BASS OPEN

[Champ188]

57 minutes ago, Macsimus said:

Lol. Please do. Got some steaks that need a good charring. 

If you want them charred, Dave is the man for the job.

[Bill Babler]

I don't think these locations are reloading that fast.  I would be really surprised if it took as much as you all are thinking.  I'm thinking the top 3 or 4 will back up somewhat tomorrow.  If you can catch 13 pounds a day right now that is pretty salty if you can keep it going for 3 days.  I'm thinking the 12 man cut will be 25# or so tomorrow.

I think we will see Stacy and Mike, get pretty close to what that had today, and make the cut.  I also think we will see someone from back in the pack move up.  Right now you get lucky and that is what it is and catch a 7 pounder and a 5 pounder and your in the deal big time.  It can really happen right now.  We have not seen any big fish come in the last couple of weeks and by this I mean a 7 pounder or better.  I'm thinking its only a cast away.

[96 CHAMP]

I am rooting for Tom Statler also. Anyone that will drive 4 hours to put a drain fitting in my boat at my house is one heck of a guy!!!  Good luck to all of them!

[dtrs5kprs]

3 hours ago, Bill Babler said:

I don't think these locations are reloading that fast.  I would be really surprised if it took as much as you all are thinking.  I'm thinking the top 3 or 4 will back up somewhat tomorrow.  If you can catch 13 pounds a day right now that is pretty salty if you can keep it going for 3 days.  I'm thinking the 12 man cut will be 25# or so tomorrow.

I think we will see Stacy and Mike, get pretty close to what that had today, and make the cut.  I also think we will see someone from back in the pack move up.  Right now you get lucky and that is what it is and catch a 7 pounder and a 5 pounder and your in the deal big time.  It can really happen right now.  We have not seen any big fish come in the last couple of weeks and by this I mean a 7 pounder or better.  I'm thinking its only a cast away.

41 ish?

[dtrs5kprs]

3 hours ago, Champ188 said:

If you want them charred, Dave is the man for the job.

If they ain't crunchy, they don't soak up the Ketchup.

[Champ188]

8 minutes ago, dtrs5kprs said:

If they ain't crunchy, they don't soak up the Ketchup.

If you leave the blood in them, you don't need ketchup. They're both red. What's the difference?

[magicwormman]

One interesting fact is, 112 co-anglers never weighed a keeper. That is some tough fishing and makes for a long day.

[vernon]

8 hours ago, dtrs5kprs said:

If they ain't crunchy, they don't soak up the Ketchup.

Oh.  My.  God.

If they ain't still mooin' they's burnt!

[m&m]

52 minutes ago, vernon said:

Oh.  My.  God.

If they ain't still mooin' they's burnt!

Vernon, I agree. I like mine rare enough so a good veterinarian might be able to save it. I am always confused as to why people will eat sushi (raw fish) but want their steak well done. Things that make you go HMMM.....

Mike

[dtrs5kprs]

23 minutes ago, m&m said:

Vernon, I agree. I like mine rare enough so a good veterinarian might be able to save it. I am always confused as to why people will eat sushi (raw fish) but want their steak well done. Things that make you go HMMM.....

Mike

Sushi=cut bait

Good on a trotline, not on a plate.

If there is anything pink coming out of my steak I will not hesitate to cook it over the table's decorative candle.