Attachment 328281
First time trying them on the half shell and boy were they good!
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Attachment 328281
First time trying them on the half shell and boy were they good!
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I am hungry now
Looking good,
Is it just filleted out with the ribs in or did you scale the bottom side
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LEAVE THE SCALES ON . THAT IS WHAT MAKES THE SHELL . SOME FINE EATING .
Looking good! I did some hybrids in the smoker last week very much like that.
Attachment 328380
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NICE . I HAVE SMOKED SOME FANTASTIC
I will try that . I tried leaving skin on but they stick really bad .:biggrin Do you really leave scales on ?
I'm gonna try that. I cook grilled crappie pretty often but I haven't tried them on the half shell.
Looks good enough to eat!
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Looks great
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They were awesome, and yes leave the scales on. Very easy to fillet and a lot less work this way
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ye sleave scales on down side . get you a spoon to eat them you won't want to leave a taste in there . wonderful the scale side cups up and saves all them juices . make you want to slap your momma .
Going to try it.
I'm thinking some salt, pepper, butter, garlic and a little finely ground parmesan cheese.
What the seasoning/marinade on them?Quote:
Originally Posted by tigerinfielder3
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Those look delicious! How long do you cook them? Thanks for sharing!
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I put some Italian dressing, garlic salt and worshershire sauce
I LIKE A LITTLE BUTTERSALT PEPPER GARLIC (JUST A LITTLE ) AND SOME TONY'S FOR SPICY . GONNA DO SOME TONIGHT . CAN'T WAIT :HandsClapping
will try this but think I will take rib cage out.
Sounds good. I like Tonys. I have about 3 grill seasonings for fish, depending on my mood. One is Tonys, one is Cavenders Greek seasoning and the other is Old Bay.Quote:
Originally Posted by 4THETHUMP
Looks delicious! What's the advantage of leaving the skin and scales on? Easier to clean and cook?
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Yes and Yes. You can grill without worrying about it sticking. You don't flip it you just cook it skin side down. Redfish on the halfshell is very common.Quote:
Originally Posted by BAFishBarn
Easy to clean....put on charcol grill scales down...keeps from scorching the fillet
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Awesome I'm glad I saw this! Now all I have to do is catch some crappie!!
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My preference as well. But to each their own. Kind of like ole Fred (Booker) Noe says about bourbon. "Have it how you like it!"Quote:
Originally Posted by hdhntr
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I bet this would be a great way to grill big blue gill too
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PROBABLY WOULD . LEAVING THE SCALES ON nd down keeps it from falling through the grill and tearing up . oops HIT THE CAP BUTTON . HAD SOME FOR SUPPER . THEY WERE GOOD AND GOOD FOR YOU . WAS GONNA TAKE PICTURE BUT DIDN'T WAIT . ALL GONE NOW .
I'm gonna try some of these recipes for sure
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Good idea, I bet some thick shellcrackers would be great. I see I am not the only one who chases big bream around here.Quote:
Originally Posted by BAFishBarn
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I wouldn't say I chase them! Haha. But it seems like big gills take my bass lures more than bass do sometimes!!! One day I'm going to keep a mess of them and try this cooking method
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It had big dreams haha. Attachment 328975
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Nice Goggleeye right there.
Quote:
Originally Posted by BAFishBarn
I've caught bluegill on soft jerk baits as long as the fish itself. Thus I agree when people say bluegill will eat anything!! If only crappie were that way!!
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Oh my goodness. I thought you were serious, Teeny weeny goggle eyes don't count bud. SorryQuote:
Originally Posted by BAFishBarn
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It was posted more as a joke......Quote:
Originally Posted by feeshrman
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Man....I was just messing with ya! Hope you didn't take offense, you may have just got a new name Ole Goggle EyeQuote:
Originally Posted by BAFishBarn
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No offense taken haha. I joke, you joke, we all joke!
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My son in law told me about these. They look great.
Mine from tonight. Nothing but Old Bay seasoning. I’ve cooked a lot of fish on the smoker but these were the easiest and possibly the best I’ve cooked. That skin and scales makes them so much easier to grill.
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