Used a Raichlen recipe this time, from the new book. I forget the origin...Serbian? Croatian? Something like that, I think.
Internals are ham, provolone, bacon (home cured).
I didn't follow his technique, which was entirely direct, and a quick cook. Instead, I went indirect, and then dropped the spider in and gave it a quick sear. Turned out beautiful and tasty. The reverse-sear method gave the exterior and almost crispy texture.