I'm going to try this with some fresh water drum this spring. Here in Lake Erie, the spring walleye run ends when the drum move in. The water is cold and clear so fish taste better than in the warm summer. Bled and trimmed it's a proper fish for the table. The flesh firms up when cooked. I think the texture would lend itself to the recipe. Good stuff.
Wahoo yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes finally made something better than just a sanmich... LOL I think I might have heard someone say the coleslaw made the sandwich... TNX 4 vid cru
I’m not kidding you, that coleslaw was for you. Haha I finally broke and said ok. I was laughing when Madeleine said it. When you’re right you’re right
I wish I could get heads throats and collars from my local fishmonger, here in the 32903 Don't get charter boats coming in. It really is my most favorite part of the fish, and he never cut out the cheeks either. Your recipes are really skilled, If I could run a 90 ft Viking I would hire you as my chef 🤙🏼🤙🏼🤙🏼 Merry Christmas Will
@@CookingWithClams Yes but nothing like the hook up you get when the captain's just offer you the heads and throats. Gone are the days that this retail crew just gives it away.
Good job Will as usual those sliders look so good, I'd like to wish you a very Merry Christmas and Happy New Year, tks for keeping me entertained through the year really love your videos you and key west waterman really have some good fishing and cooking videos tks man god bless you and family take care waiting for the next one.
That an awesome community down there in key west it seems like. Just the fact that people reach out knowing that someone else can put something to use that they would otherwise trash/scrap says a bit about community life down there on key west.
Alright Clams I like the concept of this recipe. But hear me out, what if you take the last step of the fish crockpot and squeeze it of excess liquid add an egg yoke, bread crumbs and fried that Fuc%er like a crab cake then sandwich it. Also try two chopped up dried arbol chillies at the beginning in the crockpot instead of the cayenne pepper at the end. Gonna try it but I think it's gonna be amazing with the fried sugar bbq crunchys with the pickles. Let me know your thoughts. P.S. You like mexico? Come visit so we can collaborate on some fine dining for poor people.
Hey!! Will I absolutely love this recipe my mom use to make chop Barbecue every year for Christmas the southern style from NC and it's delicious but seeing your style makes me wanna try it because it looks so good. Happy Holidays 🎆 stay safe.
Will I love watching you cook, here in Utah we don’t get fresh fish like grouper, mutton. Would you be up to sending some fish this way if I sent you some venison?
Great video Will! That sandwich looked beyond amazing. Just a thought, have you guys thought about getting a smoker, as a smoked grouper head or other last headed fish might add just a little bit more. Just speaking as a “smoker”.
@@CookingWithClams as a noob,I’ve missed them. Sorry. I’ve been going back to watch the old ones but I’m limited to what TH-cam suggests. Of course, they’ve been great but lacking the smoker. Lol. Merry Christmas & Happy Holidays!
Just a question/suggestion: Would you ever add -mustard(wet or powder) -molasses -maple (syrup or flavoring) to your sauce? And to get the Mcrib vibe, as Aaron hinted at, would you do the onions, raw, at the end?
Hey Will I live in Montana. And only have limited access to salt water fish what other fish would be good this way? A little sturdier of a fish with nice flakes that won't fall apart
@@CookingWithClams Pretty sure I can get cod. If I can get out to catch Northern pike I believe that would work good but in the store pretty sure I can find cod and not sure what else
how long and what temp to roast a gag grouper head from 30in fish , no collar already removed …roughly i know it varies w size but i need a baseline to start with …thanks going to pick it for chowder meat
It's so cool to see your Yin to Aaron's Yang. He is the master on the water, and you are the master in the kitchen. What a team.
We made a good team
Still can't believe how much meat is on the fish head. Love it.
It never gets old for me, DJ had 4 heads. I used one!
lets goooooo keep it up brotha love the channel
Thank you luke!!
Good looking BBQ. Stay warm this morning in the Keys. The PP (pulled pork) looks great.
Have to put pants on!
I love these recipies. Fantastic.
Thank you!!
I fknnn love it your like it’s all going to the trash instead of polled pork sandwhiches 😂
It kills me
Another interesting use of the special parts...didn't hear any complaints so must have been good. Thanks for sharing
I would have used a smaller bun next time
I am a filipino will from phillipines and i always promote your vlog on my relatives
You have no idea what that means to me! Thank you thank you thank you!
