BizCT Posted February 18, 2018 Share Posted February 18, 2018 Mighty hitting the spot today. Golf dome is slamming so lunch at the counter Sent from my iPhone using Tapatalk 70 degrees Wednesday, time to dust off the Golf ClubsSent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted February 18, 2018 Share Posted February 18, 2018 70 degrees Wednesday, time to dust off the Golf ClubsSent from my iPhone using Tapatalk They are Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted February 18, 2018 Share Posted February 18, 2018 12 minutes ago, turkeyfeathers said: They are Sent from my iPhone using Tapatalk The golf expo for turning stone is this weekend. I am sure the golf dome there is packed for sure. I've tried it a few times when I used to golf a lot, kinda cool. Didn't like the top deck though. I bought a new Adams driver and snapped it at the hosel there on the first swing. The head went flying out into the turf. Did get a free replacement though. If your a golfer it's a good place to try out different clubs before buying a set. Quote Link to comment Share on other sites More sharing options...
BizCT Posted February 18, 2018 Share Posted February 18, 2018 Lunch:Sent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted February 18, 2018 Share Posted February 18, 2018 7 minutes ago, Biz-R-OWorld said: Lunch: Sent from my iPhone using Tapatalk Make sure to eat those red hot peppers !!! 1 Quote Link to comment Share on other sites More sharing options...
stubborn1VT Posted February 18, 2018 Share Posted February 18, 2018 I filleted 2 pike yesterday. A 5 pounder and an 8 pounder. I'll put some in a chowder and fry the rest. They are very fine eating if you get the bones out. We did a blind taste test at fish camp one year, and nobody could tell the fried pike from the fried walleye. I keep a couple every winter. I think all fish are better when they come out of COLD water. Also, I wouldn't bother with a pike under 5 pounds. Too much work for what you get, unless you have alot of practice getting the "Y" bones out. 2 Quote Link to comment Share on other sites More sharing options...
Merlot Posted February 18, 2018 Share Posted February 18, 2018 1 hour ago, Biz-R-OWorld said: 70 degrees Wednesday, time to dust off the Golf Clubs Sent from my iPhone using Tapatalk Werhle golf dome? 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted February 18, 2018 Share Posted February 18, 2018 Werhle golf dome?I don’t what that is? In the spring I’ll hit driving range in Yorktown or Mohansic Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
BizCT Posted February 18, 2018 Share Posted February 18, 2018 Onto the grill soonSent from my iPhone using Tapatalk 3 Quote Link to comment Share on other sites More sharing options...
philoshop Posted February 19, 2018 Author Share Posted February 19, 2018 4 hours ago, stubborn1VT said: I filleted 2 pike yesterday. A 5 pounder and an 8 pounder. I'll put some in a chowder and fry the rest. They are very fine eating if you get the bones out. We did a blind taste test at fish camp one year, and nobody could tell the fried pike from the fried walleye. I keep a couple every winter. I think all fish are better when they come out of COLD water. Also, I wouldn't bother with a pike under 5 pounds. Too much work for what you get, unless you have alot of practice getting the "Y" bones out. I gave up on filleting pike. Skin them, wrap them in foil with the seasonings and put them on the grill. Pull the cooked meat away from the bones with a fork, and enjoy. 1 Quote Link to comment Share on other sites More sharing options...
BizCT Posted February 19, 2018 Share Posted February 19, 2018 Onto the grill soonSent from my iPhone using Tapatalk Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Fletch Posted February 19, 2018 Share Posted February 19, 2018 I gave up on filleting pike. Skin them, wrap them in foil with the seasonings and put them on the grill. Pull the cooked meat away from the bones with a fork, and enjoy.That sounds like an idea!! I have just started to try to fillet a couple bigger ones last season and pain in the ass!!Wouldn’t be better to grill skin on though?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Fletch Posted February 19, 2018 Share Posted February 19, 2018 Ok so I threw a chick in some salt, brown sugar, Cajun and water. I was planning a 24 hour soak and well shit got crazy and it sat 5 days! I torched it up on the grill tonight beer can style and it was the best I ever had! Sweet, juicy and succulent. Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
Bionic Posted February 19, 2018 Share Posted February 19, 2018 39 minutes ago, Biz-R-OWorld said: Sent from my iPhone using Tapatalk that looks perfect, NICE job to you, and/or wife. Quote Link to comment Share on other sites More sharing options...
