Right now I'm interested in learning about the roots of barbecued and smoked meats. The real old stuff, from way back when...what were the recipes like? What did they eat with the meats? Lots of BBQ history out there and lots of good recipes. I want to try my hand at going back to the original, the basics. Here's my take on Puerco Pibil, a pork barbecue the Mayan's made hundreds of years ago. Decided on this because I got a great price of fesh pork butt this morning~ 99cents/LB~ Plus, my 2 vacation days make for a nice long smoking weekend! Next step is to marinate it in fresh citrus juice till tomorrow. Got some grapefruit, regular limes and Meatball's Key Limes from the exchange program. And here it is in the bowl marinating in the fresh juice. It's getting covered in plastic wrap and into the fridge~ I'll turn it every three or four hours until tomorrow. Tomorrow it will be rubbed and smoked as they did it way back then. More Q-Vue to come, and thanks for taking the time to look at the prep!