Pensacola EggFest

### Context Profile for Eventity, Inc. dba Pensacola EggFest

1. **Organization Mission & Cause:**
   - **Mission:** Pensacola EggFest is dedicated to promoting community engagement through culinary events centered around the Big Green Egg grill. The organization aims to raise funds for local charities while celebrating the joy of cooking and sharing food.
   - **Cause:** The event serves as a platform for local chefs, home cooks, and food enthusiasts to showcase their skills, with proceeds benefiting various charitable organizations in the Pensacola area.

2. **Type of Activities:**
   - **Events:** The primary activity is the annual Pensacola EggFest, a cooking competition and festival that features local chefs and food vendors. Attendees can sample dishes, participate in cooking demonstrations, and enjoy live entertainment.
   - **Fundraising Campaigns:** The event raises funds through ticket sales, sponsorships, and donations, with a focus on supporting local charities.
   - **Community Programs:** The organization engages with the community by promoting culinary arts and fostering connections among food lovers.

3. **Tone of Voice:**
   - The tone of the website is **friendly**, **inviting**, and **enthusiastic**. The language is accessible and engaging, aimed at creating a sense of community and excitement around the event. There is an emphasis on fun and enjoyment, reflecting the celebratory nature of the EggFest.

4. **Emoji Usage:**
   - The website does not prominently feature emojis in its content. However, the use of emojis may be more common in social media posts or informal communications, reflecting a casual and approachable style.

5. **Key Facts:**
   - **Founding Info:** The specific founding date is not mentioned on the website, but the event has been established for several years and has become a staple in the Pensacola community.
   - **Scale:** The event attracts a significant number of attendees and participants, showcasing numerous chefs and vendors.
   - **Impact Metrics:** The website highlights the funds raised for local charities, although specific metrics are not detailed.
   - **Volunteer Info:** There is an indication that volunteers are welcomed and play a crucial role in the event's success, although specific volunteer opportunities are not extensively outlined.

6. **Writing Guidelines:**
   - **Style:** Use a conversational and engaging style that reflects the community-oriented and fun nature of the event. 
   - **Language:** Keep the language simple and relatable, avoiding overly formal jargon. Use exclamation points to convey excitement where appropriate.
   - **Content Structure:** Use short paragraphs and bullet points for clarity. Include calls to action that encourage participation and support for the event and its charitable goals.
   - **Personalization:** Incorporate personal touches in communications, such as addressing supporters by name in thank-you emails.

This context profile provides a comprehensive understanding of Pensacola EggFest, enabling AI assistants to generate tailored and effective content that aligns with the organization's mission and values.

