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The Magazine

Northshore October 2025
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
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