories: Grilling Tips - Comments: 0

Cook Team Registration Open for 2018 Eggs On the Beach Big Green Egg Cooking Competition

Save the date! The 5th Annual “Eggs on the Beach” EggFest Cooking Competition will take place on Saturday, Sept.29, from 10 a.m. to 1:30 p.m. at Seascape Resort in Miramar Beach. As one of the official Big Green Egg Festivals held around the country, Eggs on the Beach will be a delicious event for the entire family, featuring a cooking competition, “People’s Choice Awards”, “Judges Awards”, tastings, live music, and more.

If you’re a Big Green Egg enthusiast (aka EggHead), consider entering a cook team in this fun, friendly competition. Cook team registration is now open and we believe Eggs on the Beach keeps getting better with each passing year. This year, we’re going to add a backyard category and we’re working on some fun new elements along with a great new group of celebrity judges. Anyone who enjoys cooking on the Big Green Egg should enter a team.

Cook Teams participate by creating bite size portions of their favorite recipes to be judged by the public as well as a celebrity judge. Each team of up to six is given a large or extra-large Big Green Egg to use during the competition. Bay Breeze Patio provides the lump charcoal, fire starter, table, tent, paper plates, plastic utensils, napkins and toothpicks. Tasters vote for their favorites, as teams vie for bragging rights and prizes, including the grand prize, a brand new large Big Green Egg.

This year, teams can enter in one of three categories—the main event, backyard enthusiast and non-profit cook team. Prizes vary depending on the category. The grand prize for the main event is a large Big Green Egg (valued at $1,110), the grand prize for backyard enthusiasts is a Mini-Max portable Big Green Egg and the grand prize in the non-profit category is $3,000 donation to the charity of the team’s choice.

All proceeds from Eggs on the Beach will benefit two local charities—The Fisher House of the Emerald Coast and Food for Thought. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families ensuring family members can be together during treatment for serious illness or physical/occupational therapy. Food For Thought aims to end food insecurity by serving students in Okaloosa and Walton County with backpacks filled with healthy meals and snacks for nights and weekends. In addition, tickets may be purchased for a chance to win a Big Green Egg and other items donated by area businesses with these proceeds also benefiting the charity partners.

In 2017, Eggs on the Beach raised $29,000 for Fisher House and Food For Thought and another $6,000 was donated to non-profit organizations through the non-profit cook team category. In the past four years, Eggs on the Beach has raised nearly $100,000 for local charities.

For those who are interested in owning a Big Green Egg, the Demo Eggs that are used during the event will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both Large and XL Eggs will be sold and all come with a limited lifetime warranty. Demo Eggs must be picked up after the event, between 4 – 5 p.m. on September 29.

Cook team registration is $50 for a team of six and each team member will receive a welcome bag, including a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause.

Taster tickets are also on sale now with special advance pricing of $32.50/adult, $14/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn more or to register a cook team or purchase a taster ticket, visit EggsontheBeach.com or visit us at 32 Forest Shore Drive, Miramar Beach. For questions, call us at 850-269-4666.

Happy Grilling!

by baybreeze on June 18, 2018 - Categories: Eggs on the Beach EggFest - Comments: 0

Tips to Cooking Thanksgiving Turkey on the Big Green Egg-Cooking Demo, Nov. 18

Thanksgiving is fast approaching and many want to know how to cook their Thanksgiving Turkey on the Big Green Egg.

For those interested in a personal demonstration, join us at the Towne Centre at Seascape Resort in Miramar Beach on Saturday, Nov. 18, 2017 at 3 p.m. for a complimentary Big Green Egg cooking demonstration. Grill Master Wayne will cover Big Green Egg Turkey Prep 101, including tips, tricks and tools to make your Thanksgiving Turkey the most juicy and flavorful. Come for the tips and stay for free beer tasting event at Seascape Wine & Spirits (3-6 pm). Click here for more details.

There are many options for cooking your bird on the Big Green Egg, and they are all equally delicious. Wayne will cover basic questions including: To brine or not to brine? How do you control cooking temperature? How do you plan cook time based on the size of your turkey? How do you know when the turkey is done and the best time to pull it off the Egg? What Eggcessories help to make cooking effortless? From the flavor injector and turkey roaster to roast rack and thermometer, Grill Master Wayne will cover cooking tools, temperature and taste to ensure your holiday meal is one to remember.

Want immediate answers? Click here for the Big Green Egg Thanksgiving Turkey tips, recipes for brineing, injecting and roasting, side dish recipes and the all-important “turkey cheat sheet” with cooking temperatures and cook times for each size turkey.

