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Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.



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  • Cow Lickin' Chili (Large Post)

    I cooked this at a couple of the fests last year and was asked to post the procedure, so here 'tis :[p]Cow Lickin’ Chile[p]Ingredients :[p]Olive Oil
    1.5 lb. ground Chuck
    1 lb. Italian Sausage (casing removed)
    2 cups Onion (chopped)
    1 Green Bell Pepper (seeded and chopped)
    2 Jalapeno Chiles (seeded and chopped fine)
    1-2 Serrano Chiles (seeded amd chopped fine)
    1 Tbs. Garlic (minced)
    1 (28 oz.) can Diced Tomatoes and liquid
    1 (15 oz.) can Diced Tomatoes and liquid
    1 can Rotel
    2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
    3 Tbs. Chili Powder
    1 Tbs. Ancho Chile Powder
    1.5 Tbs. ground Cumin
    1 tsp. Cocoa Powder
    1 tsp. ground Cinnamon
    2 Bay Leaves
    1 tsp. Tabasco Sauce
    1 tsp. dried Oregano
    3 Tbs. Dizzy Pig's Cow Lick Steak Rub
    2 cups Beef Broth
    1 cup Dry Red Wine
    2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
    Salt and fresh ground Pepper to taste
    Wood Chunks

    Ingredients.jpg[p]Preparation:[p]Preheat your Egg to 350° with inverted plate setter (legs up).

    Setup.jpg[p]Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
    Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
    Add 2 or 3 fist-sized chunks of wood to coals.

    Meat.jpg[p]Close lid and cook for about 1 hour, stirring every 10-15 minutes.
    Remove dutch oven from egg, remove meat and drain on paper towels.
    Wipe dutch oven dry with paper towels.
    Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.

    Veggies.jpg[p]Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).

    AllIngredients.jpg[p]Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
    Remove bay leaves, dried chiles, correct seasoning and serve.


  • Thank You GA Mt. Eggfest Cooks........

    Many thanks to the 110 cooks that came to the Georgia Mountain Eggfest and gave it their all! There was just shy of 2100 lucky tasters that came and sampled all those wonderful creations. You guys and gals really rock and no one left without getting more than their fill. You are the real stars of this show and we're very proud to host each and every one of you. That's asking a lot to feed that many hungry patrons, but, you never fail to impress! With almost a 20:1 taster to cook ratio facing you, you pulled it off without a hitch. My heartfelt thanks to you amazing eggheads for all you do for the GA Mt. Eggfest.........from your loyal friend, fellow egghead and humble servant........John (egret) Hall
  • Dizzy Pig Dazzles Again!!

    I tried the sample bag of the new "Happy Nancy" seasoning the Dizzy Pig Co. sent me yesterday and today. At first taste right out of the bag I wasn't sure about this new rub since it seemed a little bland when compared with the other DP line of rubs, but, when applied on your cook and going through the cooking process this rub really comes to "life"! Yesterday I marinated two chicken leg quarters in a vinaigrette for 24+ hours and applied the new rub liberally on the chicken right before cooking direct on my Big Green Egg. I also used it on a couple of "crash hot potatoes" and the results were pretty amazing! My wife even commented that this was the best chicken and crash potatoes I've ever done! I agreed! I didn't do pictures......sorry!
    Tonight I did stir-fry chicken breasts with veggies over rice. I wokked the chicken and veggies on the Big Green Egg and put in a liberal amount of the new rub in the veggies while they were cooking. After the mixture was all cooked and back together again I put in a mixture of soy sauce, orange juice, brown sugar, dry sherry and cornstarch. This was over-the-top delicious! I'll be first in line when this new rub hits the street! Very well done Dizzy Pig! 

    Sorry about the wrong sequence of the photos.......couldn't see how to rearrange them!
  • GA Mt. Big Green Eggfest Cooks......

    .......We received a very generous shipment of BBQ sauces, marinades and rubs for our cooks at the 5th annual Georgia Mountain Big Green Eggfest​ from our most loyal sponsor, Rocky Stubblefield of Stubb's BBQ Sauce fame. We can't thank you enough for this, Rocky. You've donated generously and faithfully every year and we're honored to have you be a part of our eggfest. The Stubb's brand of products need no can find them literally in every food or bbq products outlet in the country. Thank you...........
  • Something for the Cooks at the Georgia......

    ........Mountain Eggfest! I received a very nice gift from Mr. Brad Barrett for the cook's drawing at the Georgia Mountain Big Green Eggfest May 15th and 16th, 2015. Some lucky cook is going to love this GrillGrate set for a large Big Green Egg! Thank you, Brad, for your generous donation. He also included several meat temperature guides for the cook's goody bags! Check out their Facebook page: and their web site:
    These are a real nice addition to any BGE cook's arsenal!