 Welcome on back to the channel y'all. Glad you're here. We are going to be grilling up a crappie today a biggin Normally, I just throw them in the grease, you know those nice 10 13 inches But when you get like a 15 or a 16, I'm gonna show y'all a way to cook them. That is really good But first I have to find my chickens. They were over here and now they're gone somewhere I just got back from the farm store and the way I always get my chickens back into their Fun is I shake a bag and do a little bag shaking. They absolutely 100% will lose their beaks Over mealworms. Now these things are expensive. This was like 25 bucks for this bag But it calls them in every time and then I got this stuff right here It's just kind of like a fun scratch mix. It was only like 10 bucks only about four or five of them I can actually go grab pickup. They'll let me do that and the rest of them are just wild And while I was at the old tractor supply getting that stuff I was telling them I got I got a mosquito issue and they told me I have got to try One of these deals right here and I've been seeing these on social media. I didn't know if they worked I was like are these BS or what and they're like now these really work. We sell them out just about every day We get them in and everybody's been saying they're they work really good So I'm gonna try them out and see have you guys seen these things? This is a Spartan mosquito Radicase mosquitoes population for up to 90 days So I think there might be a couple brands of these but this one is made by the Spartans chickens. There you are There you are chickens. See they see me out here Waving my arms around there's something's going on. I'm gonna fire that grill up here in just a second But I got to get them all wrangled in come on Especially knows that sound You know what's up Get it on in here And pull the old bait and switch on them though Yeah, you don't get a few millworms, but We're gonna try out these garden grains here Kind of get it all there like what is this? This is not mealworms Take yourself a little bath here buddy That one right there is a maverick and will not that is the absolute maverick that I have to wrangle in with the worms every time Here's one almost done So this is what I'm gonna be cooking the crappie on today. This is my big green egg. I have had this for years I love this thing. It is fantastic for cooking steaks Chicken really big meats like that's where it excels you can even do pizzas in it and everything acts as an oven But I do wish I had some sort of smaller grill that I could fire up real quick You know with just some burners and just do quick stuff like this like do the fish do some burgers You know do a quick little like a chicken breast or two. This is kind of a process. It takes Really 30 minutes for it to get going and get acclimated. Maybe next Father's Day OSG if you're watching Just take a little know that I think we could all benefit here at the treehouse from that But while we're waiting on this to heat up it is time to go slap the sides off of old Sakalai I never fillet fish in here OSG is still gone for one more day If she knew I was doing this she would probably be upset So everybody just be cool Nobody say anything. Everything's gonna be all right. Okay, so this is our crappie. We call it yesterday I've had it in the Dometic had it a little ice It is a certified Magnum wobble now for some weird reason there is a 3.3 inch soft saucy swimmer in there with its tail bitten off I What in the world happened there surely that fish did not eat that thing and regurgitated what I don't know. I'm confused Okay, buddy burger just go Give you a little water on the sides here Gotta get that goo off of you Okay, that fish had a Very good slime coat on it So what's gonna be different about this fillet normally I take a big crappie like this And I'll cut it up and then I'll actually Split it up into three different pieces of the fillet and then I'll put it in the grease Just why do we got this thing on the measuring board? Let me just take a game. Oh, it's all goes to 13 It's well over that I'm gonna I'm gonna say 15 and three quarters. This is fish. It's quite the big one I'm gonna stick it big old face here in the Jock lamp And what I'm gonna do I'm gonna take my my nice custom fillet knife since we're only doing one fish here I'm gonna go right down the back of that gill slip and Then slide the side completely off this fish So there's there's I'm gonna go around the rib cage, but the rest is just coming off We're getting scales. We're getting skin. We're getting good. We're getting all of that. We're gonna take that We're gonna use that like you would a salmon where you're cooking it skin side down on the grill You could technically do this with a smaller one, but it just be kind of a hassle like this This is reserved at least for me for the big boys turn this big boy on its side Get that nice little flexible fillet knife get right down there on that spine Sometimes I'll take the blade when I'm going down the spot, and I'll just do this That way you're working it around those bones if you get stuck Just kind of manipulate that blade a little bit. That'll normally help especially on Big one where you're really having to go over some bigger bones A lot of meat Through here completely off true to get every single scale of the wifey's kitchen Get our carcass out of here get the goo So I sent the flays with the skin everything on paper towels just to sort of get the goo off And I did a little rinsing on there as well Now We're going to transfer that to some tin foil one and a two Set those right in the middle just like so Little bit of olive oil. We're just gonna take that rub it on the top So we can stick our spices to it We're gonna go heavy lemon pepper a little bit of garlic salt. I like a little bit of heat So I'm gonna just do a touch of cayenne If you got a fresh limit go ahead and cut it in half squeeze it on top Set them on in there take yourself a little butter Little slices like this cover it one two front and back and there you go. We're gonna wrap this up now Just lightly fold it I'm gonna cook all these steamy juices inside and then I'm gonna let it cook straight skin down Just a little bit of that little char. No crispy on the outside We got our croppie filets waiting to go on right here I'm actually taking the whole fish right now, and I'm just kind of searing the sides real quick I'm gonna give this to the chickens the chickens absolutely Love fish and I actually gave them some of my leftover cooked bluegill the other day This was after I had you know I