Members of the Brotherhood
The Big Green Brotherhood was created to help inspire, inform and challenge each other. One of the beauties of the Big Green Brotherhood is you get different points of view from eggers with different styles, back grounds, inspirations, and level of experience. There is sure to be someone who you can relate to here in “The Brotherhood.”
Instagram: TitleTownEgger (formerly BrewCityEgger)
Wisconsin is synonymous with beer and cheese, not grilling and BBQ. One of the reasons why I wanted to start the “Brotherhood” is to bring more attention to the egging community in here in Title Town and Wisconsin in general. I want to show that you do not need to live in the south to crank out great BBQ and be a grill master.
I was lucky enough to marry my high school sweetheart and we have been blessed with two beautiful girls. I hope to pass on my love for cooking like my parents did. Growing up, both of my parents did the cooking, but my dad did all of the grilling. Something that I always admired about my dad was his ability to be creative and inventive with his cooking. One particular weekend when I came home to visit, I noticed an oddly shaped green grill in his yard. Instantly, I was in love! The very next spring I bought an egg of my own, and haven’t looked back since. The very first thing I made was chicken wings and my wife said they were the best wings she ever had, already making it well worth the investment.
I find a lot of my inspiration from pictures. Instagram is a good resource for finding a lot of great home cooks and inspiration. One of my biggest struggles with having this website is writing down my recipes and measuring the amounts of what I put into my concoctions. I am trying to learn how to take good notes.
I have a pretty demanding job that requires a lot of my attention and focus. Of course work can be a little stressful and I often need some time/activity to help me relax. This is where cooking and “Eggin” come in. This IS my therapy. There is something so calming about an open flame, the smell of hickory smoke rolling out of the top of the daisy well and a refreshing cold beer (or a few fingers of bourbon on the rocks) that relaxes me . I am always looking to push myself and perfect my craft. I would love to go on….but it is time for therapy.
- My Father is my number one inspiration. He helped spark my creativity and love for grilling and all things BBQ
- Adam Perry Lang, I love the different ways he finds to layer flavors. This helps me strive for this myself.
- Myron Mixon, I was lucky enough to meet him and have lunch with him and his son David. What an experience!!
- The TV show “Top Chef,” I love watching the chef’s think quickly on their feet and grow throughout the duration of the show
- I would also like the thank the women in my life, my wife and two daughters who get to be my guinea pigs, taste testers and critics.
Old Mission Smoke
I am a long time Wisconsin resident who recently transplanted to Traverse City, Michigan. I grew up watching my Dad grill on the back porch. I was always fascinated with the fire and smoke. When I was around 12 he handed me the flipper and told me I was old enough to start grilling. I was hooked. I’m not sure what I liked the most, the cooking, the charcoal or just standing outside with Dad but regardless it became one of my favorite pastimes. I would be no means say I am an expert. In fact I screw up more meals than most people. (Special thanks to my understanding family) I’ve had a Webber kettle my entire adult life but just took the plunge on a Large Egg. I’ve wanted a Big Green Egg for at least ten years. Brew City Egger was the driving force behind me finally getting my act together. The first 10 days I had my Egg I used it nine times for dinner. I’m still learning the nuances of the Egg but it has taken over as the go-to cooking device for me. I love watching the smoke pour out the top. On the Old Mission Peninsula I have a great view of the woods and part of Lake Michigan (if I stand just right) from my porch. The Egg really ties the scene together perfectly. As a novice Egger but experienced griller I am looking forward to upping my game significantly. I won’t rest until I have perfected a brisket sandwich.
- Yeah, I only gots one Egg. But I have three grills now!
Inspirations (and unknown-to-them mentors)
- Adam Perry Lang and Bobby Flay. Those guys just know how to grill. I love the flavors they use and their inventiveness.
- Brew City Egger for his sometimes annoying persistence in getting me to buy an Egg.
- Doc Lager cause I love his beard.
- Any plate at The Girl and The Goat in Chicago
- Old school, non commercial, roadside BBQ joints in the south. Those guys know how to pit roast some serious stuff.
- My girls. Especially the ones who keep me company by the grill.
The BBQ Buddha
My name is Chris and I live in Reston, VA. I have a passion for cooking, eating, and drinking. By day I am an IT executive at a tech company based in Reston. At night I take off my coat and tie, put on my chef’s jacket, and start cooking!
