Terrierman

What's cooking? 1. A whole brisket, trimmed, rubbed with Strawberry's rested with the rub for 36 hours, on the smoker now in hour ten in foil with a little of this years apple cider. 2. Broccoli / Cheese bites, made with coconut flour for the sensitive one. I tasted one and it was freaking awesome! 3. A bacon/chive/cheddar/philly cheese ball. NOT rolled in pecans. Rolling cheese balls in pecans is so Martha Stewart 2008. 4. A pumpkin pie decorated with a turkey made from pie crust. 5. A shipload of mashed potatoes. Casserole? Crock Pot? who knows. 6. And for a big changeup and hopefully upgrade, the green bean casserole this year will feature cooked fresh green beans. Happy Thanksgiving everyone, the above is our part for the big family and Thanksgiving Friends wing ding. In KC, we are looking forward to it. Best of Health and Happy eating to all my Ozark Anglers Friends!

How do you like that floor?

That is high praise coming from the likes of you. But. Honestly. Flavored coffee?

What did you decide on the hindquarters? I dearly love smoked brined turkey. Stays nice and moist with great flavor and texture. Yours looks uhhh .... perfect. Edit: you have some tonnage there. Feeding teenagers? They are so much fun to cook for. Put it AWAY.

Venison heart, fried new potatoes, corn, pickled beets. Yes, I eat like a redneck when given the chance.

I agree with you about blues and also flathead. Get every last trace of red out while cleaning them and they are excellent.

They look like gummy vitamins only longer.

Plus he's kind of a showoff. I'd push him in if I got the chance. And then act like it was an accident. WOW! Sorry man! Yeah I bet it really IS cold! Here let me give you a hand.....

Speaking of peas. Would you rather have peas with mushrooms or peas with pearl onions? Both done the right way of course. Me? Tough choice but would have to go for peas with pearl onions.

Nice fish man.

Brine and then smoke? Can't see any downside to that.

Sounds good to me. We have one of those no oil fryers. When you inject a bird and cook it in there it is fit to eat. Brining works great too. Maybe even better.

We lie to him.

I have a friend who won't eat fish cooked in oil that has had white bass cooked in it. Now that's picky.

That's only six or seven trips. We had days with 200+ good ones.

We cleaned well over a thousand Stockton bluegill this year if that tells you anything about what me and the buds like to eat. By cleaned I mean those C shaped fillets that take about a minute to cook in hot grease. Cleaning fish is a science. The science consists of detecting and removing anything that is not white. Then they are all good. Walleye is my favorite after bluegill, then crappie, catfish cleaned right,, white bass and everything else. 12" smallmouth bass are particularly tasty filleted and flash fried. Super white.

OK. So is there such a thing as too much chili? Can't say. last night a nice big bowl of chili and cheese and crackers and candied jalapenos. breakfast two super easy eggs and a nice big dollop of chili. I think they call it huevos ranchera now chili dogs with more of those jalapenos. Can say this much is not too much. (nice and easy after hanging a perfect eater doe in the back yard)

They are really good. Sweet heat is never crazy.

Good day Sir.

Heat comes from the candied jalapenos that lovie loves.

Depending, I use four or six lb flouroclear for leader. Nanofil casts better than anything else I've ever used. 6 or 8 is plenty. Crazy Alberto for line to leader and then your favorite for leader to jig. 2 lb works great too. But for that I use a different softer rod and 2 lb maxima on the spool, no leader.

I got a pot of chili going. Simple old school chili. Love it with cheese and crackers.

ooooohhhhh my.

I have fried hundreds of pounds of fish, taters, onions and chicken in that. It's good.

Limburger it was. Smells like... oh ... pretty bad. But if you like funky cheese. It's pretty up there. I like blue that is sharp enough to start to crystallize. But that limburger is bad in small doses.