Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

jlsm

Edit Profile

  • Temp tip from Fred

    jlsmjlsm
    My husband and I made the biannual trek to Fred's for his blue-bag "Restaurant Charcoal." He was holding a demonstration on how to cook pizza on an egg and offering some general egg ti…
    ·

  • OT: Knife sharpening setup

    jlsmjlsm
    I know several of you are as anal as my husband about knife sharpening, so I thought I would share his setup. He countersunk three quarter-inch magnets in a piece of heavy plastic and then added a bo…
    ·

  • Re: She asked if we could have this every night for dinner?

    jlsmjlsm
    I did one stuffed with spinach and goat cheese while staying at my sister-in-law's last week. They loved it. And leftovers do make great sandwiches. I'm not sure I'll ever do a plain r…
    ·

  • Re: Seen in South Philly

    jlsmjlsm
    The roast pork is basically Italian porchetta. The herbs vary; DiNic's doesn't use rosemary. Here's an oven recipe for it. This is a fantastic party dish: 6 to 8 pound pork butt FOR TH…
    ·

  • Re: London Broil recipe

    jlsmjlsm
    Thanks so much for this. I've never known what to do with a London broil.
    ·
Avatar

Friends

Followed by 1 person