When Chef Andy Husbands plans event menus, he likes to focus on a theme—seasonal ingredients, perhaps, or the cuisine of a specific region. For a recent backyard soiree in West Newbury, Massachusetts, the theme was all about cooking signature dishes from his cookbooks over life fire on the iconic Big Green Egg, the elliptical, ceramic charcoal grill celebrating its 50th anniversary this year.
“My goal was to showcase different uses of the Big Green Egg,” says Husbands, an award-winning chef and the owner of The Smoke Shop, a barbecue restaurant with four locations in and around Boston. “It’s not just a grill—there are all sorts of things that you can do with it.”
For the fall backyard gathering, those things included cooking fried rice in a sizzling hot wok, and even baking cornbread, using the convEGGtor insert, which adjusts the circulation of air to create oven-like heat. The highlight of the event was the reverse-seared steak. Andy cooked the thick-cut steaks over indirect heat until their internal temperature reached 125°F—about 15 degrees below the target final temperature. He then removed the convEGGtor from the EGG and seared the steaks directly over a hot flame, creating a perfectly charred crust.
The meal finished with simple but revelatory cheese-topped, thin-crust pizzas, which came out “phenomenal” because of the grill’s ability to reach temperatures over 700 degrees, says Husbands, the proud owner of more than one of the distinctive grills.
“The Big Green Egg helps me accomplish a really great pizza,” the chef says.
But there was so much more to the gathering than the delicious and masterful menu, say those who attended: The presence of the Big Green Egg elevated what could’ve been a conventional cookout into something much more memorable and enduring.
“Watching our chef craft incredible flavors over an open flame added a sense of drama and excitement that drew everyone into the process,” says Rick Sedler, the party host and president and CEO of RMS Media, which publishes Northshore, Ocean Home, and Luxury Pools magazines. “It transformed what could have been a simple outdoor gathering into a culinary event to remember.”
The Big Green Egg of today may be heading into its sixth decade, but it has its origins thousands of years ago, when the idea of an enclosed clay cooker first took hold in Asia. The concept made its way to the United States after World War II, when soldiers who had been stationed in Japan brought these “kamado” cookers home with them.
Then, in 1974, entrepreneur Ed Fisher launched a business importing and selling them to a wider audience. As they caught on, he decided to have them manufactured himself, so he could better control the quality. He chose a signature color, added a lifetime warranty, and changed the name from the generic “kamado” to the now-iconic Big Green Egg.
Over the years, a dedicated community of fans has grown up around the grill. The keys to its popularity include its precision temperature control, range of accessories for different styles of cooking, and the state-of-the-art ceramic technology that holds heat in and creates an extremely durable exterior. Fueled with all-natural lump charcoal, the EGG imparts a kiss of smoke to food which gives every meal a delicious and distinctive flavor.
Seeing the grill in action opened up new possibilities for guest Anna Rossi, a local TV host and food and entertainment influencer. “There’s something about charcoal grilling that can be a little intimidating,” she says. “But I was really impressed by how easy it was to use.”
At Sedler’s party, the Big Green Egg itself became part of the event, as guests gathered around to learn about its unexpected functions and features. People had questions about the accessories, the temperature controls, and how it could possibly cook so many different foods so well.
“It’s just cool-looking, right? It doesn’t look like a standard grill,” Husbands says. “People are really curious about how it works. People were just fascinated by how I was able to do all these different things so quickly.”
In the end, the Big Green Egg was a centerpiece for an unforgettable evening of food, fire, and friends that guests have been raving about ever since.
“It was a day filled with delicious flavors, meaningful connections, and moments of pure joy,” Sedler says. “I feel so fortunate to have been part of this experience and to share it with such wonderful company.”
Culinary partners
Chef Andy Husbands
Demkota Ranch Beef
Compart Duroc Heritage Pork
Get Maine Lobster
Bib & Tucker Small Batch Bourbon
Grilled Salmon with English Peas and Mint
adapted from Grilled To Perfection by Andy Husbands & Chris Hart
Ingredients
4 (6-oz/170g) salmon fillets, skinned and deboned – we prefer Get Maine Lobster salmon
2 tbsp/30ml olive oil, plus more for fish
2 cloves garlic, minced
2 cups/300g blanched English peas or frozen peas, thawed
2 cups/475ml whole milk
30 leaves fresh mint
1 tbsp/15ml whole-grain mustard
Tabasco sauce, to taste
Kosher salt and freshly ground black pepper
Directions
1. While the grill or the Big Green Egg is getting hot make the sauce: In a small saucepan, combine the olive oil and garlic over medium-low heat, stirring, for 2 to 4 minutes, until the garlic is dark brown. Remove the pan from the heat and cool to room temperature. Transfer the garlic and oil to a blender. Add the peas, milk and mint, and puree on high until smooth. Transfer the puree to a small bowl and stir in the mustard. Season with Tabasco, salt and pepper. Refrigerate until needed, up to 1 day in advance.
2. When you can hold your hands over the fire for no more than 5 to 8 seconds, clean the grill grate. Lightly brush the salmon fillets with olive oil, and season with salt and pepper. Grill for 2 minutes. It is very important not to move the fish. If you move it too soon, or if the grill grates were not hot enough, the flesh will tear when you move it.
3. Once a sear has developed, rotate the fillets 90 degrees and grill for 1 minute more. Flip the fillets and repeat the process, until a thermometer inserted into the fish registers 140 degrees F/60 degrees C. Depending on the thickness of the cut, this should take 5 to 6 minutes.
4. While the salmon is cooking, heat the pea sauce slowly over medium-low heat, stirring occasionally, until it starts to bubble. Remove from the heat and set aside until the salmon is done.
5. Divide the pea sauce equally among 4 plates, and place the salmon on top. Garnish with fresh herb and serve immediately.