
Speckhound
Favorite team: | |
Location: | Baton Rouge |
Biography: | |
Interests: | |
Occupation: | |
Number of Posts: | 162 |
Registered on: | 3/6/2020 |
Online Status: | Not Online |
Recent Posts
Message
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.
re: How are you guy cooking speckled trout?
Posted by Speckhound on 4/11/25 at 7:42 am
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: What were your favorite books to read when you were a child?
Posted by Speckhound on 3/21/25 at 2:58 pm
The Hardy Boys
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: Requesting the OT's help
Posted by Speckhound on 10/24/24 at 11:19 am
Done
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 /
LINK /
re: Best vehicle headlight restoration kit/solution
Posted by Speckhound on 6/13/24 at 8:59 am
I did this on my truck two years ago. Still clear today. DA sand down with 1500-2000 grit paper and spray.
LINK
LINK
re: Where would you rank sex in the greatest things life has to offer?
Posted by Speckhound on 5/23/24 at 8:40 am
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!
First 30 years just wanna have good sex
Second thirty years just wanna good meal
Last 30 years just wanna take a good shite!
re: Anyone have a fail-proof redfish recipe?
Posted by Speckhound on 5/16/24 at 5:44 am
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.
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.
A dyslexic man walks into a BRA.
re: What's your favorite Mitch Hedberg joke?
Posted by Speckhound on 3/27/24 at 4:17 pm
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"!!
re: New Sod - BR
Posted by Speckhound on 3/19/24 at 1:33 pm
LINK /
re: Looking for a really good Maque Choux
Posted by Speckhound on 12/19/23 at 5:54 am
re: Ticket Giveaway: Winners Announced...see first page
Posted by Speckhound on 12/18/23 at 10:38 am
In
re: Best Smoked Brisket Recipes Por Favor
Posted by Speckhound on 10/24/23 at 1:07 pm
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:
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