The 11th Annual Eggs on the Beach Big Green Egg Cooking Competition raised $51,500 for a dozen local nonprofits during the Nov. 1 event at Bay Breeze Patio at Seascape Towne Center.

• Twenty-six cook teams competed in the event, with 15 teams earning cash prizes and bragging rights for their creative dishes. The competition benefited organizations including Fisher House of the Emerald Coast and Food for Thought, both of which received a guaranteed $10,000 for providing volunteer support. 

Heritage Museum of Northwest Florida took first place and $5,000 for its braised riblet. Gulf Coast School for Autism earned second place and $4,500 for a Birria taco and Georgia peach crumble. Food for Thought placed third with $4,000 for shrimp scampi with smoked butter and smoked banana pudding with Angel’s Envy salted caramel, bringing its total to $14,000 including the volunteer support funds.

“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,” said Susan Kiley, Eggs on the Beach co-founder. “This year, we tried a 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.”

St. Rita’s Knights of Columbus earned fourth place and $3,500 for smoked Conecuh sausage on a cheddar and chive-filled pancake with honey Dijon mustard creme drizzle and an Angel’s Envy bourbon splash. 

• Additional prize winners included Habitat for Humanity of Walton County, which partnered with Marrow Private Chefs and earned $3,000 for Boudilicious Po’Boy bites. Healing Paws for Warriors partnered with Swiftly Catered and won $2,500 for bacon-wrapped jalapeno sausage kolache and cinnamon roll bread pudding.

Sinfonia Gulf Coast partnered with 30A Market to earn $2,000 for a kebab made with smoked Berkshire pork tenderloin, roasted sweet potato, honey crisp apple and cranberry spiced cider glazed with Angel’s Envy bourbon. The funds support the Sinfonia Gulf Coast Youth Orchestra.

Fisher House of the Emerald Coast earned $1,500 for smoked pork with relish and jalapeno, bringing its total to $13,500 including event proceeds and direct donations. The funds support housing for military families with loved ones receiving medical treatment.

South Walton Skate Society earned $1,250 toward a pump track at Helen McCall Park for pulled pork over apple cider vinegar coleslaw. Posty’s Operation Grill & Save won $1,000 for grilled pork tenderloin with Angel’s Envy muddled blackberry reduction alongside corn succotash. The Rotary Club of South Walton earned $750 in its first year competing, and South Walton Academy received $500 for grilled shrimp.

• In the taster’s choice competition, Keggs Over Easy earned the most votes and a large Big Green Egg for Texas Twinkies jalapeno bites and Angel’s Envy Texas Tea, protecting its first-place title from the previous year. Sea Market won second place and a medium Big Green Egg for smoked stuffed Gulf shrimp with mascarpone blue crab stuffing and smoked pineapple pina colada cake. Captain’s Choice earned third place and a Mini-Max Big Green Egg for smoked brisket.

Five judges evaluated entries on taste, appearance and creativity. The judging panel included Chef David Cunningham of Cinders & Salt, Chef Todd Meisner of Iron & Grape in DeFuniak Springs, grill master Nick Ray of Biscuits N Briskets, Chef Tina Cannon, winner of Netflix BBQ Showdown, and Chef Shannon Kinsella.

Swiftly Catered for Healing Paws won first place in the judge’s trophy category for bacon-wrapped jalapeno sausage kolache and cinnamon roll bread pudding with maple bourbon creme Anglaise. Sea Market placed second for smoked stuffed Gulf shrimp, and Food for Thought earned third for shrimp scampi and smoked banana pudding.

Angel’s Envy bourbon ambassadors judged a separate category. Team Misfits won first place for Angel’s Envy bourbon-glaze bread pudding. Sea Market earned second place with smoked stuffed Gulf shrimp with Angel’s Envy bourbon butter sauce and smoked pineapple pina colada cake. Team Indyne RT&T won third place for boozy cherry crumble with pretzel pecan crust and Thanksgiving punch.

• A limited number of demo Big Green Eggs used during the competition are available at discounted prices at Bay Breeze Patio showroom at 32 Forest Shore Drive in Miramar Beach.

Since its inception in 2014, Eggs on the Beach has donated more than $450,500 to local nonprofits. 

More information is available here.