Poutine topped with Matt Pittman's Texas Brisket.
Spaghetti Pot Pie on the Big Green Egg. This is a version of the famous Chicago Pizza Pot Pie!
Cook, Learn & Eat! Culinary Classes now available at Big Green Egg Headquarters in Atlanta
Corporate Headquarters, Culinary Academy and Special Events Center:
3786 DeKalb Technology Parkway
Atlanta, GA 30340 (click here for map)
Retail Center Hours: Monday through Saturday, 9:30am to 5:30pm
Contact Us Now
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Day 23 of Barbecue Month 2017
Day 22 of Barbecue Month 2017 from Snake River Farm’s Ken Hess.
Day 21 of Barbecue Month 2017 from Ken Hess of Snake River Farms
Barbecue Month 2017 Day 18. Matt Pittman prepares this classic adult beverage in the EGG.
BarbecueMonth Day 2017: We’re ready to get it popping with these Honey Pecan Chorizo Jalapeño Poppers from Matt Pittman of Meat Church.
Day 16 of Barbecue Month: Grilled Stuffed Shrimp from the Matt Pittman of Meat Church
Barbecue Month Day 15: Dr. BBQ’s Big Beef Ribs with Beer
Day 13 of Barbecue Month 2017: John Cox’s Morro Bay BBQ Oysters make a perfect date night meal.
Barbecue Month 2017 Day 8: If you’ve never grilled a salad before, you have to try this!
Day 7 of Barbecue Month 2017 – Who says pigs can’t fly?
Barbecue Month Day 4: Lamb chops seared on a salt block: What better way to WOW your guests?
Day 3 of Barbecue Month 2017: This prime rib recipe is a big-time crowd-pleaser.
Day 2 of Barbecue Month 2017, Chef John Cox serves up this Smoked Meatloaf.
We’re kicking off Barbecue Month 2017 with this dry rub recipe.
Zucchini Bread with just a kiss of smoke.
Here is the delicious recipe for Scallops, Asparagus and Artichoke Gratin featured on the front page of our Lifestyle Magazine.
Add more flavor to your cherry pie by baking it in your EGG. Cherry pie is a great treat for Pi Day or any day!
You can easily go from EGG to table with this delicious Salsa Verde Chicken Pasta made in our Big Green Egg Cast Iron Skillet.
When roasted in the EGG, the flesh of Jerusalem artichokes is nutty and sweet and the skin is flaky and delicious.
IndyCar driver Charlie Kimball’s Aunt Dot’s Grilled Flank Steak marinaded in a “secret family recipe” with fresh salsa and guacamole.