Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Kc_Kracker on February 28, 2013, 08:45:36 PM
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You KNOW your in KCKrackers house when a 12 lb Sockeye hits the grill, Ms KC's drinkin Hoodsport Rhubarb wine the kids & toddlers are fighting for scraps, corn on the cobb and taters are already GONE, and this is all thats left
All just 8 minutes after its taken off the grill :chuckle:
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Sounds tastey :tup: Did you cook it on the grill or on foil?
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both. on the grill, in a broiler pan but in foil. i refuse to eat dry fish, so for salmon i usually usually use a foil lower and cover, especially in theis case where its been in the freezer and i try to avoid dry fish :tup:
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fishing season is taking way too long to get here, im about to have a conniption fit, i need some Valium :bash: :bash: !
:chuckle:
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:tup: :tup: :drool:
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:drool:
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tell smossy its almost time right now the boat is getting a brand new floor, man its killing me i wanna eat this every night for dinner :drool:
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tell smossy its almost time right now the boat is getting a brand new floor, man its killing me i wanna eat this every night for dinner :drool:
Yes please :) lol. Yayyyy let's go :fishin:
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Hey Im in Covington too! Whats your address I will be right over for some wine and sockeye :drool:
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this was over a week ago, your too late, heck 8 minutes later was too late :chuckle: