Grouper Season in the Florida Keys | Black Grouper Smoked Ribs
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Aaron and Madeleine went out early morning to spearfish for black grouper. I got my favorite text "we got one!". I decided to keep just the ribs and try to re create Chinese style BBQ spareribs.
#KeyWest #Grouper #SustainableCooking #SmokedFish
Your channel is making me rethink throwing away my scraps. Thanks for posting
Now we’re talking!
I think it's a pretty even trade he brings you all kinds of cool stuff and you do awesome cooking and new things for them to try. You are definitely a talented chef!
Aw thank you! Yeah it’s a definite win win relationship
Say
Very inspiring video thank you for hard work
Thank you for watching!
Man I love all you and Arron's videos,Keep up the great work. I watched the video when Arron got the Black and when he was on the boat, he looked like the "Bob Ross of spearfishing " LOL
Hahaha that’s perfect
Another great video thanks buddy
It’s awesome you have great friends like Aaron, thanks for the recipe Will
Thank you Kenny! Aaron’s lucky to have me 😉
So cool to watch Key West Waterman’s video and then come on over to your channel!
I think we have a good thing going
So good man awesome channel. I love the use the whole fish aspect of it all.
Thank you!!
@Will - the best way to bring out the red color from the seeds is to fry them in a fair amount of oil. They will pop like fireworks so best to have a glass lid however careful not to burn it which could leave a bitter aftertaste. Drain the oil and discard the seeds. The oil then can be used to marinade the meat (fish in this case).
Why didn’t I think of that!!!? Thank you for this
I luv your vids. Keep doing what your doing. There are no channels like yours. Your personality helps too- "short rib" !!
Thank you very much for that!
Being from Eastern NC I can identify the jets flying over in your video by sound. Love the content. Looks great.
Haha that’s amazing
This is officially the most delicious looking thing you have cooked. I would love to try these.
They were worth the work!
Lucky people that get to eat at your house. Looked soooo good!
It’s a very symbiotic relationship
Love your videos. Cheers from Mexico City!
Heck yeah!! One of the best meals I ever had was in Mexico City!
I went to florida in 2015 to visit my grandparents. got a Blackened Grouper Sandwhich at one of the restaurants. one of the absolute best tasting fish sandwhiches I ever had..
Do you remember where?
@@CookingWithClams West Palm Beach. dont know the name of the place but thats were I stayed at.
Awesome vid! Thanks!
Thank you for watching!
Awsome job appreciate ya
Thank you!
MY MAN!!! Cooking it up like a boss. I can't wait to see what you come up with next ‼️
Thanks!!! I can get a bit complicated sometimes but I’m trying to keep it interesting but do able
You and Aaron should run a special charter where you guys take em out to catch the fish and come back to dock and you make a special recipe. Id pay for that!!
We have! A few times
Dang ,did get close to that atomic red color love this channel thanks Will!!!
So close!! Thank YOU for watching
You knocked it out of the park brother! 👍🏌️♂️
Thank you Brian!
The achiote is common in Trinidad, so many people won't cook without it...we call it Roucou, when I lived in Hawaii they call it the lipstick plant
Oh wow! I’ve only ever seen it in Mexican cooking. Good looking out
Awesome video! Looks delicious! At one point i thought i was smelling the ribs thru the phone. Lol! You should consider doing a recipe book and selling it
This is the recipe book! Haha
now I just have to find a black as fast as Aaron did. Thanks Will
Hahaha see that’s the real trick
Yes...that is correct. Let it air dry. That is one long way to go to cook fish!! Looked amazing!! Probably tasted amazing.....Chefs!!!....ugh.... :P
It was absolutely worth the time and (Aaron’s) effort
Made my mouth water!!
Mine too and I already ate them!
Very nice job
Thank you Jon
I’m glad you pronounced pellicle the same way I do, cus I wasn’t sure if I was saying it correct. 😂 looks like a banger! 😋
Haha I’m still not sure, but strength in numbers
Perfect!
Thank you!
@@CookingWithClams you're rocking it man... Im a huge Taku fan, been watching him for like 3 years... Picked up Aarons channel from Kelly and BlueGabe... keep bringing it, like your recipes brother!!!
Taku is the man! Did a collab with him not to long ago
Great video Will! Man, you are the king of waste management. I love smoking fish. It adds such a great amount of flavour that you can’t get any other way. Not something that you could make easily unless you have access to someone who fishes big fish. Wonder if you could do with a good size halibut.
Thanks for sharing!!!
I think Halibut would absolutely work
@@CookingWithClams I might be able to get my hands on those in NS.
Awesome 👊🏻
Thank you!
🤯👏👏 amazing!
Thank you!!
WOW!!!
Thank you!
Ok... that was crazy.. ive done grouper and tilefish ribs before... fried... but that right there was something special..
Thank you Alex!
Holy 💩 those look amazing
Haha thank you!
MMMM... Love the way you take erstwhile waste cuts and make miraculous delicacies. There was actually a lot of meat on the ribs. Envy you guys!! Creative use of coffee grinder too. Lazy use of smoker to heat glaze was novel too. Not sure why you glazed one side in the pan though, make crispy and blacken I guess. Your diners did seem to love the effect.
