Nests or Stands? Griller says go for the "GTO" Table!

Hello Grilling Friends!

Now that Spring's over and Summer's begun I'm anticipating a great looking September and October and predicting that the leaves should be changing no later than December 1st, wouldn't that be awesome? As we know the reality is that Fall is closing in, like it or not, and quite frankly, I say, bring it on!!! I love the Fall for many reasons but a few stick out above the rest. First off, the leaves up in this part of Canada are nothing less than spectacular and the cool night air puts me in the mood for food, "GTO" style without a doubt. Its also the time of year that we all start to cocoon a bit and get our nests ready for winter, hence my motivation to share a few words about nests. No, no, no, not the ones we live in but the ones that our ceramic ovens/cookers sit in.

Wether you own a Primo or a Big Green Egg you know by now that both companies manufacture and sell powder coated metal stands to house their respective units and I get asked all the time how I feel about them and wether they are worth the investment, and my simple answer is no, and here's why. If a person is about to invest over $1100.00 for one of these fine ceramic beauties in their larger sizes like the large or XL BGE or Primo XL Oval, (which for the record are the most popular models sold) a beautiful hand crafted eastern Canadian cedar table that acts as a great work station and doubles as a perfect place to store all your essential cooking tools seals the deal in my opinion, so why opt for an over priced metal nest or table mates that aren't going to last the test of time?

After all, if you have longed for that special car, wether it be a hybrid coupe, or a soft top two seater or perhaps your the performance sports car type, are you going to rush out to WalMart and purchase some mediocre tires and plastic seat covers that smell cheap to enhance the overall experience? Of coarse not! You'll most likely want performance tires that look and feel great and who can argue about plush leather seats underneath your butt on those long cruising get away weekends.

If your wondering what the Griller's getting at here folks, its simple. Esthetics, nothing more, nothing less and you deserve it when spending this kind of money!. I know, I love looking at my various cookers on my deck and feeling good about the fact that they are housed well, braced well and look beautiful and are complimented by the artistic nature of the wood itself and all this for a fraction more money out of my bank account.

The BGE company as well as Primo do a great job on their cookers for the price and the product that they manufacture for the North American marketplace and I think they all would agree that their metal nests/stands are at best, satisfactory. For the record, I prefer and have more faith in the BGE nests because they are sturdier and come with additional braces unlike their closest competitor being Primo. All this said, both the BGE nests and side tables (now produced in composite material as well) and Primo stands are expensive for what you get, considering you'll be spending just this side of $300 CAN funds when in fact you can currently have a "GTO" Country Classic or Compact Griller table of choice by yours truly starting at $350 and going up from there.

Now, some would argue that they don't have the space for a large table and this could be true, hence if you want to go for the BGE nests, go for it, but just be aware that you have options that are a better value and can be offered in wood. If you happen to be a Primo owner, the "Griller's" words of wisdom, steer clear of their metal stands. They simply aren't made well enough. This whole topic and issue motivated me to create a division of my company solely dedicated to the production of customized Canadian tables made right here in beautiful Wakefield, QC. by my affiliate partner Bizier Inc.

As of 2010, "The Grateful Griller" in conjunction with Bizier Inc. will be open for business across Canada and will be doubling our models moving forward. We will be offering various designs in various wood species and quality control, not to mention our attention to detail will be our top two priorities. If you happen to have the gift of being a carpenter or generally good with wood we would be more than happy to assist you with basic plans to do it yourself.

That's it for me my friends, so have an awesome weekend, enjoy this god given weather while it lasts and keep the fires and "GTO" lifestyle burning like you mean it!

maple planks & salmon too.....

The Grateful One

Griller Zero to Griller Hero!

Hola grilling friends!

I am hoping that this latest post finds all of you well and right into the daily "GTO" lifestyle as you all continue to expand your culinary horizons with your cherished ceramic oven of choice. Now let's be honest with each other for a moment and admit that we all like to be good at something in life and find that place where we can impress or perhaps show off our skill set and knowledge with our loved ones or our close friends or possibly perfect strangers. Some of us are great educator's while other's are great carpenter's or maybe you know someone who's got incredible all around athletic ability. Whatever the case, it feels great to be good if not great at something and I think we can all agree on that point.

I get asked almost daily if I'm a chef and if so where did I train, what are my credentials, how long have I been cooking for etc, etc,etc. When I answer people and explain to them that in fact I'm the furthest thing from a trained chef the first reaction is utter disbelief and confusion because the question always comes up after they have eaten a steak I have grilled them, or, a beautiful salmon filet that's come off any one of the six or so ceramic cookers that I own and they have truly loved the meal, hence the confusion. Now I'll admit that I have had close to a decade of practice and I have cooked thousands of meals and spent well in excess of 10,000 hours of my own time completely immersed in this ceramic grill world over the last few years but the bottom line is that I'm not a chef and I'm learning new things everyday when it comes to this cooking medium.

As I explained at the top of the post about people being good if not great at something, my unique ability and professional background is in sales and marketing and I happen to be incredibly passionate about food and beverage and without a doubt the ceramic cookers that have inspired me to create my company and concept "The Grateful Griller". I get a tremendous amount of pleasure and satisfaction as stated in past posts by taking ordinary people like myself and turning them into their own "Grateful Griller" in no time at all, hence the title of the post, "Griller Zero to Griller Hero". I often compare the ceramic grill experience for the potential newcomer to this cooking form to that of the ski industry back in the nineties and the massive impact that "parabolic" skis had on millions of people who for the most part couldn't really carve a turn and feel that rush or excitement of what its like to carve a turn on ice or snow and actually feel like they were a confident intermediate at best.

So by now your thinking where's the "griller" going with this post and why is he comparing apples to oranges? In fact I'm not and here's why. The ceramic cookers or at least the ones I have researched and extensively tested to date being Big Green Egg, Primo, GrillDome, Kamado King, and Dragon Fire have been nothing short of fantastic and they have all had one consistent character trait and that is that they are all forgiving, like those infamous parabolic skis. I have dealt and spoken to thousands of people in the last few years and personally sold and serviced hundreds of others who always come back to me raving about something they have grilled, baked, smoked, seared or whatever and most of these energetic new "GTO" enthusiasts have only had their brand new cookers for maybe a month or two along with a professional demo by yours truly at the very most. Like the marvelous hour glass shaped skis that I referred to that changed the ski industry forever and turned millions of beginner skiers into over night advanced intermediates sensations, I predict the same could be true in the bbq industry as it relates to ceramic cookers and here's why!

