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Thread: Sabine and Calcasieu River Bunch

  1. #331
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    Oh....,I will

  2. #332
    bad news racing seapro's Avatar
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    Quote Originally Posted by Kfm90 View Post
    Oh....,I will
    i bet i can weld better then you
    shutup and drive it !!

  3. #333
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    Well that's a possibility ....from what I hear I may be a better mechanic than you !!
    Lmao

  4. #334
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    Good lord y'all all got quiet like someone farted in church , Just lookin around for someone to point the finger at !!!! Heck point at me.,,,I'm use to it ,,,,,everyone always picks on the fat boy !!!!

  5. #335
    bad news racing seapro's Avatar
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    Quote Originally Posted by Kfm90 View Post
    Well that's a possibility ....from what I hear I may be a better mechanic than you !!
    Lmao
    you might be im not real good at it
    shutup and drive it !!

  6. #336
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    It's time to do some lip jerkin !!! Anyone catchin any Sac-a-lait ? I sure like catchin me some slabs. I like eatin them better tho ...... A buddy showed me a different way to clean them. I thought it was so cool I wanted to share it. He scales them ,then filet to tail and stop leave it attached and flip it and do the same. Then chop it at the tail. You then have a tail with two filets , kinda Like a butterflied perch. It taste different with the skin on them. I like the crunchy fins so it works out good. I'm not sure I use this technique with 100 of em. But give it try it's pretty dang good.

    If they not bitin we can always change props and do some racin !!!!!!!!

  7. #337
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    Quote Originally Posted by Kfm90 View Post
    It's time to do some lip jerkin !!! Anyone catchin any Sac-a-lait ? I sure like catchin me some slabs. I like eatin them better tho ...... A buddy showed me a different way to clean them. I thought it was so cool I wanted to share it. He scales them ,then filet to tail and stop leave it attached and flip it and do the same. Then chop it at the tail. You then have a tail with two filets , kinda Like a butterflied perch. It taste different with the skin on them. I like the crunchy fins so it works out good. I'm not sure I use this technique with 100 of em. But give it try it's pretty dang good.

    If they not bitin we can always change props and do some racin !!!!!!!!
    I've done that before and it's pretty good but agree won't want to do it on 100 of them. I always leave the skin on them. Cut the head off scale, gut and you're ready for the frier.

  8. #338
    Team Member HTarver's Avatar
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    Quote Originally Posted by Kfm90 View Post
    It's time to do some lip jerkin !!! Anyone catchin any Sac-a-lait ? I sure like catchin me some slabs. I like eatin them better tho ...... A buddy showed me a different way to clean them. I thought it was so cool I wanted to share it. He scales them ,then filet to tail and stop leave it attached and flip it and do the same. Then chop it at the tail. You then have a tail with two filets , kinda Like a butterflied perch. It taste different with the skin on them. I like the crunchy fins so it works out good. I'm not sure I use this technique with 100 of em. But give it try it's pretty dang good.

    If they not bitin we can always change props and do some racin !!!!!!!!
    Hey man, the heck with them fish I just got my motor running. It will be broke in with about 4 more gallons. Then Im gonna be lookin for this top fuel stinger or 90 mercury or what ever u you supposed to have.
    TARVER Marine and Performance

  9. #339
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    I'll be in moss bluff today. Tryin to drive it.

  10. #340
    Sabine River Gang Riverrat001's Avatar
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    Quote Originally Posted by Kfm90 View Post
    I'll be in moss bluff today. Tryin to drive it.
    Where u launching?
    Poor Boy Racing

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