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Ray · #1 10-20-2009, 07:17 PM

I filleted a pretty big Flounder, about 3 lbs., and cooked up some corn, shrimp and potato soup.
I was smoking 10 lbs. chicken leg quarters for my wife to bring to a civic event tomorrow.
When I finished cooking the chicken, I decided to throw the some shrimp and the flounder fillets on the grill and smoke them a little bit for flavor.
I basted the fish and shrimp with some Pit Boss basting sauce. It is pretty good. Not as good as Lud's but still pretty good.

Chowder recipe:
Melt 1 stick butter
Add chopped onions and bell pepper till soft
Add corn that was cut off of 5 cobs and cook for about 15 minutes
Add ~2 lbs. chopped up shrimp(chopped up cause they were so big)
Add 7 or 8 boiled new potatoes, quartered
Add 2 Bay leaves, Celery salt and some Old Bay Seasoning
Add 1 can of Cream of Celery soup
Stir all together and then add some milk to get the consistancy you want.
Cook about 20 minutes on low heat stirring so it won't stick to the bottom.

Enjoy

yak'em-n-stack'em · #2 10-20-2009, 07:22 PM

man thats making my mouth water, im starving and broke

Ray · #3 10-20-2009, 07:23 PM

The taters and corn are home grown, very cheap.
I traded some work for the shrimp. Very cheap.
The fish was caught by me, which was very expensive.

yak'em-n-stack'em · #4 10-20-2009, 07:24 PM

haha i got a ton of fish in my freezer but no time between class and hw and work to cook them

Bluechip · #5 10-20-2009, 07:26 PM

Looks good Ray....except you had a leaf out of the Oak tree blow in there...

Ray · #6 10-20-2009, 07:29 PM

Actually, 2 leaves fell into it. I chunked them before we started eating.

Salty · #7 10-20-2009, 07:35 PM

Ray, you cook on your rig? Looks like you missed your callin', man.

Bluechip · #8 10-20-2009, 07:40 PM

Dang Ray, I had to look at that again it looks so good....That is one big ole' slab of flounder meat there my friend.....

Ray · #9 10-20-2009, 07:41 PM

No, not a cook. But I did stay at a Holiday Inn Express last night.

My mom died when I was in second grade. My dad was a boat captain.
My grandma took care of me when he was gone.
She was a great cook. So are my sisters. I lag behind them in cooking, but I ain't scared to try.
Neither of my wives could cook. I was divorced for 10 years between wives.
I had/have to cook or starve. I could only eat so much fried chicken from Pat's.

Ray · #10 10-20-2009, 07:43 PM

Quote:

Originally Posted by Bluechip

Dang Ray, I had to look at that again it looks so good....That is one big ole' slab of flounder meat there my friend.....

I am guessing it was around 3 lbs. No scale on the boat.
It is a little smaller than two I caught last month that were around 3.75 lbs. each.

Salty · #11 10-20-2009, 07:48 PM

Quote:

Originally Posted by Ray

No, not a cook. But I did stay at a Holiday Inn Express last night.

My mom died when I was in second grade. My dad was a boat captain.
My grandma took care of me when he was gone.
She was a great cook. So are my sisters. I lag behind them in cooking, but I ain't scared to try.
Neither of my wives can cook. I was divorced for 10 years between wives.
I had/have to cook or starve. I could only eat so much fried chicken from Pat's.

Thank God you cleared that up.

Salty · #12 10-20-2009, 07:49 PM

Quote:

Originally Posted by Bluechip

Looks good Ray....except you had a leaf out of the Oak tree blow in there...

Looks kinda like a Norton Bull Minnow. See the eyes?

Bluechip · #13 10-20-2009, 07:57 PM

Quote:

Originally Posted by Salty

Looks kinda like a Norton Bull Minnow. See the eyes?

Yes it does.....Ray, you holdin' out on us man...Give us the real recipe...

Salty · #14 10-20-2009, 08:00 PM

Quote:

Originally Posted by Bluechip

Yes it does.....Ray, you holdin' out on us man...Give us the real recipe...

At least tell us the friggin' color.

Ray · #15 10-20-2009, 08:13 PM

Bay Leaf colored Norton Bull Minnow. How's that???

The shrimp were caught in a secret hole about 2 miles off Holly Beach.
The Flounder were caught in a not so secret hole near marker "56"(AKA Speckdaddy's hole) last night.

2ndamendment · #16 10-20-2009, 08:28 PM

Yeap some good eatin' right there. We had two slabes of flounder for supper tonight also. Ours was not prepared as fancy as yours. I baked the slabes with butter/onions/green onions/bacon bits/salt/pepper. It turned out good.

Ray · #17 10-20-2009, 08:31 PM

This was the 3rd night in a row for us to eat Flounder.
We are switching up to steak or something tomorrow night.
That there Flounder is some kinda good eatin'.

Bluechip · #18 10-20-2009, 08:32 PM

Quote:

Originally Posted by Ray

This was the 3rd night in a row for us to eat Flounder.
We are switching up to steak or something tomorrow night.
That there Flounder is some kinda good eatin'.

We really feel for you Ray....It's such a hell of a problem to have....

Ray · #19 10-20-2009, 08:36 PM

You would not believe the Flounder I have in the freezer from the last 2 trips.
My wife loves them. I gotta teach her how to bake them before I go back to work.

Salty · #20 10-20-2009, 08:55 PM

Quote:

Originally Posted by Ray

You would not believe the Flounder I have in the freezer from the last 2 trips.
My wife loves them. I gotta teach her how to bake them before I go back to work.

Ray, I need your address and your work schedule.