My mum always served the Yorkshire up first when we were kids, cooked in the meat tray. The left over beef would do another meal or two.
No Yorkshire or NE ancestors AFAIK.
Cold and frosty here this morning, so have lit quite a big fire inside. The smoker is so lossy that I predict it’ll be difficult to hit 120° and I worry about that with poultry.
Three big chunks of cherry for the smoke.
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Use the pies. It’ll be lush.
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Haha, Merry Christmas you madman. x
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Christmas dinner will shortly be served… tomorrow.
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on new years eve?
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Lamb in the Weber for 2.5 hours so far. It’s enormous and only just fit.
Beech chips went in 1 hour ago. Probed and temp was 65 degrees.
Now resting.
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now that sounds perfect
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Lamb was perfect. Still too hung over for photos 
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selfie?
No
Having smoked turkey at the Salt Lick was what got me in to low and slow.
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Smoked gammon OK but bubble and squeak can get right to fuck and keep going
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I love it!
Gammon finally looks like this:
Glaze is Dijon, honey, a dash of clementine juice. With cinnamon, star anise, allspice… I deglazed the drip pan with a drop of Madeira and poured it over the top.
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Looks proper nice
Yesterday I did a 4.1 kg wing rib of beef:
It wasn’t as good as it might have been if we cooked it on the Weber.
On the other hand it wasn’t bad al all. The gravy I made from the pan juices and a drop of 2004 Chapel Hill Shiraz was epic.
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Aerogard at the ready 
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