had eaten a bunch of them and I had like three or four of them left I gave it to them with the crispy outer crust and everything and they just I mean there was like nothing left But just little tiny bones so I know the flock is gonna enjoy a nice croppie skeleton a little leftover meat on it So I've got the grill set at it's about 300 right now. I want to be about 350 So I've got the top open any of y'all familiar with the egg You know how that works, but if you got a regular grill just put it at what you would your oven, you know around 325 350 There's not gonna be any flipping involved once we set these on the grill. So I'm gonna take this off set it back on the old board here Place that With our tinfoil filets Now I'm gonna set a timer for 10 minutes We'll see where that ends up right there then if it's looking good I'm gonna take them out of the tinfoil, and we're gonna set it directly on the grill Okay, who is ready for some protein my girls Penny was the first to figure it out Now everybody else is gonna start coming in Okay, ten minutes is up Take a peep here Y'all check this out. So now that we're like 75% cooked through I'm going to just slide them off of the tinfoil and give them just a little bit of Little char on the edges. I'm gonna take a little spatula System slide here Just a minute or two like this and we should be golden So while I was in the tinfoil we got the nice butter just bubbling around the edges We got the lemon juices that have soaked in now We're just trying to get a little bit of crust on that skin And the scales underneath just to give it a hardness and hopefully it'll just slide right off of that Okay, it's been about three or four minutes Starting to see some of the juices coming out of come out of the center of the fish It's a lot of times how you can tell if it is done or not, and I just like to take a fork And just poke it and see what the texture is like it should just flake I mean if it's still squishy, then you know it still needs a little bit more cooking. Y'all this smells amazing And it looks so good. I whipped up a little bit of a mayonnaise space mayonnaise ketchup based sauce Got a little pepper in there. That's all I really know how to do is grill. There's nothing to go with this It's just straight up Cropy protein Okay, now let's just pop the end off of here. This should just slide right off the skin. Yep Yep, we got you close up of that Okay, you know see how it just popped right off of this skin right here The underside is nice and crispy and then the top side is just White succulent Meat heaven. There's probably not a bad way to cook crappie But this is something I reserve for only the bigs. Look at that Oh, man Y'all that'd be so good on a sandwich too like just a little bit of lettuce ketchup That's fantastic What's so awesome is you just take your fork And pull towards you and it slides Right off there every single bit of it. Oh my gosh Wow Oh got a little bit of that cayenne on top You can taste the lemons It is not only the taste with crappie. It's the texture. That's what makes it so special It just kind of melts in your mouth and what's great about this fish even though it's summertime Water's really hot on the surface This came out of like 25 30 feet of water. So down there the water temperatures are cooler Anytime you're catching fish and in cooler waters, they're going to taste better So this bottom part right here. I'm really interested to see how this Comes out. It's normally a Area that kind of gets discarded and just pulls pulls right off of that skin. That's fantastic Now a single scalar bone Man, that's beautiful. It just comes right off of that skin Okay, y'all I'm gonna enjoy the rest of this fish, but If you're ever in like a bass fishing situation and you just you catch one of these Good size crappie Don't let it go put it in the well Do it up like this You'll be happy you did and look at the skin and the scales That fish right there y'all that'll make you want to be an outdoorsman. I mean Gosh, you can only get those if you go out and catch them Just got an amazon box in y'all and it's something i've been waiting on LED fishing light so speaking of crappies One of my next videos I want to make is doing underwater fishing lights So i've never done this and I want to check it out. This isn't the one I'm really waiting on this one is only I think like 1200 watts or 1500 watts And I ordered a 5000 watt one and that should be just the you know the sun under the water Hopefully but one of the reasons I got this particular one and the other one is they plug into Cigarette lighter port which my battery cells that I have from Dometic and Jackery Interested to see how they power these if they're powering my little refrigerator down there I'm sure they'll they'll power this so let's plug it in see how it looks And let's put plug in our fishing light. There it goes. Holy cow. Let me turn this down Okay, let there be green light y'all that is some googen green action right there So what you do with this you stick it over the side of your boat The cable I think is like 20 feet or something and the fish will come up to the light You know baitfish are naturally attracted that attracts everything else But the other one looks like about three times this size and should put out about three or four times The power so I'm gonna wait till that one comes in to do the video But obviously this one's working and it's gonna work perfect with these little power cells I have that way. I don't have to hook it up to like a You know the clamps on a battery. It's just easier power down Checking in on the fish Boy, they have picked it. Just absolutely picked that thing apart Looks like Peggy is going in Yep, Peggy's Peggy's going into lay hold trustees. They're always laying Peggy's first drop today Well, fishing freaks. I would say the circle of life is complete today. Go out catch a fish Bring it back clean it Cook it Feed the scraps to your chickens Chickens get protein make more eggs than you eat again That is an efficient operation right there and hopefully y'all learned something new to take back to your kitchen So thank you guys for tuning in today to a tasty addition to the LFG fishing blogs Y'all keep it locked right here subscribe to the channel for more fishing action night time Croppy fishing coming at you soon and I got some camping trips Hey darling, you want to sign it off with me over here? The girl's just got home. I'm no longer in bachelor mode No more naked fish now we get some size to go with our fishes, huh? Okay. Love you guys. God bless you. See you on the next one