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Here is a project I started last fall and and obviously did not get very far with yet. Should be a blast. That is if I ever do finish it. I found the copy of the popular mechanics magazine with the plans in an old abandoned house. It is from the 70s. There used to be a few videos on you tube of them. They were fast.

Yes sir bye,s. She all be done just as the Mrs,s get home from work. That's how I roll. Happy wife,,,,,, ah never mind, I eats good. 3 big chunks of apple wood on the coals and get,er done. Still had enough hot coals to get some Italian sausage cooked up as well. Go big I say. So does the wife, but I say, ya got what ya got. Mix up a nice fresh green salad and we'll, get at it.

We are heading back up to Ritchies end of trail again this year for walleye opener after a very enjoyable and successful trip last year .Our host Brian was fantastic and the fishing was all that we had hoped for and more. I would love to hear some feedback from others who have visited this great camp .

It's utterly disheartening to witness fishermen resorting to deceitful tactics in competitions such as these, tarnishing the reputation of our beloved sport.

Good morning Spiel, I had a 14ft sportspal, the biggest motor I ever had on was a 1979 2hp sea horse which I still have and runs awesome. I can not even imagine how fast yours was. I will post some videos if I do get it done. Thank you.

Try soaking the liver and heart in milk (even better buttermilk) for at least an hour or so before cooking. Then rinse and pat dry before seasoning and cooking. This will draw out the excess blood (which can cause the spattering) and also remove the bitter taste you can get from organ meats. Personally, although not everyone's cup of tea, I love organ meats. One my favourite things to do with turkey livers is to make a mousse. Served as an app with toasted slices of garlic rubbed baguette ...guaranteed to dissappear in minutes... https://www.foodandwine.com/recipes/turkey-liver-mousse-toasts-pickled-shallots

And greasing the bearings isn't enough. Seals and other parts continue to wear out. And then there's the tire itself. Great Pic BTW.

well, as an update...........the cold fiddleheads were delicious, as I knew they would be, having eaten them that way before. Same as cold cooked asparagus. But the wild turkey liver and heart were...................disappointing. 😟 I sliced them up and seasoned them, then dusted them with FishCrisp (which is really good on venison liver!) and pan-fried them in vegetable oil. I have NEVER had anything spatter like that in my life. Even at a medium heat setting, the pan was throwing hot oil spatters several feet. 😲 and as for the taste, well very disappointing. Not bad, I ate all of it, but it was not the flavourful treat I had hoped for. I even used some Canadian Gravy (thanks Heinz) to take it up a notch. So I do not think I will save these again. Doug