ok, so the venison was frozen… but I am very grateful to have the opportunity to eat fresh (free!) seafood even in the coldest month of the year.
cheers!
What breading/fry batter did you use…looks great!
thank ya… this is all I use, did those 60 fat oysters in it last night too:
House of Autry all the way (still can’t figure out the reason they took the ‘of’ out of the name).
Give the chicken breader a try one time…it’s a little crispier. Add salt and it’s the same taste even in my opinion…
Way to go on that burger! It’s gorgeous!
Wadmalaw native
16’ Bentz-Craft Flats Boat
thanks y’all, last night’s grilled sheepshead (frozen from December). Blackened seasoning on ours and plain for the young’un… juicy, firm and flaky!
Man does that look fantastic, looks like Barbawang don’t play. I’m still trying to figure out your beverage of choice 2 vote PBR, 1 vote Yuengling, 1 vote Bush, it’s neck and neck and still anyones race. Beautiful food Sir.
quote:
Originally posted by leadenwahboyHouse of Autry all the way (still can’t figure out the reason they took the ‘of’ out of the name).
Give the chicken breader a try one time…it’s a little crispier. Add salt and it’s the same taste even in my opinion…
Way to go on that burger! It’s gorgeous!
Wadmalaw native
16’ Bentz-Craft Flats Boat
I have always used the chicken breader on my seafood because i thought it was already saltier or more seasoned
Nice
A Yuengling and a PBR hardly belong on the same table, and then a Bush? But the food looks great!
Capt. Larry Teuton
Swamp Worshiper