this was the end result and damn it was good!!!

That looks KILLER !!!! whats all in it ?????
As we have about 20-30 lbs left from our trip to FLA last summer .

No, no, Zip, that's way too much work. You should just pack that fish in dry ice and overnight ship to..........:D

head, scale and gut the snapper then:


i poured a heineken over 3 of them in the pan then lea & perrins worstechire, tony chachere's creole seasoning, pepper, fresh garlic sliced and one slice per slit that you cut into the sides of the fish (about every 2 inches) then LOTS of butter and LOTS of lemons (quartered, squeeze and left in pan) chopped onion, sliced red bell pepper and diced green onion. heat smoker to 200 degrees and smoke for about 2 hours. when you can easily pull back the skin it's done.

Uh huh. :blush:

and i thought i was a perv.:thumb:

You are.:beer:

i just loves me some red snapper.

tastes like crabs, but without all of the cuts and burning from old bay seasoning. Plus, while youcan eat crabs indefinitely because they take so long to eat, that you've digested the first ones by the time you are on the 12th or so.....*catches breath*.....that you have room in your tummy again. i like to grill them whole on the grill. tasty.....that big one looks like heaven to me.

they were wonderful! grilled crab, eh? well now, i just might have to try that!

edit: do you throw them on live?

editedit: if not, how do you prepare them? blue crabs, stone crabs?

no! grilled red snapper tastes like crab!

oh, yeah, and i haven't even started drinking yet!:D

still tho, i'm gonna grill me some crabs! ooooooooh i know, next time i smoke some snapper, i'll throw in some blue crabs!! yeah. oohh boy! i'm hungry now!!!:thumb: