First on, last off the Q, Belly Pork.
Meat side rubbed with Jeffs Rub, sat on Onion, Carrot and celery then topped with a local beer.
Six hours @ 120'C. Cooked indirectly then flipped upside down on the grill to crisp the Skin!
Next up for a quick lunch, Chinese Style Quail.
Spatchcocked, then marinated overnight in, Soya Sauce, Worcestershire Sauce, Honey, Garlic, Ginger, Chilli and S&P.
Cooked over a high heat for 5 minutes Breast upwards and 3 minutes Breats down.
Then last of all, Chicken Tikka for Monday's lunch.
Chicken, Natural Yogurt, Tandoori Spice Mix and a splash of Lemon Juice. Marinated overnight.
Cooked over a high heat about 3 minutes a side.