Fishing Michigan

Since its the season to be rigging up harnesses, here is another brand to consider.  These “Tommy Harris” custom blades can be found on a few sites if you google the name, but Frank’s seems to have just as good of an inventory, as anyone on the internet.  Not only are there several nice colors offered, but each blade has a “spider” net overlayed on each blade.  Usually the net pattern highlights the paint job in gold, pink or silver foil.  Here are some really good patterns to look at.

The spoon harness,  you might ask what is this and you wouldn’t be the only one in the room doing so.  I first learned of the rig for catching walleye two years ago while spending some time on Saginaw Bay.  Depending on which version you see, the components will vary, either way you can call it a hybrid between a trolling spoon and a crawler harness.

Some are rigged with a colorado blade up front, then where your beads would go is a 2 inch or so walleye trolling spoon.  The simplified version is just the spoon with the hooks behind.  If you decide to make the first version put your clevis and blade in front of swivel, then attach the spoon to the swivel with a split ring.  The easiest way to attach your hooks to the back of the spoon is with a lure snap like those made by Mustad.  If you aren’t sure what I mean, take a close look at the stingers made by Northland for the Fire-Ball Jig.

The same rig can be made without the spinning blade in the front.  On both versions it is important to never tie your rigged hooks directly to a split ring.  Its an invitation to trouble, and a sure fire way to lose fish, big and small.  If you do tie direct to the ring, there is small space that will act as a catch for the knot that you tie.  It becomes a wear spot, and sooner than later, your line will wear out, weaken and eventually break.

One of the guys who reads some of the forums I visit for fishing, wrote me on this rod from Bass Pro Shops.  “JoeFish’n”  wrote me that he purchased this rod several yrs ago in the 6′6″ UL model, and has been very happy with it. 

The BPS Micro Lite series comes with a Tennessee handle on some of the models, and a few where the metal ring can be screwed in over the reel’s t-bar.  After reading some of the reviews I can see why “Joe” likes the rod that comes in a cent short of 40 bucks. 

This is another nice feature about Bass Pro’s website,  they not only list the reviews, but they list all the comments, both positive and negative.  The comments made about this rod are overwhelmingly positive, with 49 total reviews to read over.

The crappie are biting.  There are several lakes producing crappie out in the Irish Hills right now, and you should have at least another good week, maybe three of fishing for the early season.

Like I alluded to last night when I got home,  I had a great night talking fishing with the members and guests of the Huron Valley Sport Fishing Club at their monthly meeting last night.

I brought along several rod combinations to put on a rod rack for a display.  These were my cue cards so to speak.  I started out with the tactics that work this time of the year, so jigging in the river came up first.  I used a 6 ft medium heavy St Croix with a Northland Whistler Jig,  and then the new 6′3″ medium Avid.  I explained why extra fast tips are what you want when vertical jigging and so forth.  How I had them rigged, what type of Power Pro I was using, fluorocarbon line…etc.  From there it went to casting weapons/mayfly rigs, hair jigs and blade baits like a 3/4 oz Cicada.  Finally the trolling set ups,  and I had them set up for trolling in the spring with minnow cranks, then Hot n Tots, spoons and crawler harnesses.

As I walked through each combination of rod, reel and lure,  I was able to go back to the display table and explain some of the uses for everything there.  The spoons, the inline boards from Church Tackle, the different types of divers and weights,  how I make my harnesses and the uses of a Vexilar all year long with the different types of transducers available for  your boat’s needs.

Everybody seemed to have a great time,  and I really enjoyed myself as well.  There really is nothing better than getting together with a bunch of fish-heads and talking fishing and tactics.  The club meeting lasted for about 2 hours,  with my presentation taking up about 50 minutes.  There was food and drink, they had raffles for some pretty nice prizes.  They had a set of Church Boards, rod and reel combinations and lots of tackle to give away.  A really nice set up.  Everyone there walked away with some goodies donated by the companies I am on staff with.  Bass Pro generously provided the bags to put all the goodies in,  and those that were there had a little something, something for putting up with me.

I had a great night doing a seminar for the Huron Valley Sport Fishing Club (formly the steelheaders) Thursday night at their monthly meeting.  I did my thing, and really enjoyed the after session questions many of the folks had.  Everybody walked away with something from some great sponsors and seemed happy with the presentation.  I’ll get into more detail tomorrow about the meeting and seminar, with some pictures from the evening.