Don’t have a Big Green Egg? There are lots of ways to cook your turkey outdoors. The Hearth, Patio & Barbecue Association is an advocate of cooking outside and has prepared a variety of tips on Thanksgiving meal prep, including food safety, cooking temps, frying, carving and more.

So whether you join us for a personal demonstration or do your homework online, we know you’ll love the results of cooking your Thanksgiving turkey on the Big Green Egg, smoker or grill.

Interested in purchasing a Big Green Egg? View Big Green Egg sizes online or visit us at our store in Miramar Beach, 1 mile west of Silver Sands Premium Outlets and across from Seascape Resort. For more info, call 850-269-4666.

Happy Thanksgiving!

by baybreeze on November 14, 2017 - Categories: Grilling Tips, Recipes - Comments: 0

Big Green Egg Cooking Class, Sept. 7

If you’re interested in learning how to cook the most juicy, flavorful foods on the Big Green Egg, join us Sept. 7 at Bay Breeze Patio. Grill Master Wayne will host a Big Green Egg cooking class on Thursday, Sept. 7 at 5:30 p.m. at Bay Breeze Patio in preparation for Eggs on the Beach EggFest Cooking Competition, Sept. 30 at Seascape Resort. The cooking class will focus on tips, tricks and tools for grilling, smoking and searing foods on the Big Green Egg. The class is free and open to anyone interested in learning how to achieve the best results when cooking on the Big Green Egg.

We’re here to help first time Big Green Egg users as well as help EggFest cook teams up their game for the Eggs on the Beach Cooking Competition. The class will begin with Big Green Egg basics, including lighting and cleaning the Big Green Egg and progress to cooking methods and advanced techniques that are possible with Big Green Egg tools. Temperature, seasonings and cooking process are all important elements in creating the most juicy, flavorful results.

The Big Green Egg Cooking Class will be held at on Sept. 7 at 5:30 p.m. at Bay Breeze Patio (32 Forest Shore Dr, Miramar Beach). Any participants interested in purchasing a Big Green Egg will be able to do so after the event. Demo Eggs, which will be used during the EggFest competition, are being pre-sold with nest (metal stand) and plate setter for a discounted price. Prices start at $799 for the large Egg.

Taster tickets are on sale now for the Eggs on the Beach Cooking Competition. Tasters will vote for their favorites, and teams are competing for bragging rights as well as the grand prize, a brand new large Big Green Egg. Non-profit cook teams have an opportunity to promote their cause while vying for a cash donation of either $3,000, $2,000 or $1,000.

All proceeds from Eggs on the Beach benefit the Fisher House of the Emerald Coast and Food for Thought. Taster tickets for Eggs on the Beach are $32.50/adult in advance and $40/adult the day of the event. Child tickets are $13.50/child (age 11-17), kids 10 and under are free. If you have questions about the cooking class or Eggs on the Beach, call us at 850-269-4666.

Happy Cooking!

by baybreeze on August 22, 2017 - Categories: Events - Comments: 0

Big Green Egg 2XL (Nest & Mates sold separately)

Specifications

Grid Diameter: 29 in / 74 cm
Cooking Area: 672 sq in / 4336 sq cm
Weight: 424 lbs / 192 kgs

The XXLarge EGG can cook:

35-40 burgers, 14-16 whole chickens, 18-20 steaks, 20 mouth-watering racks of rib vertically, or 1 perfectly crisp suckling pig

by baybreeze on June 13, 2017 - Categories: - Comments: 0

Big Green Egg Mini Max

Specifications

Grid Diameter: 13 in / 33 cm
Cooking Area: 133 sq in / 856 sq cm
Height: 19.5 in / 50 cm
Weight: 76 lbs / 35 kgs

The MiniMax EGG can cook:

12-pound turkey, 4 burgers, 1 chicken vertically, 2 steaks, or 1 rack of ribs

by baybreeze on June 13, 2017 - Categories: - Comments: 0

Big Green Egg Cooking Classes, Aug. 24 & Sept. 15

We are counting down the days until our 3rd Annual Eggs on the Beach Big Green Egg Cooking Competition, Sept. 24, at Seascape Resort. As we prepare for the big day, we want our cook teams to do their best so we’ll be hosting two Big Green Egg cooking classes, Aug. 24 and Sept. 15, in preparation for the event.

These classes are open to everyone so whether you’re a member of a cook team or a backyard griller, we invite you to come and learn. We’ll be providing tips, tricks and tools for grilling, smoking and searing foods on the Big Green Egg.

The classes will begin with Big Green Egg basics, including lighting and cleaning the Big Green Egg and progress to cooking methods and advanced techniques that are possible with Big Green Egg tools. Temperature, seasonings and cooking process are all important elements in creating the most juicy, flavorful results.

