 Welcome back, fish and freaks. Been a while since we've done a Roland truck intro. I'm heading after stripers today. And I've seen some of you on The Ketchum Cooks asking for OSG's cheesy grits recipe. So the idea today, we're going to get some stripers, we're going to bring them home, I'm going to show you how to cook them, and then we're going to put them in the grits. It's going to be delicious, so let's look at the ceiling. We're about 20 minutes away from the lake right now, the sun is just coming up, I can't get there fast enough, I'm hoping they're blowing up on top water, get that two step out there, click, click, click, wow, get busted by some stripers, that would be so much fun. But if they're not on top water, we're going to go after them with spoons and swim baits. Well, fish and freaks, I've never encountered this before. But the only way to get into this butt ramp is to use a credit card machine. It is just declining. The guy in front of me said it was doing the same thing, so this is no taco bueno, oh no. Our reverse is locked up right now, this is really not good. This is really not what you want to have to start the day, oh my gosh, my brakes are locked up, I don't know if I'm going to be able to get up this hill. Well, we got untangled, thank goodness, I had a little reverse safety pin and I had some wood blocks, I was able to chalk my tires and get it in there, back up, but this is going to back us up about 30 minutes to the next boat ramp, that stinks, but we're going to keep trucking. Hallelujah, thank you Jesus, we in the water right now. It's been a grind, it was like an hour from the first ramp to get to here, now anyway, we're past all that, we've got about half a tank of gas, our trade fly, let's go find them. Yeah buddy, eat that thing, this could be white bass, I don't know, some of them look pretty good size, little stripers, quit fighting me, alright, there's definitely some fish over here. Some bigger ones sitting down closer to the channel, see the top water, they're smacking at it, but that's a lot of little ones, I don't know, this is still happening right now guys, but we missed the main entree, I think I'm going to move guys, I think I'm probably missing it somewhere, we got bait, we got small stripers, but I want a couple of big ones. As soon as I got up on the pad I just saw another school coming up, there's birds, there's birds, driving there's fish buster right here, alright let's see if we can get them right here. Popping up right now, holy cow, woo, little buddies, these things are everywhere, I think I might be in the nursery, hang on a minute guys, I just hooked up on the flutter stand on a bigger one, there's some bigger ones down here, closer to the bottom, just got to get down there to them, a little better, yeah that's a good keeper, there we go, god I was burning it up, woo, there we go now, there's a lively one, woo, alright there's our dinner, it's a decent sized one, the slurping spoon, okay yeah, there's some better ones, I'm just going to absolutely have to rip this thing, this is a three quarter ounce, I would almost prefer a one right here, it can't be slow, oh god, he crushed it, there we go baby, oh yeah pull that drag, there you go, good one, oh he barely hooked, I'll flip you, there we go, alright, figuring it out, put her on her green rod here, yeah that one's almost 22, okay so in order to catch these fish, I'm having to basically burn it, so doing like your standard you know up and down, you know a couple feet up technique, they need it fast, huge pops, huge pops, like normally for white bass, you know I'm right here a couple feet, they need it big pops, oh they're at the bottom right now, these are catchables, you just load up and it's just solid, oh god this is a big one, oh shoot, guys getting into some hammers here, whoo, that one's big, I almost think I need the net for that one, there you are, there you are big stripey, whoo that one is for sure over 20, so fun to catch guys, that one is going to fillay up really nice, there we go now, alright guys so we have our limit of big ones, so just to let you know I'm on a lake called Lake Texelma, this used to be my favorite lake in Texas when I was growing up, I caught my first smallmouth probably 2 miles from this point right here, had some friends that had some campers up here on the lake, I used to come up here and fish a lot and the striper has always been good, that's like a staple, we've got naturally reproducing stripers, salinity is good enough where they can reproduce and they do a good job stocking it as well, to manage it, they're making sure that especially right now that you're not taking home a bunch of big ones, you want those big ones to survive so you can only keep two over 20 inches on this lake specifically, but you also can't cull any, I mean once you catch a big striper, unless you release them right away like I just did, it's really tough on them, I've got the live hole running, full, everything's wide open and you know, two of them are doing okay, one of them is already kind of up, so I've got an 18 incher and then I've got two over 20 and I can keep 10, what they want right now is something really fast, so I'm throwing a 3 quarter ounce slurping spoon, it's a lead jigging spoon and it just does this right here, great for summer, great for when you've got schooling fish in the fall, winter time vertical jigging and then when they see it coming, just as fast as you can reel, then they'll pop, just smack it and it stops it like a freight train, so fun, love it so much, just have to reel it up super fast and then rip it, oh yeah, this is another big one, oh yeah baby, ripping drag, we are probably not going to be able to keep this one, because it's too big, you can only keep a couple over, oh my gosh this is giant, pliers ready, I'm gonna try to release this guy as fast as possible, oh my gosh, just hammers, all right spoon's out, spoon's out, I'm gonna let this guy go, there we go, wanna see those big ones live, don't even like handle them, it's gonna be 106 today, it's tough on them, what would really be fun though is if those big ones would decide to just come up to the top, a lot of these fish are not really on the bottom, striper just they move a ton, you know they might move 20 feet up and down as they're swimming side to side, so there's