LXCL:Full Day BBQ Class 10am-4pm

Pitmaster Smoke School

The air is filled with excitement&mdash;and just a hint of cool smoke. Get ready to be part of something special as Pensacola EggFest&nbsp;presents the&nbsp;Pitmaster Smoke School&nbsp;&mdash;a hands-on, BBQ practical training designed to build real backyard (and competition-level) confidence. Change end of sentence to: &#39;designed for aspiring backyard and competition pitmasters alike.&nbsp; This hands-on workshop is led by the Pensacola EggFest crew, a group of seasoned pitmasters with years of competition experience, and nearly 10 years of training by&nbsp;legendary Pitmaster Big Moe Cason. As part of Team Moe Cason, the crew has competed and walked the stage at Memphis in May World Championship Barbecue Cooking Contest&nbsp;and&nbsp;The Jack Daniel&rsquo;s World Championship Invitational Barbecue. Beyond competition success, these pitmasters have helped raise and donate over $1 million to local charities,&nbsp;with BBQ and #GoodFood. Now you can level up your BBQ game and help the cause as well. By attending, you&rsquo;ll be part of that mission.&nbsp;100% of event proceeds benefit local charities,&nbsp;including Ronald McDonald House, Hadji Shrine, and Shriners Hospitals for Children. What You&rsquo;ll LearnThis is true, hands-on education you can apply immediately&mdash;whether your goal is competition BBQ or just leveling up your own skills. We will be demonstrating on Big Green Eggs and GMG Pellet Smokers,&nbsp;however&nbsp;the techniques taught are&nbsp;not grill-specific.&nbsp;The crew has experience competing with Big Green Eggs, pellet smokers, offset stick burners, rotisseries, barrel and drum smokers. You name it, they&#39;ve cooked on it. Whether you cook on a Big Green Egg, Weber kettle, pellet smoker, or any type of grill/smoker, the knowledge transfers. &ldquo;Several of us had competed KCBS Competitions prior to joining Moe&rsquo;s team, but the level of knowledge that you learn at competitions of that stature&mdash;it&rsquo;s not even comparable. When you are competing against the absolute best teams in the world, the knowledge, intensity, precision and trust that it takes for you to execute is just different.&rdquo; What You&rsquo;ll Prepare, Cook &amp; Learn<ul fr-original-style='list-style-type: disc; outline: none !important; color: rgb(0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; margin-top: 0in;' style='list-style-type: disc; color: rgb(0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: start; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; margin-top: 0in; outline: none !important; box-sizing: inherit;' type="disc"><li fr-original-style="outline: none !important;" style="outline: none !important; box-sizing: inherit;">Big Green Egg 101 Foundations of one of the world&rsquo;s most versatile smokers and grills&mdash;ideal for Egg enthusiasts who are new to the Egghead family.</li><li fr-original-style="outline: none !important;" style="outline: none !important; box-sizing: inherit;">Charcoal &amp; Wood Selection Understanding fuel and flavor: We&rsquo;ll cover several varieties of lump charcoal, lighting options, when and why to use post oak, pecan, or cherry, and how wood choice impacts smoke profile, color, and finish&mdash;regardless of cooker type.</li><li fr-original-style="outline: none !important;" style="outline: none !important; box-sizing: inherit;">Meat Selection &amp; Trimming Featuring Kevin Green of The Butcher Shoppe, who will explain why&nbsp;&ldquo;it&rsquo;s always hand-picked&rdquo;&nbsp;and demonstrate how proper meat selection and trimming set the foundation for consistent results.</li></ul>Core Proteins: From Raw Cut to Finished PlateYou&rsquo;ll learn each step of the process, including selection, trimming, seasoning, injection, temperature control, wrapping, resting, slicing, and presentation for: <ul fr-original-style="" style="box-sizing: inherit;"><li fr-original-style="" style="box-sizing: inherit;">Brisket:&nbsp;Flat vs. point, fat management, seasoning and injection basics, wrap timing and techniques, doneness cues, resting, and slicing for tenderness.</li><li fr-original-style="" style="box-sizing: inherit;">Pork Shoulder:&nbsp;Building bark without drying the meat, managing long cooks, pulling techniques, and moisture retention.</li><li fr-original-style="" style="box-sizing: inherit;">Ribs:&nbsp;Trimming for uniformity, seasoning, texture targets, wrap timing and techniques, and clean slicing&mdash;without overcooking.