The August Big Green Egg Cooking Class will be held at Fat Clemenza’s in Fort Walton Beach on Aug. 24 at 6 p.m. Cost is $30/person; $20/military; Fees waived for registered EggFest Cook Team members. To register for the Fat Clemenza’s class call 850-243-0707.

The September Big Green Egg Cooking Class will be held at Whole Foods-Destin on Sept. 15 from 5-7 p.m. Sponsored by Whole Foods, the Sept. 15 cooking class will be free of charge.

For those considering entering a cook team in the Eggs on the Beach Cooking Competition, Sept. 24, a few cook team spots are still available. Fees are waived for non-profit cook teams and all teams may apply for a $100 grocery gift card. Click here to learn more.

Proceeds from Eggs on the Beach benefit the Fisher House of the Emerald Coast and Food for Thought.

Demo Eggs, which will be used during the event, are on sale now, starting at $799. Taster tickets for Eggs on the Beach are also on sale ($25/adult, $13/child (age 11-17), kids 10 and under are free. Visit EggsontheBeach.com to learn more or purchase tickets.

Have a question? Call us at 850-269-4666.

Hope to see you at one of our upcoming classes and at 3rd Annual Eggs on the Beach, Sept. 24!

by baybreeze on August 5, 2016 - Categories: Events - Comments: 0

Cook Team Registration Now Open for Eggs on the Beach – Big Green Egg Cooking Competition

Calling all Eggheads and grilling enthusiasts! We’re gearing up for the 3rd Annual “Eggs on the Beach” EggFest Cooking Competition on Saturday, Sept. 24, from 10 a.m. to 2 p.m. at Seascape Resort in Miramar Beach. Cook team registration is now open for the cook-friendly event that will raise funds for two local charities, Fisher House of the Emerald Coast and Food for Thought. In 2015, Eggs on the Beach was voted “Best Event in Destin” by the readers of VIP Destin Magazine. The delicious, family-friendly event will feature demonstrations, a cooking competition, “People’s Choice Awards”, tastings, live music, celebrity judges, charity drawing, children’s activities and more.

We are humbled by the outpouring of support and involvement in previous Eggs on the Beach events. Last year, the cooking competition raised an impressive $23,000 for the Fisher House of the Emerald Coast. This year, we’ve added a second charity, and bigger prizes for both non-profit cook teams and ‘People’s Choice’ winners. We’re ready to put on another exciting cook-friendly competition that is fun for all and benefits our community.

Register a Cook Team

Register a six person cook team and compete for prizes! We supply a large or extra-large Big Green Egg for use during the competition. Cook Teams are asked to create bite size portions of their favorite recipes to be judged by the public and a panel of celebrity judges. Each team of up to six will be responsible for purchasing their own ingredients and cooking their favorite award-winning recipes. Bay Breeze Patio will provide the lump charcoal, fire starter, table, tent, paper plates, plastic utensils, napkins and toothpicks. Tasters vote for their favorites, while teams compete for bragging rights as well as the grand prize, a brand new large Big Green Egg.

Cook for Charity

Non-profit cook teams enjoy added benefits. Registration fees are waived for cook teams competing in the non-profit category. Non-profit cook teams have an opportunity to promote their cause and are competing for a cash donation of either $2,000, $1,000 or $500 toward their charity.

All proceeds from Eggs on the Beach benefit the Fisher House of the Emerald Coast and Food for Thought. Located on Eglin Air Force Base, the Fisher House of the Emerald Coast provides a “home away from home” for military families during treatment for serious illness or physical/occupational therapy.

Food For Thought is helping fight food insecurity among area children by providing backpacks filled with healthy meals to students in need during weekends, holidays and summer break.

Demo Eggs on Sale at Discounted Price

For those who have thought of owning a Big Green Egg, now is a great time. Demo Eggs, which will be used during the event, will be pre-sold with nest (metal stand) and plate setter for a discounted price. The Big Green Eggs all come with a limited lifetime warranty. Demo Eggs must be picked up after the event, between 4 – 5 p.m. on September 24 or can be delivered for $75-$100, depending on location. For more info or to order a Demo Big Green Egg, click here.

Be a Taster

Tasters are invited to purchase a ticket to try delicious bites from 25+ cook teams and vote for their favorites. The event also includes grilling demonstrations, live music by Chris Alvarado, cash bar with beer, wine and sodas, kids activities and more. Tasters may also purchase tickets for a chance to win prizes, including vacation stays and dining at area restaurants or bid on the silent auction item, a Mini-Max portable Big Green Egg, ideal for tailgating and camping.

Cook team registration is $50 for a team of six and each team member will receive a welcome bag, including a commemorative t-shirt and Wayne’s Get Grillin’ Rub.

