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
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Poutine topped with Matt Pittman’s Texas Brisket.
The perfect ENDing to Barbecue Month 2017
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 2 of Barbecue Month 2017, Chef John Cox serves up this Smoked Meatloaf.
Get fired up for 80 new recipes; here’s one of our favorites…
Matt Pittman shows you how to smoke a phenomenally seasoned Halibut.
Rib meat in a sandwich loaded with tasty toppings.
Make this homemade BBQ sauce for anything cooked on the Big Green Egg.
Quick pickled carrots add to the delicious flavor of this smoked chicken sandwich.
Curtis Stone serves these baby back ribs with incredible homemade sauce.
Matt Pittman of Meat Church Competition Team shares how he cooks his award winning brisket.
Pair deli mayo, fresh pickles and rye bread with pastrami for an exceptional sandwich.
Steven Raichlen shares his recipe for the most delicious way to grill apples.
Steven Raichlen shares his recipe for smoking planked trout on the Big Green Egg.
Steven Raichlen shares his recipe for double smoked potatoes.
NFL linebacker Takeo Spikes shares his recipe for ribs.
Chef JJ shares a homemade BBQ sauce recipe for spare ribs.
How can you go wrong with Mona Lisa’s Ham Glazed Smoke Ham…delicious!
Spare Ribs with Dr. BBQ’s Secret Apple Juice Injection.