A Drummondville resident made peace with cooking barbecue after discovering the Big Green Egg he’s cooked over 600 delicious pizzas with.
• Read also: Barbecue frenzy: making room for women
For Blaise Laflamme, grilling has long been associated with the cartoon of “uncle” drying meatballs on a propane appliance, squashing them on the grill to bring out the juice.
When his brother, who was particularly critical, praised the kamado, egg-shaped ceramic charcoal roast, a “new world” opened to him.
“I’ve seen an interest in expanding my culinary options,” says this dad.
In 2017, he bought a Big Green Egg which also changed his life.
The classical guitarist invested himself in the kitchen with the same passion and discipline as when playing a piece of music that excites him.
“I love to cook and play with textures. There is a creative side that is like music!”, he shares.
Pizza has become his favorite dish and the new chef does not count all that he has missed before mastering the right dish.” timing Necessary for baking dough.
Mr. Laflamme estimates that he has cooked more than 600 pizzas for religious practice on the advice of professionals, such as British chef Jamie Oliver.
Ricardo’s recipe for making fresh pasta has become traditional.
Taste of Italy
“He did a lot! His wife, Annick Jolicour, commented, noting that his guests today say pizza is a taste of Italy.
Their favorites: marinara or pepperoni and bacon topped with maple drizzle and whiskey sauce.
The 50-year-old loves to discover new regional spices and sauces available.
Thanks to the three functions of the Big Green Egg, he uses it to cook his popular turkey for the holiday meal. He also loves tomahawk steaks, which are always a winner.
“Now, when we go to the restaurant, we are disappointed! This foodie says with a smile.
“Amateur entrepreneur. Professional internet expert. Zombie maven. Incurable pop culture scholar.”