Recipe by: @MannisCafe
Method: high heat, indirect
Marinade:
Greek Yoghurt, Lemon Juice, Garlic & @streetbbqrubs Shanghai Silk Road Seasoning.
Method:
Coated the Lamb Chops in the marinade, then put in the fridge for around 6hours.
Cooked in the Weber kettle.
Fueled by original briquettes from @heatbeads, into the @tb2bbqsmokers Kettle Kone.
Indirect for 30 minutes, rotating the lid every 10 minutes.
Then 30 seconds per side, direct over the kettle kone.
