Headhunter

Great video and catches! Thanks for sharing! Just imagine how many more fish you would have caught had you not had a banana in the boat! HH

I've posted this before, but it has been years so I'll do it again... Asparagus, marinated in Kosher salt, olive oil, Balsamic Vinegar and crushed black pepper. Leave it on the counter for a few hours, until the Asparagus starts to slightly wilt. You'll need; -prosciutto, a hard cheese and a red pepper. (Smoked Gouda has been my favorite!) Cut the pepper into slices, roughly the same size as the Asparagus, same the with cheese. Roll three spears of asparagus, one slice of red pepper and one slice of cheese with the prosciutto, using a tooth pic to hold it all together. Grill on medium heat until the prosciutto browns and the cheese starts to melt out the end. Should take less than 5-6 minutes. I brought these to a gtg we had at Quinte a number of years ago. I had a number of folks who hate asparagus try it and they are now asparagus fans! Makes a killer side dish. Thank me later! HH

Bacon wrapped corn on the cob... drops mic, walks away! HH

A little O.T. ... I used to work for a fellow who raised racing pigeons. He had hundreds in his coup and would attempt to mate the fasted birds, in an effort to win the various races he competed in. He would "cull" the losers by bringing them into the office in a large carry cage. I would come into the office and hear all kinds of "cooing". When I returned to the office after lunch, the "cooing" was no where to be heard. I asked what happened to the pigeons... Well, one of the managers was of European descent and his father lived near the office. Pigeoni on a bun was dinner that night! I LMAO, knowing that those pigeons were probably the best fed birds in the province! HH

I've already done that Brian! Baked the potato, cut in half the long way and scooped out the middle leaving something similar to potato skin, Using the potato innards, I added three kinds of cheese, pick any you like, bacon bits (REAL!) chopped green onions and stuff that mixture back into the two halves of the potato. Put the two sides back together and wrap it up in a few slices of bacon. Tooth pics to hold it all together. (I hate maple bacon, but I mistakenly bought some and used it on this recipe and I was pleasantly surprised by how it came out.) Big blob of sour cream was the icing on the cake. HH It's a bit of work, but tasty. For less work and almost as good, just wrap the potato in bacon and bake it.

How is this a good use of resources? Two wardens (my assumption, could have been more) are wasting time looking for what could be poachers because of one piece of fish without skin? Wouldn't their resources be better spent looking for folks raping the resource with buckets of fish? Chasing folks in outta the way places only makes sense if there has been a tip given to the MNR. Looking for offenders in much more traveled areas, with a higher number of active fisherman seems to me to be the best use of their time and money. Any fine they do levy will be peanuts compared to the cost of them actively chasing out of the way fishermen. HH

Brian, bacon wrapped baked potatoes! Good sized bakers and completely wrap them in bacon, using tooth pics to hold the bacon in place. I suggest that they are best done in the oven, 375 for about an hour. BBQ tends to flare up a bit with the bacon drippings. HH

Benos sank... HH

Livin the life Simon! HH

That was highly entertaining! Thanks for sharing your outing! HH

I think this thread has run it's course... thanks for the advice. Bill, PM me if I can help. HH

Well, your Dad certainly knows how to dress properly for a fish! Great shirt he has there! He would fit in with our group quite well! Great pics by the way and I can't think of a better way to spend time! Thanks for sharing! HH

I had no interest in the rear burner and tried to make a change, but Napoleon had package deals and the rear burner came with the unit. I looked at the Joe Brian, but there were a few things that I didn't like, for instance the one year warranty on the main seal and the fact that it is made in China. The other challenge was need desire to have a side burner. Combine the cost of the Joe and a side burner and a unit for it to sit on and we were getting well outta my budget. HH

Well, I broke down and bought the Napoleon Prestige yesterday, will have it on Friday. thanks to everyone who chimed in, i appreciate everyone's input. Bill, if there is anything, other than my side burner you would like to salvage parts from my VC, let me know. HH

Well, as usual, I will be the fly in the ointment. I currently have 60lb braid on my pickereye jiggin rod! Long story short, I was in a bind and was offered the line as I didn't have anything with me at the time. It's been on my reel for two years!!!! So far, I can't say that it has cost me any fish as I seem to be able to catch them as much as anyone else in the boat! Works great at straightening out the hook when it gets jammed in a rock, I don't think I have lost a jig in two years! LOL Disadvantage for sure is fishing deep water and getting too much line drag. As long as it casts well enough, I think you'll be fine and maybe even happy knowing that you have the added security of the heavy line, should you hook into a brute. HH