Very nice, and a great use of the head and collar. Looks tasty!
Thank you Mike!
I'm going to try this with some fresh water drum this spring. Here in Lake Erie, the spring walleye run ends when the drum move in. The water is cold and clear so fish taste better than in the warm summer. Bled and trimmed it's a proper fish for the table. The flesh firms up when cooked. I think the texture would lend itself to the recipe. Good stuff.
Sounds like you’re on the right path
Wahoo yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes yes
finally made something better than just a sanmich... LOL
I think I might have heard someone say the coleslaw made the sandwich...
TNX 4 vid cru
I’m not kidding you, that coleslaw was for you. Haha I finally broke and said ok. I was laughing when Madeleine said it. When you’re right you’re right
You know it has to be good when no one wants to stop eating to give a review! Awesome idea for a slow cooker meal!
In my head I was convinced it would work. I’m glad it did
That looks delicious and I love grouper . You come up with the wildest recipes 👍👍🇺🇸
Thank you!!
A great one as usual!!
Thanks mom!
Thanks Will for sharing your videos. They always looks awesome
Thank you for watching!
Another great one Will! Keep em coming and keep us guessing what you'll come up with next. Thanks again!
Aw thank you Kelly
I’m too busy looking at Madeline’s albo monstera to listen to the outro 😍😍😍😍😍😍
Yoooooo good eye!!
Looks like Hellmann’s mayonnaise, my favorite choice
I’m sticking to it
dude i really wish you got more credit and subs for your channel. It is really underrated!
Hey I’m pretty happy with the response s I get now! The channel keeps growing so I’m excited to see what comes
love the channel Will! I will be trying this one asap btw
I was pretty stoked on the results
I wish I could get heads throats and collars from my local fishmonger, here in the 32903 Don't get charter boats coming in. It really is my most favorite part of the fish, and he never cut out the cheeks either. Your recipes are really skilled, If I could run a 90 ft Viking I would hire you as my chef 🤙🏼🤙🏼🤙🏼 Merry Christmas Will
Merry Christmas! Do they get whole fish in??
@@CookingWithClams Yes but nothing like the hook up you get when the captain's just offer you the heads and throats. Gone are the days that this retail crew just gives it away.
Whatsapp my man will how are you today happy watching again your vlog watching from 🇰🇼🇰🇼🇰🇼
So cool thank you!!
Merry Christmas and happy NewYears from the Mississippi Gulf Coast!!!
Wishing you the best in 2023!!!
Ted 👍
Thank you Ted!! Healthy and safe holidays to you too!!
This looks so amazing!
We gotta get you in on some of these
@@CookingWithClams always happy to eat food haha!
That looks amazing! I want one!
Thank you!!
Another Great video. Merry Christmas from Ocala
Merry Christmas!
Looks fire bro. Keep going up 💪🏻💪🏻💪🏻
Slowly but surely
Damn you are so creative, I really dig your videos
Thank you!!
Good job Will as usual those sliders look so good, I'd like to wish you a very Merry Christmas and Happy New Year, tks for keeping me entertained through the year really love your videos you and key west waterman really have some good fishing and cooking videos tks man god bless you and family take care waiting for the next one.
Thank you wade!! Thank you for watching all year! Happy holidays to you! Stay safe and see you on the next one
So as long as I can afford rent, I can just cook with fish heads from Murray’s Marine lol
Your food is fire
Seriously though! If they’re catching… we are all eating
That’s pretty cool. Especially if they trash it. That breaks me inside lol. I love all you guys! Happy Holidays!
That looks delicious
I would absolutely do it again
Man i see you on the street to make taste to people , i'm sur it would be a event
Maybe one day we can do an event
Will , your videos are very well done and I love fish in all it's delicious forms.
Thank you! I do try to put a lot of work into them so they aren’t boring
SOUNDS DELICIOUS!
Thank you!!
That an awesome community down there in key west it seems like. Just the fact that people reach out knowing that someone else can put something to use that they would otherwise trash/scrap says a bit about community life down there on key west.
It’s an incredibly small place so it’s a tight community
@@CookingWithClams makes sense, gotta stick together to survive down there.