a school off to my right, you can see them, they're kind of mid depth, oh my gosh can't even move that one, it's big, not even a giant, just so strong, woo, yeah, running beautiful, didn't want to take him out of the water right now guys, spoon's out, oh god, I had him on, there we go, he wants to jump, there he goes, oh what a show, that'll net you up, take care of you buddy, striper chasing it, oh my gosh, stripers are down there chasing guys, big old gizzy, I thought I had a drum, it's just a big gizzy and I had a huge striper chase that up, drop him down, see what happens, even once it's so bad, the striper's on it right now, come on he's trying to figure out how to eat it, see him, he's swimming all the way up to the surface, he's freaked out, oh gosh, oh gosh, we got him, we got him, we got him, he's taking it, he's taking it, look at this thing guys, we got him, got him on the big shad, oh it's a, yeah it's a good one, oh yeah he's running, come here dude, that got the gizzard, that got the striper, that's a freaking big one, get this guy right back in the water, woo what a fish man, that was sweet, see my guy, get back down there, that was sick, so cool, oh man there's school right below me, okay here we go again, ball of shad right here, striper kind of on the outside, oh not mine, hooking another big live gizzard, that was fun, oh I think I got another one, I do, all right boys, let's try this again, yeah sir, there we go, ready to deploy, he's coming up, he's getting chased up, oh big one's on him, big one's on him, look at that, oh my gosh guys, they're right there at the surface chasing him, oh oh he just got hit, oh oh I think they got him, I think he got him, no, he got thunked, oh my gosh he's getting chased up, look at him, oh he's freaking out, he's running up to the surface, that would be too, oh one season, one season he's coming, he's coming, how are you not eating that, oh oh we just got bit, you just got bit, come on baby, looks like he got him, nope he's still getting chased, oh they're whacking him, you can feel him just thumping, they're thumping him right now, oh yeah you just got tugged, just need a big one to eat him, you got cleaned off, that was sick guys, that was sick, well we lost that last one and the bite is going cold, I'm unable to hook any more live bait but we have more than enough to do our catch and cook, that was still a lot, a couple of bigs and now we're going to take it to the kitchen, we're going to clean these up and I'm going to show you guys how OSG, OSG is going to show you how to make those cheesy grits, we do catfish a lot but these meteor fish like these stripers, I've been wanting to do this recipe with them, it's going to be amazing, so stay tuned, let's head to the kitchen, Wabam, good sized stripers like this, they are going to have some red meat, just to let you know, it's going to be a little different and they do have some extra bones in there that usually you'll find, you'll definitely find them with your teeth and you can cut them out if you want to, always remember kind of angle your fish or angle your knife up towards the head of the fish there, if you go straight down at the gills you're going to miss some of this really good thick meat, this is the thickest part of most all fish that I fillet, so if you don't angle your knife up there you're going to miss that really good chunk, so angle it up, I usually flip my fish around and go from this direction and I'll start working down that spine, all right so then you're just attached to the ribs, cut that rib cage out, I'm going to cut any little section of pin bones and things out of here, I try to take my time since I'm feeding these to the family, I want to make sure that they like them and they want to eat them again, make it a good clean piece of meat, do it like I was cooking it in a restaurant, so I'm going to take my catfish pliers, started doing it this way now, just play it the whole skin off, pliers work amazing, now I'm just going to go in here and I'm going to cut down the center of this bloodline, I'm going to pull a section of this out, pull that whole little section out of there, I like to take my spray hose and I'll spray the fillets off with high pressure and that will sort of rip any little scales or little fin connective muscles and kind of rip those off, this is a long piece we'll cut it in half, it's also important you want to make sure your pieces are about the same size when you're cooking them together, especially baking or something like that, so they all come out similar, but this right here my friends, this is what is going to go on top of those grits and then it's going to be, oh that can almost be shimmy right there, it's beautiful, hi hi hi for stripers today, boom, boom in the kitchen with osg and family today, yeah we need full details, it looks like you've already laid out ingredients, our fish has been processed, I'm just draining the fish on a little drying rack, the fish is in this bowl, so trying to get some of that moisture out of there, so this is the grit making stuff, normally disclaimer we use yellow corn grits, but we have the white corn, we have fresh okra from the garden, that's going to be included in there as well, we got a little butter, some milk and I am going to take care of the fish, got some cajun seasoning here, this is for blackening, we're going to dump this in our little shallow pan, container, smoked paprika, that's going in and we'll go ahead and we'll do four of these fillets, first steps, sauteing the okra and little onions, is that what's in there, yes I don't have any garlic so I use some green onions, fresh okra that we nourished ourselves, yes, but once it gets hot with the oil then you're going to add your milk and I never measured it, but you basically just want to add enough to where it looks like a soup and then it'll boil down, condense, get thicker, I'm coming, I'm coming over there guys, just hang on a second, hold it with that milk, I'm flopping fish in here, you add about, I would say a cup each time, just enough to where it's like covered on top and then you just kind of constantly stir it, you want it to be kind of simmering a little bit, a cup of grits every so often, oh how much of this did you add, okay and then you just kind of keep stirring it and then once it gets sticky, which