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The fabricator that Moondog Dive Outfitters works with went on a fishing trip to Alaska. He brought back quite a bit of Halibut when he returned, and gave us some. It was great. The closest fish we have to compare is hogfish. Although they can be caught on hook and line, most of the time they...

We also have euryhaline fish here in south Florida. None of which Are edible IMO. I do fish in freshwater, catch and release. The levels of mercury in our freshwater fish are too high for me to consider eating them. Most folks don't realize that bull sharks are also adaptable to freshwater and...

All our fishing for the table is done underwater with a gun.:) We purchased a Steelhead and made"gravlax" with it. I don't like cooked trout or salmon, except smoked. Yours looks great though!

I like the fresh stuff, but hand grating it sucks!

Iceberg has no nutritional value, but ice cold in a wedge salad is one of my favorites. Got to have it for BLTs!

Love a wedge salad with Roquefort dressing and crumbles. My favorite Roquefort is the black label made by Papillon in France. Last time I was there, I brought back 2 kilos of it.

A little Cajun tune!

I'm usually not happy with the local BBQ places, but we really like "Rock'n'Roll Ribs". It is a one location, local place started by the drummer of "Iron Maiden". the baby back pork ribs are excellent! They have a raspberry sauce they serve with their "jap popper appi which is really good.

Was the curry paste made from scratch? I make curry pastes in batches and freeze them. All are very mild, so you can add chilis to achieve the heat level you like.

The song in english "Is this not a chopping bench?" I haven't been doing any smoking or grilling lately and Karen has been making mostly simple meals.

Ever have a song stuck in your head in a different language? I can't seem to get this old German children's song out of my head." Ist das nicht ein Schnitzelbank"?

Lobster are taken by a couple methods. Some folks use a "tickle stick" to chase them out of their holes and either grab them by hand or use a net. My preferred method is using a tail snare. The lobster must be measured in the water and transported in a whole condition until you reach your final...

Here in Florida, Wednesday at midnight until Yesterday at midnight the sportsman's spiny lobster season took place. It is aka "mini season". Not sure how many lobster were taken, but at last count, 3 divers died. I used to drive a 24 passenger dive boat and always hated those 2 days. Very sad.

Aieee! That was some spicy dirty rice last night!

Karen did the cutting and spicing of the pork butts for this batch. On Sunday we ground and stuffed the casings. Funny how some mistakes turn out for the better. Didn't realize we were out of hog casings and had to use some beef casings we had on hand. This allowed us to make thicker...

Bird is done. Not as deep a mahogany color as those done on the offset, but that smokey aroma is on point.

I cooked the shwarma Karen made on the rotisserie, over charcoal.

The Hatch chilis are on the way and will be roasted over charcoal with this basket. Open Closed I mainly got it to roast chilis, but the inventor does wings and other stuff in it. I love the rotisserie but don't use it often enough. I've done a beef knuckle (probably the best roast...

I worked with Oscar for several years. He did rib cooks on the side to make extra money. He cooked them "Soul Food" style with typical sides. One thing he did, as many others in several African-American communities around Ft. Lauderdale, FL that cooked this style of ribs, was to serve plain old...

I will be smoking some BBs, a fatty and some ABTs. Sides will be beans and slaw. The fatty will be made using some bulk (not smoked) andouille mixed with ground pork. The stuffing will be trinity (Cajun), boudin and cheese. The ABTs will be stuffed with crumbled chorizo and Mexican melting cheese.