Taster tickets are also on sale with special advance pricing of $25/adult, $13/child (age 11-17) and kids 10 and under are free.

Sponsorships are also available. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call us (850-269-4666).

We look forward to seeing you at EggFest!

by baybreeze on June 10, 2016 - Categories: Eggs on the Beach EggFest - Comments: 0

Big Green Egg – Mini (Stand Sold Separately)

Specifications:

Grid Diameter: 10 in / 25.4 cm
Cooking Area: 78.5 sq in /507 sq cm
Weight: 39 lbs / 18 kg

*Nest (stand) and accessories sold separately

The MINI EGG can cook:

2 chicken breasts
2 pork chops
1 steak

by hailstudio on September 13, 2013 - Categories: - Comments: 0

Big Green Egg – S (Nest & Mates Sold Separately)

Specifications:

Grid Diameter: 13 in / 33 cm
Cooking Area: 133 sq in /856 sq cm
Weight: 77 lbs / 35 kgs

*Nest (stand) and other accessories sold separately

The Small EGG can cook:

12-pound turkey
4 burgers
1 chicken vertically
2 steaks
1 rack of ribs

by hailstudio on September 13, 2013 - Categories: - Comments: 0

Big Green Egg – M (Nest & Mates Sold Separately)

Specifications:

Grid Diameter: 15 in / 38 cm
Cooking Area: 177 sq in / 1140 sq cm
Weight: 114 lbs / 52 kgs

*Nest and accessories not included

The Medium EGG can cook:

18-pound turkey
6 burgers
3 chickens vertically
4 steaks
4 racks of ribs vertically

by hailstudio on September 13, 2013 - Categories: - Comments: 0

Big Green Egg – L (Nest & Mates Sold Separately)

Specifications:

Grid Diameter: 18.25 in / 46 cm
Cooking Area: 262 sq in / 1688 sq cm
Weight: 162 lbs / 73 kgs

*Nest (stand) and accessories sold separately

The Large EGG can cook:

20-pound turkey
12 burgers
6 chickens vertically
8 steaks
7 racks of ribs vertically

by hailstudio on September 13, 2013 - Categories: - Comments: 0

Big Green Egg XL (Nest & Mates Sold Separately)

Specifications:

Grid Diameter: 24 in / 61 cm
Cooking Area: 452 sq in / 2919 sq cm
Weight: 218.8 lbs / 99.3 kgs

*Nest (stand) and accessories sold separately

The XLarge EGG can cook:

2 20-pound turkeys
24 burgers
11 whole chickens
12 steaks
14 racks of ribs vertically

by hailstudio on September 13, 2013 - Categories: - Comments: 0

11th Annual Eggs On the Beach Cooking Competition Raises $51,500 for 12 Local Non-Profits

The 11^th Annual Eggs on the Beach Big Green Egg Cooking Competition raised an impressive $51,500 for local non-profits, including Fisher House of the Emerald Coast and Food for Thought. Hosted by Bay Breeze Patio at Seascape Towne Center on Nov. 1, this year’s EggFest featured a diverse array of deliciously creative bites presented by 26 cook teams. Bites ranging from desserts and drinks to shrimp and prime rib to brisket and riblets were enjoyed by tasters and judges, earning cook teams a spot in the winners’ circle. This year, 15 winning teams took home cash, prizes and bragging rights from the competition.

We are grateful for our cook teams and sponsors that make our EggFest the best in the region. We think of it as an outdoor garden party with tasty bites, sips and live music flowing.

This year, we tried new format in which every non-profit received a cash prize, which was determined based on the number of taster votes the team earned. It was such an honor to write checks to all our deserving non-profits, serving the needs of our community.

Proceeds from the event were presented to the non-profit cook teams, including Food for Thought and Fisher House of the Emerald Coast who received a guaranteed $10,000 for providing volunteer support for the event. In all, 12 non-profit cook teams earned a cash donation toward their cause.

In first place, Heritage Museum of Northwest Florida (pictured below) earned $5,000 for their braised riblet. In second place, Gulf Coast School for Autism (pictured above) was awarded $4,500 for their Birria taco and Georgia peach crumble. In third place, Food for Thought earned $4,000 for their shrimp scampi with smoked butter and smoked banana pudding with Angel’s Envy salted caramel, which was added to the $10,000 in event proceeds, bringing their total to $14,000. In fourth place, St. Rita’s Knights of Columbus was awarded $3,500 for their Smoked Conecuh Sausage on a cheddar and chive-filled pancake with honey Dijon mustard creme drizzle and an Angel’s Envy Bourbon splash.

