T1B

Softball Bat wrote: ↑Thu Jun 22, 2023 3:58 am

Cut er up and put er in a pah. Mmm. Mmm

JSCoonass

I do, but they're not at or even near the top of the list. It depends on when and where it was caught. Bullheads are trash anytime anywhere in the south. Fresh water fish in the south are subpar in general.

You can't touch trout from fast moving streams in the U&L and ice fished walleye and crappie here in the North. Absolute perfection. Paddlefish steaks are money as well. I've only had them a few times, though.

mvscal wrote: ↑Thu Jun 22, 2023 11:23 pm You can't touch trout from fast moving streams in the U&L

Yeah, the people of the U&L hate fresh-caught salmon.

Dumbfuck....

Jsc810 wrote: ↑Fri Jun 23, 2023 12:01 am

Dude, you have no fucking idea.

Bring your ass to south Louisiana, and we will explain to you what fishing is about.

It would be the fishing trip of your lifetime.

Yeah, actually, I do. I've lived in the south and the north. There is absolutely no comparison in quality. When was the last time you went ice fishing or ate a fish hauled up through the ice? Yeah, that's what I thought.

Dude, you have no fucking idea.

Diego in Seattle wrote: ↑Fri Jun 23, 2023 12:33 am

mvscal wrote: ↑Thu Jun 22, 2023 11:23 pm You can't touch trout from fast moving streams in the U&L

Yeah, the people of the U&L hate fresh-caught salmon.

Dumbfuck....

And the preferred fresh caught salmon comes from salt water not fresh water. Maybe you could try squeezing your husband's dick out of your ass for a minute or two and ask around.

Dinsdale would tell you all about it but I think he became part of a debris field just outside the mouth of the Columbia River.

mvscal wrote: ↑Fri Jun 23, 2023 1:01 am

Diego in Seattle wrote: ↑Fri Jun 23, 2023 12:33 am

mvscal wrote: ↑Thu Jun 22, 2023 11:23 pm You can't touch trout from fast moving streams in the U&L

Yeah, the people of the U&L hate fresh-caught salmon.

Dumbfuck....

And the preferred fresh caught salmon comes from salt water not fresh water.

Absolute BS, from the guy who can’t make a catfish taste good. Ginger Hitler is a failure at everything.

Rivers maybe best for spot fishing but, for eating, the preferred catch is outside the river mouth during the annual run where they haven’t yet depleted the fat stored for the trip upstream to spawn. Most Copper River salmon are harvested in the Prince William Sound, northwest of the river mouth.


Last night’s dinner, concocted while listening to Tune Town. Fresh wild caught Copper River Sockeye (caught in salt water), wild rice blend and salad. Finally figured out the best way to get the perfect skin. I got a heavy cast iron griddle plate, put it on the gas grill and heated it up really hot. A little EVOO on the flat side of the plate and cook skin down for two minutes, then flip and cook the other side for three minutes. I think we’ll be having this every Saturday night while COSTCO is carrying it for $11.99/lb.

Had plenty of delicious landlocked salmon during my U&L trips. True commercial fishing and farming is almost exclusively salt water, but what numbnuts said was “preferred” and that is just not true. He probably meant most popular but he sucks at words and stuff so here we are.

Meal looks great even though I’m not a fan of green olives on salad.

I hear that, but those aren’t green olives like you’d get in a martini. They’re imported castelveltrano olives, from Sicily. Not nearly as salty as those cocktail olives. More fruity and buttery, like an olive should taste.

Great info. I’ll have to try them. Big fan of olives done right.

Those came from Costco. Less than $10.00 for a Costco size jar. Pretty good deal.

Mikey wrote: ↑Sun Jun 25, 2023 2:48 pm Finally figured out the best way to get the perfect skin. I got a heavy cast iron griddle plate, put it on the gas grill and heated it up really hot. A little EVOO on the flat side of the plate and cook skin down for two minutes, then flip and cook the other side for three minutes.

