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sellitreddog

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  1. can u still be in the drawings, even if i wont attend the event? those are some nice prizes!
  2. i second that mofo surf. i got the same setup. but mine is the 7'. i use it for flounder fishing at the pier. stripers to 30lbs on the jetty. and even tautog out in the boat. very versatile rod. good luck on your decision.
  3. im not sure where all yall live...but if u want a good burger go to RAY's Hellburger...and get the wild boar...that is one delicious burger!
  4. watched my dad cooked over the years, figured i try to recreate my own. live dozen large to extra large females (ones with the eggs) start off by breaking the claws off, then opening the shell off the crab. next clean the crab with a toothbrush to get the dirt and stuff out. trim the legs and all the unnecessary parts to make eating easier. use a hammer to semi-crush the claws. cut the shell in half, clean the guts/crap part out, and trim the sharp edges out. now the crab part is finish, cleaned and ready for cooking. Using a wok, hit the fire and put oil in. chance the wok is hot, throw in the garlic. soon after, dump the crabs in. start off with small amounts of salt. add sugar, much more than salt, then start mixing the crabs so they cook evenly. once they are close to be ready. add dark soy sauce ginger scallions onions. last ingredients is red vinegar and pepper. remember as you are cooking taste and make sure its to your liking. after several times you will have it down pat. Ingredients: dozen crabs flower or breading of some sort garlic cloves onion ginger scallions olive oil (or any cooking oil) salt/pepper/sugar dark soy sauce (for color) red vinegar
  5. recently learned this one on my charter out of NC. we had fresh blackfin. i used the fresh triggerfish that i brought home that day. Ingredients: couple fillets of tuna or any fish (preferrable fresh, just caught) 5-6 limes 4 tablespoons olive oil salt &pepper worcestershire sauce cilantro green peppers red onions let it sit for approximately 4 hrs and u can go eat them
  6. steamed with old bay. or roll it in flower salt n pepper and deep fry them....oh yum!
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