Thank you Mark! Yes searing in the pan was to get the crunchy black bits on one side to really make them taste “meaty”
You inspired me. We caught a couple blacks in Islamorada and got one of the rib cages. 2 hours on the Traeger at 250 with meat church voodoo, sauced them at the end with a worst a shur (not gonna try) base bbq sauce with some rice wine vinegar and pan seared em for the char. Unreal. Smoked fish dip, but way better, on the bone. That’s my best description if nobody has ever tried it.
Yes!!! Thanks for sharing this. I’m glad you tried it. You can flavor them differently every time
Will have you considered opening up a small simple restaurant. Your food looks awesome.
Terry I actually have one! Greenpoint fish and lobster in Brooklyn
They look yummy for my tummy
Better than pork I swear
👍👍
Thank you Shawn
Awesome bro.
Thank you!
Think you could do a video using lobster heads. My grandmother loves the meat attached inside. In season of course. Mini season is next month
Unfortunately I’ll be away but when I get back yes, yes I can
Dope
Thanks
All I could think of was, I NEED some!!
That makes me happy!!
Best thing about it is that you are around some really good people and cats and dog. Thanks for the video.
It’s a good vibe for sure!!
Try Chinese 5 spice for the traditional flavor profile and Korean bbq sauce for red color. It works great on spare ribs.
What I really needed was red rice. Impossible to get in the keys
I get it from Amazon.
Please open up a restaurant. What a delicious looking dish
I have one!!! Greenpoint fish and lobster in Brooklyn
Man that looks great. Your always cooking with the fish or parts nobody wants. How about a smoked mullet recipe or smoked mullet dip.
They are about to run, and when they do believe me I’ll do one
I so enjoy watching your channel! Have you put out any cookbooks and or tutorial books I can buy? I'd love some recipes to try!!
I haven’t, just these videos. I think if things take off I’ll definitely do one
@@CookingWithClams I will wait then..
Wow, I'd seen that done with buffalo fish ribs
Yes buffalo karp!
I would of wanted to see you guys more when talking and eating!! 🐟🐠🦐💝📢
Haha but the star was the ribs
@@CookingWithClams NO,📣 you are‼️
@@olapetersson9652 haha! Thank you ola
Will… dude man!
You a awesome cook!
I wonder if I could do this with Red Snapper??? We catch some pretty big one off our coast here in Mississippi…
Also, I don’t grill/smoke on gas… all I grill and smoke is with lump charcoal and pecan wood that I cut myself…
Ted 🤔
Definitely would work with snapper
Yo love your channel .. annatto!
Thank you!!
Have done bbq aj ribs. Very dimilar and a surprise hit!
Amazing right???
Let’s keep delish! Grouper “Short ribs” . Would you use Sazon Badias with anchote for your seasonings?
Love your videos!
Absolutely! I like the spicy one
I need to get my hands on some fish ribs now!
Yes. Yes you do
That stuff smells so good, you got Navy Fighters buzzing the Fun Compound trying to figure out where the smell is coming from. Looks like a righteous dish- very creative Clams!
Hahaha best comment
Those look amazing!
Thank you john!
Wow, those look amazing! Loving these unique recipes, I'm learning a ton! yewww!
Heck yeah! Thank you for tuning in
Yummy!
They were good!!
That looks delicious, I love that you're so ambitious with your cooking, and I learn from your style. It doesn't hurt that you were a former chef lol, great video!
Thank you Debra!!
I did something very similar to this with venison ribs last year I got tired of of leaving them on the deer carcass everytime I'll always take the ribs off from deer from now on!
Offcuts are almost always the best parts of the animal
@@CookingWithClams the ribs were good but not sure there is much out there that beats venison tenderloin, my guy!
👍😎🤟✅
Thank you!!
🤤
❤️❤️❤️
Awesome man! Love you because you cook trusting your gut and knowledge obviously. But, nice work!
The fact that you are friends with Aaron and his girl says a lot, 2 good souls in the world. Keep the recipes coming please. I am a fan for sure!!!😊🙏🐟
Thank you very much! I can usually picture something in my head an recreate it. My dad was the same
That one's a short rib lmaoooo too good.
Haha quick on the draw
man those ribs look great right from the smoker!
That little bit of char was the icing on the cake
Hi Will, I love your videos. I can almost taste the yummieness of your recipes. More vids please.
Thank you Marge!! Plenty more coming
@@CookingWithClamsHaha,
I don't think you've done any Iguana yet. Not sure if those buggers have invaded all the way to Key West yet.
They have! We get them in the yard a lot. I’ll see about capturing one
Now I just need to catch me a nice grouper. Just made Aaron’s key lime butter lobster with some tails I came across in the freezer and it was amazing. Your sweet and sour is up next. Awesome episode as always, keep it up!
Awesome! Thanks man
hum, one step higher
?
@@CookingWithClams I mean you push the bar higher with smoking and cooking while keeping the meat juicy. probably my first is a bad traduction of way of talking, cause my english is bad, i am a french talking guy.
