The STRONGEST fish in the OCEAN (Catch Clean & Cooked 3 WAYS ) - Bluegabe
video description
After that you will have potent fertilizer for most plants, shrubs, vegetables, and fruits.
Just beware, the smell that hits you when you open the bucket after 2 weeks is UGLY!
Kelly can also make her own soil compost and use that to make compost tea as well. She can use a 5 gallon bucket and cloth of some kind, put 1-3 scoops of compost in the hose or cloth, tie it with a zip tie and put it in the 5 gallon bucket then fill the bucket with water and let it sit for 1-2 weeks, stirring occasionally.
You can improve microbial growth if you can aerate the compost tea somehow, an air pump for an aquarium would most likely work, you can put a piece of tubing in the bucket and aerate the mixture.
Date: 2022-05-03
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Comments and reviews: 9
Jerry
Funny, smoker. Bud it's an easy bake. Oven. And moves a lot of airwhich pulls a lot of moisture like a convection oven.
That isn't a smoker.
I learned fro. The old skool. They are all dead now. They were commercial fisherman and used wood smokers slow and easy.
I've done fish on the pellet ovens. And on the old skool smokers. No comparison.
Get one, learn it. Try it.
You will agree. Ovens hscce their place.
But trust me. The old timers had it right. Low and slow and no air blasting has tingly drying the fish out.
Them old men did it right. Rip the quinn Brothers Cortez Florida.
They converted old ass monitor top fridges Into smokers.
Closestt I have found to what they did is an ugly drum smoker.
But im just and old man that's been smoking foods for 25 years. Ignore me enjoy your oven hahahahaha.
reply
Funny, smoker. Bud it's an easy bake. Oven. And moves a lot of airwhich pulls a lot of moisture like a convection oven.
That isn't a smoker.
I learned fro. The old skool. They are all dead now. They were commercial fisherman and used wood smokers slow and easy.
I've done fish on the pellet ovens. And on the old skool smokers. No comparison.
Get one, learn it. Try it.
You will agree. Ovens hscce their place.
But trust me. The old timers had it right. Low and slow and no air blasting has tingly drying the fish out.
Them old men did it right. Rip the quinn Brothers Cortez Florida.
They converted old ass monitor top fridges Into smokers.
Closestt I have found to what they did is an ugly drum smoker.
But im just and old man that's been smoking foods for 25 years. Ignore me enjoy your oven hahahahaha.
reply
Lars
Thank you sir for stating the fact that when you think it is done it is over done. As an ex seafood chef from the islands i can tell you 80% of people over cook fish. My wife and i went to a jogh rated restaurant in our home town and she ordered sushi grade tuna. When it arrived i grabbed my fork and lifted it. When it hit the plate it clinked. After mngr came i did the same thing and he said, -what, i dont understand what the problem is. - I told him that that was the source of the problem. He had no idea how the food should be cooked. Cooking is fun. Eating is a dream. Really like your appetizer.
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Thank you sir for stating the fact that when you think it is done it is over done. As an ex seafood chef from the islands i can tell you 80% of people over cook fish. My wife and i went to a jogh rated restaurant in our home town and she ordered sushi grade tuna. When it arrived i grabbed my fork and lifted it. When it hit the plate it clinked. After mngr came i did the same thing and he said, -what, i dont understand what the problem is. - I told him that that was the source of the problem. He had no idea how the food should be cooked. Cooking is fun. Eating is a dream. Really like your appetizer.
reply
Phillip
Hey bro Gabe check this out man I'm a long time fan bro and I really hope you see this message. First off I want to start by saying I love your f------ videos Man love your brothers videos love the family the kids watch them all grow up all that's all cool right but my man you've done this to me twice come on I'm tired of seeing you in the kitchen bro can we get out there and do something for once come on now I'm just being honest I'm tired of seeing you in the kitchen man let Kelly Cook the food and you get Jake and Luke and let's go out there on the water somewhere man
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Hey bro Gabe check this out man I'm a long time fan bro and I really hope you see this message. First off I want to start by saying I love your f------ videos Man love your brothers videos love the family the kids watch them all grow up all that's all cool right but my man you've done this to me twice come on I'm tired of seeing you in the kitchen bro can we get out there and do something for once come on now I'm just being honest I'm tired of seeing you in the kitchen man let Kelly Cook the food and you get Jake and Luke and let's go out there on the water somewhere man
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John
I smoked a skipjack a bit too long, making it rather dry. I hate wasting anything, so I chunked it up w/ some mayo. Best damn tuna salad ever, needing no other seasonings. I'm a briner (Kosher salt and molasses and a super light dusting of celery salt once it's on the grill) and wet smoker (orange wood for smoke) and use mesquite for heat when smoking tuna, marlin and other fish w/ some fat content. Don't waste your time on the lean stuff, like white seabass, it's the fat that the smoke clings to.