Sure Bill! Bring you swim trunks! I'm sure I can find Chicken wieners on sale somewhere!!! LOL Nothing but the best for my buds!!!! HH

I checked out the Lynx at BBQ world. Obviously very nice units, however they are beyond my means. I suppose I could sell a child, but my wife seems pretty attached to them. I wonder what a kidney goes for on the black market? The Napoleon I am looking at is all stainless... HH

I grill probably 150 times a year! I cook virtually everything I can on my grill and some things you probably shouldn't... I just don't get a sense from either the BBQs or the sales people that I am going to have my new unit for as long as my VC (14 years). I cook more chicken wings than Hooters!!!!!! Ok, slight exaggeration, but if I had a dollar for every pound of wings that have hit my grill in the last 14 years, I'd have enough to buy a commercial grade BBQ with ease! HH Edit to add- I'd BBQ Froot Loops if they didn't fall through the grill...

Thanks everyone for chiming in, I do appreciate it! I just got back from BBQ World in Whitby.... interesting place, but in reality, they have a fairly limited selection; Napoleon, Weber, Broil King and then stuff north of 5K. They also have a number of charcoal units of various size and configuration. After seeing what's there and the pricing attached to some of the stuff, I am now leaning back towards a gas grill vs EGG etc... I need a side burner as I refuse to heat my house in the summer with my stove. Combine the costs associated with the BGE or any of the other similar units, I am getting close to 3K for what I would want - too much money for this boy! I looked at both Weber and Broil King - if forced, I would get the Broil King as the Weber feels like a toy to me. That all said, the winner so far, is the Napoleon Prestige 5. Big enough for my needs, has the infra-red side burner, rotisserie that I don't want/need and can run charcoal as well. My biggest challenge in truth, is that the bar has been set pretty darn high, with my current unit. Bought in 2003, I have not had one thing go wrong, until recently. I have expectations that my next unit "should" last that long, probably unrealistic. Thanks to all who suggested getting a cheapo unit, but that makes no sense to me as I use my BBQ way too much to be dealing with the usual nonsense that comes with ownership of a cheapo... buy new H burners every year etc... HH

Thanks everyone for chiming in. the hunt continues... And by way of clarification, I stated earlier in this thread that my brother's egg would reach 900 degrees, I was wrong. 6-700 is more realistic. Sorry about that! HH PS... Bitsmith, you wanna buy a used phone? LOL

I paid more for my BBQ, than I did for my stove! I'll update the thread as I progress. I plan on hitting BBQ World in Whitby in the next couple of days https://www.barbecueworld.com/to get a better idea of what I want/need and pricing. Web sites are good for narrowing things down, but I'm a hands on guy and I need to touch them if you know what I mean!LOL HH

How are you starting your BGE? HH

Thanks Dara, i have been down the cheap BBQ road. MY VC cost me over 2K 14 years ago. Doing the math, that equals about $150.00 /year for a fantastic BBQ that NEVER let me down. Heck, I could put a pound of bacon on the grills and it would not flame up! I am hoping for a similar experience as I have had with my VC. Heck, I'll take a decade of solid use, if I can find the right tool. I BBQ about 150 times a year, cooking everything you typically grill and everything else from cakes to lasagna. It's important to me that I have a good BBQ that I can and will rely on. HH

I have looked at Blaze, they seem really nice. Problem I am having though is that I can't seem to find a local dealer? HH

smellybox, that is not the experience I have heard from my brother. He has had his Egg for years. He uses an electric charcoal starter and he tells me 15 minutes is all it takes to get it up to temp. That's pretty much what my VC takes to get to operating temperature. I should have mentioned in my OP that I will not consider Weber as to my mind, they are way over priced for what you get. Lucas F, I will have a look at green mountain grills and thanks for the suggestion. Brian, Napoleon has been on my radar for a while now, but friends who have them, bought in the last decade or so, have had problems to the point of requiring a full re-build. I would like to avoid that. Keep 'em coming folks, I really do appreciate all input - except Weber!LOL HH