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  1. What you call blue fish, we call Tailor here in Australia. They are best bled and neck broken back as soon as they are caught. They are my favourite fish of all and are great sport when caught in the surf on a 16’ surf rod in winter.

  8. Made the buffalo chicken sausage with bacon today. Outstanding…..
    What I havent seen are videos on how easy it is to ruin a grinder.
    I have ruined 4 learning sausage.
    Bleach. Soaking. Dishwasher. Putting the blade on backwards cuz it looks unnatural the right way…. Its what I see in the amazon reviews from people ruining grinders cuz they didnt properly read the instuctions.
    Oh the little black bits of meat people seem to think is grease from the grinder (only addressed by Smoking Joe's).
    Brad. Please by 2 or 3 Cheaper grinders & ruin them for an ultimate grinder class. You will helping the normies & you got the money bud. Let's gooooooo

  9. Regular fan of the channel here. You’re in my backyard. Those first fish you caught were croakers (great eating size perfectly legal). They look similar to what some people call a kingfish, whiting or roundhead (lots of colloquial names for these fish). Then it looks like you caught a bunch of bluefish. Taste a little stronger not considered good table fair by some, but they make an excellent smoked fish dip.

  10. As for filleting, leave the head on. First cut is behind the gill plate down to the spine. Turn the blade flat with sharp edge toward the tail and follow the spine thru to the tail where it releases from the fish. With the head on your free hand has something to apply pressure amd hold the fish in place so it doesnt slide off the table with your knife pressure. Hope that helps

  11. When you guys were catching the fish at start of vid, we call them tailor here in Australia, really good eating fresh, no good after you freeze them, great, brined then smoked on low heat really nice eating I think you call them blue fish

  29. something that works for us to get filets – electric knife, leave the head on, start behind the gills, cut toward tail, flip the filet off then go from the tail back toward where the head used to be. no need to scale if you do it right.

  32. Next time you need to just go up to Garibaldi, just north of Tillamook, and get on a charter boat, my favorite is the bottom fishing, and while you’re there you can visit the cheese factory in Tillamook

  35. Always love seeing you enjoying time with the family Brad, I guess this was filmed prior to the new BBQ rubs being released so you weren't able to snag any from the shop; oh well next time your down there for a visit I guess… Comin up! Cheers 🍻

  42. Y’all should totally cruise down to Corpus Christi in October for the Redfish. The first time my wife and I got on a good speckled trout bite we were throwing back two daily limits because we didn’t know what the minimum size was. The next two trips I got daily bags both days.

  46. I live in SouthEast Texas, 14 miles North of Sabine Lake. I fish the lake and out to the Sabine jetties. Target Speckled Trout, Flounder & Redfish. The only time I cooked and ate some Blackfin Shark that I caught, I got Locked Bowels…….LOCKED WIDE OPEN !!! Never again. Love all your videos and travel adventures.

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