We then took red snapper hotdogs and we laid those in there as well. So there is an interior garnish of those...very Maine chic.
Then we took a cooler and filled it with hot water. We took two immersion circulators, which control the water bath temperature, and we strapped those onto the side of the cooler. We wrapped this guy up in 5 garbage bags and sunk him in there, poaching him for 6 hours or so, so it is all cooked. All we are trying to do right now is to get this guy just disgustingly crispy.