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I smoked a skipjack a bit too long, making it rather dry. I hate wasting anything, so I chunked it up w/ some mayo. Best damn tuna salad ever, needing no other seasonings. I'm a briner (Kosher salt and molasses and a super light dusting of celery salt once it's on the grill) and wet smoker (orange wood for smoke) and use mesquite for heat when smoking tuna, marlin and other fish w/ some fat content. Don't waste your time on the lean stuff, like white seabass, it's the fat that the smoke clings to.
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Dave
Nice! I've been meaning to try my hand at fish dip, but I just haven't figured out what I want to put in it. I love smoking anything I can get my hands on and I would love to see you get back to basics and get a wood stoked smoker and don't be fooled about how long you think it may take to get it up to temp because I have a large smoker and I kid you not that I can stoke it and have it up to about 300-350 in 15 minutes. Anyway peace out from Arizona!
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Nice! I've been meaning to try my hand at fish dip, but I just haven't figured out what I want to put in it. I love smoking anything I can get my hands on and I would love to see you get back to basics and get a wood stoked smoker and don't be fooled about how long you think it may take to get it up to temp because I have a large smoker and I kid you not that I can stoke it and have it up to about 300-350 in 15 minutes. Anyway peace out from Arizona!
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BrothersMiller
Hey Gabe. Looks good! Tip for smoking meat, especially fish, if you like more smoke flavor. Put meat on rack and put in refrigerator overnight. It dries the surface and creates a shiny, sticky -skin- that absorbs more smoke deeper into meat. I also salt brine fish in ice/salt before smoking, but agree its not necessary. I just like salty smoked fish.
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Hey Gabe. Looks good! Tip for smoking meat, especially fish, if you like more smoke flavor. Put meat on rack and put in refrigerator overnight. It dries the surface and creates a shiny, sticky -skin- that absorbs more smoke deeper into meat. I also salt brine fish in ice/salt before smoking, but agree its not necessary. I just like salty smoked fish.
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Scott
I used to be able to watch blue Gabe-s videos when I was hungry but now I can no longer do that. Good job bro. Brining must be a science because I will be honest, sometimes it ends up way too salty and I honestly don-t think it is required. I have tried it every way and I think the blue Gabe is correct, you are better off going easy on the salt at the start.
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I used to be able to watch blue Gabe-s videos when I was hungry but now I can no longer do that. Good job bro. Brining must be a science because I will be honest, sometimes it ends up way too salty and I honestly don-t think it is required. I have tried it every way and I think the blue Gabe is correct, you are better off going easy on the salt at the start.
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Malia
Gabe, Kelly- The holidays are just around the corner- Y-all really need to start up your Merchandise, don-t give up on that, y-all had some wicked awesome merchandise- Maybe some windbreakers, tumblers, coffee mugs, t-shirts, shorts, bathing suits, hoodies, cutting boards- Man! If I was in charge of promotions, y-all would be making some serious revenue-
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Gabe, Kelly- The holidays are just around the corner- Y-all really need to start up your Merchandise, don-t give up on that, y-all had some wicked awesome merchandise- Maybe some windbreakers, tumblers, coffee mugs, t-shirts, shorts, bathing suits, hoodies, cutting boards- Man! If I was in charge of promotions, y-all would be making some serious revenue-
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James
Gabe, you need -Smell-O-Vision- for your Videos
I like to use Red Onions, for Colour & Flavour in my Fish Dip, and everything I cook, uses Garlic,
Also, the better Cracker you use, the Better the Fish Dip, I like the Flavoured Tricuits, Like Garlic & Herbs or Rosemary
All your Videos are Great, really enjoy them
reply
Gabe, you need -Smell-O-Vision- for your Videos
I like to use Red Onions, for Colour & Flavour in my Fish Dip, and everything I cook, uses Garlic,
Also, the better Cracker you use, the Better the Fish Dip, I like the Flavoured Tricuits, Like Garlic & Herbs or Rosemary
All your Videos are Great, really enjoy them
reply
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