</li><li fr-original-style="" style="box-sizing: inherit;">Chicken:&nbsp;Achieving bite-through skin, moisture balance, and proper finishing&mdash;techniques that translate across all grills and smokers.</li></ul> These are competition-proven methods, simplified and adapted for the backyard cook. And of course the most important part, we will be evaluating and tasting the finished product for each protein.&nbsp; Bonus Session: The Butcher&rsquo;s Holy TrinityA focused look at three of our favorite cuts of beef that are often overlooked, but every Pitmaster should perfect:<ul fr-original-style="" style="box-sizing: inherit;"><li fr-original-style="font-weight: bold;" style="font-weight: bold; box-sizing: inherit;">Tri-Tip</li><li fr-original-style="font-weight: bold;" style="font-weight: bold; box-sizing: inherit;">Picanha</li><li fr-original-style="" style="box-sizing: inherit;">Hanger Steak aka the Butcher&rsquo;s Cut</li></ul>Learn how to select, season, cook, slice, and serve these cuts for maximum flavor with minimal fuss. change to:&nbsp;maximum flavor and enjoyment. These are all guaranteed crowd pleasers. Cofounder Doug Jolly is our globetrotter member. This summer he and Moe Cason&nbsp;had the honor of serving&nbsp;thousands of&nbsp;Marines a BBQ feast in&nbsp;Okinawa, Japan. This January,&nbsp;he &amp; Moe taught BBQ techniques at&nbsp;the International Food Festival&rsquo;s &ldquo;Live Fire&rdquo; event in Doha, Qatar. In addition to brisket, Doug&rsquo;s Tri-Tip &amp; Chimichurri have achieved international acclaim: &ldquo;We had a few issues sourcing the brisket we were supposed to use for a stage demo in Doha. Thankfully we were able find a local Qatari marketplace that had some beautiful Tri-Tip and Picanha. &nbsp;Pits were another challenge, but you adapt. We prepped and cooked both on a tailgate-style kettle. The results? &nbsp;Host Steve Harvey - and a few lucky members of the audience - lost their minds over it. &nbsp;We just barely made it out alive.&rdquo; Sauces &amp; Finishing Techniques<ul fr-original-style="" style="box-sizing: inherit;"><li fr-original-style="" style="box-sizing: inherit;">Highlighting several house-made sauces</li><li fr-original-style="" style="box-sizing: inherit;">When to sauce (and when not to)</li><li fr-original-style="" style="box-sizing: inherit;">Balancing sweet, heat, acid, and fat</li><li fr-original-style="" style="box-sizing: inherit;">Recipes and techniques so you can confidently create your own at home</li></ul>Smoke School Philosophy:This class is not about one grill or one recipe. It&rsquo;s about&nbsp;managing fire,&nbsp;understanding processes,&nbsp;developing&nbsp;feel, and decision-making&mdash;so no matter what you cook on, you leave knowing&nbsp;why&nbsp;things work, not just&nbsp;what&nbsp;to do.What&rsquo;s else is Included?<ul fr-original-style="" style="box-sizing: inherit;"><li fr-original-style="" style="box-sizing: inherit;">BBQ lunch prepared by our crew featuring homemade sides &amp; a few extras!</li><li fr-original-style="" style="box-sizing: inherit;">Cold beer from our good friends at Pensacola Bay Brewery</li><li fr-original-style="" style="box-sizing: inherit;">A copy of our #GoodFood Cookbook for each attendee</li></ul><p align="center" fr-original-style='outline: none !important; color: rgb(0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; text-align: center;' style='color: rgb(0, 0, 0); font-family: "Helvetica Neue", Helvetica, Arial, sans-serif; font-size: 13px; font-style: normal; font-variant-ligatures: normal; font-variant-caps: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-indent: 0px; text-transform: none; widows: 2; word-spacing: 0px; -webkit-text-stroke-width: 0px; white-space: normal; background-color: rgb(255, 255, 255); text-decoration-thickness: initial; text-decoration-style: initial; text-decoration-color: initial; text-align: center; outline: none !important; margin: 0px; width: 100%; line-height: 1.5; box-sizing: inherit;'><img data-fr-image-pasted="true" src="blob:https://mail.yahoo.com/a64c4748-743a-4a07-a9f3-0555d74856b8" data-inlineimagemanipulating="true" style="width: 301px; max-width: 300px; outline: none !important; cursor: pointer; padding: 0px 1px; user-select: none; position: relative; box-sizing: inherit;" fr-original-style="width: 301px; max-width: 300px; outline: none !important;" fr-original-class="fr-draggable">Thank you for supporting&nbsp;Pensacola EggFest, Ronald McDonald House, and the Hadji Shrine.&nbsp;Your participation helps turn #GoodFood into meaningful impact.&nbsp;

