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      Members Only Fluid Forum View   08/08/2017

      Fluid forum view allows members only to get right to the meat of this community; the topics. You can toggle between your preferred forum view just below to the left on the main forum entrance. You will see three icons. Try them out and see what you prefer.   Fluid view allows you, if you are a signed up member, to see the newest topic posts in either all forums (select none or all) or in just your favorite forums (select the ones you want to see when you come to Fishing Minnesota). It keeps and in real time with respect to Topic posts and lets YOU SELECT YOUR FAVORITE FORUMS. It can make things fun and easy. This is especially true for less experienced visitors raised on social media. If you, as a members want more specific topics, you can even select a single forum to view. Let us take a look at fluid view in action. We will then break it down and explain how it works in more detail.   The video shows the topic list and the forum filter box. As you can see, it is easy to change the topic list by changing the selected forums. This view replaces the traditional list of categories and forums.   Of course, members only can change the view to better suit your way of browsing.   You will notice a “grid” option. We have moved the grid forum theme setting into the main forum settings. This makes it an option for members only to choose. This screenshot also shows the removal of the forum breadcrumb in fluid view mode. Fluid view remembers your last forum selection so you don’t lose your place when you go back to the listing. The benefit of this feature is easy to see. It removes a potential barrier of entry for members only. It puts the spotlight on topics themselves, and not the hierarchical forum structure. You as a member will enjoy viewing many forums at once and switching between them without leaving the page. We hope that fluid view, the new functionality is an asset that you enjoy .
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LHarris

Most anglers love to eat. Let us see your grill in action?

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I like this thread, as I grill year round at least a few days a week.

Heres what I made tonight...

Top rack - chicken drum-stix marinated and basted with a spicy buffalo sauce...

Bottom left - venison filet marinated with a garlic-parm sauce

middle - just some thin cut beef filet rare...

right - pork sirloin tips with a sweet n sour glaze...

p4182932.jpg

Yes, it would be better over charcoal... cool

LHarris - Looks like shrimp, shrooms, and pineapple in those kabobs? Something else?

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Remember that old TV ad? The one that asked "where's the beef?" Well, Len, where's the fish? When I fish, I like to eat fish. Ya know I'm just ribbin ya, buddy. gringringrin

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Originally Posted By: Craigums
Me? No...Much smarter than that

No, the guy with the grill. laugh

LOL, I had to think about it...I'm a little slow

Sled those look like some good kabobs

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firefish 12 - I make chicken drumsticks on the grill alot.

Heres what I typically do...

On some heavy duty alum foil I place 6-8 legs that I sprinkle with salt, pepper, and garlic powder, plus whatever else sounds good. Then i'll splash on maybe a 1/4 can of beer. No beer around then just a bit of some liguid. Cover with another piece of foil and crimp/seal the edges.

I cook this on the top rack of a med-hot grill for around 20-25 minutes flipping and turning a few times.

Then they come out of the foil and are charred up for another 10-15 minutes while brushed with some kind of sauce.

Usually I make a basic buffalo wing sauce. I do like to add some bbq sauce to my concoction. Tons of diff options for a finishing sauce - spicy, sweet, garlic-parm, ect. Some great pre-made bottled stuff out there. My girlfriend likes a 50/50 mixture of bbq and ranch on hers. Last summer I made one from scratch with grilled peaches and roasted poblano peppers...

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Ah the rites of spring! A cold beer, asparagus and WILD turkey on the grill!

This year was Maple/Chipotle glazed breast with the ever popular "Thunder Thighs"....

turkey013.jpg

MMMM... Butterball who? Nice and moist... melt in your mouth!

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I pluck the breast and remove it with the bone intact... keeps it nice and moist when smoking or grilling. I used to use the thighs for soup but we now make "Thunder Thighs". Fillet the thigh meat off the bone in one piece, marinade for at least 8 hours in your choice of marinade... I used garlic steak house, season liberally on the inside with salt and pepper, couple slices of white cheddar cheese, fresh cilantro, a couple of pickled jalepenos, and some roasted garlic. Roll up and do a good rub to the meat and then weave the outside with bacon. Put on the grill to sear the bacon and move off the direct heat for a coupe of hours (300 degrees)... slice and enjoy.

Just finished a leftover turkey sandwich for lunch... mmm mmmm. Eating them Is only second to working one into the dekes!

Good Luck!

Ken

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BBQin on the hardwater at the HSO Get to Gator at Maple Lake this winter.

Mesquite marinaded chuck steak and homemade venison brats.

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