Thanks Shu. You been catching. I enjoyed the pictures of y'all group get together.
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Thanks Shu. You been catching. I enjoyed the pictures of y'all group get together.
Danny I too like them just legal size. They are not as oily and they smoke up great on a pit bathed in a butter/garlic sauce, or a BBQ sauce.
"gene"
And jealousy sets in........
I bet that was a blast..... :crazy:
Hey, Jimmy. Now that is a good fish to blacken!!
I'll bet. But we don't got none round these parts :( got plenty of those rassa fassin goo though....Quote:
Originally Posted by dpisani
drum is a drum:)
I don't think so said the snare to the kettle.
My bad fellers. I know this is going sideways but here's a quick read on the heated drum vs goo debate :juggle
What the heck is a gaspergou? Explaining some of the more mysterious fishes found in Texas' waters | Dallas Morning News
Debate, no need to have debates. Our experts get down and dirty. :Rofl
"gene"
Danny try them like this if you leaving the scales on bothers you. Fillet them out (make sure to get all the red meat off!!!) lay them on some alluminum foil (curl the edges up to hold the liquid in) on the pit and season them with whichever seasoning you like along with some butter and lemon pepper and garlic and onions. Once the fish starts flaking, it is done! Don't overcook!!!Quote:
Originally Posted by dpisani