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  • Re: What do you do for a living?

  • Re: Bread, Sausage, and Filets

    Actually, I am out of Orange Beach. Unfortunately, I only get to offshore fish with friends and on charters (usually just a couple times a year). I do have an inshore center console, and fish inshore and up to 10 miles out a good bit. I live in Birmingham, so most of the time it's bass fishing, but I would much rather saltwater fish any day of the week. Bass are waaaay too finicky. Grew up in CT, fishing saltwater up there. Out of Orange Beach we usually fish the oil rigs between 80 and 150 miles out. They can get stacked up with big yellows. Nothing like seeing 100+ lb tunas skying 10 feet out of the water!
  • Re: Bread, Sausage, and Filets

    CP92 said:
    Ribs seem to be the choice today.

    Nice YFT by the way.  Mid 100s?  Those sickles are huge.

    Thanks on the YFT. It was 180. I'm 6'4" 260, to put it in perspective. Love those tunas!
  • Bread, Sausage, and Filets

    Friday made some homemade italian sausage. Threw a few links on the egg last night, and they were pretty good. Next time I will use better/fresher fennel and a little less garlic. Also made some Artisan bread and baked it on the egg at 450 indirect. It was great. For dinner was Filets, covered with DD Raising the Steaks, seared at 700, finished at 450 with some mesquite. Very pleased overall, what to cook today?
  • Herb Infused Lamb

    Doing an Herb Infused Lamb Roast I saw in the Lamb section of this forum. Kudos to the original poster. Pretty much followed his recipe of Fresh Sage, Rosemary, garlic, and S & P. I also added fresh basil. Roast was a Leg roast that I cut the bone out of and butterflied. Then rubbed the pieces with the herbs, and stacked and tied with string. 325 indirect until 130 IT. Came out great. I love lamb. Enjoyed it with a Basil Hayden on the rocks from the bottle I got for Father's Day from the Wife. Also got some bourbon barrel aged maple syrup, can't wait to try it! Great day!

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