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   All Posts (highbeeze24)


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Re: Center Cut Pork Roast
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Awesome reinhard! That's a mighty fine plate.

Posted on: 5/23 17:46:05
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Re: Spare ribs
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Just what I need, the neighbors talking about that guy that always goes through 4 bottles of rib spray every time he's got the grill going but seldom has the nozzle on the bottle. Great looking ribs Trick!

Posted on: 5/23 12:57:21
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Re: Monster Bluegills
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
That is certainly a memorable outing! Some have different morals with this issue but again, as some have stated, your group was well within their rights. The truth is there is some fairly significant pressure in the Cass Lake area but not anywhere near what some parts of the state, especially metro and destination lakes see. If you look at the Cass lake chain forum you will see 10 posts since 2015, most of which are looking for advice! Either most aren't talking or it just isn't getting beat to death like so many others. It's a great chain of lakes with great angling opportunities and our original poster and his group were fortunate enough to find that out for themselves. Well done guys and congrats on a great time out.

Posted on: 5/23 10:09:08
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Re: Willmar area 5/21/17
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Looks a little rough on the big water Jeff! Good to hear the boat can take the beating and nice fish guys!

Posted on: 5/22 10:57:53
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Shredded Beef Bolognese
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
I had some sirloin tip roasts in the fridge that were either destined for the freezer or the pot this weekend so I opted for option two and put together a shredded beef Bolognese on Saturday which hit the spot on a cool rainy day.

I went to the store to get the following ingredients for the dish...

5 pounds chuck roast (I used sirloin roast as I had it on hand but chuck is preferable)
2 medium yellow onions finely diced
4 carrots, peeled and finely diced
6 ribs celery finely diced
2 Tbsp chopped garlic
1/2 bottle of Chianti
3 28oz cans Crushed Tomatoes
1.5 Tbsp Tomato Paste
3 Bay Leafs
2 tsp Onion Powder
2 tsp Garlic Powder
1.5 Tbsp Herbs de Provence
1 Tbsp Dried Basil
1 tsp Dried Thyme
3 Tbsp beef bouillon powder, 1 Tbsp if you use beef base paste
1.5 tsp Orange Zest
1 Box Rigatoni
Shredded Parmesan Cheese
Shredded Romano Cheese

Begin by cutting your chuck into 2 inch pieces and seasoning with salt and pepper. Dice your vegetables and reserve.

Heat a large stockpot on the stove to the point where the pan begins to smoke. Add olive oil and the chuck roast to the pan being sure not to overcrowd and sear on all sides. Remove and reserve in a bowl as the meat will continue to run juices that you will want to add back into the sauce.

In the same pot, lower the heat to medium and add your carrots, celery, onion and cook until soft. Add the garlic and cook until the vegetables begin to brown. Add the seared chuck back to the pot and the 1/2 bottle of Chianti and bring to a simmer and reduce by half.

Add the crushed tomatoes, tomato paste and seasonings including the beef bouillon and orange zest. Bring the mixture to a low simmer and cover, cook for 4 hours, stirring every 30 minutes to avoid scorching. (You could transfer the mixture to a slow cooker and cook for 8 hours or do this recipe in a pressure cooker for 45 minutes to an hour)

After 4 hours, shred the beef in the sauce. The chuck should shred nicely with just a couple of forks. (I removed the sirloin I used, shredded on the counter and returned it to the pot) Taste the sauce and add salt and pepper and adjust seasoning to your liking.

Bring a pot of salted water to a boil and cook your rigatoni to your desired tenderness according to manufacturers specifications. Once done strain the pasta and add to cooked pasta to your plate. Top with a healthy scoop of the Bolognese and top with grated parmesan and shredded Romano cheeses. Serve with salad and garlic bread.

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Posted on: 5/22 10:55:37
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Re: Canada Bound
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Knock em dead up there Kirk! I hope you guys have safe travels and get to enjoy a great bite to go with it.

Posted on: 5/19 13:05:53
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Hot Prices on Meat
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
I just picked up 4 racks of the baby backs on Monday and now it looks as though I will be right back buying some spares. It's a good time to fill the freezer!

Posted on: 5/17 10:25:07
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Hutch area opener
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Great fish Ret-ro and good to hear your new rig is up and running with no issues.

Posted on: 5/15 13:18:49
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: Tonka Opener
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
Nice work Shackrat! I know what you mean about those late night/early morning excursions. They can be fun but you end up giving up half of the next day to catch up on sleep! Looks like it was worth your while. Thanks for sharing.

Posted on: 5/15 9:45:42
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If it doesn't matter who wins or loses, then why do they keep score? Vince Lombardi
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Re: What would you pay?
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3269
I'm not certain of the regulations on hardware but on open water the question is what will you pay as a guide? Coast Guard licensing, insurance, supplies, etc... I think you may need to dig deep into this as guide regulations are costly and they weed out the real passionate guides and those looking for a quick buck. Do your research sundie. You don't want someone to slip going in or out of your house. Getting seriously injured and loosing everything. Again, I'm no expert, just valid concern. I hope some of our members who guide for a living will chime in with factual advice.

Posted on: 5/11 22:20:13
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