How are you cooking up those tree rats?
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Alternate Plan "B"
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What are you using for flounder bait?
I've caught a few flounder but not many and never been fishing much in October.
Originally posted by Timemachine View PostNot doing much bow hunting this year so I have a back up plan.
Plan B) I am going to hit my honey hole for Flounder this October.
Plan C) going to put my son on a few real live "Cajun style" squirrel hunts and cook some up for the family.
Share what is your "alternate Plan B" for October ?
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I don't like wasting money on live bait but if live is your preferrence, Mud minnows fished Croacker style is hard to beat.
BUT FOR ME.... I love the Gulp Curly Tail "Swimming Mullet". I use a three way swivel and 1/8 ounce jig heads. Tie your line to one leg of the swivel. On the other two tie a 14-16" pieces of mono and a 18-20" on the other. Tie on your gig heads. i like to use two different colors of gulp. By having two lures bouncing along the bottom 9very slow retrieve, I believe it add realism and provokes the flatties to take the second bait as the first one kind of got there attention.
Hope this is helpful. I personally like to wade and creep along very slow using short cast. I feel like a long cast cause you to loose sensitivity and fall flounder seem to be a little toward the soft mouth side and not a vicious strike. Remember the smaller males will move out first and the larger females will follow a little later. In November the limit drops to TWO FISH ONLY due to this.
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Originally posted by Goldeneagle View PostSquirrel and dumplins!
My personal favorite is the quarter the squirrel. Roll in flour and fry in a hot frying pan. Once brown real nice on both sides, pour on a stock of water with onion, garlic, black pepper etc. Pour enough to cover the meat. bring to a rolling boil and then reduce heat,cover with a lid and then wait. Check from time to time and add water. once they are tender (45 to 60 minutes, and a mixture of water with flour and cornstarch to make your gravy. Once the gravy has thickened and the meat is tender, serve with mash potaoes or rice.
Patience is the key. Squirrels and miniture bad ***es and super muscular. They are hard to skin and take a long slow cooking method. I also have friends that are Crock Pot gurus and cook them that way too but the recipe is basically the same.
If you are any good at cooking Carne Guisada, this works well too. If you get some young squirrles, fried chicken method is great.
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Originally posted by Timemachine View PostThis is really good.
My personal favorite is the quarter the squirrel. Roll in flour and fry in a hot frying pan. Once brown real nice on both sides, pour on a stock of water with onion, garlic, black pepper etc. Pour enough to cover the meat. bring to a rolling boil and then reduce heat,cover with a lid and then wait. Check from time to time and add water. once they are tender (45 to 60 minutes, and a mixture of water with flour and cornstarch to make your gravy. Once the gravy has thickened and the meat is tender, serve with mash potaoes or rice.
Patience is the key. Squirrels and miniture bad ***es and super muscular. They are hard to skin and take a long slow cooking method. I also have friends that are Crock Pot gurus and cook them that way too but the recipe is basically the same.
If you are any good at cooking Carne Guisada, this works well too. If you get some young squirrles, fried chicken method is great.
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