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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Chef Robert Gerstenecker shares his recipe for salt baked snapper.
Fish tacos using mouth watering Kodiak River seasoning.
Terry Scroggins shows how to make an shrimp and jalapeño irresistible appetizer.
This swordfish recipe is sure to spice up your summer.
O’Neill Williams cooks southwest baked oysters on the EGG.
Here’s an elegant entrée-sized quiche, perfect for a luncheon
A fun spin on traditional surf and turf using Ribeye and shrimp.
This easy dish depends on simply seasoning a firm fish with one of the best seafood seasonings in the world.
Oysters topped with various, tasty toppings.
The perfect southern food… Georgia shrimp, grits and Pecan Oil. Perfect as an entree or a creative appetizer.
A traditional dish served on National Braai Day in South Africa.
The Orange Mint Dressing and Cabot Cheese makes this shrimp salad a favorite.
Grilled Fish Tacos with Peach Salsa, a great summer appetizer or meal.
Grilled shrimp is good, Famous Dave’s shrimp with mango salsa is even better!
Graham Rahal’s raspberry BBQ-glazed cedar planked salmon is fairly simple but VERY delicious!
Bobby Flay’s Grilled Lobster Sandwiches with Charred Corn and Avocado.
Dr. BBQ prepares a stunning Florida Lobster Roll cooked on the Big Green Egg.
Cedar Planked Salmon with Grilled Peaches and Soy Ginger Vinaigrette.
These Scallops come served with Cool Mango-Mint Salsa.
O’Neill Outside cooking Bacon Wrapped Crab Stuffed Shrimp on the Big Green Egg.