This Smoked Beef Birria uses the stewing technique to make the adobo for the recipe – adding short ribs that have been smoked on the EGG.
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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Tender and slightly sweet bread perfect for toast and sandwiches.
A yummy take on a traditional Monte Cristo sandwich using lots of fresh cheese.
Recipes for Big Green Eggnog, Apple Cider and Holiday Sangria.
Made with bacon, maple syrup and brown sugar, pig candy will quickly become a favorite.
Cornbread cooked on the EGG makes a great side to any fall dish.
The combination of fresh ingredients creates the perfect shareable dish.
Dough recipe for flavorful, small round loaves perfect for sharing.
These tomatoes are filled with warm cheesy goodness and make a perfect side dish during fall.
Dip loaded with artichokes, spinach and lots of cheese.
Crisp on top, moist and tender inside and flavorful always.
New England Patriots’ Baked Brie with Chutney and Crisp Bacon recipe from Dr. BBQ’s Gameday Cookbook to get you ready for the big game.
This recipe from Dr. BBQ’s NFL Gameday Cookbook will get you ready for the big game!
This recipe from Dr. BBQ’s NFL Gameday Cookbook will get you ready for the big game.
This squash loaded with lean ground sirloin is also loaded with flavor.
Ted Reader’s recipe combines flavorful mushrooms with steak.
A flavorful take on a classic favorite with three types of cheese.
Goat cheese and portobello mushroom create delicious flavors in this burger.
A colorful and flavorful addition to your menu.
A burger made with portobello mushroom caps and plenty of fresh vegetables.
This recipe will definitely spice up the traditional grilled cheese sandwich.