The 4th annual Eggs on the Beach Cooking Competition was held Saturday at Seascape Resort. The event, hosted by Bay Breeze Patio, was one of the official Big Green Egg Festivals held around the country.

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MIRAMAR BEACH — The 4th annual Eggs on the Beach Cooking Competition was held Saturday at Seascape Resort.

The event, hosted by Bay Breeze Patio, was one of the official Big Green Egg Festivals held around the country.

More than 30 teams took part in the local competition, serving up dishes ranging from traditional pork and brisket to lionfish, all cooked on Big Green Egg grills.

All proceeds benefited Fisher House of the Emerald Coast and Food For Thought, two local charities.

Following are the winners for the 2017 Eggs on the Beach:

Judges Awards

1st: Beauchamp Commercial — Trigger Fish taco with homemade slaw

2nd: The Gulf — Smoked brisket with fig BBQ, pickled peppers, coriander

3rd: Smokin’ Nuts — Hal’s Pork ‘N Beans with Knob Creek Bourbon, bacon, peach, sweet onion beans and smoked pork belly

Tasters Choice

1st: Saltwater Restaurant Group — Sea scallops with a Green Egg smoked marinara sauce, filet mignon with a Knob Creek Bourbon maple-bacon glaze and Kentucky Mule with Knob Creek Bourbon

2nd: InDyne — Grilled oyster with Cajun barbecue sauce on a grilled baguette & shrimp with Cajun barbecue sauce on grilled baguette

3rd: Beauchamp Commercial — Trigger Fish taco with homemade slaw

Tasters Choice, Non-Profit

1st: Air Commando Association — Marinated chicken thigh with siracha mayo, grilled pineapple and swiss on Naan bread

2nd: Rotary Club of Destin — Shish-ka-Ko Knobs, chicken skewers with raspberry habanero bourbon sauce

3rd: Brock Landscaping for Fisher House of the Emerald Coast — Pork with pineapple

Best recipe with Knob Creek bourbon

The Wild Blazing Medical Cooks of Fort Walton Beach Medical Center and Oxygen 4 Heroes

Best Décor

Saltwater Restaurants Inc.

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