Due to the fact that these cookers retain their heat so well the risk of flare up is all but eliminated and as long as a person follows a few simple start up techniques like making sure the fire box is in line with the bottom draft door, and all vents are wide open, top and bottom when lighting, and the proper lump charcoal is being used, the novice can focus attention on learning how to regulate heat with the draft doors and voila! In no time at all one can be feeling like a guaranteed intermediate grilling gourmet, as I remember I did once upon a time and that's a really great feeling, especially if you've always been nervous about cooking, let alone over natural lump charcoal.

Thanks to modern day technology by some of the best ceramic bbq companies in the world, we can and should be confident that with a little practice and the desire to learn and share our food, our techniques, our stories and most of all our enthusiasm with each other for this cooking form, anyone entering into it will as I did, fall in love with it and become "grilled to obsession". Until next time my grilling friends, feed the fire and the desire to take it higher!

The Grateful Griller

Fire has its own language, spoken in

the realm of heat, hunger, and desire.

It speaks of alchemy, mystery, and,

above all, possibility.

It is a slumbering voice inside me

The ever-present beast within my soul

It is beyond words, beyond memory,

It comes from a time long before I can recall.

"Seven Fires" by Francis Mallman

Griller's GaGa over GrillDome!!!

Hello grilling friends!

I am really excited to share some very exciting news with you all! I have had the pleasure over the last year and a bit to make friends with a man I have come to know as T.K. Its short for Tarsem Kholi and he is the man responsible for creating by far one of the best Kamado style cookers/ovens on the market today called GrillDome. Now, for those of you who have never heard of GrillDome worry not, as I had no clue the company existed either a little over a year ago but after my initial research into this wonderful cooking medium we found each other and have had some great conversations since about cookers, food, technology, evolution of his product etc. I also made friends online with a great guy and distributor for GrillDome in Australia by the name of Michael Jones for whom I also feel indebted to so Michael, if you catch this post mate, I owe you a few cold ones for turning me onto a fantastic product that I have really enjoyed firing up since I got my first one. For the record, Michael owns a company called "Kamado Cookers Australia" so if you want to check out a cool site and some great pics of the GrillDome product in action check it out and enjoy!

GrillDome have been in business for twenty years and in that time have produced an incredible product and story. Engineered and designed in the USA and produced in India Tarsem and company have really honed their skill at producing great cookers. Not only do they come in six color's but GrillDome have taken their game to a whole new level by including a 304 stainless steel component package on their cookers which for us Kanuk's and our ever popular weather patterns, its a huge advantage and I must admit GrillDome win hands down for having the best spring hinge mechanism I have ever seen or used. I often hear concerns from people that the lids to these cookers are heavy, and they are, but rest assured GrillDome have nipped this in the butt, no questions asked.

GrillDome have a number of different sized cookers but the most popular sellers are the new generation "Terepex" technology XXTall and SuperDomes which are available in red, blue, copper, black, and green. I purchased myself an XXTall copper model for testing and love it to bits! Unlike anything else on the market currently GrillDome take on a slightly different shape similar to that of a tandoori oven and are hand finished which adds a special unique touch to a truly artistic vessel. Now although GrillDome are not available in Canada as of yet through any distributor you can purchase online (warranty included) from the USA and have it shipped up to Canada and mark my words folks, you won't be disappointed. Tarsem and his team down in Atlanta pride themselves on great customer service and the attention to detail is impressive for sure. GrillDome's come pre-assembled ( huge bonus) and packed nice and tight and safe for the trip and all one needs to do once you get it is give "The Grateful Griller" a call for your start up demo and deck party and let the rest take care of itself. After testing this product extensively I think it is fair to say that "The Big Green Egg" and any other company has some serious competition in the marketplace as it relates to the circular/kamado styled cookers that exist currently and this is one hell of emerging brand that people need to be made aware of indeed!

GrillDome have a number of different accessories for their cookers and the food result is simply incredible. There are slightly different procedures when using GrillDomes compared to BGE's or Primo's. GrillDome are the only company in this marketplace that provide color options and that's going to fare very well for these guys as they grow their business in the coming years. I also have to say that T.K being the principle owner is incredibly up front and accessible to anyone and everyone it seems who wants to enter into this cooking lifestyle and he has been just awesome when it comes to discussing his product and trying to help make the experience great for everyone. Think about folks, how many owners of their own brand big or small can you get on the phone regularly to make life easier for you. I can count them on less than the fingers I have on one hand so T.K, many thanks for your product, passion and straight forward approach when it comes to cooking with ceramics!

You have sold "The Grateful Griller" and have an ally forever up here in Canada! Keep on grilling my friends and spread the word on the "grilled to obsession" lifestyle! See you on the deck soon.

fire, ice, bevies and food,

The Grateful One

Cracked but not Kaput!!!

Hello grilling friends!

I hope and trust that everyone out there in "GTO" country is having a remarkable summer and coming up with all kinds of fantastic creations off your ceramic oven of choice! I have been cooking like a devil since March and there are no signs of slowing down as of yet as we head into August. I thought it would be a good idea as I have had quite a few questions about the durability and life span of the interior fire boxes in both the Primo and BGE units and I have also addressed a number of questions on the potential "spider" cracks that can occur and for the record are totally normal with these two great brands of ovens.

Due to the fact that these wonderful earthen vessels expand and contract sooo much over time it is normal as I have come to realize that one may experience a small hair line fracture on the fire ring or box of the BGE units or the same thing on the Primo firebox over time. Fear not and most importantly worry not as both companies as I have stated before in past posts come to the table with great warranties and although these fractures look like they are right through the interior components, they usually aren't and if they are and come apart in more than a couple of pieces you can simply contact your local retailer where you purchased for a replacement. I have to stress the fact that this is only in the case of normal cooking use and does not apply if negligence is to blame or if they have been dropped on the ground etc, common sense rules in this case.

I own three BGE units and two Primo units to this day and I have only ever replaced my firebox on the interior of my first BGE medium unit once in almost a decade so worry not about the situation if it happens to you and also be confident that these "spider" cracks do not in any way shape or form have a negative impact on your cooking result so grill on friends and see you on the deck soon!

sticky loins and a few legs too......

Griller

The "GTO" philosophy

Hello grilling friends!

Well things are rolling along just fine this summer and even if we have been getting more of what I call "irish sunshine" referring to the rain, it hasn't put and never puts a damper on the fact that if you own a ceramic oven and its on your deck at the house or cottage or where ever it may be, everyone is smiling knowing that there's great food cooking all the time! I'm often asked since my concept got going about this expression, "GTO" that I use religiously all the time when referring to this emerging lifestyle and I thought it would be a good idea to explain myself and this deep passion I have to inspire people everywhere on this truly awesome cooking medium and deliver on my promise to educate, demonstrate and guarantee sensational service and value when you invest in your first ceramic grill package.

