Q&A with Big Green Egg’s Jack Arnold

Wine and BBQ is a powerhouse pairing that hardly needs an introduction. However, Big Green Egg BBQ Specialist, Jack Arnold, has managed to put a new spin on the timeless combination. Butter melting, flame igniting, and flipping tongs are among the many elements that Arnold brings to his high energy cooking demonstrations.

We’re thrilled to be partnering with this talented and lively BBQ pitmaster for our upcoming Sante Fe Wine & Chile “Fiesta” Dinner hosted at the Four Seasons Resort Terra Restaurant. In partnership with the Four Seasons Resort Rancho Encantado Sante Fe, Big Green Egg and Snake River Farms, we are bringing you two nights of epic culinary adventures, live music and extraordinary Frank Family wines on Friday, September 25 and Saturday, September 26.

In anticipation for this unforgettable weekend, we virtually met with Jack Arnold to get a better sense of who he is and what he’s about.

FF: Tell us about your journey to Big Green Egg.

JA: I was the original BBQ Specialist and Instructor to join the Big Green Egg pro team in 2017. Now I am the BBQ Event Host for the Four Seasons Resorts around the country, and partner with Snake River Farms, often cooking for the Carolina Panthers. I learned the art of charcoal cooking at the age of nine from my father, a Texas native who also mastered the skill of Texas-style barbecue at a young age.

FF: What are some of your BBQ specialties?

JA: My specialties include a delicious filet mignon whole tenderloin roast or NY strip roast whole or cut into thick steaks and reverse seared. I also love chargrilling a Snake River Farms Wagyu beef burger where I sear the outside crust to get the juices to stay on the inside of the burger patty.

FF: What makes a Big Green Egg grill unique?

JA: The unique dome shape of the Big Green Egg and the use of block charcoal create a vortex of smoke that envelopes the meat, putting a caramelization on the outside and adding a wildly distinctive, bold flavor.

FF: What Frank Family wine do you enjoy pairing with your BBQ creations?

JA: The charred, crusty flavor of buttery beef makes the perfect match to Frank Family’s Napa Valley Zinfandel. Also, this may be unconventional, but I love pairing the Carneros Pinot Noir with grilled steak. This Cab-lovers Pinot stands up to the meat.

During the Sante Fe Fiesta Dinner, however, the Frank Family Napa Valley Cabernet Sauvignon will be the star. At home in North Carolina, Arnold prefers to pair the seductive flavors of our signature Cabernet with his American Wagyu Cowboy Ribeye. Come late September, there will plenty of beef, Cabernet, and good times to go around.

“If there is any knowledge I have to share with the world, it’s certainly about how to grill a good backyard BBQ,” shares Arnold. He plans to bring his passion for BBQ and connecting with people to the Santa Fe Wine and Chile Fest to ignite the night (flames on the grill included).

We hope you’ll join the fun with Frank Family’s Brand Ambassador, Kelly Kerrigan as we dine under the stars, enjoy the sounds from local guitarist, Tito Rios, and watch first-hand as the experts masterfully prepare a selection of distinct courses paired with an array of our award-winning wines. Those interested in attending can make a reservation by calling Terra at Four Seasons, (505) 946-5800.