I have seen a few of y'all, Mr. Jim being the latest doing this crappie on the half shell thing. Do y'all leave the skin on the fish or just leave the rib cage bones on it? If you leave the skin on, does it have to be scaled?
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I have seen a few of y'all, Mr. Jim being the latest doing this crappie on the half shell thing. Do y'all leave the skin on the fish or just leave the rib cage bones on it? If you leave the skin on, does it have to be scaled?
Leave skin and scales,take out rib cage. season how you want,put on grill scales down.
Yep that the way to do it.Spray them down with pam.Quote:
Originally Posted by wilbur
I leave ribs in and then the bones will just pull right out after they are cooked. I also place mine straight on the grill.
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
I need pics guys pics...:)
http://www.crappie.com/crappie/off-t...689-catch.htmlQuote:
Originally Posted by muzzy125acc
Imagine you're filleting a crappie. When you get to the tail, don't flip it over. Go right on off the end and cut the fillet off like you'd made a mistake.Quote:
Originally Posted by muzzy125acc
Then imagine that same Feelay layin on the grill with the scale side down. Again, don't flip it over.
Then imagine the Feelay puffin up all purty and white with your favorite spice sprinkled on it.
Then imagine that cooked Feelay layin in your plate with the scales still facin down.
Then imagine yourself eatin it like a baked tater.
How's that fer paintin a pichur in your head?
Minnerman
Crazyanglertackle.com
Slab Bandits Pro Staff
Very good Minner.Quote:
Originally Posted by Minnerman
And a nice garden salad to.
Miner has it down.. Only thing I could add is you might think strange, but it works for us. We use a spoon to dish out the meat. Way easier than a fork..