Well someone showed up this AM and threw a wrench into getting the hocks done. BUT..... I can't complain they brought a beautiful fresh snapper the caught Saturday. There is really nothing better than fresh saltwater fish, but by tomorrow even iced I've have tasted the difference. I dug around everyhwere looking for my large fish poacher. Well I used tin foil long before I had a poacher. But I have torn up the house the barn, the garage kitchen, even the porch. Yes its been awhile since I used it but .... well you ever have something you just can't find? I seem to be having more and more of them these days.I don't think its so much I forgot where I put it as possibly I forgot who borrowed it and forgot where its home is...LOL Its too big to pouch cook, so its all about the large industrial strength Reynold's Wrap. This stuff double ply, you could use to replace that bent fender on the car. Pretty fish right? I never did weigh him. but he's the perfect baking size. Wash, pat dry, sprinkle with salt. (its an old thing, when you wash a salt water fish, you must replace the salt. I don't know why). This is the stuffing. I was going to make a crab and shrimp stuffing and realized the open cavity could hold all the shrimps, so I broke the hard rule and substituted crawfish. I don't know why but freshwater and saltwater just are not mixed. Thats celery, green onion, cracker crumbs, onion, butter, white wine, crawfish, pick crab (dark meat), thyme, basil, salt & pepper Then comes the sauce which is Rotel, tomato sauce, green onions, bell peppers, parsley, black olives, onions, red wine, sugar, tabasco, salt & pepper. Insure the cavity is clean, I am glad I did too, my friend I guess thought I should eat the swim bladder..... LOL Stuffing loaded.......... Sealed up and to the oven, 350 for about 45 mins. I thought of smoking but I would have been there till midnight since mine only heats to about 220. Here's de fish...... A Bear View? Baked snapper, stuffing, cole slaw, and bacon wrapped asparagus. We wiped out one side. LOL I had thought of adding andouille to that stuffing, and I am sorry I did not because it was a little bland. I didn't use it because I was afraid it would over power the seafood. Go figure...LOL All in all, a great Monday supper. Shame it didn't show up Friday. Thats it, any questions I'll gladly field. Again I am sorry there is no smoke here. Thanks for checking it out.