08-09-2012, 03:09 PM
I'd be curious to hear Tubedude's take on seasons and catfish. I've got his input on seasonings. . .
I think one of the key points I've glistened from his knowledge base is that cats need thorough cooking. They are fatty, and seem chewy if not cooked down, rendered.
Not like trout or panfish, where all you need is a touch of opaque and you're done. Discovered his smoked cats are done almost to jerky dryness. I've decided if I'm going to have some hot and fresh off the smoker, softer is ok, but if I'm going to store them longer, then done-dry is the way.
Have wondered about a taste test comparison between Willard and Cutler cats. I know Willard is clearer water, but don't know that it's really "cleaner" when you get talking dissolved particulates from agro runoff . . . Willards quite a catch-basin, Cutler flows on through....since it's muddy and murky I think that causes a misperception that the water is therefore "dirty/polluted".
I can say with positive certainty - the Crappie and Bass from the river taste delicious right now. Even to a "non-fish" eater! (Go Panko! Go Panko!)
Secret's in the sauce, or brine. Plus timing on the smoker. What kind do you have, and what didn't you like? I wouldn't claim to be an expert, but I do think I've had some successes (plus witnesses [
])
[inline "Grilled Well Done.jpg"]
I think one of the key points I've glistened from his knowledge base is that cats need thorough cooking. They are fatty, and seem chewy if not cooked down, rendered.
Not like trout or panfish, where all you need is a touch of opaque and you're done. Discovered his smoked cats are done almost to jerky dryness. I've decided if I'm going to have some hot and fresh off the smoker, softer is ok, but if I'm going to store them longer, then done-dry is the way.
Have wondered about a taste test comparison between Willard and Cutler cats. I know Willard is clearer water, but don't know that it's really "cleaner" when you get talking dissolved particulates from agro runoff . . . Willards quite a catch-basin, Cutler flows on through....since it's muddy and murky I think that causes a misperception that the water is therefore "dirty/polluted".
I can say with positive certainty - the Crappie and Bass from the river taste delicious right now. Even to a "non-fish" eater! (Go Panko! Go Panko!)
Secret's in the sauce, or brine. Plus timing on the smoker. What kind do you have, and what didn't you like? I wouldn't claim to be an expert, but I do think I've had some successes (plus witnesses [
])[inline "Grilled Well Done.jpg"]