In addition, the following non-profits turned up the heat to earn prize money. Habitat for Humanity of Walton County, which partnered with Marrow Private Chefs (pictured below), served Boudilicious Po’Boy bites made with Angel’s Envy-glazed Gulf Shrimp and housemade Boudin Sausage Etoufee, earning the organization $3,000 toward building their next home. Healing Paws for Warriors partnered with Swiftly Catered to serve a bacon-wrapped jalapeno sausage kolache along with a cinnamon roll bread pudding with maple bourbon crème Anglaise dessert, which earned them a $2,500 prize. Sinfonia Gulf Coast partnered with 30A Market to serve their signature kebab made with smoked Bershire Pork Tenderloin seasoned with Market 30A Grill Rub, roasted sweet potato, honey crisp apple and cranberry spiced cider glazed with Angel’s Envy Bourbon, which earned $2,000 in support of the Sinfonia Gulf Coast Youth Orchestra.

Fisher House of the Emerald Coast (pictured below) earned $1,500 for their smoked pork with relish and jalapeno bite, which combined with the $10,000 landed them $13,500 toward housing military families with loved ones receiving medical treatment. South Walton Skate Society’s pulled pork over a bed of shred—apple cider vinegar coleslaw—drizzled with Angel’s Envy BBQ sauce, earned them $1,250 toward a pump track at Helen McCall Park. Posty’s Operation Grill & Save served grilled pork tenderloin with Angel’s Envy muddled blackberry reduction along side corn succotash plus Posty’s Zatarain’s Wing bite, which resulted in $1,000 toward their cause. The Rotary Club of South Walton’s first-time team earned them $750. South Walton Academy’s grilled shrimp bite resulted in $500 for the school.

Taster’s top picks earned the top three cook teams a Big Green Egg. Protecting last year’s first place title, “Keggs Over Easy” (pictured below) returned to earn the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angel’s Envy Texas Tea. In second place, Sea Market earned a medium Big Green Egg and bragging rights for their Smoked Stuffed Gulf Shrimp, featuring succulent Gulf Shrimp packed with creamy mascarpone blue crab stuffing smoked over Apple wood then drenched in Homemade Angel’s Envy Bourbon Cowboy Butter Sauce with a Smoked Pineapple Pina Colada Cake for dessert. In third place, Captain’s Choice returned to serve their smoked brisket bite and earned a Mini-Max Big Green Egg.

The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. This year’s distinguished panel of chefs included Chef David Cunningham, Cinders & Salt and Chef, Todd Meisner, owner of Iron & Grape in DeFuniak Springs, Grill Master Nick Ray (aka Biscuits N Briskets), Chef Tina Cannon (Winner of Netflix BBQ Showdown) and Chef Shannon Kinsella.

Earning first place Judge’s Trophy was Swiftly Catered for Healing Paws (pictured below). Their team’s bacon-wrapped jalapeno sausage kolache “wowed” the judges and their Cinnamon Roll Bread Pudding with Maple Bourbon Crème Anglaise solidified their spot at number one. In second place, Sea Market won the judge’s praise for their Smoked Stuffed Gulf Shrimp, a succulent Gulf Shrimp packed with creamy mascarpone blue crab stuffing smoked over Applewood then drenched in Homemade Angel’s Envy Bourbon Butter Sauce along with a smoked pineapple pina colada cake. In third place, Food for Thought impressed the group with their shrimp scampi and smoked butter along with a smoked banana pudding with Angel’s Envy Salted Caramel.

Judged by Angel’s Envy Bourbon ambassadors, three teams Angel’s Envy bites were selected as the best. Team Misfits earned first place for Angel’s Envy Bourbon-glaze bread pudding. The Sea Market (pictured below) earned second place with two Angel’s Envy infused bites—smoked stuff Gulf Shrimp with an Angel’s Envy Bourbon butter sauce and a smoked pineapple pina colada cake dessert bite. In third place, Team Indyne RT&T won for their Boozy Cherry Crumble made with pretzel pecan crust, Angel’s Envy Bourbon and spice cherry compote, vanilla bourbon sauce, and toasted almonds along paired with Thanksgiving Punch created with apple cider, Angel’s Envy, ginger beer and orange juice.

For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are available at a discounted price. View sizes and pricing at the Bay Breeze Patio showroom at 32 Forest Shore Drive, Miramar Beach, Fla.

Since its inception in 2014, Eggs on the Beach has donated more than $450,500 to local nonprofits. More information on Eggs on the Beach and the winners at EggsontheBeach.com.

by baybreeze on December 9, 2025 - Categories: Events - Comments: 0

Taster Tickets on Sale for the 11th Annual Eggs on the Beach Cooking Competition, Nov. 1

Taster tickets are on sale now for the 11^th Annual Eggs on the Beach Big Green Egg Cooking Competition to be held on Saturday, Nov. 1, from 10 a.m. to 1 p.m. at Seascape Towne Centre in Miramar Beach. Tasters will enjoy unlimited bites, and receive five votes to vote for their favorites and award the 2025 People’s Choice Awards. Presented by Bay Breeze Patio, more than 20 cook teams will be serving delectable bites cooked on the Big Green Egg while raising funds for local nonprofits, including Fisher House of the Emerald Coast and Food For Thought.

