Can you post recipe please?
Basically as thread states. Season, lightly dust with cornstarch, temp just shy of 250, 3 hours.
Lookin' good, Wil!!
For cruzermon, google "Miner's Mix", one of my faves, or Lawry's seasoned salt or Lawry's Cajun if you can find it. Also, Hy's Seasoned Salt from Canada is also a hit.
I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!