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Sall-Mar Resort -> Fishing Reports -> Ice Fishing Reports -> New to Site
Post Info TOPIC: New to Site
Outback


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Hello I'm New to your site and just wanted to say hello! I think you have a great forum and look forword to sharing what I can. I am a Lic. Captain and have got to fish the LBDN on several occations and looking to do some ice fishing this season on the Bay. We normally fish Saginaw Bay but as you may have heard it is very unsafe todate. I just heard the west side ice is gone and there is 3ft waves. The East side has ice but that may be going as well. So I would say buy more gas and go North to find Icefurious My wife and I love to ice fish so those are the options for us. Hope to meet you on the Bay.



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schmutzomatic 5000


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Welcome Outback.... Good to have ya on board... Yea, good ice is hard to come by this year.. You have to use caution everywhere. Hopefully some cold and no snow soon but forcast seems warm... grr... Have a good time, be safe , and tight lines.... Schmutz

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Tomjohn - PERCHER


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Nice to have you on the board. There is room for every one to fish. Some don't think so but....Oh well


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Outback


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Thanks for the welcome As you can see by my avitar my other love is bird hunting, grouse, pheasant, ducks, my outlook is if it flies it dies, meaning I live for all wing shooting sports. My version of fast food is a grouse. I have raised Lab's and GSP's for near 30 yrs. Here are just 2 of our kids.



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schmutzomatic 5000


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Nice pic, with all that I am sure you have a recipe or two that you can share.. Ya know eat, fish, hunt, sleep... the perfect world.



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Outback


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schmutzomatic 5000 wrote:

Nice pic, with all that I am sure you have a recipe or two that you can share.. Ya know eat, fish, hunt, sleep... the perfect world.

 (Ducks) PaPa Demo's Greek Marinade. 20 Min. in mar. and then cut in 1in. cubes. Use a peice of bacon between vegies and duck.Put build on sish kabob sticks on the grill keep it med rare. People who hate duck and goose love this way. It almost does not taste like duck, works well with phesant too! Thanks for asking Schmutz. Yea what a life we have! I pitty the tree huggers, they no not what they are missing. 
 



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schmutzomatic 5000


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copied ur recipe to Recipe page..  The ol brain needs a kick some times so I check Recipe page to remember some of the great eating ideas.....biggrin



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Outback


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Glad you thought it worthy! You will probly have to do a search for the PaPa Demos and order it from La. Them in the south have great taste. I use it on all kinds of wild game, and have not found a better one yet. We split a 12 bottle case with friends. Cost is around 1.50 per bottle, if you find in the store count on 3.00 +



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schmutzomatic 5000


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My mom is from Louisana and they visit down there frequently.  I have them pick up Tony Chachere's , tobasco, boudin, shrimp and a few other staples I use in cajun cooking.  Sounds like I can pick up one more to try.  I see different kinds (lemon pepper, ect....)  Do you have a favorite??



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Outback


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schmutzomatic 5000 wrote:

My mom is from Louisana and they visit down there frequently.  I have them pick up Tony Chachere's , tobasco, boudin, shrimp and a few other staples I use in cajun cooking.  Sounds like I can pick up one more to try.  I see different kinds (lemon pepper, ect....)  Do you have a favorite??

 Thanks for the reminder! Yes it is the lemon herb that we use. My wife is an exc. chef and makes this in the resturant, they sell out of it everytime as a special. You can use duck,pheasant,venison,pork. Ect. I have not found a meat yet it is not good on. The trick is only soak it for 20 min. max. The vegies I go for an hour or so then put the meat in as I am buildig the kabobs.



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Tomjohn - PERCHER


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Tony Chachere's is some good sh*#....I use on fish and meat all the time. I like it in my Drakes dry batter. Mmmmmmmmmmmmm



-- Edited by Tomjohn on Wednesday 25th of January 2012 10:46:24 PM

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Outback


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Tomjohn wrote:

Tony Chachere's is some good sh*#....I use on fish and meat all the time. I like it in my Drakes dry batter. Mmmmmmmmmmmmm

 

Tony's is great! We cook with it alot. Try fish using spicy tony's and 1/4c flour to 1.5c yellow corn meal on fish. Season with Tony's as much as you like. Very tasty. We leave the skin on perch,Blue Gills, Crappie, all pan fish, the rest get skinned. Hey TomJon check your PM's Please! I would like to know the grill you use for cooking on your heater, looks like a Big Buddy?

Wayne



-- Edited by Tomjohn on Wednesday 25th of January 2012 10:46:24 PM

 



-- Edited by Outback on Thursday 26th of January 2012 07:43:39 PM

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Outback


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schmutzomatic 5000 wrote:

Hey Outback,  try adding instant potatoe flakes to your mix and you have my recipe exactly.  The flakes give it a flakey crust to die for... 

 Hey Admin

Can we get a recipe page? This group could feed the north!smilesmilesmilesmilesmile



-- Edited by Outback on Thursday 26th of January 2012 10:06:50 PM

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schmutzomatic 5000


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Hey Outback,  try adding instant potatoe flakes to your mix and you have my recipe exactly.  The flakes give it a flakey crust to die for... 



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Outback


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Outback wrote:
schmutzomatic 5000 wrote:

Hey Outback,  try adding instant potatoe flakes to your mix and you have my recipe exactly.  The flakes give it a flakey crust to die for... 

 Hey Admin

Can we get a recipe page? This group could feed the north!smilesmilesmilesmilesmile

As some will see I am Polish. If not follow me around for a day or 2 and you will figure it out for yourself. I found the recipe page. I can be a complete  Dimwit-- Edited by Outback on Thursday 26th of January 2012 10:06:50 PM

 



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