Cookout at The Mill at Newton Lower Falls with The Big Green Egg

Cookout at The Mill at Newton Lower Falls with The Big Green Egg

A big thank you to Andrew Bausman, The Big Green Egg expert who came to do the cooking for our casual get together with the teams from Gregorian Rugs, Didriks and Local Root who work at The Mill at Newton Lower Falls. The food was amazing and a great time was had by all. Below are some images of both food and fun along with the recipes for the food that Andrew prepared using The Big Green Egg.

Menu & Recipes:

Roasted Cauliflower Cut up two heads of cauliflower and place in a bowl then add one thinly sliced red onion and 3 tablespoons chopped garlic. Mix in five tablespoons olive oil and blend all ingredients. Heat your egg to 350 with plate setter, put cauliflower into a perforated tray and cook until tender. When done sprinkle salt and pepper to your taste. I add grated Parmigiano-Reggiano cheese. Big Green Egg with Square Grill Wok


Smoked candied Nuts 2 pounds of fancy mixed nuts placed in the egg at 350 degrees with apple wood chunks (3) for 20 minutes stirring occasionally. During the last five minutes, put 2 tablespoons butter and 1⁄4 cup brown sugar in a small pan in the egg stirring occasionally. Once done mix nuts and sugar mixture and stir occasionally while the mixture cools. Dust with granulated sugar to separate. Optional, add ground red pepper to add some heat. Candied Nuts


Smoked Salmon Pate Set your egg at 350 with plate setter and add either one handful of dry wood chips or two chunks of your choice of smoking woods. Place salmon on a sheet of aluminum foil skin side down. Smoke for 15-20 minutes or until salmon is cooked. Let salmon cool to room temperature and flake salmon into a bowl. Add enough whipped cream cheese with chive to hold salmon together. Serve on crakes or toasted bread. This pate can also be used to stuff mushroom caps or jalapeno peppers. Smoked Salmon Pate


Jambalaya In a Dutch oven I add 1⁄2 pound bacon cut in 1/2″ pieces. Once cooked half way I add one chicken breast and 2 pounds kielbasa cut in to 1⁄2” pieces. When chicken is cooked half way I add one large onion, two green pepper and 4 celery stalks cut into 1⁄4” size pieces. Once the vegetables are soft and onions are translucent, add 3 tablespoons cajun seasoning and one 8oz can Rotel brand diced tomatoes with green chilies.  Add 3 cups rice and stir until all ingredients are married then add 6 cups chicken stock and cook until rice is done, stirring often.  Jambalaya on The Big Green Egg

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