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I usually fish my ass off on the coast this weekend but I'm not traveling this time with the weather. I'll probably do some smokin or grillin saturday and sunday. If I can get a window I might sneak a yak trip in Monday morning for bass. Not lookin good right now.
When I was a kid, my Dad took us fishing over Memorial Day a lot on Lake Allatoona. My Mom always sat on the dock and read a book. After they retired down here and my Dad got a boat, she took up fishing.
She landed this triple tail today on the Little Satilla River.
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That may be the best tasting fish in the water Brunswick. That’s awesome
My dad just got back from Key West bearing gifts. Looking forward to trying this
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Nice tripletail! One of my favorites to catch and to eat.
Going to a wedding tonight, but tomorrow I?m doing fried trout, grilled oysters and shrimp and will probably fry a few of the shrimp/oysters too.
Low key tonight. Andouille one-pot pasta - andouille, angel hair, halved cherry tomatoes, basil, onion, garlic, boiled down then mixed with Asiago, Parmesan, Mozzarella, and Fioritura cheeses. Easy and dang good.
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Anyone have tips on cooking Collard Greens? I've cooked mustard and turnip greens but never collards.
Grilled oysters, shrimp & pineapple. Fried specks and not pictured is the fried shrimp and oysters, because they got swiped as soon as they hit the pan. Also had hush puppies & crab boiled corn/potatoes. All the beer too.
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Cook them exactly the same just a little longer. Collards are thicker so they take just a little more time. Trust me on this. I cook and sell more fresh greens than the normal fellaQuote:
Originally Posted by Bulldog1
Grand Isle kayak redfish on the halfshell and shrimp on the menu tonight. Put the babies to sleep, made the wife a martini, and fired up the grill
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Thanks bud! Do you put sugar in your Collards? I do for turnips but not mustards.Quote:
Originally Posted by BeastMan
I put a little sugar in all of them to counteract bitterness. Typically, they get more bitter as it gets hotter peaking in AugustQuote:
Originally Posted by Bulldog1
Nice work. Looks incredibleQuote:
Originally Posted by SpeckleDawg
Redfish on the halfshell accompanied by grilled shrimp with a side of pesto angel hair topped with fresh grated piave vecchio
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I knocked it out of the park tonight. Had a great time with friends who have a bad assed new pool. Not sure if any of you know about Wynco (sp) but we have them here in Ft Worth. I went and bought a vacuum packed package of beef tenderloin. 3 lbs for around $20, $6.50 or so per lb. I feel like I'm stealing from this grocery store. I take the tenderloin and my family to his house and they gave me continuous homage. I am now the Steak God to them.
I felt sorry for my bud's wife. Their 8 year old daughter says "Mommy, he makes steak SO much better steak than you".
All in all, I'm no expert with cooking steaks. I just know what to buy and that makes it easy for me. I sear them on both sides on high heat for about 15 to 20 seconds then put them on lower heat to finish. I like to slow cook my tenderloin once I've seared it on both sides.
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Originally Posted by Bully13
I’m a traditional sear guy too. The reverse sear is all the rage but I’m old fashioned.
Was my sister in laws birthday yesterday and she picked hibachi so we did that. Drinks and saki. Solid night besides the fact that I felt like I should be grilling