Ohhh! Thank you!!
You knocked that out of the park! I love every part of the fish but the throats, ribs and cheeks are special. The ribs are the only part of the fish that I fry. That rib bone keeps it moist and sometimes you get a bit of an oyster taste, I guess from the fat or maybe that gelatinous skin on the inside of the rib.
Never thought of that but yes they do!
I would have never thought about the ribs. Very impressed, nice work.
My friend hylt showed me in the Bahamas and now I make them every time
AWESOME BROTHER I SAW BLACKTIP FISHING CATCH CLEAN AND COOK THAT GIANT 300lb WARSAW GROUPER THEY HAD TO HANG IT WITH A FORK LIFT TO FILET IT
FIRST THING I THOUGHT OF WAS MAN THEY ARE WASTING THOSE GIANT RACK OF RIBS AND COLLARS WILL WOULD LOOSE HIS MIND 😂
Hahahaha. I saw….
Those look fantastic. When you can impress a pro waterman with a fish recipe……that is a win!
Luckily Aaron loves food so pretty much anything I make, he’s impressed
Can't wait to make some. Thanks Will. Another outstanding video 📹
Thank you Sam!
Idk how many times i said “broooo those look so good!” to myself during that video
Hahaha same as me when I was making them!
Will, what do you do for work down in KW?
I do some private chef work, write for a magazine, and am a partner in a restaurant.
I’ll be recreating this tonight with the ribs from a grouper that Aaron put me on yesterday. Thanks for the inspiration!
Lemme know how it comes out!
You're a real creative Chef - Nice job!
Thank you Paul!
From all the comments, WELL DONE!!!! Those look amazing!
Thank you!!!
@@CookingWithClams Will, you crack me up. So surprised that you and Aaron reply to just about every comment left!
I’m very thankful for everyone that watches. I also love to know their thoughts
So much for being “Barracuda Eaters”! Classy Dish Dude!
Haha thanks
Open a restaurant or sell your recipes 🤷♂️ they look really good
I have a place called greenpoint fish and lobster in Brooklyn
Give me 7 of them thangs😋😋😋😋❤
Haha yes!!
U Do the thang boi!! 😋❤❤almost broke my screen trying 2 come Through!!
Learned that grouper has ribs and that you need to let things rest. Also your cooking times are nice and long and those spice mixes are incredible
Thank you!!
The grouper reminds me of snowflake obsidian ❄️. Amazing looking plate of food. Yall are lucky to have 3 awesome cooks in one house. Keep up the great job....only suggestion is plastic or wooden spoon lol.
Haha I’ll keep it in mind
Bro that looks amazing!!! Keep the great content coming!!!
Thank you Chris! Many more episodes on the way!
@@CookingWithClams looking forward to them! Y’all stay safe out there and keep enjoying what y’all love to do!!
That dish looks great. So looking forward to coming the keys to be able to get some discarded bits and pieces. Lol, when we get deer. I take advantage of all the lesser cuts that most discard. I feel your way of doing things. 👍👍
That is awesome to hear! I wish more people used EVERYTHING
Amazing!! That looks delicious. If you ever need a guest taste tester, I volunteer. Haha keep them videos comin! Greetings from Texas
Always need tasters!! It’s only fun when I’m cooking to feed people
Omg, mouth watering. Will they look delicious 🤤. Que rico 😋
Haha thank you!!
I can almost taste them! Great job.
Thank you Brad! These came out better than I expected
Looks soooo good!!
You would love these!
Well,,, hell,,, damn it... I was going to like the video but yesterday I was feeling a little jealous... now,,, I think y'all are just rubbing it in,,, that was very brutal,,, I could barely watch!!!
By the way,,, I would have ate them all right out of that smoker...
All right hurry up and get another video and make them a little bit longer like a movie... this stuff is ready for prime time TV!!! Love THA vibes ✌️ lol
Haha!!! Don’t be jealous just come and visit! I’ll try to do a longer video on an upcoming trip I’m taking
@@CookingWithClams I'm talking to some Bros right now to make a road trip... Come on with some coleslaw recipes keep it simple
Hi Will! Just finished making the brussel sprout recipe you guys did the other day...to die for! I'm gonna have to do some smoked fish ribs soon, just happen to have a small bag of snapper ribs in the freezer. Love your channel, keep em coming please.
Lemme know how they come out!
I cant wait to try that!
Looks amazing brother!
These were over the top good!
Never imagined trying this! Next fish I can't wait to try it, great job. You ever come out to hawaii hit me up, we fish, dive, hunt every week. I would imagine you could get some great content with the variety of species we have here
I was just on Oahu for two months, did a couple episodes.
That’s crazy y does it have squares
It’s from the ice actually, made it look checkered
Lady m got cakes
If by lady m you mean me, clams and if by cakes you mean heartburn… you’re right! How did you know??
looks delicious as always man
These were a serious hit
Bruh. Kill'n me over here.
Haha!
Isn't the membrane/gut lining a potential issue? or is it just cooked hard enough that it doesn't become a worry about affecting flavor?
Between the brine and slow smoke it was very tender and unnoticed. Added good texture