Learn the secrets to cooking on the Big Green Egg at this tailgate BBQ at Four Seasons Resort Dallas
The Four Seasons Resort Dallas is teaming up with pitmaster Jack Arnold of Snake River Farms and Big Green Egg to for a “Tailgate Barbecue” that will teach you the secrets to cooking on the Egg. The event kicks off at 6:00 pm on November 30, 2019 in the Pavilion at Four Seasons Resort Dallas.
During the BBQ, Four Seasons exec chef Christof Syré and Arnold will share tips, grilling techniques and plenty of samples of Snake River Farm beef, a high-quality supplier of American wagyu beef.
The BBQ menu includes bourbon molasses-glazed Snake River Farms kurobuta pork shoulder tacos, Texas bob white quail; jalapeño, goat cheese and bacon lollipops; brown sugar-guajillo pork belly; and whole grilled red fish with sweet peppers, caramelized onions and Canton tomatoes. Other dishes include charred shishito peppers with smoked tomato aioli; charred fall veggie kebabs with chimichurri; cast iron roasted patatas brava with guajillo spiced sea salt; warm BBQ potato salad; and corn and black bean salad. Cant have a bbq without dessert, so there will also be pumpkin pie, cherry cobbler, baked Alaska, banana pudding, warm cookies, caramel apples and liquid nitro ice cream.
The event is $65 per person; a cash bar will also be open. Reservations: (972) 717-2420.