I take pride in using fishing equipment that is made in America.

Dumbest way to ever cook walleye….. flour, egg, breadcrumb. Deep fried. DONE

CLEAN THE GRILL

This guy knows his stuff. Love it!!!!

Tried it; fantastic! Thank you! Must pursue walleye more.... :)

Boulder Junction Illinois or Wisconsin?

THATS GREAT EVEN BETTER IT,S MADE IN THE U.S.A. .

I guarantee if he’s cooking that for 10 minutes, it’s going to be drier than the Sahara

Great Video. Great lake to fish.

Worked out Gr8 !!!

I was on a episode of Illinois outdoors about 30 years ago! I was a first mate on the Co-chi 1 out of North point marina in northern Illinois! I can’t believe it’s been that long! Hope you’re doing well Don!

You know what they say; if you don't know what you're talking about just baffle'm with bull sh*t

Give me Phil Robertson vibes, good stuff

If you guys had any sense you'd replace the walleye with carp.

Apparently they don't have health inspections for restaurants in Wisconsin.

Did he di

And now I know why my mom always used a lid. Makes sense to my engineering and science mindset. TY for that. Not using a lid dries out the fish too much. I miss the North Wi and MN tradition of wild "wild rice" with dinners. Kinda a big thing up there. Wished I had more time and money. Sounds like a great place to vacation! Been all over North MN and Ontario but not much WI. From Iowa and fished since I was four! Caught my first 5lbs plus fish my second year out (5yo). We know Al and Ron Lindner and family. Life has zapped my time but "I'd rather be fishing" than anything else almost. ❤ Great video! ❤

JIMMY says : this is how you fry it. Forget it if you think I'll tell you how to make it taste good!

Just watched a cooking show Sunday night on fox- "Next Level Chef". It was a big deal to flour/dry the fish before even a batter dip!

Ugh, ruin Walleye with all that batter.

I got a chance to try this bobber out this past Friday when I went crappie fishing, this bobber is awesome and works as advertised. Caught a mess of crappie too!

Why not show the bait your using?

Thanks Jimmy Dean, this looks delicious. I personally would have skipped the wild rice, but that's just my opinion. RIP man.

Why does nobody tell the very important thing what temperature is that griddle if taken with a digital thermometer

Lol 30# power pro line on suckers 🤦😂

Cool video! This product has grown a lot!

How's the smally fishing in this lake?

Jimmy passed away this past winter.

Great informative chef here

This video looks like it it was made and produced in 1989, but the walleye does look bangin. Cheers.

Ha Ha Ha Ha!

that is the dirtiest grill i have ever seen

He was admiring that golden brown he almost forgot to put the lid back on

I want this guy to tell me how to cook everything. very well done

What about that bloodline tastes like crap

That's all good and well, but that kitchen is dirty!! don't they ever clean it up? Sorry lm a clean freak.

willford brimley ?

you da man Jimmy Cheers

Is that a crab stuffing what is it

This is just all around awful

Tore the largemouths up last year on the sweet tator pie down here in Arkansas from spawn till end of summer.

everything shot to the left at 20 wonder how far off at 40 maybe it was the guy on the trigger who raised the back of the gun up out of the rest every time

Looks great!!!

what temp is the oil in the pan

How missed this guy and his amazing food will be!!!

The late, great Pat Sheahan. I miss you Patty.

Let the chef talk, man!

Take the filet and dry it off and then soak it in egg wash. The oil will spread as the steam saturates the atmosphere under the lid and the golden brown color will be extruded when the temp reaches 350° as the water rains down on the cook top and pushes the oil towards the border of the fish and the lid. As the flavoroides seep towards the surface of the fish and the moisturization of the fishy flesh will appeal to your taste buds with the golden brown crust.

I miss going to bolder junction and the area. I love walleye it was the only fish I have eaten that didn’t require tarter sauce, I ate it first at Norwood pines in Minocqua wi not far from bolder junction

audio sucks