|
|
|
|
|||||||
| General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
 |
|
|
Thread Tools | Display Modes |
|
#1
03-28-2012, 12:07 PM
|
||||
|
||||
Anyone got the recipe for gar balls? . . .
Last edited by PReaux; 03-28-2012 at 12:07 PM. Reason: 7ft. 3in. and 7ft. 11in. 
|
|
#2
03-28-2012, 12:09 PM
|
|||
|
|||
|
Good lord!!!!!!!
|
|
#3
03-28-2012, 12:35 PM
|
||||
|
||||
|
Wow. I think the Guist brothers would fall out of their boat if they had one of those on their jugs.
|
|
#4
03-28-2012, 12:39 PM
|
||||
|
||||
|
Wow is all I can say. That is some monsters!!!
|
|
#6
03-28-2012, 01:00 PM
|
||||
|
||||
|
Nice catch...
I don't have a recipe but we just mashed up some potato's, threw in some onions and green onions would throw in some gar meat and make a pattie with it. Dust each side with bread crumbs and pan fry with about 1/2" of oil in a skillet. And throw in whatever seasoning you like.
|
|
#8
03-28-2012, 01:02 PM
|
||||
|
||||
|
Them things are huge......... The host from River Monster will be paying them a visit soon!
|
|
#9
03-28-2012, 01:12 PM
|
||||
|
||||
|
WOA
holy cow them things are huge!!! did you guys weigh them? could be some records right there
|
|
#10
03-28-2012, 01:49 PM
|
||||
|
||||
|
The shop manager at Houston Engineers in Houma used to make them by seasoning the gar, rolling them up, frying them and then adding them to a tomato based stew . . . served over rice . . . dayum good . . .
|
|
#11
03-28-2012, 03:28 PM
|
|||
|
|||
|
If people knew how good gar really were they would be spending more time fishing for them. They are better than reds or specks period. Nice catch.
Cut you some steaks out and put them on the pit. Barbeque sauce. Fry them in the pan, you don't have to put anything on them. Just pan fry, salt and pepper. Thats it.
|
|
#13
03-28-2012, 03:42 PM
|
|||
|
|||
|
That size makes the best roasts!!!! Just cut it to the size roast you want and cook like you would a regular roast. Brown it in a little oil in a heavy pot until you get a good crust on the outside then add a little water, onions, cover and braise until it's done. Keep adding a little water as it cooks out. Can also be cooked in the oven like a regular roast. Nothing better than gar balls and roast!!!!
|
|
#14
03-28-2012, 04:04 PM
|
||||
|
||||
|
Cut them into strips and smoke them with pecan wood. Mmmmmmmm good.
|
|
#16
03-28-2012, 04:13 PM
|
||||
|
||||
|
Jeez, those are some monsters!!
|
|
#17
03-28-2012, 04:27 PM
|
||||
|
||||
|
Gar Balls
Take the whole gar and de bone it....get some garlic ,hot sauce, red pepper and onions Mix with bread crumbs and make hand size balls.... Cook them for 30 mins and place on a big platter..... Throw the Gar away and eat the platter
__________________
Waltrip's Saltwater Guide Service jeremy@geaux-outdoors.com https://m.facebook.com/waltrip.guideservice?id=148838538646862&_rdr
|
|
#18
03-28-2012, 05:04 PM
|
|||
|
|||
|
Quote:
 Garfish stink and are slimy and you wonder how something that nasty could ever taste so good.
|
|
#19
03-28-2012, 05:10 PM
|
||||
|
||||
|
Man I ate gar and have it from some good coonazz people cooking it......I think is Nasty as hell....I have tried it about 10 xs .....I will eat anything hot......
Best I ever ate it was in a roast....it was a hair better than cardboard to me..... To mushy and grit of a meat
__________________
Waltrip's Saltwater Guide Service jeremy@geaux-outdoors.com https://m.facebook.com/waltrip.guideservice?id=148838538646862&_rdr
|
|
#20
03-28-2012, 05:14 PM
|
|||
|
|||
|
Quote:
Not sure it was prepared right though. If gar meat gets wet it gets mushy. It isn't good at that point. However, if the meat is kept from getting wet it is so firm you can't tear it on the barbeque pit. I don't know where the grit came from either. Gar isn't gritty. I would suggest you try it again from someone who can take care of the meat a little better. You sound tainted for life on Gar though. Probably not gonna try it again huh?
|
|
| Bookmarks |
|
|
Linear Mode
