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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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A colorful and flavorful addition to your menu.
A burger made with portobello mushroom caps and plenty of fresh vegetables.
This recipe will definitely spice up the traditional grilled cheese sandwich.
Add even more taste to grilled asparagus.
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.
These artichoke hearts make a great appetizer for any dish, especially with the tasty herb butter.
A cheesy favorite with bacon and other tasty, optional additions.
The best type of egg to find during easter is a Big Green Egg!
Warm bread with molasses, best served with an Irish stout.
This is a fabulous appetizer to pair with any dinner.
What’s better than mushrooms filled with blue cheese? Vidalia onion-topped mushrooms filled with blue cheese, of course.
The melted butter brushed over the crust is a bonus street vendors don’t offer!
Soft pretzels are a favorite in any shape!
O’Neill Williams’ Stuffed Jalapeño Peppers using the Big Green Egg Jalapeño Pepper Rack.
Roasting brings out the vegetables’ natural flavors.
Grilled peaches make the perfect sweet dishes and complement savory foods.
Grilled russet potatoes topped with your favorite flavors – perfect for any festive party!
Grilled shrimp is good, Famous Dave’s shrimp with mango salsa is even better!
If potato salad is a favorite side of yours, try this recipe with bacon!