Raised in his family’s HVAC distribution business, Doug gained an early appreciation of building systems integration. When the shop IT system needed upgrading, however, he discovered his real passion: telecommunications networking. Before he landed at TEECOM, he studied architecture and worked in telecom, security, and AV design, a set of interests that fits well with TEECOM’s multidisciplinary approach. Now, telecom is his main focus — which brings Doug right back to his childhood strength: solving the problems.
Smoke & Gears
Another cooking gadget Doug swears by is his Traeger smoker. Digital control makes things pretty easy, unlike the Weber kettle he started out on. Doug has smoked everything from salmon to tomato sauces on his Traeger, and right now he’s experimenting with Asian flavors on chicken: a soy sauce and brown sugar brine with a lemongrass, ginger, and garlic rub, smoked over hickory or apple. “Just let it hang out on the smoker and everyone treats you like you’re a master chef,” he says.
Doug lived in Boston, Massachusetts for a while, a city infamous for its traffic congestion. How did he cope? Commuting by bicycle. What started as a necessity turned into a serious hobby. Now he pedals six miles each way to the TEECOM Portland, Oregon office at least four days a week. “It’s great for the mental aspect, the physical aspect, the not-driving-in-Portland aspect,” he says. Aside from his commute, Doug has also participated in a century ride, Reach the Beach, and he hopes to repeat the performance.
Sous vide, French for under vacuum, is a cooking method where food is sealed in a plastic pouch and placed in a temperature-regulated water bath. Sous vide satisfies Doug’s techie nature and taste buds. The method allows him to turn his kitchen into a steakhouse, aging cuts in the fridge. “The beautiful thing about sous vide is you can’t overcook your meat,” he says.