we'll show you in a minute, once it starts sticking to the bottom and it gets thick then you add another cup of milk, it's a process, it's a process, okay so it's starting to get a really good consistency, you still don't want to add another cup of milk yet because there's still a lot of milk that it needs to absorb so you just keep stirring, just keep stirring, you're just going to stand here and you've also added a little bit of red crushed red pepper flakes which really kicks it up a notch, I would not recommend that unless you really like spice, black pepper, a little bit of salt, you can keep it basic because a lot of your flavor is coming from the Cajun seasoning right here so it's a nice balance so you lay the fish on top of the grits and then you get that delicious buttery flavor mixed with the Cajun seasoning, oh my, there I just wait until it's kind of completely covered okay oh all right let's see what you're saying the milk is like covers the island yeah there you go covers the island in simple terms how long does it cook until it's like soft this whole process probably about 20 minutes 20 minutes okay and it's probably about time for me to get on the uh the blackening so let's get on that good gobbled butter medium medium high oven's getting preheated to 375 right now you guys need to get yourselves a cast iron no matter what I mean because you got to have a camping and all that stuff or you can get a good quality stainless definitely don't have any kind of rubberizer plastic handles so because you're going to put this in the oven okay the last step of the grits is I just dump a whole bunch of uh cheese I do a Mexican style blend then shred it probably about a cup and mix it into your grits after the consistency is kind of where you want it we've got a nice crust on the fish I'm doing two minutes each side medium high all right timbers going off into the oven it goes watch your knees I'm gonna go 10 minutes I feel good about that that's gonna be delish damn I did that I'm doing that today I went out there I got up early I went to two days folks at home those look awesome notice the the flaking that's usually how you how you can tell the fish is done so we've got a nice muscle tissue starting to uh to separate there be very careful when you go to grab your pan out of the oven make sure you've got a mint or a towel or something because maybe you shouldn't be using the towel that thing is going to be a blazing hunt now I am just I'm I'm like a little perturbed at the red pepper flakes are in there you told me this okay first of all folks hold on hold on let me just say this last time I made the grits and you went to go taste it you go hmm it tastes kind of bland so I kicked it up a nudge so okay did we have blackened fish with that yes the reason I make grits I only make it with fish okay you do you want them to be a little bland cheese is nice well there's plenty of cheese in there cheese is nice because when you get that Cajun flavor on there it's it's gonna pop make up your mind another way you can serve this if you don't want to do the grits y'all because it is kind of a lengthy process it's how I like it but if you want to go with a sandwich doing like a po-boy style some tomato lettuce a good mayonnaise on there maybe some potato bread or Hawaiian bun something like that would be amazing with that a little offset the spice that's another option for you but let's try it on top of the grits time to plate up all right come on with me this is the OSG style you probably won't like this but I want a little bit of lettuce here okay okay oh she's throwing a little shishito in there and she's busting out the ranch to cool down those red pepper flakes put in I'm gonna show you how southern board presents it all right in the south there's a dish called shrimp and grits so we're basically just replacing the shrimp with some fish I think I'm actually going to go with a tail piece I want to see what that's about Steph said the fish was excellent all right we get our fork we come in here we break apart oh my goodness y'all just look at that so you break that apart the fish is flaky and then you get yourself some grits on the bite you get grits on the bite all together and that is oh melt in your mouth delicious flavor blend wow the white grits are not bad the cheese is mellowing out the spice I like that the fish is cooked perfectly it's excellent that's more of those they're amazing there's just not many fish in fresh water that have that thick of meat for you to do these bakings and these blackenings where you know it's a good mix of of flavoring on there and so a nice striper is just perfect for doing this a big catfish and a striper you do try to do this with a crappie and it's just so thin just can't can't really do it with that try the recipe guys you will not be disappointed leftovers for tomorrow get you a filet some shishito peppers some cheesy grits good to go that's two more meals and I got even more I'm gonna back and see y'all great day y'all great day had a little trouble in the beginning but it worked out good and anytime I can bring home fish cook it with Stephanie and we enjoy a meal together or the whole family for that matter it is uh it's always satisfying and she loves fish she loves fish she loves when I bring home fresh fish like that those striper they fought so hard it was just it was a lot of fun if you are gonna go do that make sure that you release the fish quickly if you're not gonna keep them because they do struggle this time of year spoons I would tell you to go get some of google squad.com they're not available yet that's slurping that was the jam we do have a similar bait that is available now and that is the rip which I prefer for vertical jigging in the colder months but you can throw it on schooling fish like those ones that were coming up top early you can just reel it right through there or they'll crush this thing if you are going to order anything from goonsquad.com make sure to use my code LFG so you can save a check out thank you all for hanging with me on the water for another outdoor adventure today I got the camper here it's time it's time to get prepping we're thinking about deer hunting we're thinking about camping I got some ideas to fix this thing up so you guys stay tuned for the videos and I'll see y'all in another adventure