We’re excited to welcome back popular returning cook teams as well as new backyard and non-profit teams. This year, we’re restructuring our People’s Choice Winners in the non-profit category to ensure every non-profit wins a cash prize for their efforts. The teams that earn the most taster votes will get a bigger pay out, but this year every charity will go home a winner.

The annual cooking competition features a mix of cook teams, ranging from backyard grillers to local restaurants to non-profit organizations, presenting a variety of dishes from meats and seafood to veggies and desserts cooked on the Big Green Egg.

Five honorary judges will review bites based on flavor, creativity and presentation. This year’s honorary judges include a mix of local talent coupled with celebrity chefs and grill masters from Big Green Egg’s Green Team. The distinguished panel of chefs includes local chefs—Chef David Cunningham of Cinders & Salt and Chef Todd Meisner, owner of Iron & Grape in DeFuniak Springs. They will be joined by two of Big Green Egg’s Green Team Influencers–Grill Master Nick Ray (aka Biscuits N Briskets) and Chef Tina Cannon (Winner of Netflix BBQ Showdown). Tina is also the winner of the 2018 World Food Fire and Ice challenge as well as Reserve Grand Champion in BBQ. She has competed in BBQ competitions across the Southeast since 2009, winning more than $75K and more than 200 category wins. Popular with cooking competition shows, Tina has appeared in competitions on Travel Channel, Destination America, Netflix, and Food Network. In addition, Chef and Cookbook Author Shannon Kinsella will join the judges panel. Shannon is a recipe developer, foodstylist, grill fanatic, herb expert, Bourbon drinker and one of the expert instructors with Oceania Cruises Culinary Center.

Back by popular demand, Angel’s Envy will return offering custom bottle engraving as well as samples, games and prizes. Tasters can play Angel’s cornhole to win prizes and merch while tasting bourbon samples as well as their popular Peach Smash craft cocktail. In addition, teams may incorporate Angel’s Envy into their bite and compete in the Angel’s Envy bite category.

Abita Brewery is returning for their 11^th year as the cook team beer sponsor and will also present samples of their new brews, including Blueberry Wheat and Pecan Ale, for tasters (21+) to try. The popular craft beers will be served from Kombi Keg 30A’s vintage Volkswagen van.

The festival will be enhanced with live music by the Black Eyed Blonde duo, Becca and Dan Collins, along with flat screen TVs at the Tiki Bar airing the day’s most popular college football games. Beer, wine, cocktails, water and sodas will also be available for purchase at the Tiki Bar. Tasters may also participate in drawings for a chance to win a Mini-Max Big Green Egg as well as products and gift certificates from area businesses.

In addition to rewarding non-profit cook teams with cash prizes, the event proceeds benefit The Fisher House of the Emerald Coast and Food for Thought. Providing a home away from home for military families during medical treatment, Fisher House of the Emerald Coast serves those who have served our country. Fighting food insecurity among area students, Food for Thought provides backpacks filled with healthy foods to students in need.

The Big Green Egg is an all-in-one outdoor grill, which can cook at high temperatures to masterfully sear steaks or slow smoke meats with ease in its renowned ceramic design. For those who have thought of owning a Big Green Egg, Demo Eggs, which are used during the competition, are available for pre-sale at 30% off retail price. Demo Eggs are available in Large or XLarge and come with a nest (metal stand) and plate setter along with a limited lifetime warranty. Demo Eggs will be available for pick-up between 2-3 p.m. on Nov. 1.

The community is invited to attend Eggs on the Beach at Seascape Towne Center in Miramar Beach and taste the amazing results of cooking on the Big Green Egg while supporting area non-profits. Taster tickets are on sale now ($56 in advance; $65 day of). Kids ages 10 and under are free. Learn more and purchase tickets online at www.EggsontheBeach.com or skip the fees and purchase tickets with cash or check at Bay Breeze Patio, 32 Forest Shore Drive, Miramar Beach. Questions call us at 850-269-4666.

by baybreeze on October 23, 2025 - Categories: Eggs on the Beach EggFest, Events - Comments: 0

CALLING ALL GRILL MASTERS: Cook Team Registration Open for the 11th Annual Eggs On the Beach, Nov. 1

We’re getting fired up for the 11^th Annual “Eggs on the Beach” Cooking Competition, happening Saturday, November 1 from 10 a.m. to 1 p.m. at Seascape Resort.

