NOTAGS Report post Posted Sunday at 02:40 PM 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. Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted Monday at 03:18 AM Spatchcocked and smoked a couple chickens. 5 Share this post Link to post Share on other sites
twistzz Report post Posted Monday at 06:36 AM That looks great! Share this post Link to post Share on other sites
thegunsmith2506 Report post Posted Monday at 12:46 PM 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 yesterday at 01:08 AM Baked yellowtail, asparagus and some rice with coco aminos! 2 Share this post Link to post Share on other sites
n2horns Report post Posted yesterday at 01:10 AM 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