For almost a decade now I have been honing my passion for this type of cooking and putting the pieces in place for the concept and brand that is "The Grateful Griller". I feel really fortunate to be able to be given access to my clients decks in order to introduce them to my sales/marketing concept meets food entertainment show of sorts and it gives me a huge amount of satisfaction to experience the excitement that they feel as I get them as I've coined "grilled to obsession"! I don't think I'm all that different from most people and for me the four driving forces in my life are food, family, friends and music and I would guess that a lot of people feel the same way.

Where I differ perhaps is in the fact that I not only got interested in ceramic cooking but down right obsessed with it and once I caught the bug after purchasing my first medium Big Green Egg which for the record I still own and hopefully will always own, my curiosity took me on a fantastic adventure to explore and research this cooking method and find out more about it and what I've learned along the way has been truly fascinating. I now have friends and business contacts in places like Australia, China, India, USA and Canada thanks to my investigation into this wonderful world and I am taking what I have learned and sharing it with anybody and everybody who wants to know more about it.

I call this the "facts without the fiction" campaign with the ultimate goal being to get everyone "grilled to obsession" meaning in short, excited to the point of being giddy about what you are going to cook, create, smoke, sear, bake and devour in these devices with the people who matter most to you. Yup, that about sums it up for me. I love the daily routine/ritual of planning and creating new foods and dishes of all kinds and sharing them and being able to cook them with the elemental powers of earth, wind and fire with these ancient earthen vessels that have been revolutionized for modern day use in any kind of climate imaginable.

I also love the quality and artistic nature that these cookers take on while they sit quietly on the deck always ready and prepped for whatever you are going to throw at them. They are environmentally sound and once you own one its yours for a very, very, very long time hence the reason you need to get educated and have a go to source that's trustworthy and straight up about all you need to know. For the record I don't work for any of the ceramic grill companies that I endorse and promote as "The Grateful Griller" hence I have made it my mission to test and study and use any and all ceramic cookers that I know of and talk about them and make sure that people understand all aspects of all the various grills that exist currently in this niche market and assist people with their purchase in order for it to be a great experience from start to finish.

Now, with that said, the two companies that I stand behind currently in Canada are Primo and Big Green Egg. These are the only two companies with distributors set up currently in Canada in the ceramic grill market and who support and service their customers with an incredible level of professionalism. Both companies make superb cookers that come with superb warranties and mark my words folks, having a support team working for you is re-assuring without a doubt. There are very few things that can go wrong with your cookers but if ever you need a warranty taken care of or a spare part perhaps, having a friendly customer service person is sure nice. You will get that with these companies hands down.

So if you love food and you want to catch the "GTO" bug, look no further, give me a call or fire me an email and let's talk ceramics and get "grilled to obsession" together! Until next time, keep on grilling, chilling and living life to the fullest!

peace, fire, smoke, food,

Griller

Fish, Fowl and Fruit Salad too!!!!

Hi Folks!

It always amazes me even after all these years of cooking with ceramics at the results I get with any combination of food I throw at these beautiful earthen vessels. I love my Primo's as much as I love my Big Green Egg's and depending on the party or day or how many people might be on my deck one thing is for sure, come hell or high water nothing gets in the way of the delicious food that's produced using this cooking medium. As the title of this post states, wether its fish, fowl or fruit salad, all one needs is a bit of imagination and the guts to throw it ( whatever it is) on the grill and wow your guests! Once you walk the plank and commit to your menu for the day, do what I do and walk away from the grill and enjoy the most important thing about your deck party, family, friends and cold bevies. What could be better!

For more info on Primo and Big Green Egg just hit my website and click on links to the companies and welcome to the "grilled to obsession" lifestyle! See you on your deck!

fire, smoke, food,

Griller

The Grateful One on board with Ivo Cutlery Canada!

Hello my grilling friends!

Big news from the "GTO" corner! ( grilled to obsession) for those not in the know, I am very pleased to announce that I have aligned myself with Ivo Cutlery Canada as the official knife of choice for all my ceramic grilling endeavors! I would like to personally thank Mark Logan for his time and efforts in getting me dialed up with an extraordinary product which I absolutely love using and his support for "The Grateful Griller" concept. Ivo are a premium European company that has been in existence for over 100 years and are based just outside Lisbon, Portugal in the Centro region of the country which is known for producing high quality cutlery and is centre for the production of their fine products to this day.

Old world techniques coupled with modern day technology set Ivo apart when it comes to the production of exceptional cutlery. All Ivo knifes are hot dropped from a single piece of high carbon stainless steel and hardened, ground and polished by the world's leading team of qualified cutlery professionals! Take it from the "Grateful One" folks, when it comes to a great knife to get the job done to perfection, count on Ivo for the final cut!

Keep on grilling and enjoying the summer's deck parties and stay tuned for more news out of my corner in the coming days!

peace, smoke, food,

Griller

Griller & Ron Eade talk about the "magic behind ceramic"

Hello Folks!

Last month I had the pleasure of grilling up a storm for my friend Ron Eade at Kaffe 1870 in beautiful Wakefield, Quebec and what a feast it was! I also shot some footage with Ron and to my surprise I guess he felt it was good enough to upload to YouTube so here you are folks and stay tuned for many more exciting video initiatives that "The Griller" has on the agenda for the coming months.

I am also starting some television work with my new friends at Rogers in Ottawa for "Daytime" and "Ottawa Living" this coming week. Until next time amigo's keep on grilling and see you on the deck!

fire, smoke, food,

The Grateful One

The Griller Has been Grilling!

Hey Everyone,

Sorry for the lack of posts… but things have been off the hook! Here's to getting back in touch with all my favorite grilling amigos and hoping you are all getting "grilled to obsession" this fine summer. look for newest upcoming stories from the grill by yours truly in the next few days as things have calmed down a bit! Many thanks to my newest grilling friends, Mark, Sandra and family for whom I shared a great night together with last week and who posted this fantastic review with shots. Grill on my friends!!!

http://ottawafoodies.com/vendor/1714?comment_id=7424#comment_7424

Peace and smoke,

Griller

Grateful Griller Debut at Ottawa HomeShow 2009!!!

Hola my ceramic grilling amigo's,

Ok, first and foremost my sincere apologies for being very inconsistent with new blog posts!  I have learned quickly that when you wear 50 different hats when building your own brand you have to learn how to juggle faster and faster every day, so, with that said, I promise to be posting new entries once if not twice weekly from here on out, cross my grilling heart!

A few weeks back I did what the "Griller" has never done, take part in a consumer based show to spread the ceramic gospel to the Ottawa region at large at LandsDowne park.  I was very skeptical at first about investing in a show like this because I can't cook inside a closed building with my grills and if people who know nothing about Primo or BGE haven't tasted the results of both these fab cookers, what's the point?  Well the point as I learned is to get exposure and exposure the "Griller" got and loads of it!!!!!

