misfish

You can bet, this is like new but used. Cliff takes care of his stuff.

Some may say why,I say,why not,,,,,,,,,,,,,, I am truly enjoying my tying time and what I have started to become as a tier. I am not looking at being a fancy guy,just the guy that will tie what guys want and use. Been lucky to meet some great guys and they have bought and put the word of mouth out there. Have also met up with a few fellas that believe and have helped me out a lot with what is working and what could be the next bait. SO, I started my own FB group with the help of a couple of buddies. I have even gone and done up a logo with the help of these guys. Started the group just over a month ago. I was not sure how it would work, but it is up to 96 members, as of today. I am stocked up with enough bugs that most will need for fall ,winter and spring. I am also looking forward to the spring tackle swaps. The vise is away now til the colder months set in and I am not on the river till lake ice comith. I do get requests for some certain ties,but the amount is small,so do not mind doing them up. Other then that, like I said,vise is away. Spent the last couple of days on the river and it was nice and relaxing. Caught nada,but it,s nice to just toss my ties and see what comes of them. Anyhoo, looking forward to getting back on the water, putting up reports and catching and doing up some tasty smoked fish treats.

That looks like a bad rash,might want to put some extra slime on it. LOL Great to hear from you Cliff and looking young fella.

Finally got my last ice grubs tied, for now, and completed. Blue berries are ready for tickling,so headed to Barrie Hill farms after the grubs were done. Fresh blues are the best . I need to gobble these up to help suppress the what will come later then sooner,lose of sight in my left eye. It keeps the glaucoma kind of in check and the eye pressure down more,even though I do take drops,it,s a bonus factor. but the fresh blues really help. https://www.facebook.com/100075922005242/videos/pcb.167768465763886/5270216703063765

Should of dropped off for a smoke. Deliver the next day. Nice going Glen.

Thornbury would be my choice once they get close.

Ray is your bamboo guy here.

Pop has a propane one. He said the same,no control. What he did was, use a cast iron pan for the chips. Once it gets smoking real good and the pan is super hot,he turns the burner off. Watches the temp. Once it starts to get below desired temp,he fired the gas up,heats the pan again and does the same. He figures he has already spent the money, might as well work with what he has. He is retired and has more thime then I to do this nonsense. LOL

One morning on Simcoe, they were calling for showers. I made it out early and caught fish like crazy for 2 hours. I had my limit of whities in 10 minutes, played for lakers after. Nailed 7 of them in 45 min. Then the cracking and booming started,rain came down like hell raising waters. Found shelter til it was over. Went out after it had passed. Not a single bite after that storm. Nice pickeral there.

I sure wish it was I,but sadly not. Had a fella ask for some ties. Sent off this morning. All but the bead head, are on the way. Some weighted some not.

Full or empty? Hate to waste a full tall boy.

Not for long. River is waking up,,,,,,,,,,,,,,,,

Like a theme from Aliens,,,,,,,,,,,,,,,,,,

14 hour brisket. Triple smoked apple. I am not a fan of hickory. Just does not make me happy happy. After 6 hours in the smoker, move to the charcoal grill, indirect heat. Got the temp at 275. Left for 6 hours, wrapped for another 1.5. Remove foil and basted 1/2 hour over the charcoals. wrap buns and on the cold side to get all warm and soft. Wrap again to rest and well,chow down time ya,ll.

Pizza night Came across a jar of tomato sauce I have never seen before. Found it interesting,and had the right flag colors on the side,so I decided to try it. Was also near the local Italian bakery, so stopped in and said, WTH, lets get a bag of their home made pizza dough. What turned out to the be owner, was telling me it is the greatest. I replied back,I use to work for the greatest Italian resturanti in my younger years,and they sir,had the best dough I have ever tasted to this day, but,I will give you an honest opinion when I come back to get my morning expresso, on you. So home,get everything chopped up, FRESH . Made a Canadian pizza as I have to share this with the mrs,s.or it would be loaded with many other things. Chovies,olives and onions and some hot peppers. So,as far as the dough, Beni,moto. Very nice soft crust. Not chewy. The sauce, another A+. Way to many toppings for some,but got,s to fill the belly. Needed more cheese,but ran out. Fresh tomaters after cooking,that is the signature of this. Nice and fresh on the bite.

Thanks Chris. That means a lot.Ya,I am still spending a lot of time on the vise, but in all honesty,I really do enjoy it. I think it,s when I start something new, and keep trying to improve and see what I and others find a good/great tie, makes me happy inside. I always take the, good,bad and ugly comments to heart. How else does one learn. Oh that hat, well,aint no sun rays going to bother this guys eyes. I may need to hold it up a bit so I can see the float way down the riv. LOL

Last of the batch. Heading to the Soo Tomorrow is a fishing day. Going to swing some of these on the notty in the morning.

Another rainy day here so finish up a small order. 20220705_062437.mp4

Fancy we are eh. LOL

Food basics Doug Been Charcoal now 2 years. Love it. Seen neighbor leave half way cooking this past week with his 2 tanks. Reason I went coal. I know I always got a back up bag or 2.

2 pack back ribs,$21. Why not,,,,,,,,,,,,,,, Over indirect coals. Kept temp at 275 ( learning the coal system) for 3 hours. Done

For what I do, the big chief is more then enough. I pick my days for what ever I want to smoke. Like many that use this smoker, want heat, put a box over it. Summer time I have reached 190 deg. Plenty of heat IMO. Just takes a bit longer on some things.

When it is so darn good, ya just have to have again. Added a couple of turkey thighs for my weekend work sandwiches.