ONSC's Cookin', Grillin', and Bacon thread (5 Viewers)

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Fresh fried Brunswick catch scrimps and farm raised oysters.

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^^^ For those of you questioning why the skin is still on the catfish, I wipe all the gunk off with paper towels then oil it and grill or bake. It peels right off once cooked - great for reducing the hassle of cleaning fish since cats can be difficult to skin or fillet for some people. Works best with fresh fish because the thick skin keeps the seasoning from hitting the flesh except for in the slits cut in the thick end, so you want the best start you can get.
 
3rd batch of jelly. Mangos and reapers. This is probably a 7/10 hotness wise. Aka. HOT.

I’ll be bringing a couple of jars of this new batch, and maybe 10 jars of the last batch to hand out at Logan’s this week.
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Too funny... I actually missed all the birds I shot at but since it was my first dove hunt, several people gave me some to take home. They were pretty good but the bacon helped
 
How does one even cook a dove breast? Seems like trying grill a chicken nugget.
 
Dove breast is also best served in a grilled jalapeño with cream cheese. Tiny morsels of deliciousness.
 
How does one even cook a dove breast? Seems like trying grill a chicken nugget.
Not very easily....
This was my first, I was told not to over-cook them and the bacon would help them from burning. My grill grates are close enough together that it wasn't difficult to keep them from falling through. I also heard to put them in jalapeños but didn't have any. I still have a bag full of breasts so I plan to try that next
 

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