Setting off to Abbotsbury after a dip in the wind, and a new species for me at Chesil. Another beach feast sets me up for the day as we fish into darkness…. Filmed on Wednesday 24th January 2024 on an iPhone 13 & GoPro HERO 9 Black
Great video Lincoln, real shame you lost the drop back in the gutter better luck next time buddy. The Chilli looks real handsome, so nicely tender done in the pressure cooker too. Might just invest in one, my mum used to make Oxtail in one which was lovely. Good luck for the next session and we’ll done avoiding a blank. Had a couple of hours on my local shingle using slipper limpets at low water but nothing doing. Plaice be showing very soon to give us all a few rattles. All the best mate great content as always. Cheers
Hi Simon👋 yeah, I’m sure your familiar with the swell smashing in like that, lost a couple of cod last year (when there were more about!) like that. Have not cooked oxtail for a while now, just a perfect product for the pressure cooker though, well done your Mum! Looking at other vids recently it seems there are some Plaice about at Brighton so fingers crossed there will be a few around here soon for us this year. Cheers as always for watching buddy, take care 😊👍👍
Another excellent vid. I'm hungry now after watching the cook up, off to the kitchen, it will only be toast though. Tight lines and all that for your next session. Dave
Really great videos always enjoy watching them & yes definitely satisfying thanks when you catch on homemade tackle. Friday or Saturday night / sunday morning I made up a dozen bait wraps all ready to go for the next fishing trip plus I made up 6 wraps a short while ago. Next time your out on the beach fishing having cook up try egg & bacon. Some many many years I went down to mevagissey on a bank holiday weekend got there on the Saturday stayed till Monday took on the o gas stove & had tea & coffee plus bacon & egg sarnies had a few conger & other fish really good weekend. Tight lines mate happy fishing 👍🎣🐟🐟🐟
Nice one Al, sounds like you have all of your bait prep sorted matey. Beautiful at Mevagissey & plenty of congers down there, cracking place to spend a weekend. Always appreciate the views & comments buddy, take care 😊👍👍
@@fishdisco3107 Thanks buddy your welcome. Alot easier when im out fishing again can have a baited trace on the tripod ready to clip on & send back out. Next time your out on the beach may b try a bacon egg & burger. That time we down mevagissey for that bank holiday weekend I took my big gas stove & may of been somefin like 6 -- 6 : 30 we were cooking bacon & eggs plus had a few conger in the early hours as well. Happy fishing mate tight lines 👍 🎣 🐟🐟🐟
Get one mate, they really are great, just think the opposite of slow cooker, same result in 10% of the time! Happy fishing buddy & thanks for watching & commenting 😊💪🏻👍👍
Hi Clive, I’m not gonna sugar coat it mate, the fishing was pants!! But there’s January for you & unfortunately February is on the way!! Here’s to sunnier days buddy, thanks for watching as always 😊👍👍
Wow, filming, fishing and cooking, propy cooking on Chesil. I was wishing those rod tips to bend. What an ungrateful lot those fish are 🤣 well done and tight lines
Hi David, that’s exactly where this one came from mate, my Mum😊 makes a cracking chilli too 😃 cheers for watching buddy, hope it brought back memories 😎👍👍
nice one Lincoln, i see what you mean we did fair similar, think you done me on chili mind looked more appetizing then my sausages and burnt onion rings lol, good effort mate look forward to the next one
It was certainly a tough session, not easy this time of year eh buddy. Your tucker looked fine mate, seen worse & better than no tucker!! 😂 take care pal, catch you out there one day 😊👍👍
Cheers Trevor, it does get a bit frustrating when it’s that hard, a pound of rag & a box of squid gone for a few minis! But that’s winter on Chesil, the chili was a nice bonus though! Thanks for watching matey 😎👍👍
Nice bit of sourdough to mop the sauce up man, come on lol! think you need a bigger Pressure cooker to feed us, no pressure lol! Awesome as always Linc Brother X
😂 cheers Matt, we will meet up one day mate, you’ll have to help carry all the supplies to the beach though 😊 I’ve seen how much you lot can put away😂 cheers all 😊🏴✌🏻👍👍
Linc yet again another enjoyable watch 👌 That pressure cooked chilli looked absolutely lovely , that certainly would warm you up . A nice chilled January session
Hi Jay D, thanks for watching buddy, not many fish but as you say a nice chilled session. I remember getting a small smooth hound off Chesil in February last year so hopefully spring is on the way…🤞🤞take care buddy! 😎👍👍