The weekend was a smash hit and approximately 30,000 people came through the doors over the four days.  I also officially launched Primo at the show which got huge attention from passers by wanting to take a peek and learn more about this grilling lifestyle.  I was situated right across from the "Napolean" demo area and it was perfect because the smells coming from that area got people in the mood for food including myself!  There were various local growers surrounding my concept who showed off their products and all in all it was a fantastic weekend for all who attended.

I have to say a big thank-you to my friend Anthony at ArdMore Exhibits in Montreal who designed my booth and got it to us in less than three weeks and to my graphic design guru Simon Cooper at Envy Communications for always being able to add those impressive finishing touches with the savvy "Grateful Griller" logo's, thanks guys!  I also can't forget Nancy Carrier at the HomeShow for all she did for me to get me into the show, merci beaucoup Nancy! I look forward to next year already.

So its truly official folks!  "The Grateful Griller" is in town and waiting to land on your deck to bring you the "GTO" show ( grilled to obsession) and inspire all who want to become part of the "grilled to obsession" lifestyle a look and taste of great food and the greatest ceramic cookers in the world thanks to Primo and BGE!!!!

Until later this week, clear the decks and keep on grilling!

fire, smoke,food,

Griller

 

Tables, Tables, Tables....

Hola grilling friends!

At long last, the spring air is blowing in and with it the thoughts of those beautiful deck parties right at home with your family and friends and what better time to get organized than now.  As "The Grateful Griller" preps things for the next six months I am excited to report that I have been a very busy guy over the last four months to improve my product offerings and start to create some choices with our hand crafted Eastern Canadian cedar tables produced right here in our back yard!

Your investment in a new Primo or Big Green Egg ceramic grill matters to me and I am constantly searching for ways to enhance the over all value to my clients with your new grilling package, so, I have been busy with my team brainstorming all winter and I am pleased to report I am thrilled with the results. " The Grateful Griller" will be moving forward with three new table designs in 2009! All tables will be adaptable to any ceramic grill we sell and attention to detail is paramount!  It gives me great pleasure to introduce you to "The Country Classic", "Compact Griller" and "The Culinary Rover". 

As most of you know by now your ceramic grill of choice looks fantastic in one of our hand made tables and adds a touch of class to any deck.  These tables also offer the grilling enthusiast a beautiful solution as a work station on your deck and they are really appealing to the eyes as well.  The "Country Classic" we created is 5ft long by 30"wide by 32" high.  Eastern Canadian cedar is hand sawn and all external hardware like deck screws and bolts are galvanized steel.  Heavy duty casters and dowel handles at either end of the table are standard.  The tables are finished with C.I.L. deck treatment that's a semi transparent color. The treatment also acts as weather and cooking protection from the elements. The "Country Classic" will sell for $400.

This year with the introduction of the Primo grill and smoker we are offering "The Compact Griller" which is similar to our first creation but a little shorter and just as stylish.  The "Compact Griller" will be ideal for those who have less space on the deck to play with but still need a workable cooking station.  All components will be the same as the "Country Classic" and will be made out of cedar as well and finished with the same treatment and priced at $350.

Last but not least, "The Grateful Griller" is fired right up to introduce what we are calling "The Culinary Rover" to the family!  For obvious reasons we wanted to avoid potential lawsuits so we kept the word Range out of the final product, LOL!!!  This deluxe hand made cedar work horse has been built with the avid griller in mind and can hold up to 450lbs of ceramic joy or better said, two grills of choice, Primo or Big Green Egg or a combination of the two.  This will not be a regular stocked item and will sell for $600 retail.  With its 4X4 look and heavy duty wheels there is no terrain that the "Rover" can't handle and yet it's still nice to look at!  Leather seats and cruise control, not included!

For all table enquiries call "The Griller" direct @ 613-324-1437 or fire me an email at "chefmiguel@gratefulgriller.com"  Until next time folks, get that deck ready and don't forget keep on grilling!!!

fire, smoke, food,

The Grateful Griller

Barbacoa, Beer, Roch Carrier and The Montreal Canadians!

Hola my grilling friends!

Well this past weekend was special indeed for more reasons than one.  I got a rare chance because of a last minute call from my brother to blast down to Montreal and see a Habs game thanks to a great family friend, thanks again Joel.  It took me almost a nano second to make up my mind and even though I am not a big hockey fan, I had never seen the Habs play live, especially on their own ice at the Bell Centre, so I quickly arranged things with my wife, jumped into the truck and headed for Montreal.

It was a picture perfect late afternoon drive and as I headed east along the 417 my imagination was firing on all cylinders regarding how the night would unfold and the closer I got to Montreal the more excited I became.  I finally got in at around 6ish and as I expected, my brother met me at the door before I even had a chance to ring the bell dawning a hand knit red, white and blue Habs scarf with a Habs baseball cap to match.  Now most of you don't know my brother but rest assured he is what I would categorize as an "Uber Fan" of hockey, HABS HOCKEY, for the record, alpine ski racing and over the past few years he has become crazy about F1 racing.  I will also add that he's the real deal as well.  Nobody I know can rhyme off more sporting stats than Hank and his pure passion for sport in general is difficult to top and impressive to watch.

So,  no sooner than I got into my Aunt's house a cab showed up at the door and we were off yet again to go take part in the Canadian ritual that is "Hockey Night In Canada" right in the heart of downtown Montreal.  As the cab sped off the the excitement grew and grew in my gut and as Hank made more cell calls than Obama on inauguration day I knew it would be a night to remember.  You see my brother works in Collingwood, Ontario for one of Canada's leading sporting goods retailers called Sporting Life and they are based out of Toronto so before we even got to the game the insults and rival jabs had commenced from Toronto.  It was all out cell phone war via calls and texts that "les boys" were going down in flames!  Over our dead bodies!

So we get to the Bell Centre and its as I expected, a sea of intermingled Leaf and Canadian jersey's hanging around taking in the scene, eyes fixed on one another, seedy looking scalpers trying to make a buck, the aroma's of flavored bratwurst, poutine, perfume and cigars amidst the chilling night air and the bronzed hockey gods of Beliveau, Lafleur and Richard looking down on us.  A picture worth painting for sure.

As we scrambled to get into the arena shoulder to shoulder with the blue and whites one could feel the tension like a gladiator match about to commence.  We made a dash for our seats but not without first quenching our thirsts with you guessed it, BEER!  Now, I admit, Molson Ex is last on my list of favorite beers but when its the only one on tap, drink it we will and on this night we drank enough of it to float a small cruise ship down the Rideau canal, more on this later. 

