mclothier1

Ill get some pics for sure, Ive also been watching the weather reports and it looks like rain and more rain. I hope at least one of us hooks up with a nice fish!

Spots I had open are filled! Thanks again

Message received... you got mail. Thanks!

Thanks for the help guys. Ive never been on Beaver (Lake) before, let alone with a guide hunting Striper... Ive always wanted to do it, so I booked the trip in Februrary. The Boys and I cant wait!! If we can get into some decent sized striper... Our family vacation to Table Rock coming up in June is gonna be awesome with a huge fish fry. Don also told me that if we get limited out early then he only charges a half day fee, so you might get a $20 rebate.

Anybody? For what its worth... My son is 21 and the nephew is 22. So its not like im taking a couple of little kids.

Hi all, Probably not the right place for this and I hope its not breaking the rules, but.. I am looking for a couple of people that want to go Striper Fishing on Beaver lake with Beaver Fever Guides Don Andreason, myself, my son and nephew. We originally scheduled a trip for 5 people and two have backed out. We need 5 people to keep the cost reasonable for my son and nephew. They both got layed off at the end of March. Ive contacted all my buddies and they are either busy, or cant afford it due to the layoffs here in Wichita. The trip is booked as a 5 person All day trip on Sunday May 10th. We are coming from Wichita and will be arriving Saturday and spending the night. The cost is $120 per person, and you will need an Arkansas fishing license. Out of state 3 day permit is $11 Ive heard Don is one of the best, and it should be a good time for sure. Let me know ASAP by e-mail or PM

Bill, Every June we rent out Lone Pine resort for a family vacation, nice clean place. they have a 12 stall dock with gas, boat rentals, pool and playground area, plus they have a small general store with the necessities. They are located on Coney Island which is the west side of DD point. Lone Pine Resort

Hey Bill, try some of my ribs.... Im sorry, that is kinda mean... if your doin the low carb thing, then by all means grab a slab! BTW nice lures!

Thanks for the info, sounds like the 510 will do the trick since im mostly a warm weather boater. And yeah sometimes my motorguide slips down in the mount and when I pull up the troller... it dont line up to the cradle and thats usually when it gets pinched! I need to find a way to keep it from slipping down in rough water. I was thinking of just using a hose clamp so the shaft can only slip so much. You would think the factory clamp would hold things in place but I guess not!

I looked at the 510 at BPS, and yes that seems to be a good deal. I also checked Cabelas and they have it for $349 for the transom mount, but $499 for the trolling motor version. WOW I had no idea that the trolling mtr x-ducer would cost so much more! I always assumed that for a front deck finder, the transducer would be best placed in the front... like on a trolling motor. Has anyone tried a transom x-ducer with the front deck finder? and does it effect your fishing? I seem to get the x-ducer cable pinched in the trolling motor at times, so a transom mount would be a plus for me since it will be out of the way so I cant mangle it. My main concern was being able to see a drop shot, the X135 is 4000 watts compared to the 510 at 2400 watt.

Anybody???

Thats signature material right there! But to stay on topic... The guides on Table Rock are priceless. We come down every year for vacation and always had a hard time catching anything, until we hooked up with a guide for a couple half days to show us the proper methods and techniques. And I cant vouch for all of them, but the ones mentioned above will go above and beyond to help you find fish. This year I am hiring Don House for a couple more half days and cant wait!!

Ill be looking for one here soon since I didnt get it done last year. Im still leaning towards the Lowrance X135, seems to be no frills, high power. Which should show dropshot right? Price wise are there any others that I should also be looking at?

If I run out of my own rub, I will use these.... For Pork Bad Byron's Butt Rub Butt Rub And for Beef, I like Smokin Guns... Smokin Guns You can get both, right off the internet if you dont see them locally.

Not good for you but its quite tasty.... Crushed up pork rinds Learned that when I was on one of those low carb diets.

Cool story! I agree if more people would try ribs done the "right way" they would probably convert. Problem is more and more chains use the sauce to add the flavor, and people are just plain used to it. We have at least one place here local (non-chain) that has decent BBQ, the ribs are always served dry. And one of these days I would like to build a brick smoker, Ive been searching for plans and ideas and found a few things. Now I just need to build my back patio-deck area and build it in.

