NOTAGS Report post Posted March 30 The trick to the collars is to cook the heck out of them at a higher heat than normal due to the cartilage from the fins. The one from this fish was at 400 for 45 minutes and it fell apart. A little Johnnie’s seasoning on the meat side before grilling , peel the skin , and stand back! Pure boneless meat. 1 Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted March 31 Spatchcocked and smoked a couple chickens. 7 Share this post Link to post Share on other sites
twistzz Report post Posted March 31 That looks great! Share this post Link to post Share on other sites
thegunsmith2506 Report post Posted March 31 The boy decided he wanted smoked trout this weekend so we went to the lake. Friday was pretty slow with no keepers but Sunday they turned on good. It was his first time throwing spinners and now he is hooked. My wife did a brown sugar and honey brine that turned out amazing! 3 1 Share this post Link to post Share on other sites
n2horns Report post Posted April 1 Baked yellowtail, asparagus and some rice with coco aminos! 2 Share this post Link to post Share on other sites
n2horns Report post Posted April 1 On 3/29/2025 at 7:39 PM, NOTAGS said: Griddle fried grouper rib rack, came off an 85 lb er. It was fantastic ! Never would have thought of it, but the local fish cleaner suggested it. Between the ribs and the collars, I think we’d been leaving the best parts of our big fish behind for years. Started keeping the collars two years ago , and love them. Solid meal, yah collars and belly, nothing better! 1 Share this post Link to post Share on other sites
Big or Bust Report post Posted April 6 Homemade pizza all the way through. Pesto for the base sauce, leftover strip steak, caramelized onion, good parm, moz, etc. 3 1 Share this post Link to post Share on other sites
Hopsfarmer Report post Posted April 6 37 minutes ago, Big or Bust said: Homemade pizza all the way through. Pesto for the base sauce, leftover strip steak, caramelized onion, good parm, moz, etc. dang that looks great. I love using protein from another meal to make a second… 1 Share this post Link to post Share on other sites
trphyhntr Report post Posted April 7 Smoked this tri tip and seared it in beef tallow that I rendered from the fat from said tri tip. No money shot cuz it’s resting while I kill a pitcher down the street at the dive. And I made pickled red onions and homemade roasted salsa to go with it 2 2 Share this post Link to post Share on other sites
HuntHarder Report post Posted April 7 Tri tip is my favorite poverty steak. That looks dang good. Winco for the win! 1 Share this post Link to post Share on other sites
trphyhntr Report post Posted April 7 10 minutes ago, HuntHarder said: Tri tip is my favorite poverty steak. That looks dang good. Winco for the win! 2 pack for $4.98 a pound. I never buy red meat there but the tri tip doesn’t disappoint me Share this post Link to post Share on other sites
trphyhntr Report post Posted April 7 I think this is the best thing I’ve ever tasted 2 Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted April 7 15 minutes ago, trphyhntr said: I think this is the best thing I’ve ever tasted Busted out the fine China for that glory shot! Share this post Link to post Share on other sites
trphyhntr Report post Posted April 7 3 minutes ago, firstcoueswas80 said: Busted out the fine China for that glory shot! Nothing but the best around here Share this post Link to post Share on other sites
stanley Report post Posted Friday at 02:43 PM Roasted Brussels sprouts & onions, plus pan seared salmon, last night. Love grilled/charred veggies, and I'm really liking the 'grill roaster pan thingy' that I picked-up at Ace a few weeks ago. PS: Bought that used grill from @Big Browns for $50 several years ago, and still going strong! 3 Share this post Link to post Share on other sites