We finally got to our seats and what a sight it was!  It takes a few minutes to adjust to the scene around you but what a feeling!  We got to see the last remaining minutes of warm up and as the players exited the ice the home team build up commenced.  As I sat there in ahhh my eyes scanned the hanging legendary jersey's above, Dryden, Lafleur, Robinson, Gainey, Savard, Richard, a modern day museum of hockey history surrounded by high tech lighting and digital imagery and 22,000 eager and devoted fans just waiting to get a glimpse of their favorite player.  A few more minutes passed and the lights dimmed faintly and on the jumbo screen above us an incredible slideshow played of the past 100 years of Montreal Canadian hockey history.  As the goose bumps rose and the hair on the back of my neck stood at attention I was overcome by an incredible rush of emotion as I sat riveted to my seat gazing at all these great slides that were mixed with images of ordinary Canadians in various parts of the world and the country dawning their favorite piece of Habs fanware, if that's a word, meaning hats, jersey's stickers etc.

By now, most of you guys are asking yourself, what does this story have to do with "The Grateful Griller" or the wonderful world of cooking on your Big Green Egg's or Primo ovens.  Great question!  The answer is simple. Pure passion for what you do!  Once upon a time in and around '04 I had the pleasure of hosting and grilling up a storm for some friends of my Father-in Law at our place in Wakefield, QC.  I knew nobody, but one man's name on the day stood out for some reason and I couldn't figure it out.  After some brief consultation with my Father-in-Law the penny dropped! I would be grilling for Mr. Roch Carrier!!!!!  Yes sir, the man and famous Canadian author who wrote one of my favorite books of all time, "The Hockey Sweater".  Not only is this a treasure that every Canadian household should own but if you ever get the chance like I have had to see the Habs and Leafs go toe to toe, it all just makes sense.

I remember the day like it was yesterday.  I had had my "Big Green Egg" for a few years already and the menu for the day was a mixed grill of assorted sausages, pork tenderloin and New Zealand lamb all done to perfection for our 30 or so guests.  It was at this time as well that I was in the preliminary stages of putting the concept for "The Grateful Griller" together and now that I had a few years of hardcore grilling under my belt I was sure I had found my calling and wanted to pursue this passion for cooking/grilling with ceramics and to think I was getting some practice grilling for a Canadian legend in his own time, I was on cloud nine.  Now back to the game!

As the slideshow concluded and the lights dimmed even more, that infamous announcers voice that we've heard a million, no a trillion times before over our tv's came over the arena, Madames et Monsieurs and the place went BANANNA'S!!!!!!!!  We jumped to our feet and I proceeded to sing our National Anthem in French and then in English like I have never sung it before because I was with my brother at a Habs and Leaf's game in the province we grew up in as children, thinking about Mr. Carrier who wrote the best book on hockey ever written for children like my daughter and my brother's kid's, and by golly I grilled him dinner on "The Big Green Egg" back in 04, and now I have a business purely devoted to this kind of culinary experience!  Breath, furthermore, it's about how great it is to be Canadian and have passion so deep for something that means so much to so many and all this time I didn't think I was a hockey fan, not any more! 

The period's flew by and by the third we were down by two but we hadn't lost faith.  I raced into the Habs shop and purchased not one but two hats, one for me and one for my daughter back home.  Yes sir, if I was going down tonight I was going down with my team!  As I raced back to my seat I had a chance to pick up a few final beers to ease the potential pain of dealing with a, dare I say it, loss tonight.  I hadn't been back in my seat for more than 30 seconds and the worst possible thing happened, the Leaf's scored again to put what felt like the final stake right through the heart's of every Hab fan in the house.  Then the dreaded siren to end the game as if a WWII air raid were about to take place.  It was over, "Les Boys" had been defeated on this night. Staying positive, I thought to myself, the battle was lost but the war is far from over.

As we left the Bell Centre I reflected on how fun it had been to see the game despite the result and couldn't help but think about the end of my favorite hockey story that I have read to my daughter many, many times over the years.  I am not a religious person and there are probably fifty churches within a five minute walk of the Bell Centre but on this night I kinda felt like paying one of them a visit as Mr Carrier wrote, to ask god to cast down a million moths to eat all the Maple Leaf jersey's in Montreal that night.  I looked at Hank and said let's find a pub.

Find your passion and don't forget friends, keep on grilling!

Fire, Smoke, Food,

The Grateful Griller

The Grateful Griller welcomes Primo to the family!!!

Hola my grilling friends!

It's a new day, a new year and a new grilling season is just around the corner although if you are like me grilling never stops, it just keeps getting better and better with every meal.  My apologies for the delay in getting new posts up but I decided just after Christmas that I would take an extended break which was great and look out because the batteries are feeling SUPER CHARGED!  So, before the holidays I made mention of some new and exciting things that were on their way down the pipe for 2009 and I am very excited to announce my partnership with Crown Verity Inc. out of Brantford, Ontario.

Crown Verity are the distributors for Primo grills in Canada.  Primo have been around since the early nineties producing very high quality ceramic grills fueled by natural lump charcoal and own the patent for their very unique oval shaped ovens which yours truly has put through the "grilled to obsession" torture tests on my deck over the last number of months and I am elated to report that The Primo came through with flying colors!  Now,  as all my existing clients know, my passion for this form of cooking started with "The Big Green Egg" years ago and for all you devoted Egg heads, fear not, we are still and always will be fans of this great product and our sales are proving that season in and season out and we are expecting further growth in the years to come but there"s more to the story.

Since I officially launched "The Grateful Griller" back in May/08 I knew that I had finally found my calling.  I love to cook and I love to introduce people all over to this form of outdoor cooking but I also knew that if I was going to specialize in this niche market I was going to have to do my homework, and believe me, homework I have done and along the way I have met some really fantastic people who have been a great help to me.  When I first got started I didn't know if there were any other products like the "Big Green Egg" out there but in a short time I realized that not only were there other great products but these products were going to enable me to satisfy a broader client base who want to get the hard facts on "ceramic" grilling and have immediate confidence in who they are dealing with.  I also wanted to develop my brand "The Grateful Griller" as the go to company for this market and to date things are right on track and I couldn't be happier to have more choices for my clients.

To date my testing has proved to me that both "The Big Green Egg" and "Primo" grills produce incredible food every time you cook. Both companies have their secret formula's for making their ceramics and the bottom line is that they perform extremely well in extreme conditions.  I am always amazed at how fast these grills fire up and how consistent both products are wether its 35 degrees or minus 35degrees.  For me the food result is the most important and then the durability of the grills is also very important.  The Primo's come with a limited lifetime warranty of 25 years and are black in color.  "The Grateful Griller" will be supporting all three models being the XL Oval the Junior Oval and their own Kamado styled cooker as well in 2009 and beyond.

