British BBQ Society Forums

keith157 wrote:Why thank you kindly, a tad early though but welcome all the same.

I wanted to make sure it arrived in time what with the Christmas rush and all.

Here's wishing Y'all a Very Merry Christmas from Louisiana!

Thanks for the replies. I did cut out the wrong bone. I cut out the breastbone. It was still pretty tasty.

Cut the breastbone out of two birds and smoked them with Pecan wood on the WSM. Hope the pic links work. The Wife went to makin Pinto beans and chunk taters along with skillet cornbread. Thanks for lookin'. :D

http://i39.tinypic.com/6z4fsx.jpg

http://i43.tinypic.com/2a7a7bn.jpg

http://i44 ...

http://i40.tinypic.com/6p1egw.jpg

Does this one work?

A striped bass? What are they like to eat? A bass here is quite different to look at and has a wonderful white flesh and relatively tight texture.

I've not been lucky enough to catch a bass, here or in the US but I'll keep trying.

Get over ...

Here is one more.

http://i40.tinypic.com/35clc9i.jpg

http://i40.tinypic.com/6p1egw.jpg

Does this one work?

Thank you Keith. I normally post just the IMG code. I'll give it a go as Y'all say.

Welcome old chap,
Just struggling with a concept here, you catch the big bass, and then you "put them back"?

Is "put them back" some southern states patois for " we gut skin and fillet them, then rub the fillets in a Cajun spice blend and sear them over hot coals"? Here in the UK "put them back ...

Harry Soo is one of the true Masters! Great pictures.