Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT - Caught a tuna
Comments
-
That's a beautiful fish!! Bet it was like reeling in an anvil.
I could eat that all day long.
CONGRATS on the memories created!!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Man that's a nice fish. I would make some ahi poke so fast it'd make your head spin.
XL BGE
Plano, TX -
@jimithing, do you have a special poke recipe you would be willing to share?
Or do you just wing it like many here recently suggested they do with guacamole?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@GATraveller, thanks. It was a great day and father/son experience.
He fought really hard but only for about 30 minutes. It took most of my body weight to crank the reel and keep the line tight. As I have played it back in my mind and compared it to the only other tuna we've ever hooked (but didn't land) I've come to the conclusion that part of the reason for our success this time was the crazy expensive heavy tackle we were using. It allowed us to keep more resistance continuously on the fish (with the captain screaming instructions like in the tuna show on TV) and wore him out fairly quickly. The only fish we hooked previously was actually significantly larger and we had lighter tackle (lower end boat/captain who happens to be a neighbor of my Inlaws) so he was able to fight over two hours before the captain finally increased the drag and pulled really hard and broke the line.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@Foghorn
We caught a little over a hundred white trout yesterday right off of Deer Island. Got a few Popeye and Ground Mullet also. The were all small, but it was a blast just the same. Made a few of them last night.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Foghorn said:@jimithing, do you have a special poke recipe you would be willing to share?
Or do you just wing it like many here recently suggested they do with guacamole?
Something like this recipe
http://tworedbowls.com/2013/06/17/spicy-ahi-poke/
XL BGE
Plano, TX -
SGH said:@Foghorn
We caught a little over a hundred white trout yesterday right off of Deer Island. Got a few Popeye and Ground Mullet also. The were all small, but it was a blast just the same. Made a few of them last night.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Foghorn said:
As to the fish season, I kept it real simple. A light coat of lemon juice and olive oil followed by a 50/50 dusting of Tony Chacheres and Paul Prudohmes blackening seasoning. Then just throwed a couple of cut up lemons in the pan for additional moisture while cooking. These were cooked at 400 degrees indirect on Unit #1 for exactly 6 minutes. All the fillets were real close in thickness so they were all done at the same time. You could do the very same in your oven or egg. White trout is so delicate that I usually cook it in a pan instead of on the grid. I love it grilled direct but it's such a pain to keep it from falling apart that I more often than not go ahead and pan it up simply for ease of cooking.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:Foghorn said:
As to the fish season, I kept it real simple. A light coat of lemon juice and olive oil followed by a 50/50 dusting of Tony Chacheres and Paul Prudohmes blackening seasoning. Then just throwed a couple of cut up lemons in the pan for additional moisture while cooking. These were cooked at 400 degrees indirect on Unit #1 for exactly 6 minutes. All the fillets were real close in thickness so they were all done at the same time. You could do the very same in your oven or egg. White trout is so delicate that I usually cook it in a pan instead of on the grid. I love it grilled direct but it's such a pain to keep it from falling apart that I more often than not go ahead and pan it up simply for ease of cooking.
Fortunately, about the time we finished the wings our entrees showed up so we didn't have to give any serious consideration to eating hummus.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@Foghorn - After walking in the kitchen and seeing the bottle still setting out, I realized that along with the above ingriedants that I sprinkled a cats whisker worth of Sage on the fish as well. The Sage is not necessary but I like it.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Foghorn said:@4Runner, thanks. Where are you going in Alaska. We went out of Homer once and got a bunch of halibut and salmon. The halibut are virtually guaranteed there. The only question is the size.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Awesome fish Foghorn. I love tuna like I love some good filet mignon. I hope you guys don't hate me but good hummus turns me on, brothers. Get some good stuff, you'll see the light.
______________________________________________I love lamp.. -
@4Runner, that sounds like a great haul. All salmon? Did they have a way to vacuum freeze and/or ship it for you?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@nolaegghead, I know that hummus is edible. Some of it is even pretty good. But it wasn't going to divert my attention from any chicken wings. Which made my mother inlaw's question seem a little absurd.
Why are you up at 3 AM?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
@Foghorn - My mind just races at times. I need to hit the sack...I know I know.
SGH is picking up ThatGrimGuy and we're cooking at my house sometime tomorrow. Made some experimental bread, we'll see what we can turn out from Restaurant Despot. Maybe some oysters, or mussles and some land-based protein.
Should be fun to meet an egger I haven't met yet.
______________________________________________I love lamp.. -
Congrats! A couple of years back I caught a tuna on Cade Cod while on vacation. The steaks were amazing!
XL BGE; Medium BGE; L BGE -
@nolaegghead, that sounds like a good day. Make sure you buy enough food so that there is some leftover for @Thatgrimguy after @SGH is through.
@jhl192, that's a good looking fish. Did you go out of Chatham?XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Foghorn said:@4Runner, that sounds like a great haul. All salmon? Did they have a way to vacuum freeze and/or ship it for you?Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@4Runner, that IS a great haul - especially the king salmon. Those are supposed to be very hard to catch. Well done!
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
You go girl!Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
GATraveller said:We caught a mess of ground mullet and sheepshead last time I was in the gulf. Good eats!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Mickey said:You go girl!
______________________________________________I love lamp.. -
Foghorn said:@nolaegghead, that sounds like a good day. Make sure you buy enough food so that there is some leftover for @Thatgrimguy after @SGH is through.
@jhl192, that's a good looking fish. Did you go out of Chatham?
______________________________________________I love lamp.. -
nolaegghead said:
I'm told we had a good time.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH You know I'm kidding about you eating the side of my car. I did crash out a bit, but I'm up now and up to no good I might add. Business as usual. I think i might make a trip to @thatgrimguy 's camp site in the morning to mess with him. Tomorrow is a new day after all.
______________________________________________I love lamp.. -
nolaegghead said:I think i might make a trip to @thatgrimguy 's camp site in the morning
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
SGH said:nolaegghead said:I think i might make a trip to @thatgrimguy 's camp site in the morning
______________________________________________I love lamp.. -
SGH said:GATraveller said:We caught a mess of ground mullet and sheepshead last time I was in the gulf. Good eats!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
4Runner said:Foghorn said:@4Runner, that IS a great haul - especially the king salmon. Those are supposed to be very hard to catch. Well done!
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum