What's for supper?

brandyman wrote:

What’s a “walleye wing”?

They are the bottom fins off a walleye and have some good meat on them. If you google you can find ways on how people take them off.

glenn57 wrote:

john, this is what she said.
ingredients….
1 lb burger we add onions to the burger
1 large can enchilada sauce her recipe calls for a can of tomato soup…we dont use it hence the large can of enchilada sauce. there are different sauces she prefers the mild!
taco seasoning
shredded cheese………we use the mexican blend.
browns burger with the taco season….following the directions on the package.

put burger in soft shells large ones, add cheese!.makes 6. dump sauce over the top. bake at 350 for 1/2 hour to 45 minutes!!!

Thanks Glenn, will try this soon.

KP wrote:

They are the bottom fins off a walleye and have some good meat on them. If you google you can find ways on how people take them off.

I know a couple guys that do it, they usually collect wings and cheeks and hang on to them over a summer and cook just them up.

John Rasmussen wrote:

I know a couple guys that do it, they usually collect wings and cheeks and hang on to them over a summer and cook just them up.

It’s a great way to do a big crowd appetizer if you save them up like that. Especially if you’re doing a big steak grill-out at the cabin! By Labor Day we usually have some saved up.

I grilled up some chops, both regular and stuffed, and the kid requested a t bone. I was jealous of the steak after he cut in to it

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all great eats!!!

Chicken shooters! Melded 24 hours in Mccormick poultry seasoning. Likely last time using the grill till it warms up a tad!

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Lasagna.!

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I hate Lasagna, no wait, I love lasagna.

All BS aside, I could easily eat that entire pan in one sitting and that one looks delish!!!

What meat(s) do you use?

Eelpoutguy wrote:

I hate Lasagna, no wait, I love lasagna.

All BS aside, I could easily eat that entire pan in one sitting and that one looks delish!!!

What meat(s) do you use?

Just burger, my wife made it. When she cooks I stay clear…I would of added Italian sausage

Hmong sausage, ribs and Texas Twinkies. Using the Texas Twinkies to my advantage. Bacon basted baby backs.

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dang that looks great!!

Looks way good.

Wowzer! drool.. drool

Fresh crappies.

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Highbeeze24 wrote:

Hmong sausage, ribs and Texas Twinkies. Using the Texas Twinkies to my advantage. Bacon basted baby backs.

Good idea smoking the TX Twinkies above the ribs! Tell me more about the Hmong sausage, is it spicy? Or what differentiates it? Comparable to any more common versions? I might have to swing thru the Asian Mall in EP for some…

The Hmong sausage is awesome. I think some are spicy some are not. I have only had it once when a guy I worked with brought it in. They make it out of pork bellies and it was amazing! The store bought stuff I have not tried but was told it’s not as good.

The Hmong sausage is excellent. I have a coworker of mine that sources this stuff for the food service department at Hmong Prep Academy. They have a traditional and a spicy version. The spicy version is new but it is delicious. He just hooked me up with 30 pounds of it last week. He has an assistant that makes a chili sauce that goes with it that is outrageous but she refuses to give the recipe up. The school has offered her well into 5 figures but it’s a family thing (originally from Thailand). If I can’t get my hands on that from him sriracha, gochujang, ssamjang or K-mama hot sauce is dang good with this too. Traditionally they cook this in the oven, which is great, but I also enjoy grilling and smoking this when I have the chance. Here is the place he sources it from.

Wung Lee

347 University Ave

St. Paul MN 55103

651-293-1628

Looks good guys.
Last night was home made chicken pot pie

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I tried a new recipe tonight… crockpot chicken enchiladas! It turned out fantastic and very filling!

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Sharon wrote:

I tried a new recipe tonight… crockpot chicken enchiladas! It turned out fantastic and very filling!

Ya, freakin could eat a pot of that.

2nd that EPG!!!

Ham steak on da stove. Didn’t want to deal with the cold or wind!

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that’s why I did some ribs in the crockpot and not the smoker.. the few times outside was enough

looks good Glenn!!