Add flavor with Alder Plank grilling.
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
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Country musician Frankie Ballard shares his recipe for Rib Eyes.
Lamb loin flavored with sage, garlic and thyme.
Country musician Tyler Farr shares his recipe for Venison Cube Steak.
Adding a little bit of pumpkin is the perfect way to make dinner festive for fall.
Ted Reader’s recipe for buffalo steaks with honey date butter.
Lean Beef Tenderloin Roast with assorted herbs.
Enjoy all of your favorite fajita flavors in easy to eat burgers.
This squash loaded with lean ground sirloin is also loaded with flavor.
Bassmaster Classic Winner Chris Lane shares his recipe for Rib-eye Steak and grilled asparagus.
Lots of veggies and Laura’s Lean Ground Beef fills the pizza.
Lime juice and Tex-Mex seasonings add a fun flavor to a traditional burger.
Ted Reader’s recipe combines flavorful mushrooms with steak.
Pimento cheese and bacon make this burger extra tasty.
Celebrate filet mignon day with this recipe for filet with herb butter sauce and mushrooms.
Linkie Marais’ Mediterranean Surf and Turk Kabobs on the Big Green Egg.
Walnuts add flavor to your typical beef slider.
Prime Rib Roast is a specialty in many countries, recipe for bison and beef.
Grilled sirloin paired with leeks and topped with blue cheese.
This recipe is great for entertaining lamb-loving guests.
Lamb dish with tasty mint sauce perfect for Easter, still delicious anytime of year.