32 | May/June 2015
F
or attorney David Cou-
rie, grilling is a tradi-
tion passed down from
his late father, Ray Cou-
rie and something he now shares with
his family and friends. "Every weekend
in the summer months, dad would fire
up the charcoal or gas grill and spend
the aernoon working in the yard and
grilling. He preferred barbecue chick-
en or steak so we did as well." Courie
continued, "He took great pleasure in
blending his seasonings, with an 'every-
thing but the kitchen sink' approach."
Courie continued his father's grill
master legacy and even inherited his
large red metal meat tray as a gi before
his passing, a constant reminder of the
good times. He has honed his skills in a
cooking class led by local celebrity chef
Clay Brinson, owner of Fat Back's BBQ
& Grill Shack.
Once a believer in the basic gas grill,
Courie now is the proud owner of a Big
Green Egg. In fact, in his close-knit
Haymount neighborhood, 10 families
all own the BGE. ey grill together
throughout the summer and all share
in family, friendship and maybe most
importantly, some great slabs of meat
server on that red metal tray.
e families are even in the midst of
planning a neighborhood "egg off."
"When the sauce settles, someone's
going to have a trophy and some ridicu-
lous bragging rights," said Courie.
With seven convenient sizes to
choose from, there is a Big Green
Egg to fit any lifestyle!
David Courie
