 Please rain Please please we need the rain in Texas Welcome back to the channel y'all got a little home vlogger Rusky for you here today But we are gonna be hitting the water if you have been watching the recent videos. You know that I have been full maintenance mode fix-up mode on the crispy collector and we have got it Not pristine, but she's ready to hit the lake The only thing I'm waiting on is an oil filter to change the oil on that thing complete that and then we're gonna hit the lake But I thought while I was on this maintenance kick I would go ahead and change the oil in my in my pro XS which by the way is So much easier than changing the oil in your car truck. It's incredible See this little port right here That is an oil draining valve And all you got to do is hook up a little hose heck You could just put a pan right under that if you want to unscrew it and all the oil will dump out of your engine so definitely something you want to make sure is Snug when you're out fishing. It's just no mess and it's user friendly So we'll go hit the lake make sure the oil levels are good afterwards and we'll be good to go So it's also family dinner night and we got some catfish thawing out literally the one catfish One of the catfish that we caught the other day on jug lines Me and Stephanie that one catfish is gonna feed all of us So I took out the belly meat and surprisingly female full of eggs. I'm talking yoke Huge egg sack I kept it. So if you've ever wondered what a big old fat catfish egg sack tastes like stay tuned Looking pretty I'm just gonna run it. I'm gonna run it top speed for a little bit and really all I want to do out here fishing wise Just go throw a top water post rain a little nutrients coming to the top and shad skis Get some of that fresh new Stuff coming into the water Throw a top water see what happens boys. She's cooking with Chris. Go Just hit 70 Alright cast a line Mudline cranking good one drum one white bass no large mouth bites coming off the dangle But motor ran beautifully now. We're just gonna check the oil which is Really easy to do on these mercs. There's actually a separate compartment right here Look at that. It's like a little hidden door So we'll just pull the old dipstick out and we're full We're right to that last little bead right there So we're good Well, it looks great Levels look good. We are good to go Nice little drizzly rain chickens are loving it right now Some of them are gonna take it a little chicken snooze midday chicken snooze Chicken check is they're getting big These are my cockerels Lot of cockerels running around so I was really hoping to get at least three hens And we're only getting two let's play a little game Spot the cockerel see if you guys know what a what a future rooster looks like There's three of them right there There's another one right there And there's my little shy one in the corner now that is for sure a hen The reason I know that is because she doesn't have any red on her On her comb she basically has no comb, but it's kind of yellowish still bright red combs That one's got a peak home, but it's bright red thick legs And they're already starting to fight So that's how I know that these are going to be roosters That right there is going to be one of my hens See she's got hardly any comb, but it's still pink And she's got this little peachy color that's coming out From the old red that she was sired with so I think I'm going to call her peaches Some say you never know until they grow, but I'm just telling y'all going on my gut instincts I think we got five cocks My catfish queen bringing in the big cats We got a smorgasbord of blue catfish here And a sampling of a little bit of it all So this is actually a giant row sack out of the blue catfish humongous This is the belly meat So catfish a big catfish like that has a lot of good meat on its belly that you could just take a little extra time to get off And then obviously we have the big fillets And I'm going to be doing my very special Blackened catfish that osg loves and we also brought some homegrown tomatoes. Where are them tomatoes at? I would let's show the folks at home the fruits of our labor, you know gardening is a lot like Just a child Well, I wouldn't well There's some similarities you put a lot of passion into it nurturing care and then What do you get out of it? You get like a couple of small little nuggets You never know what you can get Are they going to be sour? So these oh you already cut them. I already cut them. These are store bought if you can see the color change These are store bought these are all No way. Yeah, ours look very very juicy. I feel like I need to take a taste right now We have not yet tried one of our own homegrown tomatoes. Why don't you try one of these? You're gonna let me go first? Okay, I feel like this is the fruit of your labor because you're the one that's uh I've put in a lot of tomato work Very sweet. Can you tell the difference between the store bots? I mean they definitely look different. They look different Well, they're definitely redder juicier. These are just they're pale. These were big. These are all very small They're about this big Way more juicier This is this is kind of crazy because we're having a fully organic dinner Pretty darn close fully our own harvestings, right? Let me try one. Come on That tastes like a four hundred dollar tomato. That's probably About a four hundred dollar tomato the gardening supplies. We had we had to make it look like Joanna games was out there. Yeah, you can't just throw it in a bucket You have a couple that are just thrown in a bucket and they look pretty bad Although those are probably going to be the most juiciest ones to be honest Okey dokey let's start off with the spices for this catfish. I've showed this a little bit In other videos, but it kind of varies each time. So we're going to focus on the blackening and that's going to be on the filets The eggs and the belly. We're going to fry LFD is going to help us out with that So a little mixture of spices. We're going to go with some smoked paprika I'm going to put this in a shallow pan A little more smoked paprika Zdeco dust Family says this is pretty good. So we'll try it. What's in this mom? I don't know. I don't know. It's Cajun It's Cajun sweetheart All right, and then we have literally Cajun OSG just labeled out That's the blackening rub. Yes. So this is blackening rub. I don't know who makes it. I I wish I could help you guys out more. Maybe OSG knows more details. I think it's a kroger brand. It's a kroger Okay, what's wrong with kroger? She's a tom thumb gal She looks down on us kroger shoppers. Although, I wish we had an HEB. We'd live there All right. So now we have this mixture. We'll just kind of roll around a little bit Kroger's gonna have to spread out my fingers. It's trying to be cleanly about it Have you washed your hands? Nah Not in a minute. Not been changing oils and cleaning can't finish. Don't wash your hands It's right there. Let's do something Men don't wash their hands. All right And I vacuum sealed these. I usually do that Even if I'm going to use them pretty