Outdoor Gourmet: Four Course Feast on your Grill

Of all of the different ways that you can grill food, lump charcoal remains the best way to give your food a great, natural taste. Lump charcoal burns hotter, lights faster and leaves behind less ash than their briquette cousins. It is also more responsive to oxygen, meaning the temperature is easier to control if you have a grill with air vents and temperature control.

The Big Green Egg combines the superior cooking prowess of lump charcoal, with an elegant and eye-catching design guaranteed to impress. A centerpiece of attention that functions as a grill? Or a grill with a flair for stealing the show? We’ll let you decide.

Whether it’s an amazing smoked salmon, a steak house quality grilled Filet Mignon, or a delicious “brick oven” style pizza, the versatile Big Green Egg is poised to impress, and because of it’s state-of-the-art ceramic technology it can reach temperatures other grills only dream of.

“Anything you can cook in the kitchen you can cook on the big green egg. Baking, roasting, grilling, smoking deep frying and stir frying, possibilities with the Egg are endless!

Take it slow with a nice low barbecue or sear a steak at 800º like a true steakhouse. I’ve baked breads and I can do desserts…with just Big Green Egg products found at Koopman Lumber.”Andrew Bausman


Appetizer: Salmon Paté


1 Pound Salmon

2 Cups Cream Cheese

1 Lemon (for zest)

3 tbs Chopped Chives


Set your egg at 350 with the convEGGtor in, 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 crackers or toasted bread. This paté can also be used to stuff mushroom caps or jalapeno peppers.

Side: Roasted Cauliflower



Olive oil

Maldon Sea Salt


Light your EGG and set it up with the plate setter, feet down and your EGG at 200C

Slice the cauliflower into 7mm thick slices, cutting from the top to the stem.

Lightly oil the cauliflower and sprinkle with Maldon sea salt.

Place the cauliflower onto the plate setter and cook for about 5 minutes.

Once the cauliflower has slightly browned, turn it over and cook the other side.

Entreé: Jambalaya


Bacon or bacon bits

1 Chicken Breast

2lb Kielbasa

1 Large Onion

2 Green Peppers

4 Celery Stalks

3 tbsp Cajun Seasoning

8oz Diced Tomatoes

3 Cups Rice

6 Cups Chicken Stock


In a Dutch oven add ½lb bacon cut in 1/2″ pieces.

Once cooked half way add one chicken breast and 2lb kielbasa cut into ½” pieces.

When chicken is cooked half way add 1 large onion, 2 green pepper, and 4 celery stalks cut into ¼” size pieces.

Once the vegetables are soft and onions are translucent add 3tbsp Cajun season and one 8oz can Rotel brand diced tomatoes with green chilies.

Add 3 cups rice and stir until all ingredients are married then add6 cups chicken stock and cook until rice is done stirring often.

Dessert: Very Berry Fruit Pizza


1 cup ricotta cheese
½ teaspoon vanilla extract
5 tablespoons sugar
2 tablespoons finely chopped crystallized  ginger
Zest of ½ lemon, finely grated with a Micro- plane or zester
2 tablespoons all-purpose flour, for kneading the dough
3⁄4 teaspoon ground cinnamon
1 ball prepared pizza dough, at room temperature
¼ cup uncooked grits or polenta, for rolling the dough
2 tablespoons vegetable oil (such as canola) or nut oil (such as walnut)
½ pint fresh blueberries, picked over
½ pint fresh raspberries, picked over
¼ cup honey


Combine the ricotta, vanilla, 2 tablespoons of the sugar, the ginger, and lemon zest in a medium bowl. Reserve for topping.

Sprinkle the work surface with the flour. Mix the remaining 3 tablespoons sugar with the cinnamon and knead it into the dough. Set aside until ready to make pizza.

Set the EGG for direct cooking at 400°F/204°C. Preheat a Pizza & Baking Stone.

Roll out and shape the dough, add to preheated Pizza & Baking Stone ,and cook the first side of the crust. Use tongs to turn the crust over. Continue cooking until the bottom crust is well browned.

Remove from the EGG and immediately spread it evenly with the ricotta mixture. Let your inner artist dictate how you arrange the berries over the top. Finish with a generous drizzle of honey. Slice and serve immediately.

Serves 2 to 4

*You may also want to try adding the pulp from 2 fresh passion fruits to the ricotta cheese mixture.

*Buy a few extra raspberries and make your own raspberry lemonade.

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