Recipes

Lemon Pepper Smoked Wings: A 4th Of July Party Favorite

Lemon Pepper Smoked Wings: A 4th Of July Party Favorite

This is a super easy party dish and works phenomenally with my Big Green Egg grill, your 4th of July party guests will love these so be sure to make a lot of them! The Lemon Pepper Smoked Wings can be made by taking 24 fresh wings and cut them into 2 pieces. To season, cover the wings in lemon pepper and smoke the wings at 250 degrees for 2 hours. Then coat the wings in BBQ sauce and turn up heat to 375 until the BBQ sauce caramelizes.

Thanksgiving Side Dishes

Thanksgiving Side Dishes

As Thanksgiving quickly approaches so do the first few cold fronts of the year. With these cold fronts comes a migration of mullet, ballyhoo and pilchards that stirs up the pelagic species like Wahoo, Sailfish and Kingfish. The timing couldn’t be better because a few Kingfish in the Yeti can make for a Thanksgiving side dish or appetizer that your guests will love.

Here is my favorite recipe for smoked Kingfish spread and the one I will use for the big meal but also for several football games. I know it is good because there have never been any leftovers.

Best Way To Prepare Swordfish

Best Way To Prepare Swordfish

As a meal, swordfish are the perfect combination between fish and a meaty steak. Unlike some fish, swordfish is the ideal in-between flavor of fishy and non-fishy taste, making it a perfect selection for those beginning to expand their palette with fish and seafood. What makes swordfish unique is that it is sold by steaks and carries a meaty-like texture to it, rather than a flaky consistency such as tilapia or grouper. Swordfish are cooked exactly like steaks, so they are grilled to your preferred temperature.

Cutting And Preparing Different Species Of Fish For Table Or For Bait

Cutting And Preparing Different Species Of Fish For Table Or For Bait

We cut a lot of fish. Some for eating and some for bait. In the picture at the top we are cutting a bonito into chunks by cutting in a checkerboard pattern then cutting all of those off the carcass. We will use these chunks for chumming and for baiting our hooks for a host of different species and applications.

Each fish has a way that it is best filleted or cleaned for eating. One thing that is in common with each of these is that you will need a very sharp fillet knife. As you get more involved, you can move from one knife to several which are slightly more specialized for each task. Here are some examples:

Targeting Mutton Snapper

Targeting Mutton Snapper

For fishing offshore on reefs, use light ocean tackle with live pinfish, ballyhoo chunks, or live pilchards. When targeting these fish on shallow grassy flats, light inshore spinning tackle should be used with small jigs, plugs or live crustaceans, such as live shrimp or crabs.

How We Roll In Mexico-Blackfin Tuna Recipe

Scott Walker's Personal Blackfin Tuna Recipe From Mexico

Appetizer

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1. Take the sweet shoulder meat of a medium blackfin and chill it for one hour then slice thin and serve with soy sauce and wasabi paste.


Lunch

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2. Make a pan out of foil ,double thick, and place rest of tuna sliced 1 inch thick on hot grill. Pour Old Bay liberally over it all. After 10 minutes flip fish  over and add some more Old Bay to taste. When spatula  can cut fish clean through it done. Use spatula to transfer directly to bowl.

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3. Add mayo and finely  chopped sweet onions and peppers. Stir until coated with mayo.

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4. Serve on freshest bread possible with a lime or lemon garnish and some hot sauce.


5. BAMM!


6. That's how we roll in Mexico.