I didn’t always work with technology and spent the first part of my life in the restaurant business. My father (Mo Sussman) was a restaurateur in the Washington, DC area from 1979 – 1994. He owned a string of steakhouse’s named Joe and Mo’s.
I grew up working in his restaurants and spent time at every position from dishwasher through line cook all the way to general manager and everything in-between. When I became a father the long hours and weekends spent in the restaurant started to take a toll on me and I made career change to Information Technology. My love for the hospitality industry never went away and I have continued to find ways to increase my food and wine knowledge over the years. I am on the path to culinary enlightenment and want to share my journey with you.
The summer of 2009 I made a wonderful discovery. A friend of mine had a BBQ at his house and smoked a pork loin on his Weber grill using an indirect heating method. I had never seen such a thing… what was this magic!?! Immediately I asked my friend what kind of sorcery he was using to produce such an amazing flavor. He promptly handed me a book by Steve Raichlen, BBQ USA. This book opened my eyes to a whole new world of BBQ! I began to learn about indirect grilling methods including smoking. I was hooked. From there I got myself an 18″ Weber Smokey Mountain Cooker and began my journey in to smoking meats.
I spent the next 4 years working on my craft and smoking everything from Brisket to Salmon. I used various wood combinations, spice rubs, and perfected several BBQ sauces. I was ready for the next level and wanted to move in to Kamado style cooking… specifically The Big Green Egg. I didn’t have to wait long and got my BGE for Father’s Day in 2013. I couldn’t wait to get started and take my cooking to a new level.
I love cooking shows (Top Chef, Chef’s Table, Chopped, etc.) and try to learn as much as I can watching them. In addition, I am inspired by eating out and seeing what the chefs are doing. I love Asian cuisine and try to incorporate influences from that cuisine in to my BBQ. Finally, I am inspired by all of you my friends on Instagram, Facebook, etc. watching the new things everyone in this community tries and shares keeps me on my toes and pushes me to reach for new things.
I was born and raised in Scranton, Pennsylvania but became a resident of New York State once I started college. I work full time in the medical profession which entails very long hours and plenty of stress. For me, this is where my love of cooking comes into play. For me, it’s my release, my therapy, my happy place. It always has been, and it always will. It’s my mental break from the daily grind. When I’m creating something for myself and others to eat, I’m not thinking about much of the chaos and sadness I encounter at work on a daily basis. That little twinkle in the eye of your family or friend’s eye is all the reward I need. I’m not going to lie though. Sometimes I cook for myself because I just feel like it, and other times, it’s because I love to challenge myself. I have no choice but to be a perfectionist in my profession, and that carries over into my cooks as well. I’m honestly my own worst critic. If I don’t feel like I’ve made something to the best of my ability, I will challenge myself until it is my version of perfect. Though my family might make fun of me for it, and not fully understand why I’m so hard on myself, they certainly reap the rewards of my efforts. I’ve been cooking pretty much since I’ve been tall enough to reach the stove. It’s funny really. I still have visions of some of the kids I grew up with helping me peel potatoes after school so I’d have them ready for when my Mom came home from work. I always hovered around the kitchen when my Mother was cooking, and I would help as much as she would let me. Although in hindsight, she wasn’t the best cook in the world, I certainly learned a lot of the basics from her. My adventures in BBQ and grilling honestly came out of my frustrations to find decent BBQ where I live. I would watch television or see pictures in books or online, and I couldn’t fathom why I should have to travel so far to get some that was decently made. I guess one could say that’s when my obsession started. I wanted a Big Green Egg in the worst way for many years, and finally in 2015 that became a reality. It was love at first smoke. My gas grill would sit in the corner of my deck from that day on, only to be used as a place to season my cast iron pans.
Truth be told, I find inspiration for my cooks in many places. Sometimes it might be from something I see online, someone I spoke to, something in a book, or something I saw in a restaurant. Other times, I just have random thoughts or ideas that pop into my head. Those are my favorite actually. I can be just walking through a store and see one ingredient and all of this sudden an idea is born. The funny thing about spontaneous inspirational ideas is that they will stick with me until I create it. Once I create it, my mind is ready to move onto the next one. Sometimes I like to cook things on my Big Green Egg just to prove that you really can cook just about anything on one. I’m honestly just a girl from New York, who had dream to cook and create great BBQ like many of the greats down South. Funny thing about that though. It’s not just a dream anymore. It’s becoming a blissful reality. Grill on folks, grill on!
