Posts by LunkerBuster

Wow. That sounds amazing

Nicely done

What is the legal size?
I have heard that there is a species that will make you sick?
Any way to tell while they are sanded?

I see them all the time and don't shoot them cos I don't know enough

Also, how do you brain them?
Clean them?
Cook them?

How I am a stack of ignorance here

Dan I want that post on a shirt!

Gospel

Looks great. Looks wide, is it? or just the camera

i have held a few at the blue wild and on a friend's boat..they seem very well made.

I have never had the chance to shoot one though

you need to vote yes on #500 on the upcoming ballot..I dont think it is a broward issue though as pits are legal there.

the basic break down is, they were banned, the ban was repealed and this vote is to keep the repeal of the ban.

if you want equal breed rights, vote yes

Lookin slick and stealth

Marco I will check out some store and let you know

Enjoy. Use it in good health

Happy and healthy my brother

Hell yeah. Very glad you got wet even if you didn't fill the cooler.

Be careful cos yours don't come apart so more rust potential. Soak

Where'd you get it?

Awesome

Enjoy

Sadot - thanks. That is the idea. I love sharing and learning new cooking moves and this one is a keeper

Joe- thank you for the inspiration. Please keep your tips and tricks coming

Freekey- you have no idea. I was glad I didn't use a bigger board and need two beers - on a note, I would suggest no one soak the board for less than three hours, four if you get an inch thick piece.

Mike- I make a lot of different brines for different fish and different soak times. I generally use milder flavor and less salt for 12-24 hour brines, and more intensity for shorter soaks.
Since I only had a three hour window, I used a healthy amount of kosher salt (non iodized) a sierra Nevada, crushed red pepper and a generous amount of pickling spices. The pickling spices are a double edge sword because you DO NOT want pickled fish, in my pickling experience, as long as you stay under six hours, really 12, you will just get some of the nice flavor.

Thanks Jose

Ronny I typically do but I was lucky enough to catch a lot of fish and vacuumed them in a hurry. It doesn't really detract too much

Pile o smoked gold

And a little too much sour cream, but quite tasty. I was not really prepared for this meal as I have no chips, garlic bread, crackers or toast. D'oh! dropped the ball on that

Thank you sir. It was a good experiment. First time w a plank. First time smoking over coal.
The smells from the cedar we exceptional.
I have a nice plate of crumbled fish I'll be turning into some bomb ass dip tonight. I highly recommend this method.

Cedar was $16 for 8 ft. I cut it into 6 pieces ranging from 14-18 inches. I want to be able to put two planks on that beater old weber.

Next time I'll use uniform size fish and I'll do fillets too as an experiment

I added a little more coal and left it for another hour

As it got closer to the two hour mark we finally got some smoke

I def over cooked en but they had a great flavor. I ate about half of the big fish standing on the porch. My neighbor came out and caught me chewing on the head. He laughed and took the pic

Next move it dip from the rest of it. More to follow. Thanks for the inspiration joe