Cheers Terence, glad to hear it arrived safely & good to hear your getting some use out of it. Best of luck to you for Wednesday & thanks for watching 😊👍👍
2 words Gary…”get one” 😂 game changer mate for stews, curries…. 20-25 mins job done! Why us chefs don’t use them more I don’t know🤷🏻♂️ thanks for watching mate 👊🏻👍😎
Hi Rob, I did try cocoa once years ago, but I put too much in & it was rank 😂 I never tried again after…we use to get this great product called cocoa nibs which was very nice in red wine jus with venison & partridge, it was really trendy for a while. Hope you’re keeping well buddy & thanks for watching & hope your fishing is more productive than mine!! 😊👍👍
Another lovely video on the mighty beach. Well done mate.🎣🎣 Dinner looked awesome, my kind of meal, minus the chill🤯 lol. I found interesting that you brown the meat off then added the onion ect. I have always started with the softing of the onion and garlic first. Is there a difference in flavour or does both ways do the same thing, or does it differ from dish to dish in the way you would start cooking. Look forward to the next adventure, tight lines mate. 🎣🎣
Well that’s a great question & it’s going to open a can of worms 😂… there will be a difference of opinion here between people… i generally prefer to brown the meat first when the pan is good & hot, i normally find if I sweat down onion/garlic first that you risk burning them when you brown the meat with them after. At an industrial level, I normally seal off the meat first in batches then sweat down the onion garlic in the same pan, deglaze then add the meat back in. My partner does it the other way around though , onion first & she’s a cracking cook so who’s right?😂 if I was doing say a beef curry though, I would probably dry marinate the meat, then I would start with the onion first as I would not want a supper hot pan to sear the marinated meat as it would probably make it bitter. With more time & forethought the beef for the chilli here could have been dry marinated in the spices prior, then indeed I could have gone with the onion first. That’s my take on things 😊Cheers for watching as always buddy, hope your well 😎👍👍
@@fishdisco3107 🤣 funny how that can of worms is always make an appearance. Interesting, but makes sence, as I know I have to be very careful not to over heat, that it burns the onion and garlic. Thank you for the info, given me food for thought😲 Ok so to Ok brown the meat first, would that stop the flavour of the onion and garlic going into the meat? Reason I ask is my thought is that my slowing softening garlic ect, that flavor is now in the oil, so that it ready to flavour the meat. Or does it not work that way and the marination process is best done before cooking. Take care buddy🎣🎣
@@mukiwa09 No, it shouldn’t stop the flavour going in to the meat if browning first, 30 mins in a pressure cooker will sort that out I’m sure 😊 I think just be happy & confident when your cooking, if something works for you, don’t change. See you out there one day buddy 😊👍👍
@@fishdisco3107 ♥️ definitely see you out there one day, thank you for the info. Love cooking, self learning, but if I can improve from a top shelf then all the better. Take care mate🎣🎣
Eazy Lincoln you ok pal, nice one for the vid to watch again. On your up n overs have you tried the hangover off trident? I've found since using them for my up n over rigs it stopps that kinking of the line. Another cracking cook up mate .the smells coming out your bivvy must be amazing unless your downwind with a shit sarny n and a brew lol. All the best matey from GRIMSBY.
Hi Carl 👋 Its the first I’ve heard of Tridents Hangovers (I’m not one for keeping up to speed with gizmos like that) but just googled it & they look brilliant, I think I might have to try some of those, I know just what you mean, there’s a harsh kink in the snood with the Gemini clips… I’m going to order some, Cheers! Fortunately, the beach was barren on this day, there was no one to smell the chilli, but more importantly, no one to hear the loud hissing of the pressure cooker for 20 minutes😂 take care buddy 😊👍👍
@@fishdisco3107 there spot on and cheep and it comes with the springs aswell. Trident a up north company I believe and I can't fault there stuff. All the best Lincoln
Hi mate I make my own chilli sauce and sell it in my shop in Otley Leeds and also at markets around Yorkshire I was wondering if you’d like a bottle to go with some of the amazing food you cook? My sauces go from medium all the way too Carolina reaper sauce? Anyway let me know if you’d like some and I’ll send it down to you 😊
Hey there Dave👋 I’ll be happy to give it a try buddy, maybe something lower down on the Scoville scale though! 😎😊 fishdisco@mail.com if you want to get in touch. Cheers 👍👍
