Mitch f

We need more Norman Rockwell thank you! Freedom from want

Giving big nasty turkeys oil rubdowns? Big fat honey rub downs? I may have to call social services! Or better yet, come by for a full investigation myself!?

Being by yourself, cold weather, not being a spring chicken anymore ?, low on gas, major hole in the hull....you did a good job keeping your head together!!

I would send you a pm if I knew anything?

Never ever give away any spots on the internet

It's actually the table rock long pincered craw https://nature.mdc.mo.gov/discover-nature/field-guide/longpincered-crayfish-long-pincered-crayfish

Chinese style "Huo Guo" which means Fire Pot.

Very good points everyone. If I know where the fish are located, I can most always catch a few. Finding the fish is a different story. I remember in the mid 90's I fished 4" dark melon pepper Chompers so much, my friend called me Chomper dude. As Al says, you can't be a 3 lure guy if you want to consistently catch fish. But Lakes and rivers are very different to fish. Smalliebigs may disagree with me but Rivers are much easier to fish than reservoirs for me. You really don't need to deal with suspended fish on a river. With a jet boat, they are even easier. With a canoe or a kayak you are somewhat limited in the sense that you can't really go back and re-fish a spot like you can with a jet boat. But most jets can't run in some of the best stretches of the river.

Excellent quality bucks! Nice to see ?

Need to try the Char crust....fo sho

I really don't know what he puts in there but it's usually very ?!!

Father in law leaves no piece of meat unaccounted for. When he's done with butchering, he puts the large bones in a big Pyrex dish and places them in the oven for 2 hours, then scrapes all the meat off the bones with a knife. He gets a huge bowl full of scrapings and makes stir fry that lasts for days. He's as happy as a pig in the mud. I'm busy next to him with the vacuum sealer.

They are very good

Wow, this statement certainly wouldn't be considered one-sided.

Al's "Hairy" crankbait was the working anyway that day!

Does your woodpecker have this potential?

I think the long poles were called bangalores. My Uncle and names sake Mitch Fields was in Normandy D3 and ended up in Bastogne. He got a Bronze star and Purple Heart and moved to California after freezing his feet in the war. He claimed years later that America would never win another war ever again with the UN style rules of engagement. He got a leave one time during the war and headed to England to visit my father, who was stationed over there at the time. He was going to present my dad with a Luger he took from a German officer he killed during combat. My father had left to go stateside 2 hours before he got there. The Luger ended up being given to his future brides son......darn it! ?

That's taking a huge risk with a rod tip!

Yep, same here...I want to pick out my own ribeyes thank you

So you are searing in a pan first, then letting it finish in the oven.....I've heard of just the opposite!?

Do they charge an arm and a leg to ship the seasoning from Canada ??? ?

So I've been meaning to ask about how you guys season a steak before grilling. I've been full circle on this issue twice, and have just decided many ways can be good. My current method is salt and pepper only and applied liberally the day before. It sets in the refrigerator over night and pulled out 2 hours before grilling. That way the salt sucks out the moisture and has time to re-absorb for a great flavor. Ive also applied it right before I throw them on the grill. The only method I found that is not so good is seasoning 45 minutes or so before, which seems to suck the moisture out and leave unabsorbed puddles on top that immediately fall off the steak and none of the flavor re-absorbs. the other question I wanted to ask is what type of spice mixture you would use other than salt and pepper? Last but not least is the way you sear the steak. Do you prefer to sear at the beginning or end of the cooking process and what kind of oil and herbs you use if you pan sear?

It actually does concern me a little about leaving my stuff on the bottom of the river.

Very nice, You guys did well!