Taste of Parkrose Eggfest 2016

It's Big! It's Green! It's Egg shaped! That's right--the Big Green Egg is taking over the Pacific Northwest! If you haven't tried food prepared on an "Egg", your chance to get a sample of the tasty deliciousness that comes off this unique ceramic cooker is at hand.

If you've never been to an EggFest, it's a glorious day of sampling tasty foods cooked on Big Green Eggs and enjoying the company of others. Egg enthusiasts showcase their talents cooking on the versatile barbecue (also a smoker and oven), and the curious get to eat their creations and talk to other Eggheads. And of course, we have EggFest Demo Eggs available for pre-sale leading up to the event.

Just like last year, EggFest is teaming up with Taste of Parkrose, so it will be a complete festival atmosphere.

3nd Annual Taste of Parkrose / 2nd Annual Parkrose EggFest 2016
When: June 25, 2016
Time: 10 am - 4 pm
Location: 106th & NE Sandy, Portland, OR

And don't forget...if you're thinking of getting a Big Green Egg of your very own, YOUR TIME IS NOW! We will have discounted Demo Eggs available for pre-sale starting April 11. Come in before June 22nd to purchase your demo egg, and pick it up on June 25th. Grab some Eggcessories while you're at it.

Ask one of our friendly Parkrose Associates for details or click here to read more about "What Is A Demo Egg?"

Big Green Egg Versatility
GRILL--Sear the perfect steaks, pork chops or burgers on the EGG. High temperature “steak house” grilling – even at 750º F / 400º C – is quick and easy! Using the two dampers for accurate control, you can lower the heat to a more moderate temperature for other grilled foods. Fish and seafood turn out moist and tender with a flavor-packed crust unmatched by other grills.
OVEN--Using the indirect cooking method with a convEGGtor, the Big Green Egg bakes bread, pizza, casseroles, cobblers and pies better than your kitchen oven … you may never cook indoors again! The Big Green Egg retains heat and moisture so well that foods don’t dry out! Poultry, lamb, beef and vegetables are naturally tastier because the juices and flavors stay locked inside.
SMOKER-- The insulating ceramics of the Big Green Egg allow you to precisely control the temperature even at low heat. A controllable 200 to 350°F / 93 to 177°C gives succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. Want to slow cook at low heat for sixteen to eighteen hours … no problem!