Crazy about BBQ: He loves the Big Green Egg

A Drummondville resident reconciled with barbecue cooking after discovering the Big Green Egg, which has cooked up more than 600 delicious pizzas.

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For Blaise Laflamme, barbecue has long been associated with the caricature of “uncle” drying his meatballs on his propane appliance, then sizzling them on the grill.

When his brother, a particularly critical critic, praised the Kamado type ceramic charcoal barbecue with its egg shape, a “new world” opened up to him.

“I saw an interest in expanding my cooking options,” says this father.

In 2017 he bought Big Green Egg which changed his life too.

Likes music

This classical guitarist invests the same passion and discipline in the kitchen as when he plays a piece of music that excites him.

“I love cooking and changing textures. There is a creative side that is similar to music! “, he shares.

Pizza has become his favorite dish and he doesn’t count all the things he’s missing before the new chef gets the skills right.” Timing Essential in baking dough.

Mr. Laflamme estimates he cooked more than 600 pizzas to practice, religiously following the advice of experts like British chef Jamie Oliver.

Ricardo’s recipe for his fresh pasta has become a classic.

A taste of Italy

“He did a lot! Today, guests say his pizzas taste like Italy,” commented his spouse Annick Jolicoeur.

Their favorites: marinara or pepperoni and bacon covered in maple and whiskey sauce.

The 50-year-old loves to discover new regional spices and sauces available.

Thanks to the three functions of his Big Green Egg, he uses it to cook the famous turkey for the holiday meal. He also loves tomahawk steak, which is always a winner.

“Now, when we go to the restaurant, we are disappointed! said this foodie with a smile.