Definitely going to have to try this recipe when I get back home to Florida
Something I’d do differently is add the fish THEN the sauce so you can control how much sauce to put in
Alright Clams I like the concept of this recipe. But hear me out, what if you take the last step of the fish crockpot and squeeze it of excess liquid add an egg yoke, bread crumbs and fried that Fuc%er like a crab cake then sandwich it. Also try two chopped up dried arbol chillies at the beginning in the crockpot instead of the cayenne pepper at the end. Gonna try it but I think it's gonna be amazing with the fried sugar bbq crunchys with the pickles. Let me know your thoughts. P.S. You like mexico? Come visit so we can collaborate on some fine dining for poor people.
Also I forgot be sure and toast the arbol chilies, it makes a huge difference in flavor. But don't burn them wild man.
Love Mexico!! And I like this concept, we have something similar at my restaurant but with salmon.
Also come on down to La Paz and bring your girlfriend, speargun and knives. We have extra room and gods aquarium.
Dang Will you're making me hungry
Yes!
Very nice brother keep it up❤
Thank you Nigel!!
Dam Will, I got hungry. That looked amazing. I wish I was part of that tasting part. 🙌🏼
Haha they were good! Just needed smaller buns
Hey!! Will I absolutely love this recipe my mom use to make chop Barbecue every year for Christmas the southern style from NC and it's delicious but seeing your style makes me wanna try it because it looks so good. Happy Holidays 🎆 stay safe.
Happy holidays and thank you!!
Will I love watching you cook, here in Utah we don’t get fresh fish like grouper, mutton. Would you be up to sending some fish this way if I sent you some venison?
Kent--You send me the venison and THEN I send you some fish? :)
I can look into it!
Great video Will! That sandwich looked beyond amazing. Just a thought, have you guys thought about getting a smoker, as a smoked grouper head or other last headed fish might add just a little bit more. Just speaking as a “smoker”.
Oh we have one! I did a tuna bacon episode and grouper rib’s episode both using the smoker. Oh and a whole porgy! That thing was incredible
@@CookingWithClams as a noob,I’ve missed them. Sorry. I’ve been going back to watch the old ones but I’m limited to what TH-cam suggests. Of course, they’ve been great but lacking the smoker. Lol.
Merry Christmas & Happy Holidays!
Hey Will.
If I was Aaron, I would BEG you to create another video! And another...
Hahaha hey one a week is pretty good! I like when Aaron and madeleine cook for me!
Just a question/suggestion: Would you ever add -mustard(wet or powder) -molasses -maple (syrup or flavoring) to your sauce? And to get the Mcrib vibe, as Aaron hinted at, would you do the onions, raw, at the end?
Brown sugar for sure and definitely chopped raw white onion
👍👍
Thank you shawn!
"Do Not Watch This If You Are Hungry...
I should put a warning
I'm going to try that with bream.
Let me know how the texture is
Lets make 10k subs for will before the year ends
I wish!!
He is getting there, slowly but surely
10k giveaway for some of your NY fish market swag?
Haha or I just make cooking with clams merch
🍿✔
Haha
Hey Will I live in Montana. And only have limited access to salt water fish what other fish would be good this way? A little sturdier of a fish with nice flakes that won't fall apart
Honestly I would try with anything! What kind of fish can you get your hands on?
Trout
@@CookingWithClams
Pretty sure I can get cod.
If I can get out to catch Northern pike I believe that would work good but in the store pretty sure I can find cod and not sure what else
Cheers and God Bless....... More Subscribers PLEASE !!!!!!!
Thank you! We are chipping away
Sideshow bob says it’s a great McRib…
I love that compliment!
When don't they throw the heads into the marina?
Murrays does not, other marinas do for the sharks crabs tarpon and other wildlife to eat
how long and what temp to roast a gag grouper head from 30in fish , no collar already removed …roughly i know it varies w size but i need a baseline to start with …thanks going to pick it for chowder meat
20/25 mins baked at 350°. It’s ok if it isn’t totally cooked cause you just finish it in the chowder
appreciate it
I don't consider fish a vegetable and not all fish eat vegetables. So I think people are not vegetarian who eat fish. What do you think?
I think that’s why it’s called pescatarian
Can you make sloppy joes out of fish?
Pretty much just like the meatballs episode I would think