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Thread: kept a few reds

  1. 11-21-2014, 05:30 PM #11
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    Thanks Shu. You been catching. I enjoyed the pictures of y'all group get together.
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  2. 11-21-2014, 09:05 PM #12
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    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.
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  3. 11-22-2014, 10:09 AM #13
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    And jealousy sets in........

    I bet that was a blast.....
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  4. 11-24-2014, 06:22 PM #14
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    Hey, Jimmy. Now that is a good fish to blacken!!
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  5. 11-26-2014, 09:48 AM #15
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    Quote Originally Posted by dpisani View Post
    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....
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  6. 11-26-2014, 10:26 AM #16
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    drum is a drum
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  7. 11-26-2014, 10:53 AM #17
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    I don't think so said the snare to the kettle.
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  8. 11-26-2014, 12:38 PM #18
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    My bad fellers. I know this is going sideways but here's a quick read on the heated drum vs goo debate

    What the heck is a gaspergou? Explaining some of the more mysterious fishes found in Texas' waters | Dallas Morning News
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  9. 11-26-2014, 06:48 PM #19
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    Debate, no need to have debates. Our experts get down and dirty.
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  10. 12-04-2014, 08:11 AM #20
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    Quote Originally Posted by dpisani View Post
    PawPaw. I have never tried one. Something about leaving on the scales turns me off. I prefer a little smaller, but what you gonna do?
    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!!!
    Dwyane
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