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otterman91105

we are 'the leading edge' I Share on HSO
  • Content count

    722
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About otterman91105

  • Rank
    Sr HotSpotOutdoors.com Family
  • Birthday 11/30/1980

Profile Information

  • Location:
    Linwood Township
  1. Bait keeper

    Its not that bad if you use a gaff. Or at least i have not had to many problems with it and its a great way to not have to buy bait every weekend.
  2. Bait keeper

    I use one and just put a rock that is big enough to sink it to the bottom and tie it off on a rope. Drill a hole and drop it down and leave just a little rope sticking out of the ice. So when i come back the next weekend i drill a hole next to the rope and use a hook to grab the rope and the minnow are all alive.
  3. What is your go to jig?

    Mine would have to be the forage minnow for both walleyes and crappies.
  4. Vex, Marcum or Humminbird.

    Vexilar makes a great flasher. Its hard to go wrong with a fl18 not the basic but not the top of the line. I myself have had problems with hummingbird and would not buy another but thats just me.
  5. Urgent Need Request!

    The good news is that it didn't come down to 3 points where the missed one would have hurt us.
  6. Whole Smoked Chicken

    The bird stayed really moist but hard to tell if that was because of the brine. Turned out great and used the leftovers for smoked chicken salad!
  7. Whole Smoked Chicken

    I brined it as a whole bird for about 6 hours.
  8. Whole Smoked Chicken

    I could not tell that it was brined so i dont know if i would do it again. I have smoked them before without brine and as long as i have a water pan they have been moist. Just wanted to try something new and see if you could tell a differance between a bird that was brined or not.
  9. Whole Smoked Chicken

    I ended up using hickory and apple mix for wood took about four hours. I tuned out really good and was very moist. Thanks for the input guys!
  10. Whole Smoked Chicken

    Hey everyone i'm just wondering a few things when making a whole chicken. Should i brine or not brine the chicken and for how long? What temp works the best for smoking and what wood gives it the best flavor? Any help is greatly appreciated.
  11. Time for a smoke

    I bet those peppers will taste great with some smoke
  12. Pickling Time

    My recipe has always called for filling jars with hot brine and putting them in a tub with hot water and let them sit for 24 hrs. never had a problem and they are always crisp even a year later. I also use pickle crisp in each jar.
  13. Pickling Time

    It's always nice to have fresh homemade pickles in the winter. Jalapeno peppers will be next.
  14. Pickling Time

    Hey everyone has anyone started to pickle yet? Just did 65 quarts of pickles over the weekend. Also did some jars with the carolina repear pepper. Can't wait to try them.
  15. Pork butt wont pull

    Looks like you have a job ahead of you!