I was born and raised in Central Nebraska. In my twenties I moved to Northeast Florida which was my home duty station with the US Navy. I served on active duty many years. I was fortunate and picked up skills and education in the HVAC/R industry while serving. And was even more blessed to have met my Wife while overseas where she was serving the US Navy also. Naturally when I transferred back to the civilian job market I stuck with HVAC/R. After being a field technician well over two decades I primarily work with commercial & industrial equipment. Restaurants are a big part of that equation. I enjoy chatting with prep people, line cooks, Sous & Head Chefs. Believe it or not if you stop and listen even the guy in the weeds of the dish pit can give “tips & tricks” you’ve never even thought about.
I have no formal culinary education or training. I’ve always enjoyed cooking with family since I was young. I didn’t really get into it much until I got my first Big Green Egg as a 15th year wedding anniversary gift. Sure I used to own a nice reverse flow offset smoker, several charcoal grills, gas grills, etc. But, the egg intrigued me with its versatility and durability. The rest is history in the making. I am inspired by my wife and enjoy thinking up new recipes with her and then putting these to work on the eggs. I’m honored to have been asked to be part of this talented group of folks of the Big Green Brotherhood. I look forward to sharing ideas and cooks with all eggheads and outdoor cooking enthusiasts everywhere.
Large Big Green Egg 2013
Mini Max Big Green Egg 2014
Golfer turned political hack turned green egg and bbq junkie
Born and raised in Oconomowoc, WI. I have a mix of talents, but cooking and specifically grilling and smoking has been a longtime love of mine.
I began my adult career as a golf pro, but after getting burnt out I started working in my other passion, politics, where I actually get to spend time with my clients on the golf course. When I’m not at my day job in Madison I am either golfing, cooking or hanging out with my family. Unfortunately, the Wisconsin weather keeps me from golfing half the year, but even a below zero windchill can’t keep me from my time with my egg.
You could say my love for cooking was born from my love for eating, but I imagine all the time growing up with my father in the kitchen and at his grill has fostered my passion for making food for others. My dad has always been the guy who throws big parties just to try out a new recipe. I have become guilty of the same.
Working as a lobbyist with my dad means we travel together a lot. If we aren’t talking business we are figuring out where we can try out some new chicken wings and bbq. My father owns a hot sauce company, The Right Wing Sauce, so tasting the competition is important to know how his is measuring up against the rest. Being chicken wing and bbq connoisseurs, we have many experiences of good and bad across the country – and across the pond. Yes, our family traveled to Ireland back in 2011 also meant we were destined to see what kind of bbq is happening outside of the US. There are not many situations where our meals don’t start with an order of chicken wings.
I have had my share of grills and smokers from Walmart, but now as I get older I see the value in quality cooking equipment. Last summer, I finally got my first Big Green Egg. It has become a go to for dinner, from pizza to steak.
It has become a staple in my house, and I enjoy egging just about every night for my wife and four-year-old son. They would rather have me cook for them than eat out at a restaurant, so I must be doing something right. I am also excited to grow my abilities and menu. Although I love meat and potatoes, my family loves when I cook something new.
Born and bred in Brew City, I love being outdoors and creating things: building a wood shed, tending to my gardens, or brewing a beer. I enjoy grilling as much as the next guy. At least I thought I did until the next guy turned out to be Brew City Egger and Old Mission Smoke.
I’ve never claimed to be much of a chef, but I’m ok at computer stuff. So when Brew City Egger called me up and talked to me about starting a website dedicated to his Egg, my first thought was “What the hell are you talking about?” Of course I didn’t say that to him, I just thought it. So when he later sent me pictures of his Big Green Egg setup I realized exactly what the hell he was talking about. I showed the picture to Mrs. Lager who looked back at me with her most supportive look and said: “You’re NOT getting one of those.”
“Yet,” I replied. “I’m not getting one of those, yet.” I followed that up with a grin and a wink and the message was received: I’ve got a Big Green Egg in my sights.
So our deal is this: I get to help with the website, try out the recipes, and share in the glory. And if I’m a good little Doc, someday, maybe, I can get my very own Big Green Egg.
- The Swedish Chef (bork, bork bork)
- That bowtie kid who won Master Chef Junior
- All of the kids who lost Master Chef Junior but are still much better cooks than me
- A glorious brew day with buddies
- A canoe, a crystal-clear lake, and the sound of loons
- Strapping on my Martin guitar
- Mrs. Lager, and the Little Lagers… who keep life entertaining