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turkey
05-17-2011, 01:42 PM
The striper bite on my local flow just can't be stopped. Took my BIL and FIL this time around. First cast, Casey (BIL), sticks a 15lber....sweet. Then Ricky (FIL) works in a 6lber. Hand a handful of misses and then I stuck a 6lber right before we left. Only got pics of the 15 and some video of Ricky fighting the 6lbr.

We had a blast.

Don't worry about the gills...he's going on the grill :)
http://i1003.photobucket.com/albums/af153/turkeymerck/hooch/SAM_0432.jpg
http://i1003.photobucket.com/albums/af153/turkeymerck/hooch/SAM_0433.jpg


I got a little excited :)
<iframe src="http://player.vimeo.com/video/23854975" width="400" height="225" frameborder="0"></iframe>
Jeff
05-17-2011, 01:57 PM
That's a nice'un....and good looking water too!!
LowHybred09
05-17-2011, 02:54 PM
Man you guys are doing it right!
blake
05-17-2011, 05:08 PM
Nice convicts
Boyscout
05-17-2011, 05:20 PM
What a wopper!
waderjon
05-17-2011, 08:59 PM
TC you guys are on fire with them stripers..That one is huge.

So how do you grill those things ? Somebody else told me recently that stripers are good to eat but I have never tried it.
Is there other ways to cook them ?
Shoal Tide
05-17-2011, 09:09 PM
yall putting a hurting on them stripes...awesome!!
turkey
05-18-2011, 08:48 AM
WJ....I'm no cook but I know my BIL fillets them and cuts out the blood line...then he slaps em on a grill with some seasoning. My FIL likes em fried, though....and a side of slaw and puppies of course.
Bamaspot
05-18-2011, 07:04 PM
TC you guys are on fire with them stripers..That one is huge.

So how do you grill those things ? Somebody else told me recently that stripers are good to eat but I have never tried it.
Is there other ways to cook them ?

My Favorite:
Put a Frying pan on the grill and get it hotter than you think you should (Do not oil the pan).
Brush the fish with melted butter and sprinkle with Blackened Redfish Magic.
The more you put on it, the spicier it will be.
Put the fish in, flip after 2 min. 1in thick fillets.
2 more minutes and should be ready.(Flake to test)

Not bad either:
I bought a thing that looks like a skillet, but has small holes everywhere at Academy.
Brush the fillets with olive oil and sprinkle with Tony Chachereres Creole Seasoning.
I like the pan 'cause you don't have to worry about the fish falling through the grill
and you can flip it easily, but you still get the infusion of smoke.
Works great on shrimp too.

Turkey!!! You guys have been tearin' it up!
wetinaline
05-19-2011, 09:37 AM
Man that looks like fun. Awesome fish!
turkey
05-19-2011, 10:42 AM
Bama...that sounds great...I'll have to pass that off to my FIL