We're going to say the weekend goes through Tuesday. I'm sure we should have some good stuff. I'll have some fishing reports Mon & Tues. Everyine have a great 4th and special thanks to guys like SapperDawg who are serving in the armed forces.
We're going to say the weekend goes through Tuesday. I'm sure we should have some good stuff. I'll have some fishing reports Mon & Tues. Everyine have a great 4th and special thanks to guys like SapperDawg who are serving in the armed forces.
***I was slipping Randolph and when I tried to merge our threads I screwed it up. My bad yall**
Kept it simple tonight - brats
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No worries BeastMan!
No pics but bacon wrapped elk backstrap stuffed with jalape?os and cheeses on the grill. Served it with some wild rice and purple hull peas from the garden. A couple white cans to lead off. Sipping my second glass of Woodford.
Oh ya, tall white cans for me
Had pizza and Modelo Negra at our favorite dive tonight. Came home and drank a couple homemade cheladas (Tecate, clamato, salt, and lime). Now I'm having a nightcap of Clontarf.
Hey beast, if you could take some pics of cleaning the fish, that would be great. I need to learn .Quote:
Originally Posted by BeastMan
Depends on specie. What kind you trying to learn?Quote:
Originally Posted by Bully13
I'm from the Delta. We like Gar.Quote:
Originally Posted by BeastMan
Had a pretty big crowd yesterday so had to combine two menus into one. Started the day at Big Beach Brewery in Gulf Shores, not a bad beer in the place. Milder taste than most craft beers but I like that, especially at the beach. Switched to Dos Equis at the pool then switched to 30A Beach Blondes for the cook and meal. Cooked several 20 oz rib eyes and a bunch of Red Snapper filets. Cut the Rib eyes in half so they would feed more and created or own surf and turf. Served with garlic cheese grits, fresh field corn roasted on the grill, and cheese toast.
spaghetti-o's and cooks champaign. Maybe a Twinkie for dessert
Just any kind would be fine. The only time I've ever done it was when I was a kid and I took a spoon to clean all the scales off some fresh water brim we caught at some big ass carrol county lake.Quote:
Originally Posted by BeastMan
I would just like to start saving money by buying whole fish someday like those snappers and red fish I see at cosco all the time. I'm sure I could Google something too.
Would be cool to have someone clicking some pics the next time you do work though.
Woodford on flight to Portland. Whatever grub they roll out in first class. Mrs I seen it rolls
was that a "Mile High Club" reference? LOLQuote:
Originally Posted by I seen it dawg
Ya, you win last nightQuote:
Originally Posted by Dawgbite
Ha never cleaned one of those but I watched a video and they used a hatchet to take the skin off. That's a prehistoric monsterQuote:
Originally Posted by Drugdog
Jealous Dawgbite. Need to get more info on Big Beach Brewery. May be my new hangout when I come to the OBA.
Last night was steaks, sweet potatoes & a Hungarian Cabernet that we brought back from Budapest a few months ago.
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Got chased around cat island by water spouts this morning. I think we watched 5 total and a couple were way too close.
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Bell's Two Hearted now and about to head to Crab Fest. I plan on eating myself into a food coma there.
Cleaned? You leave the bones in, hoss; that's the texture.***Quote:
Originally Posted by BeastMan
Damn that's crazy speck. Those spouts just pop up. What y'all get the trout to eat? Was it a croaker day?
Dinner is grilled chicken, green beans, and black-eyed peas. White cans later
Never had a fish touch a croaker today. Caught some on live shrimp and some on matrix.
my experiences fishing with shrimp is the little fish just suck it right off the hook. had to get lucky to catch anything. reeling in and finding a raw hook was the bulk of my time spent.Quote:
Originally Posted by SpeckleDawg
suggestions?
Found a place a few blocks away that flies in fresh MS catfish every cpl days (Denver). Gonna fry them not sure what dredge mixture yet. Open to suggestions lol. Otherwise going straight cornmeal with a few common spices
Some spots are just overrun with tiny bait stealers. At that time, move spots or tactics. If I'm having that issue, I'll use the smallest khale or circle hook I can find. There is a half size circle I've seen at a few stores that is great for small fish like white trout or ground mullet.Quote:
Originally Posted by Bully13
Catfish is best in corneal based batters imo. Either season up some straight cornmeal or get some zattarans fish fry.Quote:
Originally Posted by Coldsleeve Jr.
Considering the source, I will take this advice!Quote:
Originally Posted by BeastMan
Tonight I made Tonkotsu style ramen (basically based on a broth made from stewing pork bones). Twas delic'.
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Awesome. I know nothing about preparing that type of cuisineQuote:
Originally Posted by BeardoMSU
It's not hard, Beast. If you've made any kind of soup before, it's just about the ingredients. I've been making Pho (Vietnamese) base for a few years, which isn't the same obviously (Ramen is Japanese), but this is sorta in the wheelhouse. It's all about making a really good soup base, then having good toppings and whatnot (i.e., accoutrement, lol).Quote:
Originally Posted by BeastMan
I wish I could tell you how much beer was drank today or how many cornhole games were played. But, our homemade tailgate grill is rolling and we got 100lbs of shrimp.
Speck and Beast, I'll hopefully have a LA marsh trip update for y'all before Wednesday.
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Mutha****a done boiled some damn eggsQuote:
Originally Posted by BeardoMSU
Would like some pho tips beast, love that stuff.Quote:
Originally Posted by BeardoMSU
Still learning ribs. Did a 2-2-1 smoke on a couple of racks the Weber kettle, then smoked some silver queen corn while the ribs were resting in my cooler. May be the best I've ever cooked.
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I did a Boston butt last night on the Kamado Joe (Poor Man's BGE).
I like your style. Very nice.
Not sure how it will be cooked, but I know what I'll be eating soon. + Solo cup margarita while cleaning fish.
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MIL did hamburger steak, mash taters, and Lima beans
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Tonight was lobster-fest at Casa de Beardo. Split 'em down the middle, and smeared 'em with some herb butter.
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Y'all are killin it fellas