Chris Schemm

Classic: Chris Schemm prepares a large bone-in rib-eye steak after grilling it over charcoal in his backyard last month in Lawrence, Wisconsin, USA. —Photo: AP

When Chris Schemm fires up his Big Green Egg he’s cooking for his family—plus 10,000. His wife, two daughters and son feast on the food. His Instagram followers feast on the photos.

His ­@­titletowngriller Instagram feed is stuffed with pictures and videos of classic grilled dishes. Steaks. Thick burgers engulfed by melty cheese. Spatchcock chicken. Charred peppers. Cheddar beer bread. Butter poached lobster tail.

An orthopaedic trauma nurse practitioner by day, Schemm said grilling is a chance to leave the stresses of the day behind. Building an influencer-level of Instagram followers has never been the goal. Nor does he intend to quit his full-time job to make titletowngriller his vocation.

He said as much while standing between a pair of Big Green Eggs in his backyard just south of Green Bay, the Green Bay Press-­Gazette reported. At the ­moment, the BGE is set up for indirect heat—using a pair of half-moon baking stones to force the heat to circulate around the meat rather than blasting it directly from beneath—to grill a pair of massive bone-in rib-eye steaks.

Wisps of smoke carried by a gentle breeze deliver smoked meat scents from the ceramic, kamado grill. A two-tier patio with a fireplace, nearby raised beds of herbs and vegetables, landscaping near the house and a thin strip of trees along the back border create a peaceful vibe.

The cedar-wood-framed gazebo with a brown steel rooftop and wired lights and speakers makes this a year-round sanctuary.

“It’s always been my therapy,” said Schemm, who grew up in Kaukauna. “With my schedule, it’s nice to have a place to go back and relax.”

He bought his first BGE (he now has three of the kamado grills and a Traeger grill) six years ago, about a year after his dad, Bob, got one and was entering barbecue competitions.

Schemm’s grilling appetite is much bigger than just brisket, chicken, pork and ribs. “I like trying new things,” he said. “Part of the fun is making something on the grill that people don’t associate with making on the grill.”

He grills about four times a week. His daughters, ages eight and six, often help. They have their own box of disposable food safety gloves and Schemm enjoys snapping photos of them plating and taking photos of the food.

“The biggest draw for this is it’s something I can do while making food for my family,” he said. —AP


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