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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A colorful variety of freshly grilled veggies on a skewers.
Grill your way to superb seasoned vegetables.
Freshly caught surf perch fish simply smoked.
Corn on the cob grilled with honey is extra sweet.
Pork chops taste fantastic with this Chile rub and marinade.
These pan grilled brussels sprouts will change your mind about eating your veggies.
Treat yourself with these delicious lobster tails cooked in fresh chili butter.
Flavorful Lamb topped with chimichurri.
Jonathan of Rethinking Fire cooks these Ribeyes while camping on his MiniMax.
Father/Daughter cook team share their recipe and tips for rolled flank steak.
Lee Ann Whippen shares her and her father’s recipe for smoked bologna.
These pork chops are made with with fantastic homemade relish.
Ted Reader shares a steak recipe in celebration of Father’s Day.
The ACM New Artist of the Year takes some time to use his EGG.
Ted Reader’s grilled chicken thighs with fantastic sauce.
BBQ Wings with buffalo sauce and homemade blue cheese dipping sauce.
The relish in this potato salads adds exceptional flavor.
Sweet n slightly spicy slaw completes any BBQ dish.
Poppers stuffed with an explosion of flavor.
Tasty ingredients for grilled chicken wings.