Mussy
07-11-2012, 01:21 PM
Hey all,
My name is Todd Mussman and I'm a chef and and restaurant owner.
I'm also a culinary partner with the Big Green Egg. We use Eggs in both of my restaurants and one of them even has one inside under a solid fuel hood system.
I do not work for BGE and I don't get paid we just have a great relationship and soupport each other.
I have a large BGE at the house and 4XL's (2 at each restaurant).
I've been cooking for 20 years and using a BGE for about 12 of those. Also I'm a butcher and sausage maker. I butcher at least half a pig weekly and turn most of it into sausage, bacon, porchetta, city hams....you name it I can do it with pork!
I'm looking forward to checking out the community!
My name is Todd Mussman and I'm a chef and and restaurant owner.
I'm also a culinary partner with the Big Green Egg. We use Eggs in both of my restaurants and one of them even has one inside under a solid fuel hood system.
I do not work for BGE and I don't get paid we just have a great relationship and soupport each other.
I have a large BGE at the house and 4XL's (2 at each restaurant).
I've been cooking for 20 years and using a BGE for about 12 of those. Also I'm a butcher and sausage maker. I butcher at least half a pig weekly and turn most of it into sausage, bacon, porchetta, city hams....you name it I can do it with pork!
I'm looking forward to checking out the community!