Pikeslayer8

Do you put the lemon and onion on a hot or cold grill? I love this very innovative idea!

Way to go there Skippy! I'm sure that outfishing your grampa is no easy task.

Cause you have the Grey Poupon. Yea but Sunday's feast is at your house! Thanks Jigger

So I decided to try Toad Hunter's idea of Meat Cupcakes, but what it started out and what it ended was 2 different things. I used 10# of Jimmy Dean sausage and added 3# hamburger, a chopped onion, some rub and Montreal steak spice. I then stuffed them with aged gouda and put a couple of strips of bacon around them. Threw em on the smoker for a couple of hours or so. When they were done, I put a chunk of Chipoltle Jack cheese on. Then I made a batch of extra creamy mashed potatoes. Lots of butter, sour cream, cream cheese and fresh chive. I used yukon gold potatoes and gave em a half hour smoke. Smoked taters just rock my world. Thanks to Toad Hunter for the great idea.

Blue LK, You guys truly honor me! Looks fantastic. I think your homegrown veggie tray is a most spectacular idea. Looks great.

Misfish, Spectacular jaw dropping feast. I think that your bacon weaving looks great and looked perfectly cooked, nice and juicy. What kind of awesome sauce did you finish it with? Could that be added bacon on them taters? Mmmmmm bacon. Way to go Brian

Interested................

I said that I smoked mine for 5 hours, it may have been just a hair too long. Make sure that you don't overcook it. Check the internal temperature. Good luck

I'd like to throw in my perspective from an American who has been to Ontario at least once per year for over 40 years and mostly to the same lake. There has been a lot of change in that 40+ years. I remember that on all of my first trips that we killed a crapload of big fish. We were allowed 6 fish per species (walleye/pike) and we always tried to limit out usually with a 22" minimum. Even the fish we ate were big and we ate a lot of walleye. Most any big pike we would also harvest. It was a badge of honor when we got back and bragged about the fantastic fishing in Ontario. I think that was the prevalent feeling amongst my fellow American anglers at that time. We have pictures from that period in time, that frankly, I'm embarrassed. About the mid to late 80's it seemed like we had to work harder for fish, much harder, and the fish were smaller. We began an introspection of ourselves. We always thought that there was so many fish in this lake and by our fishing harvesting habits, we are not seriously affecting the fishery, are we. In the early 90's, we changed our ways. We started to kill walleyes 18 and under to take home and eat. We would talk to other groups that flew into our beloved lake and tell them as nice as we could that this is our collective fishery and we all need to take care of it. It wasn't long until Ontario was one of the first regions to recognize the benefits of using slot limits and selective harvest techniques to balance the need for taking a few fish for table fare while leaving important breeding stock in the lake to perpetuate the species. Today, I feel that my group has come full circle. The only walleye that we keep over 18" is a walleye that would not live if released. I also feel that most Americans have come around to this way of thinking. So, don't blame us, look at the guy with the white bucket.

I would just bet that any fine craftsman like you can put down a whoopass on some pork. Let me know how it turns out will ya and have a great trip.

I'd like to see how it turns out Misfish. Kick it up a notch. Always room for improvement. I think I'm going to try a version of Toad Hunter's Meatloaf Cupcakes. What are ya thinkin?

Pork Explosion lol. That's what I call it the day after.

Oh no you didn't. Me, cut off fat, blasphemy. If I could a, I'd a stapled some more fat on er. No, the fat cap under the bacon, rubbed with the same rub that you make also, is the most delectable bite there is. Thanks everybody for all the kind words.

Wow Toad, those look delicious. I think that may be the the next on the docket. I'm thinking a 50/50 blend of hamburger and pork sausage stuffed with havarti and jalapenos and finished just like your misses did. Think I'll put em on the smoker for a couple hours. Thanks for the ideas.

Yea but.......Yea but..............he deserves to keep that many cause he usually throws em back.

That might just be the funniest dang thing I've ever seen! Thank you Pikeslayer!

Been wanting to try this for awhile. Bought a large pork loin and chunked out 5 nice chops for later. Made a bacon weave on wax paper. After applying run on the loin, I wrapped the loin with the weave. Put er on my water smoker Topped it off with some fresh rosemary. 5 hrs on the smoker Brought it in. Sliced in Served with mashed potatoes, fresh asparagus with hollandaise sauce. Thanks for coming by!

I'd call that a good day at the office. Way to go Mike!

Egggzackly

Thanks Mike. Brother Burt. So nice to reconnect. Lol. Is that a focaccia bun you got going there. Really nice form. What do ya got on the side of your sandwich. Sure looks good. Try that Colorado sauce I came up with, I'd bet you will like it. Brother Bill

Thanks for the kind words IFH. Yea, I used to use a thermometer. After a while, you just know when it's done and I quit using them pretty much for anything. I learned to trust the clock and grill thermometer more so than an internal thermometer. So many cuts of meat you can probe and depending on where you insert the thermometer, can get a different reading. I think that when I did use one, I shot for 185*.

Weekend at Bernie's It was kinda funny, Misfish, I had to go to a birthday party on Saturday just after I got done with my cook. It was for a good friend on my son's who just turned 18. Unbeknownst to me, his dad was serving pulled pork at this party. Well, I brought a big bag of mine for their son who was just thrilled. He has always been a big fan of my cooking and eats at my house regularly over the years. When I sat down with his parents to eat, I had a hard time getting his pork down. It was bland and oversauced. I did say that it was better than mine, however. Wasn't That's the beauty of it Logic. You can use wood chips and smoke things or just use the lump charcoal and grill stuff at whatever temp you so choose. Nothing better than a steak thrown on at 700* and have a nice char on the outside and rare in the middle. 600$ might be a little on the low side. I paid 700$ for mine in 2004. I do think that some of the knockoff versions are just as good and in some ways can be better. The key is the shape of the grill/smoker. I will say that, that 700$ is one of the better 700$ that I have ever spent.

Nice, I tell ya what, I would love to make a OFC get-together. I heard from HH and he sent me these two pics from his brother's pork cookout. Here is Joe's brother with his cook in process! Note how cool his Egg table is. According to Joe he made it himself. It also has two warming drawers and a four burner stove top.

Thank 4x4 and Millhouse! Thanks Sled! Are ya gonna make some or get er pre-made? Try the slaw. I would bet that HeadHunter's bro makes some wicked pork as well. Wish I could have tasted his.