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Tri-tip will be among the smoked offerings at Eggs Over the Capitol

Eggs Over the Capitol will take pitmasters to BBQ school

Published: Thursday, Apr. 10, 2014 - 10:46 am

Let’s be up-front about it: The upcoming Eggs Over the Capitol “Eggfest” is mostly an event to promote the Big Green Egg, a high-fiber ceramic grill with many add-on accessories. Its design has roots in the “mushikamado” cooker, used for centuries in Japan.

Look at it as a ‘cue tasting with the benefit of an “Egg”-ucation. Featured will be 24 cookers preparing beef, lamb, turkey, chicken, veggies, pizza and desserts on Big Green Eggs, along with mini-seminars, classes, demonstrations, tips and recipes. Oh, and plenty of ‘cue.

The party will be 10 a.m. to 3 p.m. April 26, on the roof of the “historic Sutter parking structure,” 824 L St., Sacramento.

Attendance will be limited, and registration is required (no walk-ins). For a program of events and other details, and to register to be a a “taster,” go to Cost is $25 if registered before April 19, and $30 after that.

One of the “hosts” will be David Hill, owner of BBQ Pro store and a Big Green Egg merchandiser. His store is jammed with “everything for the pitmaster,” including tempting rubs and sauces, top-quality grill brushes and marinade injectors. The place also stocks bags of oak, mesquite and hickory lump charcoals, and bags of real wood chips and chunks — cherry, alder, apple, pecan, almond and hard-to-find red oak, the wood of choice for Santa Maria-style open-pit barbecue.

Hill and hot coals have been best buds “a good 40 years,” he said. “I’m not so good with inside ovens. I would just as soon cook outside.” Which is what he does at home.

BBQ Pro is at 10140 Fair Oaks Blvd., Fair Oaks; (916) 595-7444,

Call The Bee’s Allen Pierleoni, (916) 321-1128. Follow him on Twitter @apierleonisacbe.

Read more articles by Allen Pierleoni

About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
(916) 321-1099
Twitter: @Blarob

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