The main differences apart from color are the grill sizes and what a person can do on the grill at any given time. Primo are the only ceramic grill company that enables a person to effectively cook direct and in-direct at the same time thanks in most part to the revolutionary oval design/shape.  Primo have also done a fantastic job at producing sensible and effective accessories that fit their grills and make your culinary experiences that much more enjoyable!  Primo are made in the USA and  "The Grateful Griller" will be marketing the XL Primo Oval as the largest and best designed ceramic grill on the market in 2009 and beyond.  Its 680 square inch capacity is impressive indeed and accompanied by one of "The Grateful Griller's" custom cedar tables it makes for a beautiful package.  The XL Oval's close cousin being the Junior comes with all the bells and whistles but is sized at 360 square inch capacity.  Finally, the "kamado" model which is comparable to the large "Big Green Egg" is also black in color and has a 280 square inch capacity. 

I am excited to announce that we just took delivery of our first Primo shipment and as we get under way marketing this great brand we are celebrating the occasion by offering all "Primo" grills at 2008 pricing while quantities last.  That means 25% savings for our clients!  XL grills will retail for $1200 (grill only) while the Junior Oval will retail for $1100 and the kamado will retail for $1000. As we have done from the beginning our packages are customized to meet our clients needs so if you are new to the blog or want to learn more about ceramic grilling fire me an email or call me direct at 613-324-1437 and ask for Chef Miguel.  "The Grateful Griller" are the exclusive retailer of Primo in the Nation's capitol and Gatineau regions.

I want to extend a huge thank-you to my new friends and business affiliates Bill Verity and John Folger at Crown Verity Inc. who took the time to listen to my story and who's support for "The Grateful Griller" has been exceptional from the first time we met.  Without your support I could not have made this happen so thank-you for all you have done.  Here's to many great meals deck side with yours truly "The Grateful Griller"!

"GTO" Wings

Grill Prep

• set up ceramic oven for an in-direct cook
  
• bring temp up to 300 degrees and regulate
  

Wood Prep

• soak 2-3 chunks of wild cherry or sugar maple in desired brew
  
• soak for a good 45-60 min and drain
  

Wing Prep

• clean 50-60 wings under cold water and set aside
  
• sprinkle with maple spice or steak spice generously and toss around in mixing bowl
  

Grill Time

• take wings and wood chuck out to the grill.  place wood in fire, put grill back in place drop lid gently and re-regulate
  
• let cook for a good 25-30 min and check at 20 min mark and turn over to brown all sides
  
• when done, place wings in bowls, crack the brew and voila!  Enjoy
  

You can use any quantity of wings depending how many friends you have over but rest assured they are soooo yummy.  This should feed 5 people nicely especially if you are using bigger buffalo style wings.  Until next time, enjoy the snow and keep on grilling!!!

sauce and sticky fingers,

The Grateful Griller

The Grateful Griller (passion for food and ceramics)

Hello Folks,

So after the last post I thought it might be a good idea to enlighten my existing clients and anyone new to my blog about what "The Grateful Griller" concept and experience is all about.  When I came up with the idea a few years back to develop a new and innovative system to sell "The Big Green Egg" I really had no idea that it would morph into what it is today and now that I know exactly where I am going its been really fun and exciting to see what's on the horizon as I set my sights on 2009.  I have felt really fortunate that I have been able to combine my sales experience from the past with a feverish passion for grilled food and to be able to share this with my client base is really special indeed. 

 Since the creation and launch of "The Grateful Griller" this past year I have come to realize how great it is to be your own boss and to  not have to answer to anyone except yourself and your trusted clientele which have always been very important to me.  I realized very quickly how great a product I had found with "The Big Green Egg" and now all that I needed to do was develop a fun, innovative way to sell it, market it and deliver it to my clients door.  I also know the benefits of tremendous added value and sensational customer service and hence when I hit the road to deliver what has been coined "The Grateful Griller Experience" I am not only selling and spreading the wonderful secrets behind ceramic cooking but more importantly, I am introducing new people every day to a sensational food experience right on their decks or in their homes and its been a very interesting and fun experience to say the least.

"The Grateful Griller" is about the sales and education of the best ceramic grills in the world, how to cook on them, use them, take care of them and most importantly grill great food over natural lump charcoal every time you cook.  For me its as much fun to sell my packages as it is to deliver them, set them up and demonstrate, and best of all, cook for 99% of my clients all the time.  Yup!  I am guilty of being incredibly passionate about food and grilling with ceramics and delivering the best possible result every time with everyone.  I have also enjoyed the process in learning how to make better food, healthier food thanks to my affiliate partners like "SmokinLicious" and "Basque" Charcoal.  I am always searching for the best accessories to enhance the overall cooking experience as well so be sure to look for new and exciting products that are being added in 2009.

Since I have mentioned 2009 I have a few fantastic surprises that will be announced in the first week of the New Year.  In that first week I will be talking about new products that I am endorsing going forward and I will also be posting new package prices for the year.  "The Grateful Griller" will be selling a number of innovative accessories to enhance your overall cooking experience and I will be speaking in detail about all of them so stay tuned for lots of fun stuff coming down the pipeline!

For the record because I have been asked a number of times over the last year, "The Grateful Griller" does not sell or service gas bbq's.  We can always recommend a few places to go for your gas requirements but "The Grateful Griller" concept is strictly about cooking/grilling with ceramics. I am not against gas bbq's, in fact, they have their place and are convenient but in terms of providing the taste that ceramics provide they don't measure up at all, case closed.  This goes back to my point about the entire food and cooking experience.  It should be fun and not rushed and produce consistent results that taste great every time and its also about getting people into an ancient method of cooking that has been revolutionized for modern day enjoyment with zero hassle and a very short learning curve.  I will also point out that cooking with ceramics is much more environmentally friendly and energy efficient than gas for a number of proven reasons which I will talk more about in future posts. 

So there you have it in a nut shell my friends, a little bit more info on what "The Grateful Griller" is all about. I want to wish everyone who visits the blog or for whom I have done business with in the last few years a very Merry Christmas, Happy Channukah and Happy New Year!  I am looking forward to hearing from you all in 2009 and like always, keep on grilling!

smoke, wood & fire,

The Griller

p.s.  "Green Egg" pictures provided by Andrew, Georgina Atrins and Franque Grimard of Chelsea, QC. Thanks guys for the good times at both your houses this past year!

The Perfect Xmas Turkey

• One turkey cleaned and washed under cold water and set aside
• your favorite rub for the bird
• 1 onion cut in half, 2-3 celery stalks and 2-3 cups of chicken broth and or wine
• handful of pecan chips soaking for 30 min or so

Grill Prep & Bake

• set the Egg up for an indirect bake at 350 degrees.
• get the fire regulated and and throw on the chips
• coat the bird with the rub and place onto vertical turkey roaster and then into drip pan
• add onion, celery and wine or broth into the drip pan
• bake the turkey for 12-15 min. per pound or until the breast meat reaches 160F degrees and the thigh temp is above 170F degrees
• reserve drippings and whisk up the gravy of choice

Enjoy and don't forget to knock back a few egg nogs while the turkey is baking.  Its always a good build up for the main event!

