What's on the stove, oven.

[smurfy]

3 hours ago, Wanderer said:

French toast was the menu item.

 

You’re up early.  Getting those Championship wings ready?

he's going big this time.......turkey legs.......takes a wee bit longer!!!!!!!!

[leech~~]

8 hours ago, smurfy said:

he's going big this time.......turkey legs.......takes a wee bit longer!!!!!!!!

Actually nothing for the game but for the below temps. 

Soup of the day. Home made Cajun, potato, andouille sausage. Nice and spicy, had it up at Pine Cove Lodge on the Northshore.  Has a lot more meat and potatoes in it then the picture shows.

Edited January 5 by leech~~

[Wanderer]

2 hours ago, leech~~ said:

Actually nothing for the game but for the below temps. 

Soup of the day. Home made Cajun, potato, andouille sausage. Nice and spicy, had it up at Pine Cove Lodge on the Northshore.  Has a lot more meat and potatoes in it then the picture shows.

Well I guess we have to count on the wings and fries I had at Highbanks today.

 

uh oh….

 

Soup does look good - I hope it was worth it!!!! lol!

[smurfy]

Grilled pork steaks,  Mike's fav,  and spuds. 

[Mike89]

almost!!!  

[smurfy]

Thought I'd throw thos out there.. 

 

Wild game feed at Winners in Cold Spring  march 1 for those who dare! good food, ya get to meet me in person and I'll  even let ya'all buy me beer!!

[Wanderer]

Leech~~ 

 

Please show us your playoff wings.  Please….

 

This is about as serious as I’ve ever been about the Vikings.

[smurfy]

15 minutes ago, Wanderer said:

Leech~~ 

 

Please show us your playoff wings.  Please….

 

This is about as serious as I’ve ever been about the Vikings.

yea he failed us when the Vikes played the Lions....he shoulda went big with turkey legs!!!!! he could maybe redeem himself with them today though!!!!!!!

Edited January 13 by smurfy

[leech~~]

1 hour ago, Wanderer said:

Leech~~ 

 

Please show us your playoff wings.  Please….

 

This is about as serious as I’ve ever been about the Vikings.

It's the Vikings, No amount of Wings will help now.  Hold on for the ride!  

I think I'm making smoked pulled pork quesadilla for the game actually!  

Edited January 13 by leech~~

[leech~~]

On 1/12/2025 at 2:49 PM, smurfy said:

Thought I'd throw thos out there.. 

 

Wild game feed at Winners in Cold Spring  march 1 for those who dare! good food, ya get to meet me in person and I'll  even let ya'all buy me beer!!

I would have thought after all these years.  You would have died from eating all that freezer burned old game meat by now?      

[smurfy]

10 minutes ago, leech~~ said:

I would have thought after all these years.  You would have died from eating all that freezer burned old game meat by now?      

nope, still alive and well. 

[Wanderer]

Somebody let Darnold know what’s really  messing with his mojo!  He needs an explanation to clear his head!

[smurfy]

Pregame enchiladas! Good weather to use the oven 

[smurfy]

Chef boyardee box pizza. Good stuff 

[Dash 1]

I remember Jeno's boxed pizza years ago.  Mom made it every Saturday night while dad and I watched All Star Wrestling.  

[smurfy]

Chicken boobies melded 24 hours in Mccormick poultry seasoning. Grills gonna get a break till warmer weather returns.

[smurfy]

Lasagna  

[leech~~]

2 hours ago, smurfy said:

Lasagna  

 

[smurfy]

Just dem slimy things. on da smoker!

[leech~~]

2 hours ago, smurfy said:

Just dem slimy things. on da smoker!

Looks great. I'll have to say I've smoked salmon, Trout and other fish but never a pike.  How do the bones pull out when you get at it?  

Edited 19 hours ago by leech~~

[smurfy]

Pretty easy, for me. I do it the same way I'd Y-bone a bigger nord fresh. Peel the skin off 

Cut the tail meat off.

Cut the fillet down that line. It separates the backstrap were the bones are and what some call the belly meat.

Find the Ybone and Cut along the edge and fellet it away. Then just pull the bones out.

Probably easier to show someone then explain it.

[Wanderer]

20 minutes ago, smurfy said:

Pretty easy, for me. I do it the same way I'd Y-bone a bigger nord fresh. Peel the skin off 

Cut the tail meat off.

Cut the fillet down that line. It separates the backstrap were the bones are and what some call the belly meat.

Find the Ybone and Cut along the edge and fellet it away. Then just pull the bones out.

Probably easier to show someone then explain it.

My 4 inch Rapala fillet knife works well for taking out the Y bones. On the top side of the bones, with the right touch, it slides across them real nice, kinda like shaving.  
 

 Got a 26.5 on my perch line yesterday.  It was great! lol!

[leech~~]

4 hours ago, Wanderer said:

My 4 inch Rapala fillet knife works well for taking out the Y bones. On the top side of the bones, with the right touch, it slides across them real nice, kinda like shaving.  
 

 Got a 26.5 on my perch line yesterday.  It was great! lol!

Dang it! [Read forum rules before posting again] no blood pictures!!     

Edited 5 hours ago by leech~~

[Mike89]

ouch!

 

it says no bloody fish pictures, nothing about bloody hands...    

Edited 5 hours ago by Mike89

[leech~~]

3 hours ago, Mike89 said:

ouch!

 

it says no bloody fish pictures, nothing about bloody hands...    

Don't play with me Mike. I'll band you!  I'm going to make FMGA!!  

[Mike89]

5 minutes ago, leech~~ said:

Don't play with me Mike. I'll band you!  I'm going to make FMGA!!  

[leech~~]

29 minutes ago, Mike89 said:

 

 

Edited 1 hour ago by leech~~

[smurfy]

9 hours ago, Wanderer said:

My 4 inch Rapala fillet knife works well for taking out the Y bones. On the top side of the bones, with the right touch, it slides across them real nice, kinda like shaving.  
 

 Got a 26.5 on my perch line yesterday.  It was great! lol!

getting back to butchering......... when i Ybone the raw fillet.......that Ybone part gets put in the pickling pot.