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Old 02-05-2015, 03:17 PM   #1
Lipripper92592
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Five to the Face

Went to the ocean....caught fish.

http://youtu.be/F7PK2cNOPBQ

If someone could embed this it would be greatly appreciated. BWE is killing me on the uploads/embeds right now. Thank you Andy for embedded the file.


Last edited by Lipripper92592; 02-05-2015 at 04:38 PM. Reason: got it.
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Old 02-05-2015, 03:25 PM   #2
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Nice work
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Old 02-05-2015, 03:28 PM   #3
Cadillyak
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Caught fish is an understatement. Good on you!!!
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Old 02-05-2015, 04:05 PM   #4
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Wow. That's a fishing day to remember. Nothing like being at the right place at the right time!
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Old 02-05-2015, 04:25 PM   #5
Bert Vega
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Nice video pal!
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Old 02-05-2015, 06:19 PM   #6
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Good job!
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Old 02-05-2015, 06:25 PM   #7
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Nice
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Old 02-05-2015, 06:50 PM   #8
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EPIC!!!!
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Old 02-05-2015, 07:44 PM   #9
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wow thats good stuff
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Old 02-06-2015, 10:36 AM   #10
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Too cool. Gotta love those sabikis... A pain in the ass in every way possible. Even get in your damn videos. Way to put a hurt on em
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Old 02-06-2015, 11:38 AM   #11
Lipripper92592
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Quote:
Originally Posted by Smthtnnr View Post
Too cool. Gotta love those sabikis... A pain in the ass in every way possible. Even get in your damn videos. Way to put a hurt on em
Amen to that!!!! My fingers get tore up every time I make bait. And of course it's not a good day unless you bury the hook past the barb in your finger.
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Old 02-06-2015, 11:44 AM   #12
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Quote:
Originally Posted by Bcrossb View Post
Sweet! What recipe , temp, time for smoking, if I can ask?
It took me about three tries to get this one right. For some reason, YT brines very fast compared to salmon and red meats.
Ingredients:
1/2 Cup Pickling Salt
2 Cups of Brown Sugar
What ever spices you want to throw in there. (garlic, thyme, bay leaves, black pepper, etc)
2 Litters of water.
Mix up and brine for 8 hours.
Pat dry with tower
Air dry on rack for 24 hours
Smoke at 150 for fiver hours ( apple or alder are good woods)

The picture on the right is from a dry brine of just brown sugar, and some generic herb grinder herbs that I got for Christmas.
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Last edited by Lipripper92592; 02-06-2015 at 11:46 AM. Reason: Dry brine update
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Old 02-06-2015, 11:50 AM   #13
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Wow, stuck it to em! Good work.
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Old 02-06-2015, 01:36 PM   #14
Lipripper92592
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Quote:
Originally Posted by Bcrossb View Post
Wow, thank you for recipe, air dry? In the frig? I am so gonna try that. I have a Cajun electric smoker. Plus I have a bucket of madrone I brought down from humboltd co.
I air dry in the garage, the salt and sugar have "cured" the meat. Just keep the fly's off it.
Madrone might not give you that much smoke as it burns very hot, much like oak.
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Old 02-08-2015, 11:55 AM   #15
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Stoopid (music reference) day!
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Old 02-08-2015, 03:35 PM   #16
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Nice Chris! On the rail of the kayak is so sweet.
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Old 02-08-2015, 08:10 PM   #17
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Holy $hit dude! Killed um!
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