YUM! Only thing missing are a few skin on Blue Gill fillets!
Oh you do them whole. Did that for many years before I learned how to fillet without losing meat. You NEVER skin bluegills, just scale 'em. LOVE the tails!
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Peameal Bacon! On sale at my local grocery store.
It’s a Canadian thing 
If you’ve never tried these on the smoker you’re missing out.
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Chopped the pork butt in half, half for pozole the other half got wrapped and left on the smoker for either carnitas or pulled pork. Long night. 
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That’s one of the best looking meals I’ve seen posted, nice job!
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Thanks! It was real good and not that difficult to cook just takes a lot of time between the smoker and stove. First bowl was just to sample to see if anything need to be added. Got to go back to the store and grab some more cliantro, raddishes, cabbage, limes.
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Man Id make Cajun Cracklins or bacon with that.
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I going to try for a crispy skin like cracklins.
To make bacon i would need to brine.
I’ll cook low and slow then crisp the skin with hotter temps.
So many ways to cook this particular cut.
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Is that a ham?
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