rps

Smoked beef brisket with home made bbq sauce and no egg/no olive potato salad with green beans.

I have a half brisket (the flat) in my small egg knock off. Right now it is at 150. When it hits 165, I will paper wrap it and finish it in the oven. Time to make a sauce.

Saturday's dinner. Pesto chicken, orzo, seared asparagus, and blackberry ice cream. Pictures and recipes here. http://www.ozarkrevenge.com/

Have a great trip! If I have anything worth sharing with a noob while you are gone, I will watch the youtube and do so.

Thank you. This year has been tough for me so far.

Went out today between 11 and 2:30 (What was I thinking?) The late start was because I had an appointment for the doctor's vampires to draw blood for testing prior to my annual physical next week. Just like last time, they were unsuccessful. The silly things roll. First thing of interest is a sonar picture. If you look carefully at the side scan you will see what looks like rocks in a straight band. The down scan shows the hump these rocks make. The rock wall sits on the edge of the drop off to the channel. I figured you might never have seen a rock wall before on your sonar. Second thing: When I came in I gassed up before I put the boat on the lift. In the marina office, a woman saw my OA hat and remarked that when she and her husband were planning their trip to Table Rock, she found the most information on the site. I was told to convey her thanks.

Well, shoot! We all know this is and will be hard for you both. She needs you to be strong and optimistic. That does not make it any easier on you, but I can't think of a better reason than doing so for your wife.

Thank you, Wrench. Your knowledge fro LOZ is probably more applicable than the other members. I appreciate the comment.

Look guys, I am a foodie. You all know that, right? If you aren't going to eat it, let it go before it has no chance to live. I will admit when I was younger, I kept bass. I always ate them. To this day, I will defend the right of anyone to do this. However, no one has the right to kill any fish through stupidity or negligence, especially when the only reason to release is to avoid the dead fish penalty. Do we need to show up at these weigh-ins and make a scene? I am down for that.

The wife and I are visiting our younger daughter in Savannah, Ga., a lovely city with many attractions and good restaurants. We are thinking of relocating to Georgia in a year or two to be nearer to one of the girls. (Rhode Island and Massachusetts, near the other daughter, are NOT options) I drove up to Clarks Hill to check out the lake. The game fish population includes bass, stripers, and hybrids but no walleye. Discovered the boat storage on the lake there is different. Instead of lifts in slips, people rent dry storage at the marina and call the marina to put the boat in the water and take it out to store. I need to find out whether that would involve tipping, either each time or annually like the country club or long-term lawn care. Have any of you fished Clarks Hill? If so what did you think of the fishery?

Take a half cup of your good mayo and add two tablespoons of ketchup. Then add a small amount of finely minced garlic and finely minced red onion. Next, add two tablespoons of that relish and caper mix. Finally, put in one teaspoon red wine vinegar and a splash of sriracha. Mix well and add salt to taste. You will never buy thousand island again.

All of us are very pleased at the good parts of your news. All of us care strongly that the last bits resolve as well. When that happens, fish first and worry about the heads later.

Double bone pork chop went in the sous vide at 139 for 3 hours before I grilled it. Potatoes, green beans, squash, cucumber, and tomatoes salad with creamy peppercorn dressing as the side.

When I walked out the door this morning, I immediately noticed how much cooler it was than Friday morning. I also noted the wind was from the Northeast. I decided to fish despite the front that had come through. I started on the same flat that had been kind to me Friday. No fish from 5:30 to 6:00, not even a swing and miss. Then at 6:00, it was like someone had flipped a switch. In the next hour I caught 13 fish on topwater, three of which were picture worthy. My Boga grip said the largemouth weighed 2.5 pounds. Note the inhaled bait. The front treble hooked the fish well back in the mouth. Fortunately, I was able to extract the lure without damaging the gills. At 7:00 that someone flipped the switch again. About an hour and a half later I was on the flat at the mouth of the Roaring River. Fish began chopping shad on the surface. I got the topwater out to them and had not walked it more the three steps, when a near picture worthy spot hammered it. Total of 14 fish with three keepers. I'll take that. Back at the marina by 11:00. This post has been promoted to an article

June 1 and guides are fishing crawlers and spoons in 30-35 feet of water. I fished for walleye that same day in 20-25 FOW. I guess I wasn't deep enough. Based on these reports, I know where I will fish tomorrow. I'm going to my August locations.

I go for my fun. You must make fun for others. I won't swap. 🙂

One of the fish I caught spit up shad in my boat. They were around 2.5 inches to 3 inches long. The popper/walker I was using was the 70 millimeter - right at 2.7 inches.

As many times as I have muttered about the Table Rock wind that blows from every direction at once, this morning we had no wind at all. Nada. Zip. Nil. Fished from 5:30 to 10:30. From the start through 7:30 I threw a sixth sense topwater. The cloud cover helped extend the time. I landed 11, lost 3 or 4, and had several blowups that did not connect. The largest was 16 inches and is pictured below. After 7:30 I went walleye hunting - unsuccessfully. Water temp 84. Air temp sauna. This post has been promoted to an article

I had the Garmin and loved it until it died. Just my bad luck. A certain percentage of every manufacturer's units die before they are two years old. The customer service procedure was going to cost almost as much as the unit. Put the down scan up front where you can use it to drop shot and spoon jig. Set it for split screen, down scan on top/regular on bottom. Put the side scan on the console where you can watch as you move. I set mine as one half side scan on the left and the right side is down scan over regular.

Some days yes, some days no. 😄

What I do/did is written near the bottom of the comments here:

The acid that makes your eyes burn as you chop is the same that makes many people burp after eating raw onion. A trick I learned from a Rick Bayless cook book is to rinse that acid off under cold water before you incorporate it into your salsa.

great salad! Mango Salsa Dice a small onion and rinse it under cold water to take out the burp. Peel and dice the mango. Deseed and remove the pith fro a jalapeno or serrano, then fine dice it. Mince cilantro or parsley so that you have a small handful. Make a paste out of one clove of garlic. Mix everything together and add a large pinch of chili powder, a scant teaspoon of sugar (if needed), the juice of a small lemon, and salt to taste. If the market does not have a ripe mango, peaches and strawberries work great too.