Well worth the evening to talk shop about fishing walleyes in the river and big lakes with a good crew of people.

Fishlander, a company right here in Michigan has put a new twist on the classic willow blade.  They call it the “hedgehog”.  It looks like a willow except that it has a sawtooth cut around the edges.  In recent years the willow blade has become popular by adding them to walleye harnesses in place of a colorado or indiana blade.

I am in the process of snelling my crawler harnesses and have these done already.

Bass Pro Shops has a helpful library on its’ webpage.  There are lots of helpful hints on gear and tactics covering just about any species you can think of.

BPS Library

Ok, this is so good and with all the clamoring by the neighbors I think I will share.  You know its bad when they start walking over because they can smell the stuff when they walk out of their houses A QUARTER OF A MILE AWAY.  Besides its fairly quick and easy to do, specially with a short cut I learned.

I wonder why it is, with all the rising food costs, Meijer is able to sell their big pork loins for around $1.59 a pound still?  I’m not arguing mind you because this sandwich really is the ultimate in BBQ.  So, as you guessed, first thing you need to do is go and get yourself a loin while it is on sale.

If its not, no worries, because by the time it is again, the sun will be shining and we will be in the 70 degree mark.  While you are there, have them slice it into 1/4 inch cuts.  That is the short cut I mentioned,  you can do it this way like me, or have them do it.  Its a free service at the meat counter,  I just have to remember to do it!  I kind of like doing it at home, but only for removing the fatty parts. Its really not hard to do when still partially frozen.

Next step is to take some foil sheets.  You want them big enough to be able to wrap four or five layers of pork slices overlapping.  Try to have a flap showing in the middle,  it makes it easier to maintain while cooking later.

Just repeat the process until all the meat has been wrapped.  if you are a little over in your slices, this is where its good to have a big ol dog like Bonnie around, she just loves those odds and ends.  If you don’t like feeding your dogs table food, even though its raw, just make your last sandwich just a lil bit bigger than the rest.  Its your secret.  There will be enough for a family of four to have seconds plus, or will serve somewhere between 10 and 12 people.

When it comes to BBQ sauce, its like my lures (see I did manage to get fishing worked in here),  I like to tinker, tweak and pull off a lil finesse.  Make the sauce your own,  have a lil pride in your work.  Its like that company with the motto, ” We didn’t invent the product, we just made it better.”  Start off with a bottle of your favorite flavored Open Pit.  My two choices would be the original or hickory.  What I have in the bowl already is some brown sugar, but honey works really well too.  Have some apple vinegar, and seasoning to throw in.  In this case some season all and garlic powder,  and I am sure I threw in a lil cayenne to spice it up, but somehow it missed the picture.  That’s up to you though. 

One more trick for the sauce.  Call it my Irish or German creeping in, or just call it a good way to clean out the bottle of Open Pit.  Call it a part of the man and BBQ relationship, but you gotta have beer.  Have you ever wanted to get every last drop of sauce out of the bottle,  but no matter how much you shook, pounded or jiggled, there was always a little bit left?  Take your “almost empty” bottle and fill it half way with beer.  Shake it up good, and simply pour into the sauce,  adds a lil something something to the mix, and your old bottle is clean as a whistle.

I skipped a step here with the pics, but not to worry  , its a small step.  I lay out all the foil wraps on the grill, with the flap on top.  It just makes easier to remember to keep turning on the same side as all the others.  This is the slow time in the process, go ahead and finish that beer off from the bottle cleaning, if you haven’t already that is.  After about 5 minutes between three or four flips, you should start seeing some juices coming out.  This is the sign telling you that its ok now to remove the foil wrapper.  No the layers will not fall apart on you,  they kind of bind in the process, and you will be able to keep flipping them as a whole.

Start applying the sauce kind of gently or you will break them up between the slices.  Repeat the process on a regular basis,  the loin is fairly lean and will dry out otherwise.  If you do it right, this is what your grill will look like eventually.  Those are some boiled potatoes that I finish up on the grill for a lil smoky flavor.  Its also a good thing, if you slice up some onions to steam on the grill during the cooking process.  The top rack is a good place for them so they do not burn.

Finally you will know you are ready to eat when all the sauce has been applied to the meat.  Get some of your favorite sesame or onion sandwich buns, and enjoy.