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The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#1
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All kind of cooking going on today.
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#2
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What time we eatin?!
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#3
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530+-
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#4
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Take some after pics....especiallly of the bacon.
....or in other words, a Q-view... |
#5
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pig bellies
What did ya end up giving a lb for the pork bellies ?
i might go get the other half case tomorrow. |
#6
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Wish I was eatn on dat tonite!!
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#7
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Thats what she said.
And here's the final flounder pics. sorry for the poor quality. I gotta start using a real camera to take pics |
#8
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Haha lmao
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#9
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This was my healthy super last night offshore
__________________
Waltrip's Saltwater Guide Service jeremy@geaux-outdoors.com https://m.facebook.com/waltrip.guideservice?id=148838538646862&_rdr |
#10
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turkey necks & ****lins?
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#11
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Dats sum Louisiana Frog Legs,Oysters,Catfish and SKRIMPS
__________________
Waltrip's Saltwater Guide Service jeremy@geaux-outdoors.com https://m.facebook.com/waltrip.guideservice?id=148838538646862&_rdr |
#12
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If'n you split the skin on them Flounders, the seasoning and juices from the lemon
will sink farther into the meat. One on each side of the backbone. |
#13
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Nice
No fish in the freezer.
But do have some shrimp. Doing shrimp fetticini and some shrimp fritters for lunch today. |
#14
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I got a bag of Reds, 2 bags of Trout and about 40 bags of Flounder.
I over caught the flats last year. I also got 20 or 30 lbs. of shrimps. Now I need to go crabbing when I get home. I ain't got none left. |
#15
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We completely debone them.
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#16
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Looks good to me.....
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#17
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Just put the bacon in the smokehouse. Tried to start a new thread with pics but something is wrong with the forum. it wont let me upload any pics
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