The Griller 

Thule Riggs, so you can Rock "n" Roll!

Hola my grilling amigo's,

As light snow falls from the sky,  I can't help but be excited for ski season but also for the holiday grilling season on the deck.  Over the last few weeks as I, like most people,  get things from the Fall put away and stored until next Spring, the entire concept of storage took over my brain space for awhile as I reflected on what I would have done without the support of my friends at Thule Canada if I didn't have their product on my truck to assist me in my day to day business.  The truth is, I haven't the foggiest idea, but I do know it would have been very difficult indeed.  You see, Thule world wide are known for their superior products to carry, transport, pack, protect, and haul almost any load big or small with relative ease to where ever you are going in a vehicle. The cottage, the ski hill, the golf coarse, the extended vacation or most importantly the next deck party where the steaks are always sizzling!

"Thule" Canada were the first major branch of a globally recognized brand that took the time to listen to my story and thanks to a few people in their organization who could see and hear my vision for the "Grateful Griller" they got behind me, and for that I am truly "Grateful", no pun intended. For the record, I have been a consumer of "Thule" products for the last 20 years,  so I didn't need convincing that their products worked or not.  What I did realize early on into our relationship since May/08 was that they not only make great product but they are constantly stretching the envelope in regard to revolutionizing their products and are now not only producing great looking and functioning products for the exterior of the vehicle but "Thule" are creating ways to store your personal luggage inside the vehicle as well.  

I use their storage bags like the "Trunk Locker" and "Go Packs" for all my grilling spices and tools of the trade on a daily basis.  These weather resistant and tough as nails bags store everything and more for the short jaunt or the long haul and if the inside of your vehicle/truck is limited, fear not my friends, "Thule" are known for their sleek and spacious "Cargo Boxes" for the roof of your vehicle and thanks to customized adapters and load bars that retro fit to almost every vehicle today there is virtually nothing the company hasn't thought of in regard to your storage solution.  I have loved the use of my "Atlantis" boxes on the "GTOT", (Grilled To Obsession Toyota) from day 1.  These innovative and durable products come at a price however and like the ceramic grills that I sell and market they aren't inexpensive but if you are looking for the best in this category of product the buck stops with "Thule".

So on that note I want to give a shout out to the gang at "Thule" Canada in Granby Quebec and say thank-you for giving me the opportunity to use and travel with your products and for rigging out the "GTOT" and giving me some "Thule" Power and next time your in my neck of the woods the steaks are on me!

For those of you who are on the Quebec side of the territory and are interested in learning more about "Thule" products you can call "Attache Remorque Gatineau" @ 819-669-6111 or visit them and their very helpful staff at 655 Blvd. Maloney East in Gatineau.  If you are on the Ontario side of the border call "Auto Racks Ottawa" @ 613-722-5759 located at 378 Richmond Rd. in Westboro.

Griller's Appetizer of the week!

• "Bacon Wrapped Dill Pickles"
• 1 jar of pickles
• 1 lbs of melrose bacon and a bunch of toothpicks
• half each slice of bacon and wrap around a pickle and stick with a toothpick
• fire up your "Egg" to 350 for a direct cook
• throw the appi's on and drop lid gently and re-regulate to 350
• grill for  30 min or until bacon starts to become crispy
• rip off the grill and serve them up with some mango chutney and wash down with your favorite beer and most of all enjoy!

Ok folks, that's it for me so eat well,  have an awesome weekend and don't forget to "keep on grilling"!

Grilled to Obsession,

Chef Miguel

Winter's here, time for some low & slow living & eating, Griller style!

Hola amigo's,

Well, where to start on an evening like this.  We have just seen about 25cm of fresh snow fall in the Gatineau's over the past few days and things are looking pretty magical indeed out there.  Instead of trying to roll back the months and remember what took place in May/08 tonight,  I figure I should simply talk about what's shakin today and as I get into this world of blogging,  the great people, places, foods and celebrations over the past few months and years are bound to percolate for sure.  As I write this post,  I have spent the last few hours prepping a 10lbs. pork shoulder for a low & slow for the next 12 hours! Yup, 12 hours my ceramic grilling friends.  Some people would call this going over board but I call it passion for that search for sensational taste that we all love.  

The thing I have come to love about low and slow cooking in ceramic ovens is the fact that its dead easy and while it may be freezing outside, you can be enjoying a frothy beverage inside with the family and friends who may be over.  All the while your "Green Egg" is doing the work and roughing the Canadian winter at its best.  Now, there are many experts in and around the  world when it comes to "pulled pork" but I have to take my hat off to our neighbors to the south,  specifically the Carolina's for being passionate about their pulled pork.  I have had the pleasure over the last few years to speak to some really interesting people on the subject and although there is no clear cut recipe per say, there is certainly a method and with a bit of practice and as I have learned some patience you can get pretty good at this pretty quickly.

First thing's first.  Find a good if not great butcher.  For the folks in Wakefield, we are fortunate to have" The General Store" where you'll find John or Mark who are always willing to go the extra mile for their customers.  You want to ask for a pork shoulder or Boston butt as it is sometimes referred to as.  10lbs. plus is a good starting point. When you get home follow these steps to prep the pork and grill.

Pork Prep

• unwrap & wash the meat in cold water
•  place in a suitable baking pan and set aside
• in a small mix bowl combine some coarse salt, pepper, brown sugar and cinnamon
• prep 2-3 cloves of garlic and insert into slits that you can make in the top or fatty side of pork shoulder
• mix all spices together and spread with hands all over pork and rub it in well
  

Now, some people prefer to let it sit over night and marinade in the fridge and quite frankly, I have tried both over night and within two hours of smoking and both techniques have worked very well, totally up to you.  You will also notice that I do not specify amounts of spice in my prep notes, fear not, use your food sense and be creative besides, its fun!  