We’re thrilled to be recognized three times as “Best Local Annual Event” by VIP Destin Magazine readers, and this year’s event will be better than ever—bringing together backyard grillers, pro chefs, restaurants, and non-profit teams to compete for cash, trophies, a brand new Big Green Egg, and of course, the ultimate prize: bragging rights.

Each registered team of up to six grillers will be provided with a large or XL Big Green Egg to showcase their skills, serving up bite-sized creations for both the public and a panel of honorary judges. Teams compete for crowd and judges’ votes in a high-heat showdown of flavor, creativity, and presentation.

Every team also receives commemorative t-shirts and Wayne’s Get Grillin’ Rubs.

The grand prize is a large Big Green Egg for the most Taster votes. Cash prizes will be awarded to non-profit cook teams to support their cause, and trophies will be awarded by a team of honorary judges.

The best part is that this delicious event raises funds for Fisher House of the Emerald Coast and Food For Thought, two local charities making a big difference in the community. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families so they can be together during treatment for serious illness or physical/occupational therapy. Based in Santa Rosa Beach, Food for Thought provides backpacks filled with healthy, easy-to-prepare foods for students who are dependent on free or reduced school meals.

For those who have considered owning a Big Green Egg, Demo Eggs, which will be used during the event, will be sold in advance with nest (metal stand) and plate setter for a discounted price. Both large and XLarge Eggs will be sold and all come with a limited lifetime warranty. Demo Eggs can be picked up after the event.

Cook team registration is $50 for a team of six and cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause. Taster tickets will be on-sale soon. To learn more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call us at 850-269-4666.also

by baybreeze on June 26, 2025 - Categories: Events, Grillin’ & Chillin’ - Comments: 0

10th Annual Eggs on the Beach Cooking Competition Raises $52,000 for Local Non-profits

We’re excited to announce that the 10th Annual Eggs on the Beach Big Green Egg Cooking Competition raised an impressive $52,000 for local non-profits. Hosted at Seascape Towne Center on Nov. 2, this year’s EggFest featured a diverse array of deliciously creative bites presented by 25 cook teams. Bites ranging from desserts to shrimp, ribs, venison, pork belly, brisket, sausage, and chicken were presented to tasters and judges to earn cook teams a spot in the winners’ circle. This year, eight winning teams took home cash, prizes and bragging rights from the commemorative competition.

Proceeds from the event are presented to the non-profit cook teams and the remainder is divided between the two benefiting charities, Food for Thought and Fisher House of the Emerald Coast. This year, both received a $22,000 donation to support their mission. In addition, non-profit teams competed for Taster’s Choice Awards and were awarded cash prizes totaling $8,000.

With the addition of the Tony Chachere’s category and the continuation of the best Angels Envy bite category, we had more categories for cook teams to compete in than ever before!

In First Place, Food for Thought earned top spot and an additional $3,500 donation for their bite “The 5 Swine.” Partnering with John O’Neil (aka Dude Food Fire), the Food For Thought Team served a smoked, braised and roasted belly of swine paired with 4 cheese Tony C’s macaroni and cheese, along with Chef Kara’s Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish. In second place, the Heritage Museum of Northwest Florida earned $2,500 for their smoked riblet created in partnership with culinary team at the Pallet Bar & Grill in Fort Walton Beach. In third place, Healing Paws for Warriors earned $2,500 for their bite, Tony Chachere’s rubbed pork belly and brown sugar bread pudding, created by Swiftly Catered.

Taster’s top picks earned the top three cook teams a Big Green Egg. Protecting last year’s first place title, “Keggs Over Easy” returned to earn the most taster votes and a Large Big Green Egg for their Texas Twinkies jalapeno bites and Angels Envy Texas Tea. In second place, Captain’s Choice returned and served their smoked brisket bite to win a medium size Big Green Egg. Saltwater Restaurants earned the third most votes for their smoked shrimp and tomato basil soup with grill cheese paired with bourbon smoked pineapple smash and were awarded a Mini-Max Big Green Egg.

The cook teams also presented their inspiring creations to five honorary judges who ranked bites on taste, appearance and creativity. This year’s panel of celebrity chefs included Celebrity Chef and Restauranteur, Tim Creehan of Cuvee 30A; Chef Fleetwood Covington of Seagar’s Prime Steaks & Seafood; Chef Jack McGuckin of Bijoux; Chef Ignacio Bernal of Vintij Wine Boutique; and Chef Camille Withall of George’s in Alys Beach.

