[Whopper]

I really like these tasty treets. I make mine from walleye.





4-5 lbs Northern Pike (or walleye) fillets -- cut into 1" cubes

1 lb bacon strips, cut in half

Italian style dressing

Your favourite BBQ sauce

Bamboo skewers





Marinate cubed fish in Italian style dressing for 1 hour. Wrap bacon strips around marinated fish cubes. Spear into skewers so bacon doesn't unravel. Repeat until skewers are full. Cook over medium heat on barbecue; turn continually. Brush on your favourite BBQ sauce when the bacon begins to get crisp. Continue turning periodically until fish is white and bacon is crisp.



Caution: Keep a watch on the skewers. The fat from the bacon causes flare-ups



I make a pan out of tin foil and put some olive oil in the bottom before I put the wraps in to eliminate flare ups. Haven't put any BBQ sauce on them yet the first time had them plain and the second time just peppered them with hot sauce, goes well with a ice cold beer :thumbsup:

Whopper

 

[GOTABIG1]

thanks whopper those look great thanks for sharin

 

[Tracker1861]

Man those look tasty for sure. I am gonna have to try this one. Thanks for sharing the recipe.

 

[Charger]

That makes me HUNGREEEEEE !

 

[otis44]

That looks excellent, unfortunately I don't have any walleye in the freezer at the moment. Anyone who wants to take pity on me and send me some, just pm me for address.

 

[Whopper]

That looks excellent, unfortunately I don't have any walleye in the freezer at the moment. Anyone who wants to take pity on me and send me some, just pm me for address.

otis I could take a stab at sending ya some but won't guarantee it will be any good by the time you get it

Told snoot earlier you can subsitute any fish you desire, we just use the bigger walleye that arn't as good as the smaller eaters is all.

 

[otis44]

otis I could take a stab at sending ya some but won't guarantee it will be any good by the time you get it

Told snoot earlier you can subsitute any fish you desire, we just use the bigger walleye that arn't as good as the smaller eaters is all.

I do appreciate the offer, hopefully i'll be able to get some to eat here about the end of march/early april. I noticed in your original post that you use pike, I was always under the impression that northern pike weren't much on the table. On our trips up into Canada, we'd eat smallies, lakers, and walleye, but never pike and of course no muskie.

 

[Whopper]

I do appreciate the offer, hopefully i'll be able to get some to eat here about the end of march/early april. I noticed in your original post that you use pike, I was always under the impression that northern pike weren't much on the table. On our trips up into Canada, we'd eat smallies, lakers, and walleye, but never pike and of course no muskie.

otis the original recipe calls for pike or walleye, I use walleye. The only pike I like to eat are some small (like 5 to 7 pounds) from the hard bottm lakes in Canada and then only if they are cleaned right. I have a thing about bones in my fish, if I find one I'm done.

 

[otis44]

otis the original recipe calls for pike or walleye, I use walleye. The only pike I like to eat are some small (like 5 to 7 pounds) from the hard bottm lakes in Canada and then only if they are cleaned right. I have a thing about bones in my fish, if I find one I'm done.

After thinking about it, I guess the bones were the main reason we elected not to eat the pike.

 

[Whopper]

otis there is a way to filet a pike without getting any bones. It's a little different than the traditional method but if done properly 'no bones". The following is a link on how to, we do it a little differently but with the same results. We "zipper" the sides

http://www.thundermistfishingtips.com/fish...neless-fillets/



Just so no one gets the wrong idea, I/we are not meat hunters but do enjoy a good feed of fresh fish, so we are selective in what we harvest.



Cheers

 

[matt_brown]

Awesome. One thing. I soaked my fish too long. I think 30 min in the Italian would bout be perfect. I took a pic of mine cooking and sent it to a buddy to rub it in of course. He wanted the recipe so I shared and he used white bass. Both of us were scared to use the BBQ sauce on all of it but he did designate 5 or so pieces and layed the BBQ to them. He said it was AWESOME his wife also thought the BBQ sauce really brought out a good taste so there you go. Thank you for sharing the recipe

 

[hell_farr]

I think I know now what i am going to do with the walleye in my freezer. Great idea, man!!! I've had swordfish like that before, and it was outstanding. It's ON like TRON. Thanks for sharing the recipe. Gonna have to grill it up this weekend...