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Soft shell crabs & snapper. No buffalo tonight.

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Comments

  • Legume
    Legume Posts: 15,936
    I think I've looked at this thread a dozen times and failed to comment.  Fantastic spread there Scottie, I would absolutely eat myself sick on that grub.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • logchief
    logchief Posts: 1,431
    Soft shelled crabs are akin to the deliciousness of halibut cheeks.  Another seafood extraviganza
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SGH
    SGH Posts: 28,989
    logchief said:
    Soft shelled crabs are akin to the deliciousness of halibut cheeks.  Another seafood extraviganza
    I have had several different species of fish cheeks. But thus far I haven't got to try Halibut cheeks. But I'm more than sure that they are a winner. Hope to get to try them soon.  

    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. 

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  • SGH
    SGH Posts: 28,989
    Legume said:
     I would absolutely eat myself sick on that grub.
    I'm pretty good at doing that very thing ;)

    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. 

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  • SGH
    SGH Posts: 28,989
    SmokeyPitt said:
     The queso-taters are a nice finishing touch.  
    Brother I have to give credit where credit is due. That was actually my wife's idea, not mine. I was going to do my usual smother with butter but she talked me out of it. In hind site I'm glad that she did. The potatoes really soaked up the spices and the cheese was excellent with them. Will be doing the cheese again for sure. 

    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. 

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  • Mattman3969
    Mattman3969 Posts: 10,458
    Top notch eats right there!!  Guessing there were no leftovers??

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,989
    Mattman3969 said:
    Top notch eats right there!!  Guessing there were no leftovers??
    Im going to be honest here and this is something you dont hear very often from me, there was some leftovers im sorry to report. But i knocked one heck of a dent in it i assure you. And thank you for the kind words my friend.

    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. 

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  • swordsmn
    swordsmn Posts: 683
    Our hero, @sgh .. The Bayou Oracle..  BO for short.  


    Hmmm. That was ill advised.  The ol bastage has been pretty good to me.   I meant well
    LBGE, AR.  Lives in N.E. ATL
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  • SloppyJoe
    SloppyJoe Posts: 406
    Very nice
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  • Wolfie51sb
    Wolfie51sb Posts: 267
    Just curious ... why no milk soak on oysters? Very much appreciate the tip.

    Rob

    Columbus, Ohio

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  • SGH
    SGH Posts: 28,989
    Wolfie51sb said:
    Just curious ... why no milk soak on oysters? Very much appreciate the tip.
    Good quality oysters have a natural "salty" taste, you do not want to remove this. The milk soak would remove it my friend.

    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. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Great looking food Scottie. Have you had a chance to do the fried lobster tail yet?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • GATraveller
    GATraveller Posts: 8,207
    First off.....it looks amazing.  
    Question - do you mix mustard in with the fry before dredging?

    "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
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  • SGH
    SGH Posts: 28,989
    TexanOfTheNorth said:
    Great looking food Scottie. Have you had a chance to do the fried lobster tail yet?
    Thank you brother of the North. And no sir, I haven't got to fry the lobsters tails yet. This working crap is really interfering with my cooking time. I may have to covert to democrat ;)  

    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. 

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  • SGH
    SGH Posts: 28,989
    GATraveller said:
    First off.....it looks amazing.  
    Question - do you mix mustard in with the fry before dredging?
    Thank you brother. And no sir, do not mix the mustard in with the fry. Simply paint a very light coat on the crabs and fish, and then coat them with the fish fry. Kind of like you do ribs. If you ever get your hands on some ground mullet, be sure to give the mustard a try. Because the fish is a "light" flesh, you actually pick up a very slight hint of the mustard. On soft shell crabs and ground mullet, it's worth it's weight in gold my friend. 

    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. 

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  • MaC122
    MaC122 Posts: 797
    I hear that butter milk or milk gets the game taste out of food. Great post!
    St. Johns County, Florida
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  • Tinyfish
    Tinyfish Posts: 1,755
    One word...Dynamite!!!
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  • SGH
    SGH Posts: 28,989
    MaC122 said:
    I hear that butter milk or milk gets the game taste out of food. Great post!
    While it may not remove it entirely if it's real strong, it certainly helps to tone it way down. If it's mild it will remove it all together.  I hate to devein shrimp that I'm going to fry, as such they get the soak. On mediums and smaller it works great. On the really large ones I go ahead and devein them and still give them a soak for good measure. And thank you brother.  

    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. 

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  • YukonRon
    YukonRon Posts: 17,261
    Thank you for the lesson. I remain unworthy.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • SGH
    SGH Posts: 28,989
    YukonRon said:
    Thank you for the lesson. I remain unworthy.
    Thank you for the kind words. And you are more than worthy my friend.

    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. 

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  • northGAcock
    northGAcock Posts: 15,173
    SGH said:
    Wolfie51sb said:
    Just curious ... why no milk soak on oysters? Very much appreciate the tip.
    Good quality oysters have a natural "salty" taste, you do not want to remove this. The milk soak would remove it my friend.
    ..............but a little hot sauce added brings much joy.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • SGH
    SGH Posts: 28,989
    northGAcock said:
    SGH said:
    Wolfie51sb said:
    Just curious ... why no milk soak on oysters? Very much appreciate the tip.
    Good quality oysters have a natural "salty" taste, you do not want to remove this. The milk soak would remove it my friend.
    ..............but a little hot sauce added brings much joy.
    On raw ones i agree 100%. A little hot sauce along with a saltine works miracles. However on fried or chargrilled, i skip the hot sauce my friend.

    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. 

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