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SilverLakeBoy

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About SilverLakeBoy

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    HSOShow.com Family
  • Birthday 10/12/1954

Profile Information

  • Location:
    Silver Lake, MN
  1. Rollmops?

    also can buy them online at wisconsinmadedotcom
  2. Rollmops?

    IKEA has them, so do most of the seafood trucks that stop at the local bars and peddle their fish & seafood, if nothing else Byerly has to have them
  3. Favorite Pheasant Recipes

    Pheasant Stew with Biscuits Ingredients 3 whole (6 split) Pheasants breasts, bone in 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots) 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions (Pearl Onions) 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Directions Preheat the oven to 375 degrees F. Place the Pheasants on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the Pheasant into large dice. You will have 4 to 6 cups of cubed Pheasant. You can also boil the Pheasant instead of using the oven method. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed Pheasant, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the Pheasant stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.
  4. non-stick vs stainless steel

    I have a 18 year old full set of Chalphalon and have replaced 2 pans one is a non stick the rest are not as far as I know all of their pans have a lifetime warranty. copied from the web site: Lifetime Calphalon will replace any item found defective in material or workmanship when put to normal household use and cared for according to the instructions. Minor imperfections, surface markings as a result of shipping, and slight color variations are normal. This excludes damage from misuse or abuse, such as improper cleaning, neglect, accident, alteration, fire, theft, or use in a commercial establishment.
  5. brine for smoked salmon

    1 gallon of water 1 cup of pickling salt 1/2 bag dark brown sugar 3 tablespoons apple cider vinegar 3 tablespoons liquid smoke 1 teaspoon ground allspice 2 tablespoons garlic powder soak salmon fillets in refridgerator for 18 to 24 hours. I smoke them until the fat coming out turns white or until the meat feels firm to the touch. you can sprinkle with lemon pepper before smoking also. I got this years ago from an old timer in wisconsin and have not found anything better for salmon or poultry yet, I soak turkeys and chicken for a week.
  6. Smoking Becon

    You cold smoke bacon I hang mine with bacon hangers I bought from Mandeville's butcher supply and smoke for about 6 hours at 90°F no higher than 150°F
  7. What stores has the best Jerky ?

    Grandpa Ittel's in Howard Lake hands down
  8. Favorite Casserole recipes!

    SAUERKRAUT HOT DISH 1 (27 oz.) can sauerkraut, undrained 1 lb. hamburger 1 med. onion, sliced 1 c. Minute Rice 1 can tomato soup 1 can chicken & rice soup Fry hamburger with onion. Layer sauerkraut, hamburger, rice in casserole. Mix tomato and chicken soup with 2 cans water. Pour over top of casserole and bake 1 hour at 350 degrees.
  9. Smoking Becon

    Soy Honey Brine Same directions as above Ingredients 1 cup soy sauce 11/2 cups honey 1/4 cup salt 1/2 gallon apple juice 1 pound pork belly
  10. Smoking Becon

    Red Pepper Brine Ingredients 1 cup cider vinegar 1 medium jalapeno, split 1 teaspoon red chile flakes 1 cup salt 11/2 cups brown sugar 1 cup honey 1/2 gallon water 1 pound pork belly Directions In a large saucepot, bring the first six ingredients to a simmer. Cook until all of the solids are dissolved. Add water and submerge pork belly. Remove from the heat and place in the refrigerator for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
  11. Smoking Becon

    Molasses black pepper cure Ingredients 1 cup salt 3/4 cup sugar 2 ounces molasses 2 tablespoons coarse ground black pepper 1 pound pork belly Directions In a small bowl, combine salt and sugar. Spread molasses evenly over pork belly, then coat with the pepper. Spread the salt and sugar mixture generously over the entire slab. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
  12. Smoking Becon

    Ingredients 1 cup salt 1 cup sugar 2 ounces honey 3 tablespoons mustard powder 1 pound pork belly Directions In a small bowl, combine salt and sugar. Spread honey evenly over pork belly, then coat with mustard. Spread the salt and sugar mixture generously over the mustard. Place into a re-sealable plastic bag and refrigerate for 3 days. After three days have passed, remove the pork from the brine, rinse the belly, and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the protein box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
  13. Smoking Becon

    Ingredients 1 cup sugar 1 cup salt 8 ounces molasses 1/2 gallon (2 quarts) water 1/2 gallon (2 quarts) apple cider 2 tablespoons course ground black pepper 1 (5 pound) piece raw pork belly from the loin-end Directions In a large non-reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve the sugar. Pour into a large container with the remaining water, and the apple cider. Place in the refrigerator and cool to 40 degrees F. Press the black pepper into the pork belly. Once the brine has cooled place the peppered pork belly into the mixture until completely submerged. Refrigerate for three days. After three days have passed, remove the pork from the brine and pat dry with paper towels. Lay on a rack over a sheet pan and place in front of a fan for 1 hour to form a pellicle. Lay the pork in the box of a cold smoker and smoke for 4 to 6 hours. Chill the meat in the freezer for 1 hour to stiffen for easy slicing into strips of bacon. Slice what you need and keep the remainder in a freezer safe bag in the refrigerator or freezer. Place the strips of bacon onto a sheet pan fitted with a rack and place into a cold oven. Turn the oven to 400 degrees F and cook for about 12 to 15 minutes, depending on how crispy you like your bacon. Remove from rack and drain on paper towels. Enjoy.
  14. Canned Venison

    I thicken up the liquid with a little flour or corn starch and use it for commercial's (hot beef)with some homade mashed taters in between
  15. favorite frozen pizza?

    Heggies hands down