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New member

SabbatSabbat Posts: 26
edited 9:48AM in EggHead Forum
Hey Guys and Gals,
I just registered to the forums and thought I'd introduce myself. I'm Nick from Québec City, Canada. I got my Large BGE on my birthday in March of this year and have been enjoying it ever since. Luckily, I've also become a new father early april and have been cooking non stop on the egg during my paternity leave.
Here's a look at some of my creations:
Maple Mustard Glazed ham:
Pancetta wrapped Pork Square with Citrus mopping sauce:
And dry rub crusted bulk T-Bone:

I got plenty more where that cam from at

I hope I'll be able to contribute to the discussion and I'm sure I'll enjoy all of your stories!



  • RRPRRP Posts: 22,042
    Welcome aboard! Looks like BGE is taking quite a foothold in Canada - more and more of your countrymen join the egghead ranks every week!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Enjoy the Egg and keep posting

  • Chef CharlesChef Charles Posts: 870
    Bienvenue Nick

    It is always grest to have another Canuck join the fold. Nice looking cooks too! With the LBGE and the new child, you are certainly having a memorable spring. Congratulations.


    Charles is a mischevious feline who always has something cooking

    Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital

  • Dude!Dude! Posts: 25
    Looking good! I'm intrigued by the Pork Square - I don't think I've seen one before. Congratulations on all counts, BGE, good food, and fatherhood!
  • gdenbygdenby Posts: 5,935
    All wonderful looking food.

    As someone who enjoys some really good winter weather, you will also appreciate how well the Egg does in even the coldest and snowiest circumstances.

    Congratulations on the birth. As an extra bonus, you won't need an alarm for overnight cooks, as baby most likely will be reminding you to wake up for some time. :laugh:
  • RipnemRipnem Posts: 5,511
    Hit the ground runnin :woohoo:

    Good luck with the little one and Congrats on maybe 2 of the 3 best things to ever enter your life. ;)
  • Beanie-BeanBeanie-Bean Posts: 3,092
    Bon jour, Nick! Bienvenue a la maison of the BGE and the EggNation! Great cooks there, new daddy! Look forward to checking out more of your handiwork.
  • Grandpas GrubGrandpas Grub Posts: 14,226
    Congratulations on both accounts.

    Welcome to the forum and thank you for sharing some of your cooks.

  • BoatmanBoatman Posts: 854
    Looks great. Congrats on the baby. Good luck cooking with the egg & keep sending in them pix B)
  • OttawaEggOttawaEgg Posts: 283

    Looks like you're right into it! Everything looks yummy!

    Cheers from Ottawa :cheer:
  • SabbatSabbat Posts: 26
    The pork square is basically like a rack of lamb except for pork. It's a pretty cut with lots of potential!
  • AZRPAZRP Posts: 10,116
    Would that be the same as a crown roast? -RP
  • SabbatSabbat Posts: 26
    It would, indeed. Then again, everything is in French up here, they don't even know what a Brisket is! I have to order a lower breast beef roast...
  • BENTEBENTE Posts: 8,337
    welcome to the forum!!

    nice looking food you got there ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Bob VBob V Posts: 195
    Nick -

    Have you used the Basques brand of charcoal? Apparently it isn't available everywhere in Canada, but comes out of Quebec. It is supposedly all sugar maple, but I was wondering whether the size is uniform, etc.

    Thanks - Bob V
  • SabbatSabbat Posts: 26
    I haven't actually but I will look for them; the BGE charcoal we get here isn't as lumpy as I would like, so I've been looking for an alternative. Will keep you posted!!!
  • GrumpsGrumps Posts: 182
    Welcome Sabbat!!

    Keep the pictures coming.
  • SabbatSabbat Posts: 26
    Hey Bob,
    I've found the Basques, and to my surprise they only sell it in one grocery chain (IGA) and at a cheap corner store (Bonisoir). They actually talk about the BGE on their site, so it makes things interesting, but I'm a bit suspicious that they don't distribute to more BBQ oriented places like Canadian Tire and BBQ stores. They have 4kg (9lbs) bags, so I might try em out. The bags didn't feel very lumpy when I groped them... ok that sounded kinky...
  • SabbatSabbat Posts: 26
    Late update for Bob. The Maple lump was amazing. Small lumps, slow burn, unbeatable aroma!

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