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Fillets tonight, but not first choice

WardsterWardster Posts: 1,006
edited 10:08PM in EggHead Forum
I bought a casting net today. Been trying to land some fresh mullet all day. No luck.
Had to switch to fillet mingons (sp?). Any proven methonds. I'm assuming I sear them. Looking for seasonings and times.[p]Any casting net tips would be appreciated too. My hunting and gathering skills have diminished since the invention of the supermarket...

Apollo Beach, FL


  • ZipZip Posts: 372
    Wardster,[p]About the cast net see this page for tips and instructions. I could teach you in person much quicker, but this will get you there. Here is another one on video online, but you have to give some personal info to watch.[p]The seasonings we like are simple salt and pepper for the steaks and the times are subjective to the thickness of the cut. I like a three minute sear on each side and about a two - three minute dwell for a med inch and a half cut at 550º.[p]HTH, [p]Ashley
  • ZipZip Posts: 372
    Sorry about that broken link it should be available here for general instructions. [p]AShley
  • Tim MTim M Posts: 2,410
    Wardster,[p]Personally, I would prefer the filets over the fish. That said, I did some 1.5" filets tonight on my small Egg at 550-600 deg. I did mine for 10 min and flipping every 3-4 min. No dwelling.[p]Tim
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Tim M,
    When you do your steaks sans dwell (that there is French, ya' know...) do you close the lid and just open up to flip?[p]TNW

    The Naked Whiz
  • Tim MTim M Posts: 2,410
    The Naked Whiz,[p]Yes, I think. I did some filets last night on the small Egg. Since my wonderful mail order meat company (Acherman & Cooke) went out of business last month, I have been trying to find another company as good. I just received a shipment from a company called StockYards. Not the most appealing name for a meat company but appropriate. They were not good and not worth what I paid. Anyway, I digress. I got the Egg up to 550-650 (it's max btw) and added the questionable meat. 4 min, flip, 3 min, flip, 2 min, test with thermo, flip, test - eat. It goes something like that for whatever time it takes. I close the dome between flips.[p]Tim
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