Coleman and Carson Raymond live in Roswell, and have a 6-month-old baby boy named Chapman. Coleman is in advertising, and she works from home. Carson commutes several days a week, working in development for the Darlington School in Rome.
“I’m fully remote in the home office, and I’m getting my MBA at UGA, and that’s fully remote, as well,” Coleman said.
In addition to working and going to school, she noted that, having a baby during a pandemic was a major challenge, too.
“Literally, the start of my third trimester was when the world shut down,” she said. “I was quarantined big-time, because pregnant women are considered high-risk. But, he’s absolutely perfect, and a joy.”
The Raymonds always have enjoyed cooking together, though that shifted a bit, too, after Chapman was born.
Credit: Coleman Raymond
Credit: Coleman Raymond
“We experimented a lot, and we tried healthy recipes, and new recipes, but now with a baby, and everything, we don’t really have the luxury of going to the store every day,” Coleman said. “So, it’s more, figure out on Sunday what we’re going to cook for the week, and go to the store once, and also cook to have leftovers.”
A few years ago, the couple inherited a Big Green Egg from Coleman’s father, and they often use it to cook on the weekends.
“We’ve enjoyed experimenting with that,” Coleman said. “We did our Thanksgiving turkey on it last year, and I’m not going to lie, it was pretty spectacular. But, during the week, we do things like homemade pizza in the oven, and pasta dishes. And I love to have a meat and two, like a piece of salmon, a grain, and a veggie.”
Credit: Linda Nichols Photography
Credit: Linda Nichols Photography
One of the Big Green Egg recipes the Raymonds perfected is smoked baby back ribs seasoned with a spicy rub and finished with a vinegar sauce for extra zing.
“We started doing them a couple of years ago, and the first try they were great,” Coleman said. “The only tricky part for us was moving to the Big Green Egg, and learning to keep the temperature low and slow. And, we rely on a digital thermometer to tell us when the ribs are ready.”
Baby Back Ribs
A gas grill works great with this rub, but the Raymonds like to smoke ribs on their Big Green Egg. They add apple or hickory wood chips, and use the Big Green Egg ceramic heat shield to block the ribs from the direct heat. They try to keep the grill around 225-250 degrees.
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