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The MiniMax is here!
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After a long period of developing, perfecting and testing, the MiniMax is finally here! This new addition to the Big Green Egg Family is perfect for when you want to take the â€œUltimate Cooking Experience" with you.  It’s the height of the Mini with the cooking area of the Small allowing you to cook more ingredients all at the same time. 
 
The MiniMax comes with its own transportation in the form of a sturdy, easy to grip Carrier! Perfect for camping or those on the move.

The MiniMax Bundle includes:

  • MiniMax EGG & Easy Grip Carrier

  • ConvEGGtor* for MiniMax

  • Cast Iron Searing Grid for Small & MiniMax

  • Premium Natural Lump Charcoal - Small

  • Pre-Assembly Option


Bundle Cost Â£680

If you would like to purchase a MiniMax Bundle for a Christmas present and you want something for them to open on Christmas Day we can send you a Gift Pack shown HERE on the website. 
Order the MiniMax Bundle Now!
*Please note that the Plate Setter for the MiniMax is called the ConvEGGtor. 

Smoked Stuffed Mushrooms

Ingredients

  • 3 Large Mushrooms - stalks removed but reserved
  • 10g Butter
  • 15g Diced Shallots
  • 150g Cream Cheese
  • 60g Grated Cheddar Cheese
  • 60g Grated Mozzarella Cheese
  • A small handful of fresh chopped chives 
  • 1 Cedar Smoking Plank - cut to size & pre soaked in water for 30 minutes

Method

  1. Set up the EGG for indirect cooking with the ConvEGGtor in the legs up position with the stainless steel grid on top. Preheat the EGG to 200c
  2. Melt the butter in a frying plan and add the chopped reserved mushroom stalks and shallot. Cook for 5 minutes
  3. Add the mushroom mixture to a large bowl and mix with the cream cheese, grated cheeses and chives
  4. Using a large spoon, stuff the mushrooms with the mixture
  5. Place the smoking plank onto the stainless steel grid and put the mushrooms on top. Bake for 20 minutes or until golden brown

Barbecue Basted Chicken

Ingredients

  • 1-5 kg free range chicken - serves 6
  • Your Favourite BBQ Sauce - we like Nic Williams recipe which can be found HERE
  • 10ml olive oil
  • salt and pepper

Method

  1. Set up the EGG for indirect cooking with the ConvEGGtor in the legs up position with the stainless steel grid on top. Preheat the EGG to 180c
  2. Make sure the giblets are removed from the chicken, pat the skin dry and then spray the skin with some olive oil. Season with salt and pepper
  3. Place the chicken straight onto the stainless steel grid
  4. For an average sized chicken, cook time is approximately an hour. Towards the end of the cooking period, insert an instant read digital thermometer between the thigh and the cavity of the chicken to check the internal temperature
  5. 20 minutes before the end of cooking time, baste the chicken with the BBQ sauce and repeat every 5 minutes
  6. Remove from the EGG, tent in tin foil and let rest for 10 minutes
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