So, now would be a good time to talk about smoke and its overall effect on food.  I have been cooking with ceramic ovens like The Green Egg for almost eight years and I have hot smoked a lot of food over the past and I even thought I knew a thing or two about smoking food until I met two great and totally passionate people from a company called "SmokinLicious".  Donna and Terry who happen to be the owners made me realize very quickly that although I knew a little bit about wood and smoke I really knew nothing at all and hence now was the time to really get educated so that my cooking/smoking endeavors from here on would be well worth the money and effort.  SmokinLicious pride themselves on producing a top of the line product and I am blown away at the steps they take to ensure the customer gets the best possible product, in other words( no mass market crap).  SmokinLicious Gourmet Woods are harvested from the forests of Western New York and PA.  They only use the "heartwood" or core of the wood which happens to be the moistest part of the wood as well.  Basically the wetter the wood the more smoke and flavor you get but that's not all.  The product is bark free, resin free, and the company is an all natural "organic" company.  They also control the volume of wood per order to guarantee freshness and utilize specific packaging that allows for proper air circulation in transit.  They produce many wonderful gourmet wood products ranging from chips to natural flavor enhanced dust, double filet chunks and my fav by far the "Woodscuit" flavored & barrel aged in natural spring water.  To learn more check out the link on my blog and get educated on the best gourmet wood in the world available at "The Burro Borracho" in Wakefield.

As far as your wood selection goes its pretty straight forward when it comes to low and slow.  Once you get a chance to see the flavor chart on their site you will understand how to pair your food with your wood for best results.  Now we all know there's a lot of wood out there but time and time again I find I love the results I get with sugar maple when cooking poultry, seafood or pork.  Nice and sweet, not over stated and smooth like a pint of Guinness. So here goes!

Wood Prep ( Easy as pie)

• get 2-3 chunks of sugar maple
• in a bowl soak them for 2-3 hours in your favorite liquid, juice, beer, wine or water.
• after soaking, drain and set aside in the bowl

Oven Prep

• set up the "egg"/ceramic oven for an indirect cook
• don't forget the plate setter for "green egg" user's but you put it on just before the pork goes on.
• fill up the firebox almost to the top and place starter's accordingly
• light the fire and leave both vents open @ 25%
• give it a good 20-25 min to get rolling and don't rush the ritual
• the idea here is to get your oven regulated at 225-250 degrees and you will
• once the oven is ticking over open the lid and place your maple chunks right in the middle of the fire
• place the  plate setter legs up and place a drip pan in the middle and put your grill back on.
• now get that pork shoulder and place in the middle of the grill over the drip pan et voila!
• head inside and try and calm down because there's no opening that lid until its almost done.  It's enough to kill you but the excitement is fun for sure.
• IMPORTANT! don't forget to re-regulate the oven after opening and you will most likely have a tiny crack open at top and bottom once your really rolling.

Now cooking times vary but a general rule of thumb that's worked for me is roughly a little more than an hour per pound at the above stated temp.  Once you have finished the cook take that pork off the grill and wrap it in tinfoil and let sit for an additional hour.  At this point the juices will render and everything will be alright.  Once the hour is up unwrap and pull apart and enjoy any way you want.

My favorite pulled pork creation is called "The griller's southern brie melt".

Recipe as follows:

• fresh paninni or baguette  
• spread Sharwood's Mango Chutney on bread. (both sides)
• place a generous pile of pulled pork on the bread and top with 2-3 slices of brie
• warm in the oven at 250 for about 10 min and serve!

See you guys in heaven, I am making that right now and catch you soon in blog land. Last note the picture for this post was perfect and it comes to me thanks to a great client Tim Dudley.

sauce & sticky fingers,

Chef Miguel

 

 

The Grateful Griller ( an emerging brand, an emerging lifestyle...

Hola my grilling friends!

At long last the time has finally come to take a rest and reflect for a moment or two on how the last seven months have flown by and I honestly can't believe that Xmas is around the corner.  I think I can now say with confidence that "The Grateful Griller" has landed!  I want to first and foremost say a million thank-you's to all my clients for allowing me the unique opportunity to venture into your homes and onto your decks to introduce you to my concept over the last few months since early Spring/08.  Without you, I would not be in business.  I want to also thank Jeff, Leigh, and Mark and the rest of the "Cafe 1870" posse in Wakefield (best little bar in the world) for allowing me the chance to launch "The Grateful Griller" nights every Thursday and for having faith in my concept and overall vision for success.  I hope I can come back next year!  Working with you guys was a blast and the energy on those nights was addictive.  I also want to thank my family who somehow tolerate my "on the ragged edge" approach to making my ideas a  reality and riding the daily roller coaster with me.  Simon, aka ( my brother from another mother) you are the best graphic designer anyone could ever have and your beer tab is on me for life. Miguel for going 19,000 rpm into table production without much notice and  Berta, Andrew P., Rick Robertson, Alain B., Alain T., Jimmy "Z" & M.P., thank-you a million times over for your time, your ears and experience in your given fields and consistent support on a weekly basis at the Cafe.  It sure was fun! 

On a final note,  I have been extremely fortunate to have met some like minded and equally passionate people both in Canada and the USA over the last year who have not only given me their time but helped me by getting behind my concept and endorsing my game plan. Thank-you Donna & Terry @ SmokinLicious, Doris & Doug @ Malabar Superspice, Jean-Claude @ Basque Charcoal, Big Green Egg Canada and my friend Martin Cardinal @ Thule Canada who for the record was the first Corporate affiliate to support "The Grateful Griller" by rigging out the "GTOT" ( Grilled, To, Obsession, Toyota) with the best damn automotive racks money can buy.  Without them it would have been impossible. Here's to the future!

"The Grateful Griller" started as a mere idea floating around in my head dating back to 2003 after I ventured out on the town with Eva to go bbq shopping.  Little did I know then, that after purchasing my first "Big Green Egg" I would end up diving head long into this exciting and ancient cooking practice and developing an entire business plan around it in order to introduce it to the world at large.  I consider myself very fortunate to love what I do for a living and after having had a fifteen year career in the sporting goods business and still being able to utilize my sales experience and combine it with a love of food and all things tasty I often need to pinch myself thinking I'm dreaming.

For the record, I write like I speak,  from the heart, so please forgive my poor grammar and let's collectively agree to share good conversation, great recipes, music pics, beverage pairing suggestions and by all means, your comments/suggestions on my very first attempt at "blogging" are welcomed with an open mind.  Expect many great things in the near future from "The Grateful Griller" in regard to great and useful links to other blogs and affiliate partners of mine but ultimately my initial objectives are to share information about outdoor grilling/cooking with your ceramic oven of choice and to build a really cool forum of sorts in order to answer questions, concerns and continue learning more about this cooking method and anything else that comes to mind that you want to know regarding this lifestyle.  If I don't have the answer I will find one asap.

In conclusion to post#1 on day#1 of this blog I am dedicating it from here on to the memory of Joseph Rothbart who passed away July 31/08.  I feel extremely fortunate to have had a second father figure in my life and he was it.  My passion for what I do and determination to do it well were taught to me by him.  The ultimate "family" man was always there for me and although he never gave me the answers he always gave me golden clues to figure things out that will travel with me forever.  I wear your lucky "13" with pride and feel blessed to have known you for 37 years.  Thanks for being my "rockstar."

Grilled To Obsession,

Chef Miguel