ALL EGG SIZES
Executive Chef Woody Back, from Table & Main, shares his recipe for Seared Beef Spinalis.
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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Beef Brisket glazed with sweet and spicy mango chutney.
Dr. BBQ’s recipe for brisket includes coffee and Barbecue Rub #67.
Recipe courtesy of John Cox, Chef/Partner of The Bear and Star (Los Olivos, CA).
The perfect ENDing to a great cook!
Poutine topped with Matt Pittman’s Texas Brisket.
Matt Pittman of Meat Church Competition Team shares how he cooks his award winning brisket.
A great and delicious addition to breakfast!
Beef Brisket, tastes even better when cooked with cherry wood chips
Ray Lampe, Dr. BBQ’s, Beef Brisket Flat on the Big Green Egg.
Using ground espresso beans and cumin, this brisket is full of flavor!
Chef Matt Berry shares his recipe for street corn.
O’Neill Outside makes you feel right at home with this Barbecue Chicken Soup.