Afterglow fishing report

[jcollins]

I've seen many posts around here with pictures of smiling people with huge fish.
Once again the Afterglow crew missed the fish. We started to troll from Love Point to south of the bridge. Nothing.
So, we came back north and caught some bait fish. (Spot and small Perch)
Then we live-lined at the bridge pilings. We caught one 22" Rock.

Not a great day fishing but the weather was great and the company even better.
My fishing buddy, Bob, had crafted a canvas bag that slowed us down to 2-3. That worked very well. I told him he should put a AOG logo on it and sell it.

[jleonard]

We caught one 22" Rock

Rock = Striped Bass ??

[jcollins]

Correct. I got a chance to try out the new Solaire grill that Ric mentioned. Also did steaks tonight. Perfect!

John

[jleonard]

So you can keep a 22 incher there? Is there a minimum size?
Ours must be 28 inches.
We were fortunate enough to be invited to share a 38 inch Striper aka Rockfish while we were on vaca at Block I. It was gutted and we grilled it whole...barely fit on the gas grill. 6 of us couldn't eat half of it. It was great.

[jcollins]

So you can keep a 22 incher there? Is there a minimum size?
Ours must be 28 inches.
We were fortunate enough to be invited to share a 38 inch Striper aka Rockfish while we were on vaca at Block I. It was gutted and we grilled it whole...barely fit on the gas grill. 6 of us couldn't eat half of it. It was great.

This time of year it's 18" minimum, 2 per person.

[RicM]

John,

Did you guys get a Solaire Grill? I didn't realize that there was an "Anywhere" and an "Everywhere" and ordered the "wrong" (bigger) one. Duh! Already used it so I can't send it back. They do a great job for a small package though. We cooked a bunch of stuff at EIM on mine....Chops, skewers of chicken etc. Still haven't done a real good steak on it yet. I find it much easier to carry than the big Magma I had that did a crappy job of cooking everything.
Rocks? They're striped bass up here and I would not bring a 28" fish back to my dock for fear of ridicule....it's a tough crowd.
Here's a nice 30 pounder caught off BI 2 weeks ago:

Went back to the same spot this past weekend, same tide/time and got skunked.

[jcollins]

John,

Did you guys get a Solaire Grill? I didn't realize that there was an "Anywhere" and an "Everywhere" and ordered the "wrong" (bigger) one. Duh! Already used it so I can't send it back. They do a great job for a small package though. We cooked a bunch of stuff at EIM on mine....Chops, skewers of chicken etc. Still haven't done a real good steak on it yet. I find it much easier to carry than the big Magma I had that did a crappy job of cooking everything.
Rocks? They're striped bass up here and I would not bring a 28" fish back to my dock for fear of ridicule....it's a tough crowd.
Here's a nice 30 pounder caught off BI 2 weeks ago:

Went back to the same spot this past weekend, same tide/time and got skunked.

Ric,
After reading your post I bought the Everywhere. Same cooking surface but a little smaller and lighter. (15 lbs.) I love it. A bit pricey but worth it.
My fishing skills are about the same as my changing fuel filter skills. I'll keep anything legal just to prove I really went fishing.

[RicM]

Like almost everything else in life you usually get a better product if you can pay a little more. Someone smarter than me said: "The bitter taste of poor quality lasts much longer than the sweet taste of low price."

[jleonard]

The bitter taste of poor quality lasts much longer than the sweet taste of low price."

As a quality engineer I like this. Can I quote this?
That said I love my Magma grill.

[jcollins]

The bitter taste of poor quality lasts much longer than the sweet taste of low price."

As a quality engineer I like this. Can I quote this?
That said I love my Magma grill.

I did a quick search around Google and didn't find an author. If you do find him/her, let me know. I've already put it on our home page.

John

[RobS]

...I've already put it on our home page. John

"Unknown" I think Ric should get some credit

[RicM]

BTW I did a REALLY nice grass-fed, dry aged steak from Whole Foods on the Solaire last night and it was awesome. Beautifully seared on the outside (perfect grill marks) medium rare to rare inside. Total 4 min each side. The grill did not even need cleaning after the 5 min burn-off.

[jleonard]

(perfect grill marks)

While we're being grilly ( ) do you rotate the steaks (or whatever) each side so the grill marks are crossed, or do you leave them parallel?

Personally I like to rotate each side. Approximately 60 degrees.

[RicM]

I rotate!

[DougSea]

I rotate!

And I'm guessing Ric has some sort of "Grill Protractor" to make certain the marks are just so...

Stainless of course.