manitoubass2

Awesome!!!!

Holy man thats hilarious! How the heck did they let him on the ice???? Lol he almost blee out his knee just standing there

Our huskies are awesome dogs. No issues with them other than the old ms got pretty territorial in her old age(13). The other two girls are awesome. Only thing we had to work on was getting them used to our kiddos friends, which just took some time, and if something is dead in the bush, their both gone. Congrats on your dog, very nice looking! Nice jeep too!!!

That and two beers = 12 hour sleep

Or buy fresh sardines. Oilier than a cisco, and have a similar profile.

 

Where does one get their hands on ciscos?

catch em or buy frozen at the local baitshop. They sell em at a few places around my neck of the woods. Pike love em, the bigger the better. Or buy them at the supermarket. Lots of stores carry them pickled or smoked. Pickled still work but there cut in chunks usually

I dont think ive ever had anything like that before. But it sure as heck sounds and looks delicious!!!!!

Shallow deadstck ciscos

In my mind that's like having a fake Rolex....not the same. I know they look good n all. Personal preference.

im kinda with ya on that, but im weird. I would no doubt mount a 25-30lb laker, but no way would i mount a 12lb walleye. In my weird mind im not sure if i woud ever mount a walleye? Maybe, just maybe a 15+

Thats a great story! Glad it worked out for ya. Next month, ill be drilling 3-400 holes for others lol

 

I know that my casting accuracy drops off as my rod length passes six feet. I also believe that an accurate short cast catches more fish than any 100 foot Hail-Mary. Therefore my rods will be shorter than most.

 

 

Here is my Pick-Six...

#1 A 6-6 to 6-10 medium-light spinning rod for weightless Senko's and other soft plastics.. I have been in love with a 782, but am now trying a 802.5...With this rod I can catch bass everyday of the season in the Kawarthas.

#2 A 6-6 or 7 ft Med-Heavy casting rod for Swim-baits, Jerk-baits, wire baits, tubes, Tex-Worms, Carolina rigs etc.

#3 Another mighty-mighty 802.5...This 6'10" blank is rated between a M-L and a Medium, in my mind it's sort of a pear shaped rod with a soft tip and a beefy butt. Reminds me of my first girlfriend...For the way I fish, it just might be the best all-around bass rod ever invented! I will use this one as a Drop-shot spinning rod.

#4 A 6 ft. Medium casting rod for casting around and under overhanging trees, blow-downs and docks etc. This is my finesse casting rod, with enough power to pull fish out of cover, but still soft enough to throw weightless Senkos and other 3/8 ounce baits.

#5 Another 802.5 spinning rod for Flukes, Shaky-head or any other jig related technique, so I don't have to retie the drop-shot rod. This rod is also great for skipping, although it's not quite as accurate as a shorter rod would be....

#6 A 6-6 to 7 ft M-H crank-bait rod with #20 Mono on the reel for Top-water baits or deeper running crank-baits, later in the season.

Garry2R's.

very good points! I might upset other bass guys but i rarely fish a stick over 6 8"

 

One of the guys said it was caught on the lake he lived on. After doing a bit of searching, he lives on Temagami. But I wouldn't be surprised if that beast was from the Atikokan area... lots and lots of lake trout water around there.

thats why i said it looks like the meathole. Its not atikokan but close. If it truly was nw ontario, id say between upper and lower manitou

Wicked nice fish! But on great slave or great bear these are like just above average lakers

Im guessing he kept that fish

That looks like the "meathole". Does it say which lake is was caught on? Wicked nice fish?

Congrats chris! Have fun!!!!

Didnt the Leafs trade him? LOL

 

Thats so cool.

hhahahaha! Good one. I thought it was awesome; geez

You actually have asked for a very easy knife to make and it is not very expensive. You can get the kit from this site.

http://www.knifemaking.com/product-p/ss920k.htm

I encourage you to try making one yourself you will be suprised how much talent you have in your hands. The best advise I have is read the instructions that come with the kit and sand,sand and sand it smooth then apply the finishes. You will have around 3 hours of work into the knife spaced over 2 weeks for the finish to dry and the multi coats that you build up and sand in some cases 10 coats for the deep shine we all like.

 

 

Don't forget to get the matching sheath for your blade.

 

 

Art

awesome! Thanks art. Id love to try this

Wow! Wanna make me a trout knife? Pretty please?

So last night my kiddos get home from school and tell me they need a few fishing pics printed up. I asked what for and they just said an assignment. So i never thought anything else of it, other than that sounds like a cool school project lol. So today im outta town for my sons hockey tourny and the wifey sends me these.... They had a guest come into school today. Gussy! What an awesome surprise!!!! And my kiddos said he was real nice too! Your a class act jeff gustafson, that was very cool of you!!! And frig i love my kids! Well played, well played!

I would try a dry brine on them; it'll draw some of the heavy oils out before smoking them.

1 cup of course salt, 1/2 cup brown sugar, 1/2 cup white sugar, crushed pepper corns, onion & garlic power to taste. Wash and pat fillets dry, then in a plastic or glass resealable container add all ingredients and mix. Now rub the brine all over the fillets; then cover fillet with remaining brine. Seal the lid on the container and place in the fridge for 8-10 hours. Don't use a metal pot for this; the brine could draw toxins out of aluminium or give the fillets a tinny taste from steel. You could line either with a food grade plastic bag.

When you take them out of the fridge, you'll be surprised at how much liquid has formed.

Wash the fillets in clean cold water and place on a drying rack and let stand for 5-6 hours, in a cool room not the fridge. During the drying time a sticky film will develop on the fillets and that's a good thing. It will allow the smoke to adhere and penetrate the meat better.

Now you're ready to get smoken.

Use some type of fruit wood, they're not as harsh as hickory or some of the other woods.

Only use one of the BBQ's burners (assuming your's has two); wood on direct heat, fish on in-direct heat.

Get the BBQ heat up to around 200 degrees and then place your wood in. Once it starts to smoke place the fillets in; if they still have it, skin side down.

Now the hard part, don't open the BBQ for at least 3/4's to an hour; just try and keep the heat around the 200 mark.

The only time you need to open the BBQ is to add some wood chips or take the internal temp of the fish.

When the fillet's internal temp is 140 to 150 they're done; any hotter and the meat will be dry.

You could also sprinkle a bit of orange and or lemon juice on the fillets before they go in the BBQ, along with your favorite spices.

If you're worried about or don't like a lot of salt you could soak the fillets in cold water for an hour before you place them out on a rack for drying.

 

Forgot to add; you should also put a pan of water, juice (Apple orange whatever) or your favorite beer in the BBQ while you're smoking; it'll add a bit of flavor and moisture.

 

Good luck and have fun.

 

Dan.

iron chef! Thanks, that was a great read!!!

Im going back and forth

Some pretty wicked hockey goals in the pens/washington game

Beauties!!! Welcome to "the" board!

One of his choices was the Lowrance X-4 not 4X. Two completely different units.

hahaha. My bad.