The Rustic Peach and Thyme Galette with Almonds and Honey Yogurt is a great dessert on the EGG.
Four easy and delicious wing recipes from Springer Mountain Farms Chicken
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
We’ve attempted to answer the most common questions people have about the Big Green Egg in a very clear and concise manner.
Read the FAQs
Fish tacos from our friends at Dizzy Pig!
Terry Scroggins shows how to make an shrimp and jalapeño irresistible appetizer.
If you’re looking for a recipe to bring summer to your table year round, this is it.
Add even more taste to grilled asparagus.
This swordfish recipe is sure to spice up your summer.
Dos Equis, sausage and cheese, oh my! This is a salsa and cheese fondue you don’t want to miss.
Grace Young’s recipe makes the perfect summer side dish.
O’Neill Williams cooks wild boar ribs on the Big Green Egg.
This chicken sausage with southwest salsa will both surprise and impress all your guests.
Grilled sirloin paired with leeks and topped with blue cheese.
Vinegar baste and walnuts add extra flavor to this pork t-bone.
These artichoke hearts make a great appetizer for any dish, especially with the tasty herb butter.
A cheesy favorite with bacon and other tasty, optional additions.
Lamb dish with tasty mint sauce perfect for Easter, still delicious anytime of year.
A fun spin on traditional surf and turf using Ribeye and shrimp.
This light, bright and easy family supper will be a favorite, especially during the summer.
A playful take on BLT flavors features both ground duck and duck bacon.
Full of vegetables and loaded with flavor!
Steak seasoned with Dizzy Gourmet® seasoning and served with whiskey-cream sauce and mushrooms
Traditional corned beef and cabbage with red potatoes.