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Posted on 4/11/14 at 9:00 pm to MeridianDog
quote:
Maybe Crappie. Only once in my life have I had my fill of them. And if you have ever enjoyed well fried bream fillets...Heaven.
I've got a 120 quart ice chest slammed to the top with both big bull bream and sac a lait and 4 bass sitting in my garage that I caught today. I'll clean in the morning and will have those great whole fried bream tomorrow. Probably 150 fish.
I have no favorite protein. I'm an equal opportunity lover of all the major groups. I did roast a big bone in leg of lamb the other night and I wondered why I don't cook that piece more often.
Posted on 4/12/14 at 12:48 pm to Martini
I am hoping to find a half of a leg semi-boned during the next week that is reasonably priced for next Sunday,
Posted on 4/12/14 at 12:51 pm to OTIS2
Meat - I'll go with a filet mignon. So rich and tender. Love it when cooked right and have never had a bad one.
Seafood - hard to beat jumbo scallops or rare ahi tuna
Seafood - hard to beat jumbo scallops or rare ahi tuna
Posted on 4/12/14 at 2:12 pm to OTIS2
Elk, well prepared, is pretty tasty.
Posted on 4/12/14 at 3:37 pm to Martini
quote:
Martini 120 qt chest full ... 150 fish
I would call that a good day on the water. And a chore to clean that many.
Posted on 4/12/14 at 7:45 pm to MeridianDog
Amino acid. When did we succumb to this pedantic BS? Protein , really? My next disliked newspeak is calling rice, pasta or potatoes the 'matrix'.
This post was edited on 4/12/14 at 7:47 pm
Posted on 4/12/14 at 7:49 pm to OTIS2
Not a beef guy. Chicken for everyday use, seafood and bison is my favorite.
Posted on 4/12/14 at 8:25 pm to OTIS2
Lamb
Posted on 4/12/14 at 8:28 pm to OTIS2
Smoked brisket is my favorite.
Posted on 4/12/14 at 8:28 pm to brgfather129
Never tried lamb. I will give it a go.
Posted on 4/13/14 at 7:01 am to MeridianDog
quote:
What is YourFavorite Protein? quote: Martini 120 qt chest full ... 150 fish I would call that a good day on the water. And a chore to clean that many.
I don't mind the cleaning. I filleted the bass and sac a lait. I scaled and gutted the bream. We fried about 40 yesterday on the Tickfaw and feasted. I eat fish three days a week so I would have to say it and chicken are my most consumed protein anyway.
Posted on 4/13/14 at 7:41 am to AUCE05
If you are a newbie at lamb then buy a couple of lamb racks to get you feet wet. Then coat the outside with a paste of Olive oil and rosemary leaves chopped up and garlic given the same treatment, then generously use coarse black pepper of rainbow peppers from a mill and kosher salt. Set your oven at 400 F. Heat up a cast iron skillet with a butter/olive oil mix. Cook the fat side down first o the stove and turn then over and finish in the oven maybe 7 minutes in it then let rest before cutting them down to individual rib sections.
Posted on 4/13/14 at 7:54 am to CITWTT
Antelope and Elk tenderloin tie for #1 for me.
Posted on 4/13/14 at 9:17 am to OTIS2
Chicken
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