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About Seabass77

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    Sr HotSpotOutdoors.com Family
  • Birthday 04/30/1977

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  • Location:
    Minnetonka and Grand Rapids
  1. Remackel welding in the north metro makes great trailers. They have exactly what your looking for.
  2. Rigging with Leeches, always fun to leverage the strength of framing a shot, looks as big as me!
  3. I bring mine to brothers meat and seafood in Maple Grove. Have them turned into pepperoni sticks. I also have them add a little extra trim, not only to help the taste but to stretch the output. These sticks are always a hit.
  4. One thing to consider is that you need to feed less of the high quality stuff vs you grocery store food. This won't wash out the cost difference completely, but gets you a good way there. Less to clean up in the yard too. I've had great luck with Acana Wild Prairie.
  5. Some friends of mine from down south were telling me that there are restaurants that will fry your turkey for you for a small fee. anyone know of a place in the metro area that will do this? thanks, Joe
  6. Nice post and nice bag brian. Hard work paying off. I love it. Cheers.
  7. Acana wild prairie. Grain free, high in protein but not too hot. The wild prairie has less calcium too, making it best for puppies. My current pup (4 months old) has done great on it.
  8. Gotta love omelet in a bag for around the fire. I Original recipe makes 1 omelet 2 eggs 2 slices ham, chopped (optional) 1/2 cup shredded Cheddar cheese 1 tablespoon chopped onion (optional) 1 tablespoon chopped green bell pepper (optional) 2 tablespoons chopped fresh tomato (optional) 1 tablespoon chunky salsa (optional) 2 fresh mushrooms, sliced (optional) Check All Add to Shopping List Directions Crack the eggs into a large resealable freezer bag. Press out most of the air, and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
  9. 2 rods have broken under regular use, 4 rods broken due to accidents, ie stepped on or caught in door. This is since 1999 when I started buying my own rods.
  10. I just use a rub on the outside. I like bone in shoulders if possible.
  11. I've had smallies in the BWCAW too. Taste a lot like blue gills to me. I agree with wagon, cut into small pieces, batter, fry, and enjoy! We often keep a hodge podge of fish for meals. Panfish, small bass, hammer handles - all taste pretty good. I prefer walleye, perch, crappie, pike, gills and then lastly bass. For standard fish fry that is. My hope is that people throw back the breeders and trophy's.
  12. Sounds like some folks are still upset about the stadium financing. Which, I can understand to a degree, but I think you also have to consider the alternative. Put it this way, if you want (insert favorite band here) to come and play a concert in your favorite town, you need to have a suitable venue for them to come and perform at. They are not going to play a venue that seats 5,000 when for the same effort and set list when they can play a venue that seats 50,000. (I know I took some liberty's here, bear with me) and make 10 times as much money. The same principles applies to football or any other athletic entertainment. That's part of the benefit of living in well rounded state/city. To the other posters comment, if you don't provide these venue's, you end up with ND or IA. Not knocking those states, they have great things to offer, but it's different. Minnesota values a broad offering of entertainment. Fine arts, music, food, and for the last 20+ years, mediocre sports. : ) Like my dad says, if you want to play, you have to pay. Given what we spend on tackle, licenses, boats, etc. Spending $20 a piece a year for a contemporary, suitable stadium is peanuts.
  13. Keep in mind that chicken fat will not render at those lower temps. Your best off smoking for an hour or two and then finishing in the oven at 425 for a half hour to crisp up the skin. The meat will be edible with the smoker heat, just not the texture most are looking for. Google rubbery skin/smoked chicken and you’ll see more to read.
  14. Rick at Old Oak Retrievers - Blooming Prairie Brian at West Country Kennels - Glencoe
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