misfish

Sail gets my bussiness before BPS and even Cabelas, thats right at my back door. I make a few trips a year down that way, so it,s not like it,s out of my way.

Cabelas has some, but they are made with single hooks. I have some of the older ones with the spreader (two small trebles) and single in the back. Mike, of all those there, theres not one of my favorites. LOL

Top water, slow pulling. Was my first and a surprise.

Great reel for playing, laker chase the bait, reel.

Hey Ralph. Ya, I like to use the head of pools or tail outs that I can wade out too. I still have one bait that I bought from a board member years ago I have yet to try it. The only reason I havent is cuz, I dont want to lose it.

Nice knifemenship. I slice the same way now on bigger fish. I find it easier then filleting.

I have gotten salmon and steel head doing this. I even got my one and only,skamania doing it. My go to is kwik fish baits.

Are you from FARGO? Oh wait, you 40% Canadian eh. LOL Welcome, look forward to your reports.

Hey Terry, remember when I called down and they held the floor model float tube.(last they had in stock) We got there at open when I said I would be the next day , and they had my name on it. I said I would be there opening sharp. And we were. And there it was, Waiting for me. It was just a phone call and my word,and thiers to hold it for me. I would say thats service.

I would be surprised if that was there, but it,s been 30 years since I fished there. Great shot none the less. Awesome.

Thats what I was thinking Mike. I do it when ever I can. Hot shotting is a blast.

Get a brush, 1 gallon of Krappa, and have at it. If you feel the need to lick the brush, I will not hold it against you.

OMG DUDE, is that you? LOL The pull comes 3 months at a time. Jan 1st, Pulls me to the ice.Then spring comes and rainbows,whites and lakers. Summer comes and pulled to bass. Fall comes and it salmon and chromers. Then Jan 1st comes around again. Im pulled 12 months of the year.

Him and the Bear,Travino,Fuzzy, great names of the sport. All have done thier part. These are the guys that got me into the game. Well my parents did, but I followed them. Lee Travino and that 7 iron on the fringe. That thing is so accurate. When I seen him use it, it was always my go to.

What a true gentleman to the sport of golf and an ambassador to the sport. RIP Arnold Palmer.

Well done an ate. Could of been on another hour, but is was good. The bacon however, went in the trash. Im not sure what happen, but it smelt off . The last one I made, smelt like bacon and tasted like bacon. Oh well, 6 bux in the trash. Try again.

Whos John? Is his a copy paste insert GarFisher? Non the less, a gem of a lake has taken a huge hit this year. Thanks .

Remember those peppers and garlic, ya you seen the bag. Turned it into a chutney to cover over the pork. Added some pepper and olive oil and simmered. Have only checked the temps on the BBQ,never lifted the lid. I can only keep it at 225, but thats no harm. 1+ hour to go.

Today is about the pork. Once I had my fishing out of the way this morning, nice 7lb eater salmon, that I will give to an old friend that no longer can get out. So home, wash off the pork belly, set the BBQ at 200 deg, on the rack it goes for 4 hours. ( I may do it longer, as I found the last time it was a bit to soft. With that started, I am going to do my own version of a Pancetta. Ya the italians are going to rip this one apart I know it. LOL I know this is not traditional, but Im sure it will be fine. Chillie pepper,fresh cracked pepper,smoke pepperika,sea salt and olive oil. Im missing herbs, so added cellery seed and dill. From start to finish, then put on the BBQ for 4 hours as well at 200 deg. Will make great sandwiches for a couple of days as well. Oh, I am no butcher, but did ok. I scored the tendon areas to allow the fat to reduce. Also rolled it to have the fold on the botom and the cap on top. This is my first time. Now the waiting game.

TY for the reply Jer. The numbers posted, kinda blew me away.