Chief Grey Bear

Haven't been able to get on for the last couple of days. Am I crazy or does my handle look different?

I got a version of that I do myself. Was thinking about making some later this week.

How about a little cast iron skillet pizza on the grill?

Harsh times or not, dang tasty stuff! Love it!

Heck yeah you can eat Smallmouth! It's the best that swims! Tender, white, flaky flesh that is mild in flavor. Just superb! They just tell you that so YOU won't keep THEIR fish! They are eating them, don't be fooled! In fact, pictured is a 22-inch Smallmouth I caught a couple of weeks ago. It made such a gorgeous fillet! I fried the first half in traditional seasonings and had Smallmouth steak sandwichs. Talk about buckle your knees delicious! Learned how to do that from some east coast guys. Now THEY now how to fix some Smallmouth! As you can see, I smoked the other half. Just really good way to really enjoy that natural Smallmouth goodness!

Did a bit of fish myself this weekend. Maybe I already told you. Too far to wade back.

Yes yes yes! I have used leftover smoked chicken and Lundberg Wild Blend to make a Smoked Cajun chicken and wild rice soup. WOWZA!

It's been a busy day. Brisket, Steelhead, ham, cheese. Not shown, Braunschweiger.

I've seen this pic floating around for a couple of years now. Why he didn't put the ball on the bumper, I don't know. But there is no receiver on that truck so he made it work.

The only reason I can figure them boys up there or not shooting gar is that they are piss poor shots. I have seen literally hundreds of gar along the banks and piled up on the gravel bars down this way. It's sickening! Leave the natives alone!

Very interesting.

Ummm, I'm not the one that brought that. In fact I brought the other one.

Epic photography! As I reminisce with all of those photographs, I can't help but think, "Wow! I got to live that!"

What a story that really hits home. I hope Pat feels honored to be a part of that. I know I would have even though I have no idea who he was. That is a very tough question to answer. I don't think I will ever know when my last trip will be.

A picture is worth a thousand words

I've heard of them. I've had their Balogna. Certainly great quality!

Oh heck yeah! Liverwurst or braunschweiger, which is the same, are excellent fare on the smoker! I just bought some German braunschweiger today to smoke. Wow good stuff!

I smoke some homade breakfast sausage every now and then. If you don't want to mess with the husks, roll it in a log, or stick in this case, inside of some plastic wrap, like Saran Wrap, refrigerate for an hour, unwrap and toss on the smoker.

It is a must do! That is $12 of Bologna your looking at. So it's cheap also. Not only is it delish on a sandwich, but wait until you dice it up in some scrambled eggs! Ive tried a lot of different brands. BarS is the best. And at $5.98 a 5lb chub, it's the most cost efficient too!

Having a little fun today.

Wow! I was just talking with him the other day!

Oh yeah? How about smoked?

Mom's Baked Beans 3 cans Pork-N-Beans, do not drain 1c Dark Brown Sugar 1c Ketchup 1 onion and green pepper diced 3-4 strips thick cut bacon, diced, cooked about 3/4 done. Add drippings. 1/2 c BBQ sauce 1/3 c Wooster 1/4 c yellow mustard 1 TSP chili seasoning 1 TSP Wright's liquid smoke combine, cook, enjoy!

I said other assorted ingredients . I put a bit of chopped bacon in there with a nice helping of bacon drippings .

I like to start with pork and beans. To me that's kind of like a clean palette to start with. Brown sugar, ketchup, barbecue sauce, mustard, Worchester sauce, onions,Green peppers, and a few other assorted ingredients.