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General Discussion (Everything Else) Discuss anything that doesn't belong in any other forums here. |
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#1
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#2
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best way---- my .02
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#3
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The way we do it, we get the red on the half shell, cut slices into the meat about every 1 1-2,2 inches then get you some Italian dressing make sure you get it in them cuts really well. Then a little tony's a little Italian seasonings, what ever you like. Then throw them on the grill, but what takes them to the next level is about a min or two before they are done get some parmesan cheese, let that melt in and then get ready to slap-ya-momma
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#4
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I like to grill the labs on high heat for a 1min on each side. Then make a stuffing with crab meat butter, garlic and put it between two slabs and bake it. Man it's good
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#5
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Red fish STEW!
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#6
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Redfish court bouiilion
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#7
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Fry the 12"ers!
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#8
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Blackin Dat.....
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#9
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#10
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shhhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!
Gotta eat the evidence!!!!!!!!! |
#11
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been there done that...... mmmmmmmmmmmm hmmmmmmmmmmmmmm buy my 2 cases of 20 guage shells.... i'll cut u a deal..
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#12
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Small ones release in grease or grill....
Big ones throw in a court bouillon.... |
#13
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On the PIT......
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#14
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half shell
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#15
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#16
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i dont eat reds.maybe i will try out a recipe or 2.some sound like they may be good.fried reds once and did not care for it.i like my flounder though.
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#17
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#18
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Aint nuttin betta than fried fish.
Second is grilled. |
#19
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Big Ten 4 on that RayRay
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#20
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court boullion ..........and I like to amp it up with eggs......yep
get is simmering and crack a dozen eggs in there......bou cou good I also like taking my older fish, that stuff that somehow you miss in the freezer and add it to shrimp stew. |
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