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Longtrain

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  • Re: always add new charcoal?

    LongtrainLongtrain
    I always add a bit of new lump to the pot. I, as others have found that used lump doesn’t burn as hot as the new stuff. Doing a long cook, pork butt, etc., I have even removed the used lump, set it a…
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  • Re: Lamb Kabobs

    LongtrainLongtrain
    It was great, none left. 
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  • Lamb Kabobs

    LongtrainLongtrain
    Although I’m not Lebanese, I grew up in a Lebanese neighborhood, the smell of markouk (flat bread) cooking on Monday’s would fill the neighborhood. So, my BGE is going to grill Lehem Meshwy (lamb kab…
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  • Double Smoked Ham

    LongtrainLongtrain
    Picked this recipe up and decided to give it a try. Ham had a more pronounced smoke flavor but not overpowering. After a couple of hours at 275 F with apple smoke, glazed with maple syrup and brown s…
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  • Re: First Time Chuck Roast Burnt Ends

    LongtrainLongtrain
    They came out with a nice crisp on the outside, they were tender throughout. They were claimed to be a home run by family. I’ll need larger roasts next time as the yield was good for an appetizer, bu…
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