Capt. Mike Goodwine is a Tampa Bay-based fishing charter captain who took social media by storm with his amazing catches and good-natured humor. Mike grew up with a fishing pole in hand and has since become a well-known captain in the Tampa Bay area, and named 7th in Florida’s must-know anglers. He spends most days out on the water, catching everything from redfish to snook and trout on the shallow flats. For Capt. Mike, his home base is a saltwater fisherman’s candy store.
Fat side up.
Cuthbert Georgia, only because that’s where I hunt.
I learned doing less is the best for grilling a brisket. It got pretty expensive while I was learning how to dial a brisket in. I was injecting, spraying, and doing all kinds of shenanigans, and couldn’t quite figure it out. I also used to open the grill too much. Now, I only open the grill three times when I’m doing a brisket. Place it on the grill, pull it off to wrap, and finally open it to remove when finished. Now, I just trim a little, season with two rubs, and then send it. The more I did the worse it came out. Less is best.
The strangest food I’ve ever grilled was a venison heart. I’ve only done it once so that should tell you if I liked it or not.
We're adding smokin' sweetness to this mule. Strawberries are grilled and shaken with vodka, Traeger Smoked Simple Syrup, lemon juice, and ginger beer then served over crushed ice for a tangy, sweet treat of a drink.
These are as rich as the New Orleans culture they come from and in the name of Rockefeller, we're bringing you smoky, wood-fired oysters, "Traegefeller". Greens, bacon, and cheese to name a few shell out ridiculous flavor.