shell style, so you just leave the scale on, the skin on, just cook it one side up. >> anthony: it's sort of basting itself in there. >> sean: yeah, yeah. it makes like a cup.e would -- >> mark: one of the hardest sells is amberjack. amberjack, yeah. >> sean: amberjack, for sure. >> anthony: the japanese love it, amberjack. ooh, look at that. that is pretty. it smells good. >> mark: wow. yum. >> sean: oh man. >> mark: i can eat that 365 days a year. >> sean: ah, charcoal and fish. it's so good. >> anthony: damn that's good. >> sean: wow. . >> sean: everybody thinks there's all this great barbecue in the south. it's 99% terrible barbecue, and so to get real barbecue, you've got to drive. >> anthony: way out in the weeds, off the main road, and good freakin' luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. here. a run-down-looking takeout about two hours' drive out of charleston in hemingway, south carolina. now, how long have you been doing this? >> rodney: since i was 11. >> se