Bigger off, it’s another 2 weeks yet 
Indirect,160 - 170deg for 90 minutes, applewood chips. Fat side down to start. Turned twice.
In an oven the yoghurt gets crisp and still tastes sharp.
In the Weber, the yoghurt is beaten into submission by the smoke. However, the yoghurt does help keep the lamb moist and tender.
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BTW, the bit off the end was “direct” as it hung out over the charcoal. It was eaten before the rest was ready 
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Acrylamide…yum 
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Surely that only applies to starch based foods, Bruv ?
I thought it was any heavy caramelisation, but I’ll bow to your superior knowledge 
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Or maybe Maillard reaction?
Thought he was having lamb 
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The Trailer Trash:
Basically, left over Mac ‘n’ cheese cut into cakes, dipped in beaten egg, a barbecue rub and panko breadcrumbs. This is then fried and topped with pulled pork and stuck in a bun with Barbie mayo and dill pickles. Holy fuck. 
potato wedges in the background…
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Careful, the Pun Stasi are watching 
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Cockpunch… and another for spoiling my Saturday evening.
I used to look up to you.
Yeah, right! 
A great use of leftovers. Wish I had some!
The pic doesn’t do justice to how it tasted honestly. I cant take credit for the idea, I got it from the Pitt Cue Co. cookbook.
Where do you put the gas? 
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Another spatchcock chicken today. Homegrown Submarine chilli, butter (salted), garlic and smoked paprika under the skin. Smoked with applewood…
Succulent and moist. Crispy skin. Hint of chilli warmth but not too hot.
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Looks a wee bit well done bruv?
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That’s the marinade (and poor photography skillz). Skin took the brunt of the heat which is a good thing. The marinade was a dark red colour which darkened with cooking. It was over the top of the skin as well as under.
My bird was moister than a moist thing 
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