1 (4-5 lb.) buffalo fish
2 sticks corn oil butter
1 tsp. black pepper
1 lemon, thinly sliced
1/2 tsp. cayenne pepper

Build an open fire using only hickory. While the fire is burning down to gray coals, clean fish and cut almost through the back bone from end to end so that it can be laid out flat. Obtain a yellow poplar board, approximately 12"x36". Place the buffalo, skin side down, about 6" from one end of the board. Nail the fish to the board, using large headed roofing nails. In a small saucepan, melt the butter and add the pepper and lemon. Simmer covered for 5 minutes.

Baste the fish liberally with the lemon butter, being sure that some sauce runs between the board and the fish. When the fire has burned down to coals, lean the board over the coals, fish side down, using a small stick to prop the board up. Baste liberally every 5 minutes, being sure that some sauce runs underneath the fish. Cook 40 to 50 minutes until fish flakes easily. Remove nails, throw the fish back in the river and eat the board.