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Last Run
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
I made a trip out which may be the last of the season. Had a good time with good company dragging cranks. Water was 51 degrees and it sounded like a slow day for almost all after talking with the inspector and the group of 4 boats coming in. Can't complain with how we did. Didn't put the hurt on them, but we put some fish in the boat. Lots of people getting their last kicks out there.

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Posted on: 10/19 22:46:37
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Re: Latin Freestyle
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
Really good WC. It was dinner last night with cauliflower rice seasoned with cinnamon and cumin. I had 7 quart bags to place in the freezer for future use. You might as well go big if your going to do it. This of course was a trip to the store to make chili that went off the rails.

Posted on: 10/14 15:32:16
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Latin Freestyle
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
I threw together a hybrid dish this afternoon as I was craving something good and warm with the cold/wet weather. This turned into a cross between chili, picadillo and ropa vieja.

Venison stew meat, seasoned liberally with salt and pepper
Ground Beef
Beef Chorizo
Green, Red, Yellow Bell Peppers
Yellow Onions
Garlic
Serrano Chilies
White Vinegar
Tomato Sauce
Crushed Tomatoes
Tomato Paste
Green Olives
Cumin
Mexican Oregano
Bay Leaves
Hot Chili Powder
Regular Chili Powder
Chipotle Chili Powder
Kosher Salt
Black Pepper
Beef Base
Orange Zest

Brown the meats, reserve. Saute the peppers and onions, add garlic and serrano's. Deglaze with white vinegar. Add tomato sauce, crushed tomatoes, tomato paste, green olives, beef base and seasonings. Simmer covered for 2 hours. Taste, adjust seasoning, add orange zest. Serve over rice.

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Posted on: 10/12 16:41:15
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Re: Connecticut style lobster rolls
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
Nice work! Those sure look tasty!

Posted on: 10/9 9:21:24
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Re: Football Sunday 10-5-19
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
One heck of fish! I'm sure you boys took a beating out there in the surf. What a way to be rewarded!

Posted on: 10/8 10:28:39
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Pulled Pork
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
Decided with the weather forecast for yesterday being less than desirable I'd smoke some meat. Rubbed a couple of bone in butts on Friday and had them on the smoke at 10 yesterday morning. I put a base of yellow mustard on one, no noticeable difference in flavor. 225 first 3 hours bumped to 275 for the next 4 until I stalled at 172. Wrapped and brought to 205. Let rest for 1 hour and get to pulling. Apple wood.

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Posted on: 10/6 10:37:39
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Re: Pike
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
Nice work! Time to stock the cabinets with crackers.

Posted on: 10/2 17:46:13
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Re: Fall Feedbag
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
#5 SR shadrap. I could see the fish in the weeds (8-9 FOW) on the graph and pulled some flat raps and husky jerks over the top but only managed a single fish in a quarter mile pass so back to the shadrap I went and fished the edge as that is where the fish seemed to want it.

Posted on: 10/2 13:26:03
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Re: Record River Carpsucker
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
Great work Tim!

Posted on: 9/29 16:09:52
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Fall Feedbag
Staff Team
Joined:
07/01/2011
From Annandale
Posts: 3760
I haven't had a chance to put the bend in a rod since the first weekend of August so today nothing was stopping me from spending some time out on the water. The temps are low to mid 60's and the fish were on the chew. The bass were really putting on the feed bag and made for some great side action while trying to pluck the gold out of the group. I fished the same shoreline for 4 hours and plucked fish at will. The wind had some bite to it once the sun dipped but it was sure worth it. Flannel weather during Minnesota falls means fish in the boat, birds out of the sky and deer on the ground. No better season! 2 - 2.3 MPH, 9.5 - 11.5 FOW on the remaining weed edge was the ticket.

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Posted on: 9/28 21:33:20
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