Earning first place Judge’s Trophy was the Sea Market Team for their Tony Chachere seasoned local red snapper with honey bourbon glaze and smoked Southern Peach cobbler. In second place, Swiftly Catered for Healing Paws for Warriors earned a Judge’s Trophy for their Tony Chachere’s rubbed pork belly & brown sugar bread pudding. In third place, Saltwater Restaurants earned a Judge’s Trophy for their smoked shrimp and tomato basil soup with grill cheese.

Teams had the opportunity to infuse Angels Envy Bourbon into their recipe and compete for the Best Angels Envy Bite. Earning first place and a barrel head and bottle of Angels Envy Bourbon was the brown sugar bread pudding with roasted apple and Angels Envy crème angalise bite presented by Swiftly Catered for Healing Paws for Warriors. In second place, team “It’s a Write Off” shined with their shrimp with Angels Envy infused sauce. In third place, Food for Thought’s Chef Kara’s Chocolate Bourbon Pecan Pie topped with Salted Caramel Bourbon sauce, 7-year balsamic drizzle and a maple peppercorn finish.

Last but certainly not least, teams had the opportunity to infuse Tony Chachere seasonings and compete for best “Tony C” bite. Earning first place for their Tony Chachere seasoned smoked shrimp and tomato basil soup with grill cheese was Saltwater Restaurants. In second place, the Sea Market won for their Tony Chachere’s seasoned local red snapper with a honey bourbon glaze. In third place, Food for Thought lad by John O’Neil of Dude Food Fire won for their Tony Chachere’s seasoned, smoked, braised and roasted belly of swine paired with 4 cheese Tony C’s macaroni and cheese.

Eggs on the Beach’s non-profit partners provide important volunteer support during the event, and split the proceeds. The Fisher House of the Emerald Coast’s donation will help the organization fund its mission to provide a home away from home for military families during medical treatment. Food for Thought’s donation will support their mission of fighting childhood hunger and food insecurity among students in Walton and Okaloosa Counties. Since the inaugural event in 2014, Eggs on the Beach has donated more than $352,600 to local nonprofits.

Due the unwavering support from our cook teams, sponsors, volunteers, staff and tasters, the 10th annual event was our best yet. It’s such an honor to write checks to these deserving non-profits, serving the needs of our community.

For those who have considered purchasing a Big Green Egg, a limited number of Demo Eggs, which were used during the competition, are still available at a discounted price. Call us at 850-269-4666 for details.

by frank on December 16, 2024 - Categories: Eggs on the Beach EggFest - Comments: 0

Cook Team Registration Open for 10th Annual Eggs on the Beach, Nov. 2 at Seascape Resort

CALLING ALL COOK TEAMS! Eggs on the Beach Big Green Egg Festival is returning to Seascape Resort Nov. 2, 2024, and cook team registration is now open!

The 10th Annual “Eggs on the Beach” Cooking Competition will be held on Saturday, Nov. 2, from 10 a.m. to 1 p.m. at Seascape Resort in Miramar Beach and showcase the delectable results of cooking on a Big Green Egg. Voted “Best Local Annual Event” three times by the readers of VIP Destin Magazine, Eggs on the Beach has earned a reputation as one of the most fun, cook-friendly competitions in the Southeast.

Cook teams are invited to show off their skills by creating bite-size portions of their favorite recipes to be judged by the public as well as honorary judges. Each team of up to six is provided use of a large or extra-large Big Green Egg to use during the competition. Teams vie for votes to earn bragging rights and compete for prizes, including the grand prize, a brand new large Big Green Egg. Non-profit cook teams will compete to earn a cash donation toward their cause. In addition, honorary judges will evaluate bites based on taste, presentation and creativity and award Judges’ Trophies to their top picks.

Our goal is to host the most fun, cook-friendly competition in the region while giving back to our local community. This EGGcellent annual event benefits two local charities–the Fisher House of the Emerald Coast and Food for Thought. Located on Eglin Air Force Base, the Fisher House provides a “home away from home” for military families so they can be together during treatment for
serious illness or physical/occupational therapy. Based in Santa Rosa Beach, Food for Thought provides backpacks filled with healthy, easy-to-prepare foods for students who are dependent on free or reduced school meals.

Cook team registration is $50 for a team of six and each team member will receive a commemorative t-shirt and Wayne’s Get Grillin’ Rubs. Cook team fees are waived for non-profit cook teams, which are competing for a cash donation toward their cause.

Taster tickets are also on sale now with special advance pricing of $50/adult, $15/child (age 11-17) and kids 10 and under are free. Sponsorships are also available. To learn
more or to register a cook team or purchase a taster ticket, visit www.EggsontheBeach.com or call 850-269-4666.

by frank on July 25, 2024 - Categories: Eggs on the Beach EggFest - Comments: 0

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