demarc

Paid and a $20 donation towards AFO. Enjoy.

Plans have changed and I'll be there on Sunday now.

Paid and a $20 donation towards AFO. Enjoy.

Made ya look, you dirty chook? I just checked the weather and it's stuffed...Don't do this to me!

Made ya look, you dirty chook? I just checked the weather and it's stuffed...Don't do this to me!

Paid and a $20 donation towards AFO. Enjoy.

That's great @demarc have sent invoice.

Plans have changed and I'll be there on Sunday now.

Plans have changed and I'll be there on Sunday now.

Plans have changed and I'll be there on Sunday now.

Too easy mate. At least you will miss the fin fish closure if things are quite inside and you want to duck outside for a look around

Bring along any items you wish to sell or swap, I will have a table for you to display them. Please label with your name and a price if you wish to sell.
Thanks to the kindness and generosity of Darryl the BCF Manager at Underwood we have some awesome prizes!! I've put together a little Trivia Challenge for the day.

I'm not doing the roonies trip man with Auscrab. Have work chrissy party on.  Otherwise I would be up there today!

I will not be able to make it now. Off chasing black bream up at a Fraser. 
Hope you all have a ball. Watch that Lance character... 

I will not be able to make it now. Off chasing black bream up at a Fraser. 
Hope you all have a ball. Watch that Lance character... 

I will not be able to make it now. Off chasing black bream up at a Fraser. 
Hope you all have a ball. Watch that Lance character... 

Can I bring yours then ?

Come along for an awesome day out and catch up with friends old and new!  The more the merrier so bring along partners, children, friends and show them what all the fuss is about!
 
WHEN: 12pm Sunday 4th December
WHERE: Lota Waterfront (end of Alexander St Lota)
COST: Adults $20, Children 6-11 $10, Children 0-5 FREE
The cost covers a generous BBQ lunch with meat, assorted salads and rolls. BYO drinks and chairs.
Just reply with your email address if you're interested and I'll send you an invoice with payment details. An example of the invoice you will receive from Yes Chef Gourmet Meals (my business) is attached. Any profits from the day will go back to AFO.
Danielle

Angus edit: the park and facilities are very family orientated as well so feel free to bring the brood.

I'll be keen. Cheers. julian@geek.id.au

This will be combined with a swap meet so have a rummage and see if there is anything that could be re-homed!
It would be great to support businesses within our little community so if you have a product or service you would like to donate for a raffle please PM me!
@Madmic if you have any available stock and you can make it along I'm sure plenty of us would like to make a purchase! Also @bersim bring along some of your amazing lures!

Hi Guys,

Paul and I drove down the Coast after dinner. We walked down the beach just past Sea World and saw a crowd of fishos on the beach. As the tailor are hitting the Gold Coast beaches, we decided to try Narrowneck. The gutters are not as deep but we can fish away from the crowds.

It was a cold 9 degree night with a light Westerly. The sweep was quite strong and the breakers made wading in the water to cast out quite a challenge. We fished the rising tide for two hours and ended up with 6 nice tailor. The best tailor went 56, 53 & 52cm. A yummy meal of tailor fillets tonight.

Cheers... Joe.

Quick update. Bought one of the really cheap ($15) smoker boxes from Bunnings along with some wood pis (seafood mix - mesquite and alder). Despite all my research and the responses on here, I still didn't really have a clue. Anyway I worked out that the box gets half filled with chips that have soaked for at least 30 mins and then placed between the burners and the grill on the old 4 burner BBQ. Let the bbq heist up until there is plenty of smoke.

I prepared the trevally fillets by soaking them in brine for an hour. Plenty of brine recipes on the www. Then dried them on paper towel in the fridge for an hour before salting them and covering in a thin layer of maple syrup. Put them on a rack with some baking paper under them and placed them on the plate side of the bbq, but without the burners on the plate being on. Cooked like that on a low heat (only the one burner under the smoker box was on) for about 30 mins. Smoke was running out (more chips next time) so I turned the other burners on for 10 minutes to get the fish up to cooked temperature (63 degrees centigrade according to my cooking thermometer). Back into the fridge and then eaten today with some anchovy mayo. Tasted great - a big like breakfast kippers. Now I know it what to do, I will be trying different things and will post some photos next time.

Apart from being hard to light, they are even harder to roll, especially when the tally ho gets wet.

I just use a hot smoker, then smoke my fish for 4 hours. I bought it from a BBQ shop and it is quite tall. You put the hot beads at the bottom, then there is a dish for water to control the temp. I smoke at about 60F and use chunks of wood for my smoking material.

Before I smoke the fish I put it in a salt water and soy sauce brine for an hour then dry this for another hour.

When I do my batch tomorrow night I can post up my guide with pics if you like?

The flavour is soooooo nice!

Gezz we went through a few boxes of tallies back then aye but the pots were allways full but I think we only left a bottle in every second pot