Stop in for Supper, friend

Hedge774 said:
Spanish are so underrated. Fresh, they are one of the cleanest fish I've tasted. Congrats!! Who did you sail with?
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Love a Spanish mackerel on the charcoal grill. Salt , lemon.
 
Hedge774 said:
Spanish are so underrated. Fresh, they are one of the cleanest fish I've tasted. Congrats!! Who did you sail with?
Click to expand...
We were on the Miss K-C with Captain Brad and deckhand Owen. My brother in law fishes with them a couple of times a year and I try to make it at least once a year.

We were hoping for some red grouper but only caught gags that are closed until September 1st. We caught several more triggers but they were about 1/2” or so too small.
 
Hunt anything said:
Spent a day on the gulf last week in Panama City Beach. Pretty good day, 8 of us limited on vermillion snapper and red snapper, we also caught a king mackerel 1 legal triggerfish and on the way through the bay to the gulf we caught 22 Spanish mackerel.
I brined some Spanish and smoked it Sunday. Made some really good dip and smoked mackerel salad.
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It’s been awhile since I been there
But down 98 to carabell. There a few brackish creeks in land.
My dad would take me down there as a kid with a few other people and catch the Crockers running and fill up some coolers with them. For fish frys and we would get a few Spanish m there to.

Been trying to get a weekend to carry the boys after the Crocker.
Would love to catch a run where they handled the rods and the dad and I just took them off and baited them for the boys
 
A shout out to my California friends. Reverse seared Tri tip with twice baked potatoes and fat asparagus. A nice Texas High Plains Cabernet Sauvignon. It’s what’s for supper
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Flipper Dude said:
A shout out to my California friends. Reverse seared Tri tip with twice baked potatoes and fat asparagus. A nice Texas High Plains Cabernet Sauvignon. It’s what’s for supperView attachment 786584

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Beautiful, looks so good! But, I have to admit, as a butcher in a past life, I hated pulling tri-tip for customers. You’re doing well to have a butcher fabricate it for you! :)
 
Wow! How is it? Love paella
 
Pan Seared 35 day dry aged water buffalo porterhouse, anyone ? Served with Greylag goose fat potato chips and pan seared vegetables (cooked in dry aged beef fat).

My life’s biggest tragedy is that I still can’t make a proper Bearnaise sauce which doesn’t end up breaking. Luckily a bottle of Sweet Baby Ray’s honey barbecue sauce ended up saving the day.
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How is it??

Add a tablespoon of hot water and whisk the hell out of it when it breaks. If one doesn’t do it, try two. If that doesn’t fix it, throw it out and use Sweet Baby Ray’s. :cool:
 
Hunter-Habib said:
Pan Seared 35 day dry aged water buffalo porterhouse, anyone ? Served with Greylag goose fat potato chips and pan seared vegetables (cooked in dry aged beef fat).

My life’s biggest tragedy is that I still can’t make a proper Bearnaise sauce which doesn’t end up breaking. Luckily a bottle of Sweet Baby Ray’s honey barbecue sauce ended up saving the day.
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Looks good
 
Leftovers on Sunday night.

You could do worse
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Sautéed some vermillion snapper in butter and olive oil for a minute a side, then put a mix of crab meat, cheese and panko on top. Then covered the crab with a couple of fillets and baked for 20 minutes.
 

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How was it? Do tell
 
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