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  • Connect, BE BRAVE - We Share Fishing Reports & Outdoor Information Here

            TURKEY CONTEST "Post Your Thoughts" - Leave YOUR mark, make each place you visit "a little better"! Post please......

        HSO Turkey Contest - Sign-up by April 1st. - Click Here.

        EMOJI those posts you 'appreciate, please...IF YOU WANT MORE LIKE IT HERE..'

        Have Fun!!!


Week 2

Recommended Posts

huckfin and Swiveldigger with 314 pts. each get a win. Number 2 for huckfin


3-- Rip_Some_lip        284

3--Juneau4                  284

5--mnwildman            283

6--Fishing_Novice      282

7--BlackLundProV     272

8--icefishinnut         263

9--rl_sd                        210



Season totals

1--huckfin                   585

2--Rip_Some_Lip       553

3--mnwildman           545

3--Swiveldigger         545

5--Juneau4                541

6--Fishing_Novice    530

7--BlackLundProV    492

8--icefishinnut         464

9--rl_sd                       459


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  • Your Responses - Share & Have Fun :)

    • They are good. Greg had 2 kinds and one of them had sage. The new owners rarely make the sage links but those were my favorite.     Yes, do we know you?     👍
    • and then finished them on the grill???  interesting!!  for the taters!!
    • I found this picture and it had the recipe. Brad Woods They sure look good.   Ingredients 1 lb - 85/15 Ground chuck ¼ lb - Breakfast sausage meat ⅓ cup - Bread crumbs ½ cup - Parmesan, grated ½ cup - Cheddar, shredded ½ cup - Onions, finely chopped ⅓ cup - Jalapeño peppers, finely chopped 2 tbsp - Milk 2 Eggs ¼ cup - Worcestershire ¼ cup - Your favorite rub/seasoning ½ cup - Barbecue sauce 18 to 20 cubes of extra sharp cheddar cheese, ¼" thick Preparation Preheat your smoker to 225°F;   Place the ground chuck,ground sausage,egg, parmesan,onion,grated cheddar, bread crumbs,barbecue sauce,Worcestershire and milk into a large mixing bowl.Combine everything thoroughly;   Use your hands to form meatballs that are about 1.5 inch in diameter; Press the 1/4 inch cubes of cheese into the center of each meatball; Use your hands to form the meatball again covering the cheese completely;   Smoke the meatballs with your favorite wood until 160° internal temperature; Baste with sauce during the last 30 minutes if you like; Total smoking time should take around 1 hour.
    • I sliced the potatoes, put them in a bowl and microwaved for 8 minutes. A fork can go through but not real easy, al dente. I whipped up some Louisiana hot sauce mixed with sour cream to go with the potatoes. 
    • links, and I loved them!!  question, does your wife's name start with the letter S???  and as for Greg and I we got along as long as he followed the rules...  
    • Still do. Are you talking about the rope or links?
    • That was 2 owners ago. Greg was a good guy but he might have been hard for an inspector to deal with. He had a cabin up near Battle Lake that he used to let me use it when he was not using it. Now he built a house on the property and lives up there.   The main person who owns it now used to be a co-worker of mine back in my grocery store days. I've been friends with him for probably over 25 years. That plant is now state inspected instead of federal.     I've been to that one a couple of times. They have some good stuff too.
    • Or take the necessary precautions to protect yourself without requiring the government do it for you.
    • that has already been discussed Del......   
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