3-23-15 Lower Lake area

[Macsimus]

Well, the fishing must be picking up because even MN guy caught 'em today. I fished the Little Cow to Indian Point area. Caught 20 with 7 keepers and a mixture of LM, SM, and Spots. Most were spots. All were caught on Dave Reeves 1/8oz Little Heads jigs with half a PBJ Zero. Mostly targeted the channel side of the main river.

For the first time since I got down here Feb 21st, I've found some concentrations of fish and have been able to catch 3-4 before wearing out my welcome.

Main river surface temp was 49 in the am and 51-52 this afternoon.

Just one of those days when it all comes together including some awesome weather. I even got my bride of 40 years out in the boat for the afternoon (she brings a book) and then we capped off the day with some great burgers at Blue Eye Burger and enjoyed their outdoor patio.

My thanks to Dave for his excellent jigs and the quality info provided by members of this board.

Sure wish it wasn't going to get cold this week! At least I'm not shoveling the 8" of snow we got at home yesterday.

[Quillback]

Sounds like an awesome day in many regards.

This darn front is coming at a bad time. Would've liked to seen another week of weather like we had yesterday.

[Bill Babler]

Thanks for the great report, kind of gives us numbers guys hope for the dam area kicking off.

On the Blue Eye Burger note, you must be a super well done guy on your burgers. I have given them 4 tries and that is it, each times my burger was cooked till it was done, then taken out in the parking lot and ran over twice and then cooked again to make sure it was done. The plastic box it came in was juicer than the burger.

On another note they make the best Strawberry shakes in the business, so there is that.

Great report.

[Macsimus]

lol, Bill. Maybe they've gotten the message. I didn't think mine was quite that bad and they do have a very clean parking lot.

[dtrs5kprs]

Thanks for the great report, kind of gives us numbers guys hope for the dam area kicking off.

On the Blue Eye Burger note, you must be a super well done guy on your burgers. I have given them 4 tries and that is it, each times my burger was cooked till it was done, then taken out in the parking lot and ran over twice and then cooked again to make sure it was done. The plastic box it came in was juicer than the burger.

On another note they make the best Strawberry shakes in the business, so there is that.

Great report.

Burned black is just fine for me. May have to look into this one.

[Champ188]

I'm with B² on this one ... I want my ground meat cooked safely but with some juice left in it. Cows should not have to die for what some people do to them on the grill.

[Hunter53]

I'm with B² on this one ... I want my ground meat cooked safely but with some juice left in it. Cows should not have to die for what some people do to them on the grill.

LOL but very true!

[huntest]

Guys, you might want to re-consider eating any meat that hasn't been brought up to at least 165 degrees. A greasy burger (read juicy) or a rare to medium rare steak may not really worth the risks.

As identified by the CDC, eight known pathogens (bacteria, viruses and parasites that cause disease) account for the vast majority of foodborne illness, hospitalization and death in the United States:

Salmonella
Clostridium perfringens
Campylobacter
Staphylococcus aureus
E. coli O157:H7
Listeria monocytogenes
Norovirus
Toxoplasma gondii

Sorry for the buzz kill but these risks seem to be on the increase. A little less grease in the burger may not be what you bargain for in a few hours. 3 people died just last week.

[dtrs5kprs]

Guys, you might want to re-consider eating any meat that hasn't been brought up to at least 165 degrees. A greasy burger (read juicy) or a rare to medium rare steak may not really worth the risks.

As identified by the CDC, eight known pathogens (bacteria, viruses and parasites that cause disease) account for the vast majority of foodborne illness, hospitalization and death in the United States:

SalmonellaClostridium perfringensCampylobacterStaphylococcus aureusE. coli O157:H7Listeria monocytogenesNorovirusToxoplasma gondii

Sorry for the buzz kill but these risks seem to be on the increase. A little less grease in the burger may not be what you bargain for in a few hours. 3 people died just last week.

Amen. Having spent parts of two trips so sick I could not move with food poisoning I will take the chance my burger is in fact a Kingsford briquette and just put more ketchup on it. Both times at one of the most popular local establishments. Not a dart throw as to the culprit. I have a good handle on the onset times.

[Terrierman]

I don't eat medium rare burgers anymore either. I was so sick from a bad one that my liver enzymes were so elevated my doctor had me tested for hepatitis! It was clostridium.