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Location:Baton Rouge
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Number of Posts:162
Registered on:3/6/2020
Online Status:Not Online

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re: PSA: Mother’s Day is Sunday

Posted by Speckhound on 5/8/25 at 6:23 am
Be thankful !! Lost mine two weeks ago today and life is not the same.
Crush a sleeve of ritz crackers. Season however you like. pass filets thru seasoned egg wash and tumble in ritz crackers. Pan fry in about 1/8" olive oil until golden brown on each side. Works great with snapper also.

re: Best dishes at Mike Andersons?

Posted by Speckhound on 3/21/25 at 5:54 am
Oyster Bienville with plenty lemons squeezed over the top

re: Good soups in BR?

Posted by Speckhound on 11/21/24 at 1:11 pm
Roasted Red Bel Pepper Soup at Louisiana Lagniappe is the answer.

re: What is your go-to meal

Posted by Speckhound on 11/6/24 at 11:43 am
I usually grill up some boneless chicken thighs. I marinate Asian style one week then maybe fajita style the next. Throw a potato in the air fryer and make some green beans. For the fajita style i will griddle up some onions and peppers with Kinders fajita seasoning.

re: Blackjack 224

Posted by Speckhound on 8/21/24 at 3:41 pm
Boats are like women. It's hard to find one that does everything!

re: ISO an Edger. What Should I buy?

Posted by Speckhound on 6/14/24 at 5:49 am
I bought this a few years ago. Never any problems and I put three blades on it for a wider trench.

LINK /
I did this on my truck two years ago. Still clear today. DA sand down with 1500-2000 grit paper and spray.

LINK
Best I can answer is with the three stages of a mans life.

First 30 years just wanna have good sex

Second thirty years just wanna good meal

Last 30 years just wanna take a good shite!
Coach’s BBQ Redfish

6 Redfish fillets (Skin & scales left on)
Tony Chachere’s Creole Seasoning
Lemon Pepper Seasoning

First and most important, fillet redfish, leaving the scales and skin on. DO NOT remove the scales. They protect the fish and serve as an insulator and pan for the fish, as it cooks.

Season fillets with Creole Seasoning and Lemon Pepper seasoning. Season as you would sprinkle salt on meat.

Be careful with Creole Seasoning, but you can go heavy on the Lemon Pepper.

Let it sit until fire is ready.

Light fire in your barbecue pit. Get fire ready as if you were grilling steaks the size of fish fillets.


Smoke Grub Bub Sauce

2 Sticks Margarine 1 tbsp Creole Seasoning
1 oz White Wine 1 tsp Garlic Powder
1 oz Lemon Juice 1 tbsp Worcestershire Sauce

Melt sauce mixture in a saucepan. This can be done on the stove or in the microwave.

By this time, your fire should be ready. Take the redfish and place directly on the grill. Put the top down.

With the scale side down, baste with Smoke Grub Bub Sauce.

Continue basting 3 to 4 times, while cooking.

When done, the fish will be tender and come away from the skin easily. Do not worry about the scales burning to a crisp. They will form a good protective coating for the fish.

re: Crescent 9 THC Seltzer

Posted by Speckhound on 4/3/24 at 3:01 pm

quote:


I can’t ever find it at my Rouses (Antioch)


They moved it over to the other end by the meat counter

re: A barber and a cancer patient

Posted by Speckhound on 3/28/24 at 1:53 pm
The "walked into a BAR" got me thinking about a recent joke.

A dyslexic man walks into a BRA.
Pringles is a hip company. They were gonna make tennis balls but on the day the truck showed up, it was full of potatoes. Pringles said " Frick it...cut 'em up"!!
I use fresh corn only with this recipe.

LINK

re: Weird things your co-workers do.

Posted by Speckhound on 9/19/23 at 11:14 am
Constantly tapping fingernails on the counter and tapping foots when on the phone. Lil nervous you think?? :spank: