Gavin

Nice black & blue!

My wife packs a 22 LR revolver. It won’t knock a person down with one shot but she will put 6 in them.

Bunch of rapalas, lucky craft, some Excalibur’s, and a Jackall. 13 baits, all with good hooks. Have too many extras. Another bunch next weekend.

What you see is what you get. $50 to your door.

That is awesome! You guys have been working your tails off.

Jewish Lightning?

I would love to have a hobby farm to raise some quality beef, chickens, & pigs. Have 2 nearby farm sources for good swine, none for good beef. There is nothing good to be had in Florida these days. It’s warm, but it’s an overdeveloped ecological disaster area. The Gulf Coast is dying from Naples to Nawlins. Big Sugar is killing the Atlantic side too. Much harder to kill the Atlantic side but it is starting.

Garbage in, garbage out. It helps to start with good meat. What you get from the slaughter house in white paper can vary allot just like venison. My sister used to send me 1/2 a cow free from her farm in near Sacramento CA. I told her to stop. She has a certified Beef master herd. I did not like her butcher and the quality varied allot. I would rather by locally. I can buy Dry aged prime at a few places in StL. Sometimes at Schnucks in Drs Pete or Ladue. Sams and Costco have wet aged prime occasionally. Most Butchers usually carry choice or select no better than the mega marts. Think our Ag system really cheats Americans out of fantastic steaks. Best beef that I ever had was from an old Ox in Spain. Not as tender as an 18 month old USDA Prime Steer, but simply fantastic. I’d rather have lamb chops or corn fed Mallards.

There is some great advice in this thread. The only thing I would add is buy a Thermapen Mk4 thermometer. Its been a great addition.

You could rent an RV and park it in your driveway.

Guess you are not getting any Al. Would rather have you masturbate and STFU, than have you bloviate again. You don’t catch many more than anyone else, and your 20” fish are 17” at best. 😄

Good for him. He took the time to research it and delay dinner to submit it. Another fried walleye is a good thing.

Thought they would replace that with a longer higher span and a concrete decked bridge. DNR folks should be able to provide a copy of the RFP, bid details, and final costs when done. Construction procurement & accounting is usually a well documented process.

Still plenty of good smally water in the Ozarks. Most of it is not served by a canoe rental, but some of the high use rental areas can fish really well even with a bunch of tubers on the water. All that traffic stirs up the food and moves fish into little spots were people are not.

My dad rented from Ralph Brown allot. Interesting guy. Heard that he took a shotgun an holed a trespassing canoe or several for parking on “His” gravel bar. Not sure if that story is true. He was great to dad & me. Could pole a canoe upstream at an impressive rate of speed.

I did enjoy the video. First time I heard about the skirt was from Al Agnew. Thanks for posting a link to the vid.

Had a fine time at Montauk Weds-Sunday. Fishing was solid and 17 for a turkey dinner in the wall tent last night. 8 adults, 9 kids. Great times!

I do toss the gizzard and heart into the gravy in very fine dice. Neck & back meat go into the dressing. The dog gets the liver. Love some pasta with chicken livers, just not enough liver and busy. It does not work well in the gravy stock.

You are limited on shuttle services. Rarely use one, but think that boiling spring, rich’s last resort, wilderness ridge and Route 66 canoe are still in business. Andy @ Route 66 will run about anything you want during the week.

These help if you want to spatchcock a turkey.

Wow! Look like a great hunt!

We do ours the Saturday after while camping & trout fishing. Think 8-10 adults and 9 kids coming for dinner in the wall tent next Saturday. Our police officer and his son are maybe’s.

Looks good! Worked a short day and had some time to play with the girls, shovel out, shop, & cook. Boneless pork chops on sale, so decided to make Schnitzel. Pound the chops thin. Season with S&P, flour, egg wash, plain bread crumbs, then straight into a pan with an 1/8” of oil at 350. 2-3 minutes a side. Drain & rest a bit. Great with a wedge of fresh squeezed lemon.

Looks like killer little pattern!

That’s a great buck! Worth crowing about, good for you!