Doesn't look too bad. You're close. Ditch the evoo for a neutral oil with a higher smoke point. Once you drop salmon, turn the heat down to medium. I cook it 90% through skin side down. It will render all the subcutaneous fat and deep fry the skin to where it gets like salmon cracklings then flip it for maybe a minute or less on the top side. Perfectly cooked never the least bit dry.

I’ll try that next time, though I can’t imagine it coming out any better than this did. The cast iron plate (it’s actually made by Traeger though I’m using on my Weber) is pretty massive and probably won’t lose much heat over a few minutes even if turn down. The worst possible outcome is to burn the skin or overcook the flesh. I’d rather have it slightly raw in the middle.

Looking forward to trying with some king salmon, which always seems to flare up if I grill it over direct heat.

Wood goes on one side, fish goes on the other. That way it comes out perfect so… you can plate it right side up, instead of upside down.

You’re welcome.

Thank the lawd we southerners have all you smart folks telling us how to cook vittles. Goodness gracious, we’d nevah eat a tasty meal if not fo’ y’all!

Yeah because nobody outside Traitorland can cook.

Record-breaking 14-foot-long alligator that weighs more than 800 pounds captured in Mississippi

https://www.cbsnews.com/news/record-bre ... ssissippi/





Look at the size of his mouth!

Holy crow!

Softball Bat wrote: ↑Wed Jun 21, 2023 12:18 pm World record catfish caught in Italy last month.
Nine feet long!

https://www.goodnewsnetwork.org/drought ... ed-in-may/

The pliability of Kierland's asshole is greater than I thought. I wonder how he puts that thing back in.

Yeah you’re not on tilt.

Boo!

A friend told me Italian catfish look like this:



I wouldn't know anything about it. That's just what he said.

HPG how long would you in-the-ground cook that Monster if you had say

A big family party

A backhoe

A big cooking hole in a garbage dump in back yard

Seasoning?

Meat Head wrote: ↑Thu Aug 31, 2023 8:34 pm HPG how long would you in-the-ground cook that Monster if you had say

A big family party

A backhoe

A big cooking hole in a garbage dump in back yard

Seasoning?

Isn't that JSC's expertise?

Seems like hpg cooked a big pig dinner buried in a garbage pit behind his service station for a family party. Something about bad neighbors and a backhoe moving trash.

Or I might have been on acid. Not really just thc

Meat Head's memory is correct. Remember that thing I said about oversharing? The pig story was one of those moments.

I can't tell you how disappointing that luau was. Me and a friend drove 80 miles to the pig farmer, selected two big sows, shot them, gutted them, and personally processed them. The two animals cost $1200. Next day we grabbed two more dudes and wrapped each carcass in $300 worth of banana leaves and $200 worth of burlap, then caged them in chicken wire. It was three full days of prep work. While readying the pork, we left pit construction to a friend whom runs a roustabout company. He has good equipment and lots of rock so he dug a nice hole and lined it with big river rock. He said he had a bunch of good wood. We watched some imu videos so everyone knew what needed to be done. For some reason he ignored everything we learned in those videos. He burned a metric fuckton of oil field garbage, oil soaked wood, goddam RAILROAD TIES, plastic barrels, fuuucken use your imagination and he probably burned it in the rock pile. He said it was fine he'd just scrape off the top and use the hot rocks below. I didn't like the idea but it was his project; the rest of us were just helping so he got to call the shots. It was nearly midnight when we stuck the pigs in that tepid soil and by noon the next day they were fully tenderized. The joints and conjoining tissues were literally fizzing. You could scoop a nice bite of ham with a spoon. One half of the building had to be vacated and ventilated.

That was my first, and hopefully only, vegetarian luau.

Can I please see a show of hands as to those who are shocked this twat hangs out with idiots.

Python is a loser!

Archer is one of my favorites of all time.