Bringing Live Fire to the Water’s Edge
Fish, fire, and a whole lot of meat. These are just a few highlights of the most extraordinary charity event we've ever been a part of: Bear & Burton's Key West Invitational. Over the course of three days, Ron Dimpflmaier, Shannon Morgan, and Craig McPherson led Team Green Egg over sea and land as we fished, grilled, and grilled again for glory and an end to childhood cancer.
Cooking Up Good for a Great Cause
Every year, The Key West invitational draws a flavorful roster of personalities and pitmasters who want to fight cancer with flavor. Each team explores the Keys for points sportfishing, grilling seafood, and competing in a barbecue tournament of all barbecue tournaments. Team Big Green Egg fired up the competition to win glory and raise money for the National Pediatric Cancer Foundation in Tampa, Florida.
Even Surf is Our Turf
The Competition heated up early on day one when teams headed out at dawn for a sportfishing competition. After catching Whopper, on day one, teams gathered to cook and share their catch at Marvin Key Sandbar on day two. Briefly exposed at low tide, the sandbar was the closest we’ve come to grilling underwater as teams raced against the waves to fire up lobsters, tuna, barracuda, and even the rogue shark burger on a full suite of MiniMaxes.
Power to the Pitmasters
Even a Florida downpour couldn’t put out the action on day three. As pitmasters gathered to enter a barbecue competition, the team was putting the finishing touches on Team Egg’s secret weapons: “Swineapple- Pineapple Wrapped Ribs” and Wagyu Donut Burgers with Cream Cheese and Pepper Jelly Glaze. We may not have taken first place this year, but when everyone is cooking on Large Eggs and MiniMaxes, the competition is that fiercer. Ultimately, we did bring the ultimate cooking experience to the ultimate charity event, and showed the world life tastes better at the water’s edge.
