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Chef Gavin from Certified Angus Beef shares his recipe for Stir-Fry Szechuan Beef.
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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Oysters topped with various, tasty toppings.
The perfect southern food… Georgia shrimp, grits and Pecan Oil. Perfect as an entree or a creative appetizer.
A traditional dish served on National Braai Day in South Africa.
The Orange Mint Dressing and Cabot Cheese makes this shrimp salad a favorite.
A great summer appetizer or meal.
Grilled shrimp is good, Famous Dave’s shrimp with mango salsa is even better!
Graham Rahal’s raspberry BBQ-glazed cedar planked salmon is fairly simple but VERY delicious!
Bobby Flay’s Grilled Lobster Sandwiches with Charred Corn and Avocado.
Dr. BBQ prepares a stunning Florida Lobster Roll cooked on the Big Green Egg.
Cedar Planked Salmon with Grilled Peaches and Soy Ginger Vinaigrette.
These Scallops come served with Cool Mango-Mint Salsa.
O’Neill Outside cooking Bacon Wrapped Crab Stuffed Shrimp on the Big Green Egg.
Cedar-Planked Salmon with Honey Glaze from BGE cookbook.
We turn tuna salad into a Mediterranean treat by adding artichokes and kalamata olives.
Cigar Dave shows us his favorite seafood recipe and explains the “Alpha-male” EGGsperience.
Dr. BBQ on Fishing the Flats makes Blackened Grouper with Cheese Grits.
Dr. BBQ cooks Red Fish Pot Pie on the Big Green Egg during the Fishing the Flats.
This orzo salad is loaded with ingredients commonly used throughout the Mediterranean.
Combine soy sauce, lemon juice, brown sugar, oil and garlic and stir to dissolve sugar.