Prof T

Give this a try: Goose Balls Slice 2 breast fillets lengthwise into 3 strips Cut those strips into 5 or 6 equal size bite size cubes Place your 30 or so cubes on a flat cutting board or plastic surface Use a macerator (see pic) and puncture the cubes twice, the second pass at 90 degrees to the first Mix em up and repeat Give them a generous dusting of garlic salt and pepper. Cut a slice of bacon in thirds, then cut each piece lengthwise in half Wrap each cube in a bacon slice and skewer, leaving a little space. I break the bamboo into smaller kabobs of about 5 pieces. Wrap tightly in saran wrap and refrigerate for at least 2 hours. (Allows spice to permeate meat) Grill on high heat, hitting all four sides to char, but DO NOT OVERCOOK. When bacon is done, so is the goose. You will be amazed at how good this simple, cheap recipe tastes without trying to make the meat taste like something it isn’t. Be sure to eat while hot. Ours don’t make it far away from the grill!

Assuming you're of to see Kurt. Hopper size is 14 lbs. That's a lot of goose sticks, but they never get turned away by folks who say they won't eat goose. We picked up 3 in the field Sunday and only 1 this AM on the river.

Man, what a pile of birds! Good hunt.

Kevin, We've got a lease in the LaFargeville / Clayton area. Been out 3 times and killed birds 2. Very slow start compared to years past for us.

Kevin, Nice series of posts of your river walleyes. Just starting to come on board for them, but have been jigging deeper water rather than trolling. Now that the boat traffic is reduced, might go back to pulling plugs without having to fight so much chopped up grass. Any tips on how to set up?