When I’m in Mexico I order pargo (red snapper?) prepared that way, best ever.
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I had a mexican restaurant in florida that got me started with Pescado Diablo, just right. Sadly, most times a whole fish is overdone and dry when I’ve ordered.
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What do you do when it looks back ??
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I’m not sure, but I think they drop it in a deep fryer. Like laying flat in a fry basket.
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Like any good carnivore you look right back. Gonna smoke a bone in pork butt this weekend, trimmed off some of the fat back, score slightly, tie it up, season and wrap in plastic a couple days.
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I couldn’t get pork butt last weekend so did 4 cushions. 2 up, 2 down. Over did the bark, used an apple cider marinade and brown sugar. Tastes good but a little stringy. Not as good as butt, they would have probably been better in the crock pot. $1.59/lb, dogs like it so not a total waste.
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This was 1.99 a pound, perfect size. Used a dry rub, just a mix I threw together. Gonna smoke for 6 hours, then 4 hours in foil at 200 with a mango chutney coating.
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Sounds too good for the dogs.
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Now that looks amazing 
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If your Pups are anything like mine they share every single morsel of food that passes my lips 
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1.99 geesh you stole that !!!
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You do any catering ???
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It’s the three T’s. Time, temperature and treatment. I like a lot of flavor so a number of spice mixes are used. Franklins barbecue in texas goes by just salt and pepper with texas white oak as the fuel for their brisket and stuff. Gotta wrap in saran wrap for at least a day to let flavor penetrate. Then in the smoker at least 4 to six hours, lets say 200 to 225 at most, light to medium smoke, to heavy can kill. The foil wrap is a must, lets all the connective tissue melt and blend. The mango chutney is like a spiced semi sweet jelly that moistens and adds to the juice.
Don’t know anyones setup, mine is charcoal, but all you need is time once you gave the meat some love.
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I know Id love it sounds and looks so good .
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The 
A man, a dog and a smoker
The pork bone in shoulder, in at 7: 30, in the oven 12:15 for 3 hours at 200. Bacon and poppers to finish things off.
I mix some apple juice with homemade stock and smoke it as the liquid. Makes a great flavor for soups or rice or beans , gravy etc.
Perfect temp
Chutney coating
In the oven
Grabbed a brisket along wuth some ribs and a couple chikens.
Got the brisket covered in rub and wrapped with plastic. Those are a pain to roll around and trim, even a little one.
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Nice smoker
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