I know your not judging, but sometimes you gotta give the people what they want. I usually smoke up a batch of 20 slabs to take to work, I sent out a list and gave each the option of "dry" or "wet" and every single one chose "wet". Myself I prefer "dry" since I dont like the sauce to overpower the flavor that I created with the rub and smoke. I guess "dry" doesnt sound to appetizing, ?? but done correctly, even "dry" ribs are really juicy!

click here for story

So how did they turn out? dry? mushy? blackened? The key thing is to self judge your recent attempt, then adjust as needed to get them how you like it. You can adjust time, temp, foil or no foil, etc. just dont try to change too much on each attempt. Even helps to keep notes, and when you finally find that magic, you got it written down so now you can re-produce those results every time. Is your smoker the kind that has a water pan? the water helps to regulate the temps since it boils at just over 200. Maybe start out with 3/4 chimney next time? Baby backs cook faster than spares, so the 2-2-1 is just a starting guide, I always use a digital temp probe, ribs tend to be done around 160 or so. if you take em close to 190 or 200 they will simply fall apart. You dont have to foil at all if you dont want, but you definetly dont want to get em too hot without the foil, this is how they get dried out. I know of a guy that cooks his on a charcoal grill about one hour total, and they were good, very good...but not quite as good as mine..lol Spares... do them the same as the baby backs, except use a 3-2-1. 3 hrs smoke, 2 hrs in foil, 1 hr to finish...sauce or no sauce it helps firm up the bark. I prep mine by slicing off the skirt (the diagonal flap of meat on the bone side) and then sprinkling rub on the bone side, let it sit till the rub looks wet, then flip it over and rub the meat side, wait a few minutes till it looks wet also, then in the smoker they go. Make sure to smoke the skirt meat and any other trimmings, chop it up and use it for making a pot of beans.

Yeah, I check it daily when im bored, usually make me laugh. Party poker eh... Get this, I have been playing online poker for three years now, real money, with no rebuys! I originally deposited $100 to Party poker, then had to move it to Full Tilt because of the new rules concerning online gambling. I play the lowest limits i can find, just to see how long i can go. Ive been over $200 when i got a bonus, but i think my balance is a little over $100 right now. I will usually play the sit n go's and have won several of them, my highlight was making the final table of a 4500 seat tourney, ended up taking 6th place.

Made a few a couple weeks ago and it seems that this years crop of Jalapenos are a little milder due to all the rain. Even the ones that dont like the heat can enjoy them too!

One other option for using a Weber is to put the meat in the middle, down in the bowl and not on the grille itself, and place the charcoal around the sides. With some foil protection it works wonders for indirect heat cooking. something like this helps too... Charcoal holders

NSFW...language OUCH!!!

^^^All good advice But... the rub prep can be skipped alltogether if you dont have the time, Ive had some great pulled pork by slathering with yellow mustard and sprinkling on the rub right before it goes in the smoker. Since you got a stick burner, just keep your fire under 225 and you'll be fine, pork butt is very forgiving, and even mistakes are very tasty! One other piece of advice, buy a digital temp probe, either the remote kind where you can watch your temps from inside the house, or one with a cord, either way its all good. The butt will plateau at around 160-165 as said above, just dont panic and crank the heat, let it do its thing and you can leave it in there till it hits 190-195 then pull it and wrap in foil, place in a cooler with towels for about an hour which will help redistribute the juices. When your ready to finish it, pull the bone out, it should just slide out, and then take a couple forks and use them to pull the meat apart, OH...dont forget to chop up the bark and add that in to the mix, its the tastiest part!! and heres a recipe for an excellent finishing sauce... 1 Cup Cider Vinegar 2 Tablespoons Brown Sugar 1 Teaspoon Tony Chachere's Cajun Seasoning 1 Teaspoon Course Black Pepper 1 Teaspoon Red Pepper Flakes Warm the Vinegar up enough so that it disolves the Sugar well. Then add the remaining ingredients.

The problem is that the banks sold a bunch of bad mortgages like ARM's (i.e. subprime lending) and now Fannie and Freddie are stuck with them. Who is to blame? I would have to say that the banks that sold these mortgages are mostly to blame, but the borrowers are also to blame since a lot of them ended up buying more house than they could afford by going with an ARM instead of getting a conventional 30 year note. Now Im not a fan of government bailouts, but if the Fed didnt step in and do something, the economy would really be in the crapper. You think its bad now? Oh no! it could be much much worse. In my opinion, the banking industry lobbied the government to allow such "creative" financing whch was all fueled by the greed of making a fast buck in the Bull housing market, but it didnt quite work out. You would be amazed at how the banking industry is "allowed" to create their own rules.