quick, it's just easy for osg go in the fridge grab it out I usually label it, you know, sometimes there's just like body parts in there from animals Shouldn't know what they are. So I'm like, hey grab the thing that says this and usually I'll label it something like for frying or for baking or extremely helpful or very chewy or something like that So we want a little bit of dampness on the meat so that the spices will stick, but you don't want it to be dripping So just enough if you if you have time where you can kind of lay them out A little bit beforehand. That's nice, too But you do want a little bit of moisture so it'll stick. So here you go No, we're just going with a little Throw it in there and rub it Kind of Reshake it see how fully coated that is That's what you want And then I'll just I'll usually give it a dab On the front there and that one's done Where's mine? Where's my mom? Fuck I don't know where her stuff is Fuck the meatloaf All right, let's go put that on there Plop and dab The plop and dab plop and dab and you got to have a lot in there. You got to have a lot of spice So that you can get all these Nice and covered You know some people don't like really spicy stuff Um And this smells really strong, but it seems like when you cook it up some of that hotness is cooked out of it Uh, I'm sure there's ways you can like really step up the heat, but For the you know family outing family dinner We don't want to get too crazy with it Here we go. We got our cast iron skillet medium high heat And we're going to throw these on here That's the sound of the asians right there I'm just going to kind of roll around this butter a little bit get the edges Ice and brown And then when this is when one side is Kind of getting crispy i'll flip it once and then we're going to take it to the oven already preheated 375 For about eight to 10 minutes Maybe 12 given that this fish is is really thick So it's actually so big to barely have enough room to cook it in and one cast iron. So We're actually We're going to do too needs a roll needs a little butter roll kind of nice Whacking on there when it kept its curls does that mean it's done? Not necessarily Not necessarily because I baked it the other day and it was curled. I thought it'll like start curling almost immediately Just from the heat But it doesn't doesn't mean it's done when a fish is done Especially a white fish like this you should you should start to see Some of the muscles start to separate And you'll get that really white clean Inside look at that fish. You know like when the juices are trying to come out That's usually how I tell is when it starts to separate Now the other catfish that you brought in on the juggling the other day um I don't know what I don't know what happened with that fish. I was not there for you cooking it But I just baked it and it was that was not it Whatever I did this this is terrible like see how this This pan All right, we'll go ahead and throw these in the oven now Water sizzling We'll set a timer. I'm going to say it's going to be 12 minutes. We have a little bit of Difference between the two fish one was kind of cooking faster than the others on blackling I don't feel great about it I'll be honest. I don't feel great. We move the fish a couple of times when you move the fish The seasoning starts to separate and it sort of rips fish. What's really cool is after you put it in the oven It's almost like it releases that So if it's starting to stick you don't flip it you throw it in there It's like the juices settle out and then it unsticks and you just scrape it out You put it on a pilaf and you are good to go k-john style Now we have the catfish bellies and jellies Mama gonna like that It's interesting. It sort of started out as a Like a more cream corn yellow color and now it's like this beautiful orange Looks like we'd be using it for salmon bait or something salmon eggs This thing might get a little crazy Might pop pretty hard Not crazy at all. Ooh, it's growing Start popping The dog is like what are y'all getting ready to feed me? I had never seen one of those before Minute and 20 seconds left for our 12 minute countdown on the catfish I have a feeling it might might just take a A smidge longer Do you ever have a big fried catfish row growing up in south georgia? I have But they were like About half that size at maximum little microbes. I've never cooked them this big. I mean these things these things are huge Time is going off. Hey, yeah Okay, I feel like we came back a little bit on the color is good The pan just we booboo we booboo shifted too much Um, I don't know if you guys can see though and then in this pan here Instead of looking like really dry and getting crusty to where the the seasoning will just Rip right off scooping it out. It's it's actually pretty moist and That seasoning won't sort of like rea here and here And that butter really seems to Kind of soak into everything and it helps a lot the pot nuclear fish lava Oh popped again Yeah, so those are those aren't like little tiny eggs. Those are Big boys. I knew they're gonna pop. I should have put the lid on Whoo, you think it's done when it's popping like that Probably pretty close Wow That looks like a creature that lives on the bottom of the ocean and some coral maybe Let's break one open She said it looks like a a donut I don't know. I thought it was like a bratwurst Oh Still hot and it's still hot that reminds me of budan That's what it looks like. Yeah, it looks like budan All right guys here here is The thing you're probably most interested in The row The catfish row It's dry. It looks dry It's got an odd smell it tastes like a soggy rice crispy treat In the texture but it's like hard. No, I take the back. It's like hard rice like rice that is Not fully cooked It doesn't taste bad It's just a uh, it's hard to eat It's hard to eat if I was really hungry And I was out by the lake camping That's all I had. I would I would eat all of this. I would take my time Probably take me three hours to eat it, but We have the bellies And we have the filets that are amazing. So we're going to go enjoy those now catfish delectable And we're going to try to go get more I wanted to actually today And I made up a bunch more jugs and we're ready to deploy these bad boys, but I started changing the oil in the motor And I thought I had the right oil filter And then I went to go put it in and I was like, oh no, I've got the wrong size So the so the oil's just been drained out of the motor And I want to see how this thing performs and put the catfish lines out And put more of those delicious things in a cast iron and skillet and eat them I can seriously eat that a couple times a week for the rest of my life. It's so awesome I'm leaving in the morning to go fish with Mike and Lojo in another state that I've never fished in Should be interesting experience, but when I get back We're going to pop the oil filter in this thing Put some lube in it and go run it and run these jugs as well. So you guys stay tuned for that Thanks for chilling with me on today's vlog. I will see you guys back in the great outdoors on the next one