What are you cooking?

My favorite step of the recipe was my four year old sous chef thoroughly enjoying himself pound out the breast with a rubber mallet. It was pretty good work for a four year old.

What's everyone else making with their turkey?

I'm thinking with the wings and the legs I am going to smoke them for a couple hours on the Traeger and then braise them for three hours.

From: Bucktine

03-May-18

I'm going to make deep fried turkey fries. Looks good on utube

From: RUGER1022

03-May-18

Fresh Perch & Walleyes .

From: rallison

04-May-18

Elk burgers on the grill tonight.

From: Trapper

04-May-18

Skyy as a pup.

Maple syrup! I just happen to love this old school picture from years ago. Actually Walleyes and Asparagus tonight.

From: Live2hunt

04-May-18

Boy, I haven't had elk burgers in a long time, thems tasty.

From: Tweed

04-May-18

Making me hungry over here....

From: rallison

04-May-18

Live2Hunt...indeed they are! Darn near a step up from last friday...my Wyoming buddy was in town, so I fired up my smoker with cherry 'n hickory splits for brisket, ribs, burnt ends (meat candy!), baked beans, and twice baked spuds. That wasn't too bad either...lol.

By the way, that Wyo bud gave me the elk...I haven't been out his way in awhile...knees won't handle those lil hills out there anymore...heavy sigh...

From: Cheesehead Mike

04-May-18

We had an early Cinco deMayo taco feed at work yesterday and I brought some elk burger taco meat and it was a hit. Check out the sign I made :^)

From: grossklw

04-May-18

Mike how proud of yourself were you when you were photo shopping that on your computer?

From: Trapper

07-May-18

Tomorrow night it will be Walleye.

Its that time of the year.

From: Cheesehead Mike

08-May-18

Yeah, I was pretty pleased with my creativity Luke... :^)

Looks like you're eating well Trapper!

Here was my dinner last night...

From: Live2hunt

08-May-18

Trapper, were those dehydrated Morels? Don't tell me you have found some already?

From: Trapper

08-May-18

Live 2 hunt, That was the last of my stash from last year. I bet this weekend will be good. I hope to be out with the ticks on Saturday for most of the day. I have a 1 acre spot this is a perennial producer, I go there first and If they aren't there, they aren't anywhere.

From: Kevin @ Wisconsin

08-May-18

What a bountiful state we live in. Mike is that just pan fried?

From: CaptMike

08-May-18

Trapper those walleyes look great! Been too busy to get out but that will change soon.

From: Live2hunt

09-May-18

Trapper, I had a spot like that also. But, it was like 10 acres and I would find 100 +/- a year. Then, it fizzled out to a couple. Pretty depressing. There was also a great trout stream close by it, so I would pick and then fish trout. It just doesn't get better than that, well, at that point of the year anyway.

From: Cheesehead Mike

09-May-18

Kevin,

Yes, just coated with a little Frying Magic and pan fried.

From: bfisherman11

09-May-18

Not to hijack but in the past I have just frozen my Morels, I wondered if I could dehydrate them. Does that work? Sorry if that is a dumb question.... I have had issues with frozen Morels being too soggy. UGH

Bill

From: Live2hunt

09-May-18

The best way I found for Morel's is to Cut them in half, wash them, and dust them with Fry Crisp. Then I put them on wax paper, on cookie sheets single level, then freeze them and bag them after they are froze. When I cook them, I get the pan with butter hot and ready, then put the frozen Morels straight in without thawing them. I have never had the dried ones, I have heard they do not taste the same.

From: grape

09-May-18

Like someone said, “you’re making me hungry”. Maybe there has been a discussion on this before;but if not, you should try Andy’s seasoning on fish ( fleet farm). It’s great on fish. A wet fillet or brook trout rolled in Andy’s ....awesome.

From: grape

09-May-18

That Andy’s works with turkey cut in strips and deep fried too. I am hungry.

From: grape

09-May-18

Mike, if Half Moon still has big bluegills; Andy’s would be great on them.

From: Trapper

10-May-18

Mike, Is Andy your brother? lol, just joking.

From: ground hunter

10-May-18

next Monday, I will be back at the cabin, getting on them trout,,,, can not wait,,,, fire pit, cast iron skillet, trout and salad,,,,,,,,,,,,, also will be eating wild hog

From: Kevin @ Wisconsin

22-May-18

I got the Traeger fired up and ready to smoke some turkey legs.

From: Kevin @ Wisconsin

22-May-18

Two hours at 350. Then another 30 - 40 minutes at 325.

Smokings done. Now onto the braise.

From: grape

22-May-18

Wild turkey strips....

From: Kevin @ Wisconsin

22-May-18

Braised smoked turkey legs and thigh were so good I didn't get a picture. Just the aftermath.

From: Cheesehead Mike

23-May-18

Wild Turkey nuggets from a turkey shot in grape's old stomping grounds :^)

From: Kevin @ Wisconsin

23-May-18

Looks like I need to invest in a deep fryer

From: albino

23-May-18

That is some great looking stuff. Last week the wife was gone on vacation. She doesn't like Bear for some reason so I seared some with Fry Magic & threw it in the crock pot with a can of cream of chicken soup. Me & the dogs were eating good. Then I figured I might as well throw a Turkey breast in the leavings & had enough food for most of the week. The asparagus is up pretty good too. I planted 20- 2 year old roots at the new house in case I get too old to walk. Supposed to be able to harvest it for 2 weeks next year already & 3 weeks the year after & then go nuts after that. YUM!

From: grossklw

26-May-18