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Hunter69

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Everything posted by Hunter69

  1. Trying to keep all my wires nice and tidy, looking for some kind of clip. Any ideas folks ? Someone has mentioned p clamps. Which will require drilling. Something sticky would be ideal. But i guess after a few wet wash's the sticky will fall off. What do you do ??
  2. Hunter69

    P.b Trout

    Thought id go for a fly in hills this morning, first fish, a new personal best. 45cm and over a kilo easy. Pushing 1.5kg. 8 fish in total. Home by 1pm. All on a ruff wooly i tied with some blue flash tinsel. Happy new years
  3. Hunter69

    P.b Trout

    Release them.
  4. Hunter69

    Smoked Tommies/Gar.

    Nice job, controlling the heat is very hard in such a small smoker. I personally highly recommend a wet brine over night as it holds moisture. But i also love it when its over done and has some jerky chew too it. Each to there own! Practice, practice..
  5. Hunter69

    webcam upgrade

    Whats the website to view theses live cams ?
  6. Hunter69

    Keeping sounder wires tidy

    What about the cable at the transom and coming over the back. Am i going to need to drill some p clamps to keep the wire in place. ? Cheers
  7. Hunter69

    Keeping sounder wires tidy

    Have tracked down the conduit just need something to keep in place. Theres nothing to ziptie it to along the side gunnal. @projoe cant find the ziplock on there site, could there be another name ? Cheers
  8. Hunter69

    Keeping sounder wires tidy

    Nice all good options there. Like the sounds of flex conduit. But it will still need to be attached somehow.
  9. Hunter69

    YFW fillets

    Just try a saucepan lid that will fit in your pan. Push it hard for 5 seconds. Then let it rest on top whilst cooking. Ive been tought to cook fish 90% skin down 10% flesh down, so your not loosing moisture. Depends how fussy and anal you are i guess, Fish is fish.
  10. Hunter69

    YFW fillets

    Any decent seafood resturants use weights. Alot of fish will curl. When i cook any fish weather it be whitting or garfish il use a saucepan lid and push hard on the fish skin down. Creating contact with the skin and pan. Crispy skin. No curling.
  11. Hunter69

    P.b Trout

    Thanks bj
  12. Hunter69

    P.b Trout

  13. Hunter69

    P.b Trout

  14. Hunter69

    P.b Trout

    Thanks, i have a net and adjustable scales but for some reason there in the boat
  15. Hunter69

    P.b Trout

  16. Hunter69

    P.b Trout

    Photos too large so il have to add one at time
  17. Hunter69

    Yeti ice bricks

    Purchased some large yeti bricks today, sick of d.i.y milk cartons breaking. has anyone put them to use ?
  18. Hunter69

    Yeti ice bricks

    Thats the way, they had 20% off today so i feel as tho its a fair price. Time will tell.
  19. Hunter69

    My 2019 Calendar

    Id buy one!
  20. Hunter69

    The Port Adelaide River Monster..

    What rubbish.
  21. Hunter69

    How do I smoke Tommy's?

    I did a brisket yesterday in it. Smoked for 4 hours to get a crust and then wrapped it up and smoked for 6 hours. Came out amazing. Just put chunks of red gum stumps. No chips. Any tips using the hark Del ?? Cheers
  22. Hunter69

    Fish id help

    Thats cool ive never seen one. Looks like cross between snook/mullet. Baracoota eyes. Awesome
  23. Hunter69

    How do I smoke Tommy's?

    Bought a new toy today, look out snook
  24. Hunter69

    How do I smoke Tommy's?

    Thats it everyone has there own method its about finding whats right for you
  25. Hunter69

    How do I smoke Tommy's?

    U need to play around with the smoker and see how much heat it needs. Basically u want the smoke to be raging, but you dont want too much heat otherwise you will cook the tommies with heat before enough smoke has penetrated. Also they need to be brined between 12-24 hrs for flavour and to keep moisture. Once mine have finished i use a pastry brush and brush the flesh with dashi shoyu. A Japanese sauce. U could also moist your chips a little. Or add a big tray of ice cubes under you fish so your keeping them cold agian preventing them from cooking. Its one of those things you need to play around with. Maybe try one fish first and then go from there on how to take it. Basic brine recipe 1ltr water 100 g salt 50 g sugar. Just double or triple recipe etc if need more. I do my brine in the esky outside and throw icebricks in to keep cold over night. Good luck.
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