Bionic Posted February 19, 2018 Share Posted February 19, 2018 Taco nachos as usual. 5 Quote Link to comment Share on other sites More sharing options...
REDNECK4LIFE32 Posted February 19, 2018 Share Posted February 19, 2018 Chicken and broccoli in cream of chicken mixed with egg noodles. Really hit the spot for a quick meal. 3 Quote Link to comment Share on other sites More sharing options...
BizCT Posted February 19, 2018 Share Posted February 19, 2018 that looks perfect, NICE job to you, and/or wife.Thx team effort tonight. Me on the grill with the steak. Wife with the sprouts in a pan insideSent from my iPhone using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
Bionic Posted February 19, 2018 Share Posted February 19, 2018 23 minutes ago, Biz-R-OWorld said: Thx team effort tonight. Me on the grill with the steak. Wife with the sprouts in a pan inside Sent from my iPhone using Tapatalk Good stuff, similar to this household. 1 Quote Link to comment Share on other sites More sharing options...
Bionic Posted February 19, 2018 Share Posted February 19, 2018 1 hour ago, Bionic said: Taco nachos as usual. Turkeyfeathers! You like rabbit food? It has lettuce, and tomato, even onion lol. You ok pal? 1 Quote Link to comment Share on other sites More sharing options...
philoshop Posted February 19, 2018 Author Share Posted February 19, 2018 15 hours ago, Fletch said: That sounds like an idea!! I have just started to try to fillet a couple bigger ones last season and pain in the ass!! Wouldn’t be better to grill skin on though? Sent from my iPhone using Tapatalk The foil acts as a 'skin'. When the flesh is flaky enough to come off the bone I'll poke holes in the bottom of the foil to drain some of the juice and give the soggy bottom a chance to firm up. With the skin on it always tasted greasy and fishy to me. JMHO 1 Quote Link to comment Share on other sites More sharing options...
stubborn1VT Posted February 19, 2018 Share Posted February 19, 2018 16 hours ago, philoshop said: I gave up on filleting pike. Skin them, wrap them in foil with the seasonings and put them on the grill. Pull the cooked meat away from the bones with a fork, and enjoy. Just takes a little practice. I can clean one pike, or a dozen smaller fish. I grill salmon or striped bass, but don't care for other fish grilled. My girlfriend wants her fish fried, so that's how I do it. Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted February 19, 2018 Share Posted February 19, 2018 35 minutes ago, philoshop said: The foil acts as a 'skin'. When the flesh is flaky enough to come off the bone I'll poke holes in the bottom of the foil to drain some of the juice and give the soggy bottom a chance to firm up. With the skin on it always tasted greasy and fishy to me. JMHO Northern pike also make a great fish chowder. Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted February 19, 2018 Share Posted February 19, 2018 Venison jalapeño brats with peppers and onions cooked in Sam Adams. Fried taters with Weber garlic and herb seasoning. 6 Quote Link to comment Share on other sites More sharing options...
crappyice Posted February 19, 2018 Share Posted February 19, 2018 Venison stew inside and under Guinness Cheddar biscuit topSent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted February 19, 2018 Share Posted February 19, 2018 10 minutes ago, crappyice said: Venison stew inside and under Guinness Cheddar biscuit top Sent from my iPhone using Tapatalk Oh snap, that sounds and looks great ! Quote Link to comment Share on other sites More sharing options...
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