Відео

@@rodneybrockington8514 They have a lot of tough muscle & collagen which take an eternity to cook. This makes them less than ideal for frying. In fact they are simply better suited being cooked in a low and slow manner. Too long in any oil bath is not a good thing. They over brown, the exterior becomes to overcooked & dry, plus the center still remains a very tough bite. Thanks for asking!

@@skcanadianadventures1245 Yeah, Covid made life hell working the hospital. I went back to school to get into the OR. All that said, I am going to give this whole UA-cam thing a run again & pray for the best!

@@BigShticks 👍

@@FishingWithAlexS Thanks brotha! I used that new Costco hard plastic bait 😂

That’s kinda the idea 😝

@@douglascampbell3008 It was mostly demolished by nights end 😂

@@douglascampbell3008 That’s what I said at first bite!

@@iammelso Thanks for checking out the video. It’s much appreciated!

@@mexicanamerican21 Yet here you are…😉

@@BigShticks be back in 3 years from now to re-inform.

@@pitchkapizda8355 I do share the same sentiment. But I can also see how from a business & product design perspective how making their products fully modifiable with the purchase of additional components is beneficial to their bottom line. But it also allows for the end user to get creative & find fulfillment in making custom modifications that suit their needs specifically. I do believe however, that when you pay as much as folks do for a Hobie & other Hobie specific products, you do so only looking at the issue you’re trying to address. Not knowing that while the product you purchased addressed an issue, but it also created another small inconvenience you now are forced to deal with. It’s a vicious circle to be sure.

@@user-sm7cx6fx2v The compass is a very capable kayak at a great price. It doesn’t have all the bells & whistles that an Outback has. But it also doesn’t carry the price tag or the additional 40lbs of hull weight. Which was also a huge factor in my decision to purchase.

@@ericknickerbocker7476 sounds delicious

@@tammyvasquez96 20-23 mins

@@darkl3ad3r Totally agree

Well there are very few pork belly’s that are actually crispy & they require a seriously long & steady low temperature cook that allows the skin to puff. But given it’s an air fried pork belly the results are similar to a boiled & deep fried rendition minus all the oil. In fact it tastes better than fried & I don’t say that lightly. Sure it’s more crunchy than crispy. But that’s what every Asian culture is looking to achieve when making a pork belly.

Glad it helped

@@pamelamyers320 LEM 875

@@BigShticks I see a LEM #8, #12, but no 875.

@@pamelamyers320 Looks like the new model goes by #8

Yes it most certainly will. It fits all Hobie carts except those in the itrek series

@@BigShticks Thank you so much. Louis

Are you suggesting that I don’t? It really depends on what my intent for that grind is. If I’m just grinding for general purpose I go 75/25 - 80/20. If it needs to have more fat (sausage making/burgers) I leave it in. If it needs to be leaner (chili/ lasagna/ taco meat, I take it out. Honestly, no animal fats are inherently bad for you. It’s the only fats your body can process. It’s the synthetic fats (vegetable, canola, corn, shortening) that are the worst for you.

I have a few buddies that have trailers with similar set ups. None have experienced any stress fractures, warped hulls or damage to my knowledge.

@@BigShticks Awesome, thank you for the quick reply

For the most part it doesn’t contact the heating element. The element sits inside of grooved slots in the grill/griddle plates that are shaped like the element. Fat falls through holes that are outside of those grooves and drips down to the drip plate below the element.

Generally I thaw it under refrigeration

Just settling in to my new job as an on call surgical technician. Trying slowly to get back to a rhythm that satisfies my obligation as a provider, father & husband but also affords me the time to do the fishing thing. But I see you’re back on the prowl again!

@@BigShticks that’s dope! I did the same giving up my weekends to work so I had the weekdays with the kids. Did it for almost 3 years and now I’m back to weekends off so while the wife is with the kids, I can make videos again 😂

@@FishingWithAlexS It’s awesome when we can do those things for our family. I see you’re no longer the discgolfmein 😂.

@@BigShticks lol I’m still down for that

Depends on the temp you’re shooting for. If maxed out roughly 4-5mins

Awesome!

For sure, I’m no fan underseasoned bird!

@@BigShticks Definitely

I did that once with a brisket flat. It was “medium rare” but tender. TBH it was kinda strange. I only did it because ballistic bbq asked me to give it try a few years back.

Prime brisket at Costco was $4.29lb yesterday

@@BigShticks I guess that is not in California.

@@pathukavalar Fairfield California

@@BigShticks Wow, I'm surprised. I'm in the bay area. I should get picture from local Costco.

@@pathukavalar I’m in the bay as well. But, I do realize prices will vary based on location & the areas median income. As an example, Vallejo Costco gas was $4.98 gal, Fairfield $5.11 gal & $5.18 gal. I’ve seen the discrepancy as high as $.30 gal between each of them respectively. So it stands to reason that would also be inclusive of grocery.

Thank you

2.5. My rule of thumb for jasmine rice is 1 1/4 cup of water per 1 cup of rice.

@@BigShticks Thank you!1😋👍

@@Jules-740 hope it turned out well

Grow up. You sound like the youth of today that casually complain about anything & everything 😂. Nothing gets wasted. It all goes to use as fertilizer & crab bait. Besides, if you knew what you were doing you wouldn’t have been looking to see how it’s done.

@@BigShticks What a lovely compliment to give a 72 year old. Crab bait and fertiliser is hardly good value for the amount of meat you left on the bones and totally disrespectful to the fish. And yes I do know how to fillet most fish having been trained in the fish section of the London Europa in the 1970s, spending 20 years as a chef and head chef then 20 years as a university tutor in culinary arts. I was looking for more information on Amberjack and FOOLISHLY clicked on your link. I was so surprised at the fumbling display and awful wastage that I was unable to turn off. Almost like watching a horror film and not being able to turn away.

@@lynfawcett1930 Yeah I didn’t ask for your “life” story. Nor do I care your age. But you should try acting like it.To be honest people over embellish on the internet everyday all day to lend credence or weight to their argument. So forgive me if I take your “accolades” with a grain of salt. If you’ve ever filleted a tuna of any variety you’d know that virtually all tuna have the exact same anatomy. Much of the waste stretches from the tail fin along the lateral line to the ribs. It’s mostly sinew, tendon like bones & mushy fight burned red meat. All of which is not marketed let alone consumed. Furthermore, who are you to determine the value of what I repurpose as fertilizer & crab bait? That “waste” brings to bear bountiful harvests of vegetables year round & hundreds of pounds of Dungeness crabs in season. That alone at $13lb in market says that “waste” is far more valuable as bait than nitpicking the carcass to satisfy your idea of what a properly filleted tuna looks like. In closing, stop being so hyperbolic & apoplectic. The video was not a “horror movie” 😂. UA-cam has been around for more than 2 decades & I’m sure you can find actual horror videos, real horrific footage of horrible things being perpetrated & I’m absolutely positive you know exactly how to click out of an undesired video. To suggest otherwise says far more about your comprehension than my video content.

Sorry I have to go now, I have a run out of crayons. And my father always said to me you should never argue with the Village idiot because people who are watching aren’t able to tell which ones of you is which

@@lynfawcett1930 Bwahaha 😹

Thank you!