misfish

Theres a camera in the classifieds.

I just wish they were closer together. Erie has some great toads, Simcoe will produce soon enough some of the same, once the feed bag starts.

Theres your time and her time. You did both well. Nice.

Ya same here. You got to play the blues bye.

Well it,s been done and ate. I,ll bet none of you thought it was going to be a nice sandwich with a side of taters.LOL All my cooking on the bbq is by touch. it,s how I was taught. I think my touch was just right today. Thanks pop. I dont trust the thermo on the bbq, but it,s darn close. Kept there for 2 hours like I called. While that was cooking away, I had a couple of russets baking away on the top grill. Once they were 2/3rds done, I pulled them off, sliced and diced , fried in some onions, put in a baking pan, sprinkled over some parma chese, dill and sea salt, and drizzed some virgin on it. Back in the heat for 1/2 hour. Time to pull off the beast. Tented til the taters were done. It was time to see if my timing and touch was right. Low and be hold, it turned out just as I wanted. Medium. And served Longweekend is now done. I didnt fish as much I wished. The heat last week got to me. Cant complain though. Ate preety good I must say the last three days. IM STUFFED Been fun to share this weekend. PS I was told I have an order for 24 chicken stick bacon wraps. Seems the outlaws loved them. Hope ya all had a great long weekend. B

I was just about to say the same Lew. Dude, you rock.

So two and a half hours shrink wrapped to push all the seasoning into the meat, it,s time to get on the grill. The pic does not show the true color of this rub. I could slice a piece off and eat it right now. GGRRRRR LOL

http://ontariofishingcommunity.com/forums/index.php?showtopic=80037

I use yogurt rick. Im not a big mayo guy.

If you have a bulk barn, you got to try it. It,s kick ass. So many different spices in it. Dont breath in to deep when trying to smell it though. You will sneeze for hours.LOL

Thanks G You could debone the bird,fill with herbs lemon wedges,tie it up or wrap with BACON

Give it a good jerk rub and cook away on indirect bud. I get mine from the bulk barn. I did 3 up the last time at the Nip g2g. It got goobled up. Now is the day I wish I had a smoker, but hey, I can make anything work for me.LOL Nice piece of roast, punch some holes and fill with garlic cloves and give a good dry rub. Will put on indirect for 2 hours at 275.

Your not serious?

Got into it a few years ago. Didnt get out much this year, but find it very relaxing. I have spots I can share, but have others that I am sworrn to never tell. Come fall, it,s pin time. Maybe we can share the pin and fly fall fishing. I havent figured out the fall fly thing yet. Welcome to BARRIE.

How did it taste?

Cool video G. Thanks

Getting old does suck bud. Glad to hear your on the mend. We need to talk about this pickled fish recipe that doug gave me. Says your the owner of it.

I just make a simple one John. Thick greek yogart, shredded cucumber,dill (fresh) shredded garlic (about 6 big cloves ) and ground pepper. I also add a fresh squeeze of lemon ( not to much ) and add some of the rine for zest.

Princess auto is your friend. They have what these guys are talking about and less money then your local dealer or BBP or Cabelas.

No bacon? LOL No bacon required with that Im sure. Just whipped up the tazziki, make my own. Is there such a thing as toooooo much garlic? NOT. LOL

Step by step pics would be great Smitty. Thanks

That stuff for what ever reason, is the great for marinading and is cheap to buy. Try the roasted red pepper one. MMMMM MMMMM GOOD

When I do those big pork loin chops, I slow cook them on the top rack. Let all the fat juice drip away with no flare ups then give them a quick char. Nice meat there Rick. Doug, to dam hot for cooking with the oven. Umless you air conditioning.LOL Going to cook the other half up today and have on pita bread and tazikki sauce and a side of salad.

Thats a meal and a half there Mike. Bacon and more bacon.