Hi <span contenteditable="false" data-custom-variable="{{firstname}}" fr-original-class="fr-deletable styled-tag-chip" fr-original-style="" style="background-color: rgb(248, 248, 255); border: 1px solid rgb(191, 191, 255); border-radius: 4px; color: rgb(42, 42, 196); padding: 1px 8px; font-size: 11px; display: inline-block; margin: 0px; overflow-wrap: anywhere; user-select: none; box-sizing: inherit;">First name, Thank you for registering for our event and supporting our cause. Your registration greatly helps our mission. 🚀 If you would like to contribute further, contact us to become a volunteer, or talk to your friends about our cause! Jerold Hallinfo@pensacolaeggfest.com

The air is filled with excitement—and just a hint of cool smoke. Get ready to be part of something special as Pensacola EggFest presents the Pitmaster Smoke School —a hands-on, BBQ practical training designed to build real backyard (and competition-level) confidence. Change end of sentence to: 'designed for aspiring backyard and competition pitmasters alike.  This hands-on workshop is led by the Pensacola EggFest crew, a group of seasoned pitmasters with years of competition experience, and nearly 10 years of training by legendary Pitmaster Big Moe Cason. As part of Team Moe Cason, the crew has competed and walked the stage at Memphis in May World Championship Barbecue Cooking Contest and The Jack Daniel’s World Championship Invitational Barbecue. Beyond competition success, these pitmasters have helped raise and donate over $1 million to local charities, with BBQ and #GoodFood. Now you can level up your BBQ game and help the cause as well. By attending, you’ll be part of that mission. 100% of event proceeds benefit local charities, including Ronald McDonald House, Hadji Shrine, and Shriners Hospitals for Children. What You’ll LearnThis is true, hands-on education you can apply immediately—whether your goal is competition BBQ or just leveling up your own skills. We will be demonstrating on Big Green Eggs and GMG Pellet Smokers, however the techniques taught are not grill-specific. The crew has experience competing with Big Green Eggs, pellet smokers, offset stick burners, rotisseries, barrel and drum smokers. You name it, they've cooked on it. Whether you cook on a Big Green Egg, Weber kettle, pellet smoker, or any type of grill/smoker, the knowledge transfers. “Several of us had competed KCBS Competitions prior to joining Moe’s team, but the level of knowledge that you learn at competitions of that stature—it’s not even comparable. When you are competing against the absolute best teams in the world, the knowledge, intensity, precision and trust that it takes for you to execute is just different.” What You’ll Prepare, Cook &amp; Learn<ul><li>Big Green Egg 101 Foundations of one of the world’s most versatile smokers and grills—ideal for Egg enthusiasts who are new to the Egghead family.</li><li>Charcoal &amp; Wood Selection Understanding fuel and flavor: We’ll cover several varieties of lump charcoal, lighting options, when and why to use post oak, pecan, or cherry, and how wood choice impacts smoke profile, color, and finish—regardless of cooker type.</li><li>Meat Selection &amp; Trimming Featuring Kevin Green of The Butcher Shoppe, who will explain why “it’s always hand-picked” and demonstrate how proper meat selection and trimming set the foundation for consistent results.</li></ul>Core Proteins: From Raw Cut to Finished PlateYou’ll learn each step of the process, including selection, trimming, seasoning, injection, temperature control, wrapping, resting, slicing, and presentation for: <ul><li>Brisket: Flat vs. point, fat management, seasoning and injection basics, wrap timing and techniques, doneness cues, resting, and slicing for tenderness.</li><li>Pork Shoulder: Building bark without drying the meat, managing long cooks, pulling techniques, and moisture retention.</li><li>Ribs: Trimming for uniformity, seasoning, texture targets, wrap timing and techniques, and clean slicing—without overcooking.</li><li>Chicken: Achieving bite-through skin, moisture balance, and proper finishing—techniques that translate across all grills and smokers.</li></ul> These are competition-proven methods, simplified and adapted for the backyard cook. And of course the most important part, we will be evaluating and tasting the finished product for each protein.  Bonus Session: The Butcher’s Holy TrinityA focused look at three of our favorite cuts of beef that are often overlooked, but every Pitmaster should perfect:<ul><li>Tri-Tip</li><li>Picanha</li><li>Hanger Steak aka the Butcher’s Cut</li></ul>Learn how to select, season, cook, slice, and serve these cuts for maximum flavor with minimal fuss. change to: maximum flavor and enjoyment. These are all guaranteed crowd pleasers. Cofounder Doug Jolly is our globetrotter member. This summer he and Moe Cason had the honor of serving thousands of Marines a BBQ feast in Okinawa, Japan. This January, he &amp; Moe taught BBQ techniques at the International Food Festival’s “Live Fire” event in Doha, Qatar. In addition to brisket, Doug’s Tri-Tip &amp; Chimichurri have achieved international acclaim: “We had a few issues sourcing the brisket we were supposed to use for a stage demo in Doha. Thankfully we were able find a local Qatari marketplace that had some beautiful Tri-Tip and Picanha.  Pits were another challenge, but you adapt. We prepped and cooked both on a tailgate-style kettle. The results?  Host Steve Harvey - and a few lucky members of the audience - lost their minds over it.  We just barely made it out alive.” Sauces &amp; Finishing Techniques<ul><li>Highlighting several house-made sauces</li><li>When to sauce (and when not to)</li><li>Balancing sweet, heat, acid, and fat</li><li>Recipes and techniques so you can confidently create your own at home</li></ul>Smoke School Philosophy:This class is not about one grill or one recipe. It’s about managing fire, understanding processes, developing feel, and decision-making—so no matter what you cook on, you leave knowing why things work, not just what to do.What’s else is Included?<ul><li>BBQ lunch prepared by our crew featuring homemade sides &amp; a few extras!</li><li>Cold beer from our good friends at Pensacola Bay Brewery</li><li>A copy of our #GoodFood Cookbook for each attendee</li></ul><p style="font-style:normal;font-variant-ligatures:normal;font-variant-caps:normal;font-weight:400;letter-spacing:normal;orphans:2;text-indent:0px;text-transform:none;widows:2;word-spacing:0px;-webkit-text-stroke-width:0px;white-space:normal;text-decoration-thickness:initial;text-decoration-style:initial;text-align:center;outline:none !important;margin:0px;width:100%;line-height:1.5;box-sizing:inherit;max-width:100%"><img style="width:301px;outline:none !important;cursor:pointer;padding:0px 1px;user-select:none;position:relative;box-sizing:inherit;max-width:100%" />Thank you for supporting Pensacola EggFest, Ronald McDonald House, and the Hadji Shrine. Your participation helps turn #GoodFood into meaningful impact.

Pensacola EggFest

Pitmaster Smoke School

800 W 9 Mile Rd

Pitmaster Smoke School

$350