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WickedMojo's Seafood Naga fatalii Mei Fun with spring green salad and sesame ginger dressing I kinda winged this one, some things in teaser were not used such as the steak, and I added octopus, squid and shrimp, as shown in stirfry pic. Ingredients: Fresh Ginger Garlic sesame oil fish...

Damn that looks good , Way to bring it SoFlo Style :D

Just applied for this years gator huntin' permits, I plan on getting some video of this year hunt. :D

Unfortunatley both were over the slot limit and the snook season is closed until September 1st anyway, and yes the slot limit is very small 28" - 32" as PRF said, on the gulf coast they allow you an extra inch, 28"-33" and a $5 snook stamp is required with your saltwater license. So no grillin'...

just got back from a little midnight adventure, went and did some fishing down at the inlet and me and my buddy landed a pair of monster snook. the pictures are crappy cause all we had is a cell phone with no flash had to use a spot light. me and my snook and heres my buddy Pete with his...

I think that one weighs more :D

Haha, how'd you know I had a big ol' dip of cope in lol :)

Rumor has it that this guy might be back after spending months in the backcountry foraging for food, its time to throwdown! ;)

Hey Everyone, Thanks for the happy B-days :) sorry I havent been around much, lots of life issues going on at the moment, but I do plan on logging on more often

I have to disagree somewhat , I do agree that there definatley is a "fanbase" but I believe the main reason for the popularity of brands such as Daves and other like it simply stem from the "heat" wars early on in the "gourmet" hot sauce world, back in the early days it was all about making your...

ATTENTION!, Did someone mention Blazin' sauce (you know the stuff that tastes like burned rubber) and BWW (the place that sells said burned rubber sauce) in the same post as Defcon 1 and or 2?? if so please do not let that happen again, that is all, thank you and carry on. I shall return now to...

No worrys Paul, I'm tellin ya the true cajun way for cooking down the trinity for a gumbo or jambalaya is to cook it down until you cant tell one veggie from the other, it blends into an awesomeness of flavor , now for other dishes you dont want to that.

Wow Buddy that looks fantastic! , nice move with the corn salsa, thumbs up!

Heres my first teaser, this is my trinity +1 cooking down , the +1 is a scorpion chopped up in there with it, I let this all cookdown for about an hour to hour and a half, until all the veggies look the same and its ones nice mushy consistancy :) next teaser is just a pic of some fresh Andouille

Im in the process of getting entry goin as well, gonna be tight for time on this one.

lookin' awesome chief, I like that you didnt stop at the lighter brown and keep it goin for the darker more rustic roux, very nice :)

That is one fine looking feast ya got there!, what kinda fryer did ya get it?

I give you thumbs up for Rush :D

Seein' that your from 'Nawlins I hope ya bringin' more then that hehe ;)