The juxtaposition of the hot Mexican sun against the crisp, snowy air of British Columbia had no bearing on the Big Green Egg. On the final leg of Chef Mike Sonier’s adventure from the shore to the sea to the snow, we find ourselves in White Lakes, British Columbia.
The heat of a live fire cuts right through the snappy temperatures and shuddering fog, making off-grid mountain living a bit more cozy and relaxing. It makes a mean backdrop for an incredible Big Green Egg breakfast skillet made of bear pepperoni with fresh potatoes, mushrooms, and herbs topped with a bear tallow fried egg.
“When I return to winter from a tropical climate, I often crave decadent dishes. I also like cozy cooking and cooking red meats, usually wild game, over fire or charcoal.” - Chef Mike Sonier
In an environment like this, an off-grid cabin experience is a prime time to unplug and experience what nature intended: a place to relax and refresh, a much-needed reprieve from constant WiFi, media, and technology.
After curing, hand-delivered venison becomes a feast. Steak, tartare, stuffed meatballs, and a burger are just the start of a varied menu using the same meat and just one Big Green Egg. The trick to perfecting such an adventurous palate is curiosity. Learning the grilling techniques is half the fun.
Featured Meal
1. Pepperoni Breakfast Skillet
Hot Tip: “Keeping a lower temperature when cooking skillet dishes in cast iron is essential. My go-to for oil is a tallow; bear tallow is my favourite!”
2. Venison Steak
3. Venison Tartare
4. Venison Stuffed Meatballs
5. Venison Burger
Where are we off to next? We can’t wait to show you where we go – and who we take with us. Follow along to explore all the places to take your Big Green Egg.
