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Moose

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About Moose

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    Sr HotSpotOutdoors.com Family

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  • Location:
    Elk River
  1. Hello, I am going on a Cat trip in the Red River near Selkirk at the end of August. I was wondering if I could get any tips or suggestions for the trip. I was also wondering if the walleyes come into the Red that time of year and how far we would need to go to fish for some? Thank you
  2. Good night to grill - venison backstrap

    I use this marinade for all my venison then to the grill for about 4 minutes per side 150 degrees is a little to high for me I shoot for 140 and it ends up at about 145 after resting. Ingredients 1/4 cup Worcestershire sauce 2 tablespoons soy sauce 1/2 lime, juiced 1 tablespoon dried minced onion 1 teaspoon red pepper flakes 1 teaspoon dry mustard 1/2 teaspoon Kosher salt 1/4 teaspoon thyme 1/4 teaspoon ground black pepper 1/4 teaspoon dried, minced garlic 3 dashes hot pepper sauce (such as Tabasco(R)), or to taste 2 (4 ounce) venison steaks Directions Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove venison from the marinade and shake o㉰ excess. Discard remaining marinade. Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C) Emily's Marinated Venison Steaks - Printer Friendly - Allrecipes.pdf
  3. Week 1 Winner

    Nice job Gregg.. BTW I hate this race every year I start off in the tank!!
  4. 2016 hso Fantasy Auto Racing League

    Thanks Airjer, in for another year.
  5. 2015 HSO Fanstasy Auto Racing Champion

    Thanks Airjer for running the Game. I enjoy being part of the group. Great season 88fan!! SO CLOSE!!
  6. Large screen gps

    I have an extended run time battery for mine. The boys call it the "brick" it's big, but they are amazed when I'm still running and they are tied to the wall. I would say it would go most of the day in the cold. It runs 3 days normally.
  7. Large screen gps

    I use a Samsung Note ll with Navionics for the lake and Navigator for the road. Once the GPS acquires the satellites it is very accurate. I have no service on the Note and use only GPS. You can get a Samsung Tab 4 in 8" and 10" if you need a larger screen. Make sure you get a Quad core processor. I have not figured out how to use google earth on Navionics without cell service but there has to be a way to download the Earth maps to use them offline. You can also upgrade Navigator with Tom Tom maps for a pretty small fee. I also have a large capacity battery on the ice.
  8. Fresh vs Smoked sausage.

    Boar, Here is a page with a bunch of different recipes for sausage that do not require a package of stuff. I prefer to know what's in my mix that way I can adjust to my tastes. http://www.meatprocessingproducts.com/sausage-recipes.html
  9. Vennison Recipes

    Best Venison Marinade I have found for grilling . I have used it on chops and steaks even used it on jerky strips I had cut up at the butcher shop.1/4 cup Worcestershire sauce2 tablespoons soy sauce1/2 lime, juiced1 tablespoon dried minced onion1 teaspoon red pepper flakes1 teaspoon dry mustard1/2 teaspoon Kosher salt1/4 teaspoon thyme1/4 teaspoon ground black pepper1/4 teaspoon dried, minced garlic3 dashes hot pepper sauce (such as Tabasco®), or to tasteFranks Hot Sauce RedHot , Original 2 For $3.00 - expires in 4 days 2 (4 ounce) venison steaksAdd all ingredients to listDirections Prep 10 mCook 10 mReady In 1 h 20 mWhisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.Preheat an outdoor grill for medium-high heat and lightly oil the grate.Remove venison from the marinade and shake off excess. Discard remaining marinade.Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
  10. There is also a link on this page about different combinations of sabot and powders for range and what works best for other people. Musky I sent you a PM
  11. Deer Camp Grub

    Lemon Chicken Orzo Soup one night, Marinated venison strips and fried potatoes one night. Plenty of sausage and hot dogs and sticks for lunch and snacks. I guess I'm the cook as my stand is at the shack Breakfast is usually sausage patties with cheese on an English muffin. Gota listen to the game on Sunday no TV there yet.
  12. Sod purchase

    Rocket Sod in Anoka use to sell it by the roll. Get it in the morning and it is fresh cut off the field. B&B Hoffman sod is also just North of Elk River. Not sure if the sell by the roll though. 101 Market might have it in Otsego.
  13. Spaghetti Sauce

    EyeGuy, Can you post your recipe? It looks like something I would like to try.
  14. weed and feed

    I would wait till late September . We try to wait till after the first frost but do not let it get too late in the fall. Let the temperature drop and the weeds will start to come. Then you will not need a "winterizer". Weed control is much better in the fall than the spring. Make sure you follow the directions to a T weed and feed needs special conditions to activate the herbicide.
  15. Which type of grass seed?

    Depends on what your looking for. KBG is what all sod is made of so if you like that manicured type lawn go with that just be ready to fertilize, water and mow at 3" +. If your not to into taking care of it fescue will do the trick also perennial rye grass seems to be popular lately. Just be prepared for that lighter green grass and some rough spots with the fescue as it tends to grow in bunches. Most commercial seed products have a mixture which makes the grass look kinda ugly. I would go to the local feed mill and get all one type and go with that. When you mix them one species always wins out and it never seems to be the one you want.