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Thread: It was slowly productive

  1. 07-16-2018, 02:31 PM #1
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    Default It was slowly productive


    Name: IMG_5187.jpg Views: 379 Size: 82.4 KBName: IMG_5185.jpg Views: 368 Size: 90.6 KB

    I love gar balls


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  2. 07-16-2018, 02:51 PM #2
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    I want your recipe


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  3. 07-16-2018, 03:26 PM #3
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    Nice box shots. Congrats
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  4. 07-16-2018, 03:54 PM #4
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    Good catch

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  5. 07-16-2018, 05:59 PM #5
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    Way to go it looks like the fish are starting to cooperate over there.
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  6. 07-16-2018, 06:56 PM #6
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    As tough as the Gar mouth is it is like catching a Tarpon on a Fly Rod -- Good Catch on the Crappie
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  7. 07-16-2018, 08:49 PM #7
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    Quote Originally Posted by crp4570 View Post
    Nice box shots. Congrats
    I don’t understand. Box shots?


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  8. 07-16-2018, 08:58 PM #8
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    Quote Originally Posted by fishervet View Post
    I want your recipe


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    I don’t have measurements but here goes.

    Green onions
    Bell pepper
    Celery
    Garfish
    Egg
    Salt and pepper
    Or I like Slap your Mama
    Garlic powder

    I have a grinder and I grind everything up together and make sure it’s thoroughly mixed. Put it in the refrigerator overvnight to let all those flavors mingle.
    The next day I make my balls and roll them in flour and deep fry them. I make a gravy with roux and I put crawfish in it for added flavor in the gravy. Then I put my fried garballs in the gravy and when it’s heated threw it’s time to eat. Over rice.


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  9. 07-17-2018, 07:45 AM #9
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    Quote Originally Posted by lvoorhies View Post
    I don’t understand. Box shots?


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    Its a picture(shot) of fish in an ice chest.

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  10. 07-18-2018, 09:06 AM #10
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    Quote Originally Posted by lvoorhies View Post
    I don’t have measurements but here goes.

    Green onions
    Bell pepper
    Celery
    Garfish
    Egg
    Salt and pepper
    Or I like Slap your Mama
    Garlic powder

    I have a grinder and I grind everything up together and make sure it’s thoroughly mixed. Put it in the refrigerator overvnight to let all those flavors mingle.
    The next day I make my balls and roll them in flour and deep fry them. I make a gravy with roux and I put crawfish in it for added flavor in the gravy. Then I put my fried garballs in the gravy and when it’s heated threw it’s time to eat. Over rice.


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