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Intro New Member
r_mewhort
Posts: 15
Hello All!!
I just got a Large Big Green Egg for my birthday and my brother thinks I should introduce myself and my interests to the community.
So I live in Kamloops BC Canada. I am a Computer Hardware Tech by trade and I enjoy Gardening and Cooking and have recently been experimenting with smoking. First with a little chief then with a home made fridge smoker. Now I have a Large Big Green Egg and have used it twice at this point in time; once for burgers and once for steak with a kick of maple smoke.
For about the last year our household has been making our own sausages breakfast and diner with a variety of meats (deer, beef, and pork) with recipes from Doug in Eggmonton Christmas gift (Home Sausage Making) we have made good use of this mainly as guidelines. We have also made our own hams (brined and smoked) legs as well as loins.
Next week I will be spending time with my dad and constructing a table for my Egg. I picked up the stone for the table yesterday and am looking forward to constructing it.
One of the first things I d want to try is baking bread but I need to get a plate setter and baking stone. As we produce our own bread this month we have been making true sourdough bread. And we will continue with sourdough until about mid November when the starter starts to fail.
Thank you for your time and I hope this find all in good Spirits.
Ray
I just got a Large Big Green Egg for my birthday and my brother thinks I should introduce myself and my interests to the community.
So I live in Kamloops BC Canada. I am a Computer Hardware Tech by trade and I enjoy Gardening and Cooking and have recently been experimenting with smoking. First with a little chief then with a home made fridge smoker. Now I have a Large Big Green Egg and have used it twice at this point in time; once for burgers and once for steak with a kick of maple smoke.
For about the last year our household has been making our own sausages breakfast and diner with a variety of meats (deer, beef, and pork) with recipes from Doug in Eggmonton Christmas gift (Home Sausage Making) we have made good use of this mainly as guidelines. We have also made our own hams (brined and smoked) legs as well as loins.
Next week I will be spending time with my dad and constructing a table for my Egg. I picked up the stone for the table yesterday and am looking forward to constructing it.
One of the first things I d want to try is baking bread but I need to get a plate setter and baking stone. As we produce our own bread this month we have been making true sourdough bread. And we will continue with sourdough until about mid November when the starter starts to fail.
Thank you for your time and I hope this find all in good Spirits.
Ray
Comments
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Ray - Welcome to the cult. Looking forward to reading your posts proclaiming success in your Egg endeavors.
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Welcome Ray
For those who don't know Ray is my baby (not so baby any more) brudder. He has taken on the onerous role of being taxi driver for my dad who can no longer drive. It's a big deal as Dad lives an hour away from Ray and 10 hours away from our other brother and myself. It was in respect of this labour that the other brothers forewent this years XMas disbursment in order to get Ray an Egg for his birthday.
Heres hoping you enjoy your egg as much as I do. And thanks again for all the help with dad.
I'm sure some of the expert bread bakers around here will be happy to give you some hints.
Doug -
Welcome Ray. Be careful as your brother will tell you, this forums addictive
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Welcome Ray, looking forward to your post
Ross -
Welcome and enjoy the new cooker.
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Thank you all for your warm welcome. And I welcome any advice and hints that you wish to pass along. I appreceate my bros forgoing their xmas distributment.
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Oh, you are in trouble now. The Egg eats time like nobodies business.
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Welcome aboard Ray!
Great to see another Cdn egger on the forum!
If you're a displaced easterner, I'll tell you that I'm from Toronto. If not, I'll tell you I'm from Mississauga. Ha! Ha!
Sausages sound great!
Enjoy your cooking and please share your pics!
Michael -
Always happy to give you advice :evil:
Do that spatchcock chicken we discussed, also look up Car Wash Mikes rib method, makes for damn fine eats. When you're ready to feed the neighborhood, do an overnight low and slow pork butt.
Doug -
Welcome Ray, and enjoy your new Egg. When you learn what you like to cook with it, make something special for your dad, wrap it in foil and towels, then put it into a cooler and take some to your dad. Then tell him what fine brothers that you have. Enjoy!
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Welcome Ray. It sounds like your family will be able to make good use of the egg with all your experience. Good to have you on board.
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Hey Ray!!!
Welcome to the Forum!!!
We love Doug, so you will be a welcome addition... Looking forward to seeing pics of what you do...
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Ray,
Welcome to the BGE world. And way to go for looking after your Dad like that! Also way to go to your Bros for recognizing and appreciating everything you are doing for him. Having aging Parents does not have to be a chore, just sometimes the other members of the family just can't do it.
You have already earned my respect. Keep up the great work and happy cooking!
(BTW, I just go home from taking my Mom shopping. Fortunately, my bro and sis are local enough so we all get to help her out. And we love every minute of it.) -
Welcome, it sounds like you have already done many interesting cooks. Look forward to your posts
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r_mewhort,
The BC thing we can overlook but being related to Doug that is just not right! :laugh: :laugh:
Welcome and it's great to have another Canuck on board.
SteveSteve
Caledon, ON
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Watch out Steve, I'll be seeing you in a week or two... :evil:
Doug -
Welcome.
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Did halibut Last night and it came out excelent but I needed to add about 1/2 min per side 4 min /side on the 9oz filets to take out an extra flip the 7oz and 8oz were just about perfect at 3.5 min/side.
Sprinkeled with lemon pepper and had a dill sauce for on top.
We were goiung to make sausage tonight but we forgot to take the meet out of the freezer. So that will have to wait till next week.
Ray
ps. Got plate setter yesterday. -
You need to open new postings nobody will see replies to old postings. That aside sounds like a nice cook, you should take pictures.
Doug
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