Recreational red snapper season begins along Alabama's gulf coast
RANGE BEACH, Ala. (WKRG) — Just hours after the opening of recreational red snapper season, the catch started coming in at Boggy Point boat launch in Orange Beach.
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'My wife said, 'Hey, if you catch any fish,' and I said no. We're bringing back dinner; just bank on it, and we are,' said Mike Murdock, who was driving down from Birmingham.
They weren't the only ones who got their limit. 'I caught the biggest one I've caught so far,' said Tyler Cain, showing off his big catch.
The bite was a little slow at first, depending on how far out you went. The best fishing is about 20 miles offshore.
'We caught a lot of small fish,' added Matt Hudson. 'A lot of 10-inch fish, 12.'
That is reflected in the findings of the University of South Alabama's annual fish survey. The red snapper population is growing, but the average size of the fish is smaller. 'We got out there. We had a good day. Caught a few good ones,' said Dylan Dyson.
The limit remains at two per person. The recreational season ends later this summer.
Some Foley offices closing, service schedules changing for Memorial Day holiday
Red snapper season for the charter fleet begins June 1.
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But on one morning just before 10:30 a.m., we found a safe enough parking spot along Wheaton Street, just east of downtown Savannah, and sidled up to the little blue building—a former car wash—and stood in the line that had already formed. We were jonesing for the combo plate of ribs and chicken ($10) with a side of deviled crabs, but the man at the window said they were out of crabs that day. You could hear Antwan Middleton, who has worked with owner Randy Frazier since the place opened nearly 17 years ago, chopping ribs every time the door opened as loaves of white bread and boxes of canned sodas were loaded in. Frazier was moving between the cinderblock building, his car and the smokers on the side, making sure everything was ready for the 11 a.m. opening. Already the sun was beating down. Customers with cash in hand called out their orders to the server in the window, who started filling Styrofoam containers with chicken legs and smoking bones slathered in a tart mustard sauce that Frazier makes daily. (Note: You have to request your sauce on the side if you want to control the meat-to-sauce ratio.) We carried our combo to the car and ate off the hood, realizing we needed a whole lot more napkins. Randy's BBQ, 750 Wheaton St., Savannah, Ga., 31401; 912-412-2671 Full disclosure: I have a soft spot for Wiley McCrary. He was one of the first people I met when I moved to Savannah in 2009. I sat at the bar of his then-pocket of a barbecue restaurant on Whitemarsh Island (again in a strip mall just down from a convenience store/gas station) while my computer was being worked on at another store. He was sitting in a director's chair with 'The General' embroidered on its back at the end of the bar, smoking a cigar. He asked if I liked barbecue and thus began a long conversation that lasted for years as he and his recipes became the subject of my master's thesis and, ultimately, an award-winning cookbook. When McCrary passed away in 2018, he was buried with his family Bible and the first cookbook we unboxed. Wiley's widow and partner in all the championships he won, Janet, sold the restaurant to Nate Shaffer and his wife, Melinda, who have kept the spirit of Wiley alive. Pitmaster Marion Woodberry is the common denominator, still stoking the fires that deliver some of the best brisket east of the Mississippi and clever specials such as Smoked Meatloaf, Smoked Fried Chicken and Smoked Prime Rib. The Redneck Nachos with jalapeños (don't skimp) are always a favorite. No other barbecue restaurant we tried takes as much care with their sides as Wiley's. The potato salad, based on one of Janet's family recipes, is unique in its taste and creamy texture: No mustard and relish here. Same goes for the vinegar base for the coleslaw. The Best Beans on the Planet live up to their name, and the Dutch-crust Sweet Potato Casserole could double as dessert. The mac-and-cheese is elevated with a white cheese bechamel-style sauce over spiraled rigatoni. Wiley may be gone, but thankfully, he did not take his secrets to the grave. Wiley's Championship Barbecue, About a year ago, Tricks BBQ moved from its long-time location on Bull Street in the gentrifying Starland District to West Bay Street on the edge of Garden City. Folks lamented the loss, but with more space and a new food trailer, Tricks hasn't lost a single customer and has gained several more who clamor for the usual suspects—ribs and chicken—as well as beef and lamb. I first tried Tricks when it was a smoker in the parking lot of a car detailing business, just down from Back in the Day Bakery, where I worked as a 'Sugarnaut.' We would often trade goodies. And their ribs and chicken legs are just as flavorful as I remember from that first taste. So much so, that I often don't even use the sauce because the meat is so unctuous and well-seasoned. The baked beans are satisfying without being cloyingly sweet and the potato salad recalls some church picnic in distant memory. But the made-fresh-daily seafood salad is singular among the area's barbecue joints. Three Savannah-Chatham Public School bus drivers ahead of us in line were talking about it. They only had one more day of school to go and were getting a head start on celebrating. Two of them newbies to Tricks but now that they knew where it was and had tasted its bounty, they assured us they were coming back even during summer vacation. Tricks BBQ, 1901 W. Bay St., Savannah, Ga., 31415; 912-643-2182; Friends Joey GIFfrom Friends GIFs Full confession: We started with these essential seven barbecue joints because eating that much barbecue over the last several weeks has given us the 'meat sweats.' There are so many more we are going to hit over the summer: Bowtie Barbecue, No Sauce Barbecue, Slow Fire Barbecue, Babe's Smokehouse, The Rusty Pig ... until we have the quintessential coastal Georgia BBQ Road Trip Guide. If you would like to nominate a barbecue joint for us to visit between Glynn County, Georgia and Jasper and Beaufort counties in South Carolina, please submit your recommendations to Amy Paige Condon at ACondon@ Amy Paige Condon is a content coach, editor and culture writer for the Savannah Morning News. You can reach her at ACondon@ Richard Burkhart is the visual journalist for the Savannah Morning News. You can reach him at RBBurkhart@ This article originally appeared on Savannah Morning News: savannah morning news takes a barbecue road trip through coastal Georgia