INDICA INSTITUTE

Something big is happening in my backyard. After 20 years, the Big Green Egg table I built myself for my old house is finally getting torn out and replaced with a 10-foot outdoor cooking station, with a natural gas line running right out from the new kitchen. And the reason it needs to be that long is the second unit going in at the end of it: a Gozney Dome XL, the dual fuel version that runs on wood, charcoal or natural gas. Here's the why. I'm the Director of Digital Strategy for Legendary Akaushi, a red Wagyu producer out of Wisconsin and Nebraska, and we've just landed a major distribution deal here in Canada. E-commerce is about to launch in Canada and the USA, and we're heading into a 60 to 70 day content sprint cooking red Wagyu on the Egg, the Dome and over open fire with friends, family and other chefs. Red Wagyu is a different animal than the A5 black Wagyu most people know. A5 is a starter. Red Wagyu is beefy, and it's what you want when you're ripping into a steak or a big rib roast. In this one I walk you through the whole plan, the old table, the new table, the Dome, and my open fire setup in the back of the yard. Then it's a Saturday night cook: double fried chicken with Vietnamese salt, macaroni and cheese, and an enormous batch of beef and chicken stock. And finally, build day with Billy. CHAPTERS 0:00 Something exciting is happening tomorrow 0:06 The lumber arrives, the green wall and the squirrel problem 0:38 The 20-year-old Big Green Egg table 1:12 The plan: a 10-foot table and a natural gas line 1:48 The surprise: Gozney Dome XL, dual fuel 2:24 Why I'm doing this: Legendary Akaushi 3:04 Canadian distribution deal and a 60 to 70 day content sprint 3:45 Red Wagyu vs black Wagyu 4:17 My backyard open fire setup 5:24 Saturday night: fried chicken, mac and cheese and stock 6:04 The fry station and the mac and cheese 7:03 Shutting it down for the night and pizza dough plans 8:08 Build day with Billy 8:21 The Egg comes out cracked WHAT'S GOING IN Big Green Egg (L) Gozney Dome XL, dual fuel (wood, charcoal, natural gas) 10-foot custom cedar table Natural gas line from the kitchen Cast iron open fire grills out back Every recipe I make, adapted to the way you actually eat. Start free at https://keeptherecipe.com More recipes on my Substack: https://jeremypotvin.substack.com/ Shop my spices and cookbooks: https://jeremypotvin.com Legendary Akaushi: https://legendarywagyubeef.com Follow along: Instagram: https://www.instagram.com/jeremypotvin YouTube: https://www.youtube.com/@JeremyPotvinCooks #biggreenegg #gozney #gozneydome #redwagyu #akaushi #wagyu #outdoorcooking #bbq #openfirecooking #friedchicken #macandcheese #torontofood