"We are exploring/learning the three permit lakes late in life. Today was Canistear Reservoir. Hot…"
Do you love big bluegill?
Supper.....
The conclusion to a successful weekend of angling. The final swim.
Views: 105
Comment
-
Comment by David, aka, "McScruff" on February 20, 2012 at 6:21pm
-
"The Final Swim" - I like that.
-
Comment by dick tabbert on February 20, 2012 at 1:17pm
-
David sounds like the beginnings of a fish chum.
-
-
Grits - Southern Style
1/2 cup water
1/2 cup milk
1/2 cup grits (not instant type)
Bring water/milk to low boil, add grits and stir well. Turn heat to low simmer and allow the grits to "pop" for 15 minutes, i.e., let large bubbles form and burst sloooooowly on the surface.
You never really cook grits fast or hard; they are always cooked slowly. When done, they should be creamy so they spread out on a plate. Adjust with a little liquid, as needed, to get them to this consistency. Serve with butter, grated cheese, scrambled eggs, sausage gravy, etc. When served with fish, they are great with a roasted garlic/butter drizzle.
-
-
Greg all them good recipe's out there and you come up with grits sound's like a waste of a perfectly good post to me. But who am I.
-
-
Jen the cheese part and hotsauce sound good so why ruin a good thing with grits?
-
Comment by Greg McWilliams on February 20, 2012 at 10:35am
-
Jen, Go ahead and post your recipe for chees grits, then I will post mine!!!!!
-
Comment by Jen Nayfly on February 20, 2012 at 10:28am
-
Tony I need to send you & Dick my recipe for cheese grits. Its the only way to eat em!!!!!! A lttle hot sauce mixed in also
-
Comment by Tony Livingston on February 20, 2012 at 10:23am
-
No skin, this pic is the "before" shot, showing the breaded fish before being dropped into the oil. I already posted an"after" pic a couple weeks ago, so I thought I would snap a photo before cooking.
Dick, I'm with you. I can't tolerate grits. I do however, like Salmon patties..........
-
-
No I can honestly say haven't and I don't think that would even woo my taste buds. Grits is grits anyway you make them. Tony hang it up it's not going to happen no way.
-
-
Tony, looks like you left the skin on the gill???????? Or is it just the pic?
Latest Activity
"Just dink smallmouths and Largemouth Bass for Greg and I, fishing a third Reservoir this year."
Sunrise Shellcracker…..7/23/2025
"I’m very fortunate that the fishing in coastal North Carolina is so great and most…"
"Often bass fisherman will catch Warmouth on 9” worms……..they. don’t fight…"
"This is a great comparison John…..I added another photo to give perspective….."
"Hey Jeffrey! Does the Warmouth have about the same sized Mouth as a Black Crappie of equal size, or…"
"Some quality Warmouth I caught in my early years on the Albemarle….."
"Thanks for sharing John……you have patterned your available species pretty good over…"
"Only caught five of these Species up here in New Jersey. Bluegill, Pumpkinseed, Red Breasted…"
Crackers Saved This Morning Behind A Cold Front…..7/23/2025
If I get out the remainder of July it will probably be a crappie stalk on the coastal marsh……
© 2025 Created by Bluegill.
Powered by
You need to be a member of Bluegill - Big Bluegill to add comments!
Join Bluegill - Big Bluegill