ALL EGG SIZES
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
Contact Us Now
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A colorful and flavorful addition to your menu.
Turkey burgers with Red Gold tomatoes and Italian toppings create a healthier and very tasty burger.
A burger made with portobello mushroom caps and plenty of fresh vegetables.
Ted Reader’s recipe for arctic char stuffed with onion, pear, and sage stuffing.
Chicken burgers fused with the unique taste of the Caribbean.
Linkie Marais’ Mediterranean Surf and Turk Kabobs on the Big Green Egg.
A different take on traditional stir fry made with delicious duck.
Duck skewers with tasty dipping sauce.
This recipe will definitely spice up the traditional grilled cheese sandwich.
A great combination of burger and seafood that everyone is sure to enjoy.
Ted Reader’s chicken steaks with special BBQ spices.
Walnuts add flavor to your typical beef slider.
Fish tacos from our friends at Dizzy Pig!
Terry Scroggins shows how to make an shrimp and jalapeño irresistible appetizer.
If you’re looking for a recipe to bring summer to your table year round, this is it.
Add even more taste to grilled asparagus.
This swordfish recipe is sure to spice up your summer.
Dos Equis, sausage and cheese, oh my! This is a salsa and cheese fondue you don’t want to miss.
Grace Young’s recipe makes the perfect summer side dish.
O’Neill Williams cooks wild boar ribs on the Big Green Egg.