dmoto

If you're looking for AGM batteries, check out East Penn near 59th Ave south of I-10. They have Deka AGM's (group 27) for around $100. They are blemished (missing a handle, scratched, etc) but are otherwise new. I run them in my bass boat and have been for 7 years or so. Still going strong. Solid deal.

Yeah. Decent deal on that Champion 191 with a 200 Evinrude on CL. Looks like it might need some carpet on the floorboards but overall good shape. I'm guessing you'll be seeing more good boats going up for sale soon.

TreeTek, ask for Lance. They came by my place yesterday and trimmed both of my mesquites. Great job and highly recommended. 480-232-0633

Hiked and fished the East Verde this weekend, 2nd and 3rd Crossing. On Thursday afternoon, there were at least 30 cars parked on the side of the road at Water Wheel. Drove Houston Mesa up to Control road and down to the 260....there was a ton of people in each campsite along the Control road. I can only imagine what WCL is going to look like when it hits 107* in the valley this week.

Just got back from a 2 day camp trip upriver at Bartlett. Caught 20+ bass each day, dropshot off of points and craw colored cranks paralleling the banks. I was checked by a ranger in the cove on the right just past the no wake buoys (first time being checked in 30 years fishing AZ). Chatted with him for a bit, he stated people were doing really well with crappie trolling John Deere grubs tipped with minnows along the cliff walls upriver. Spoke to quite a few people in that area saying the same thing. Hope that helps.

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Depending on what route you take, but the Chevron off the 87 across from Ft. McDowell has plenty of Tonto Passes. Bought 4 of the last week. If you take the 60, the Circle K in Miami also has plenty. Or use the machine at Windy Hill. Plenty of options.

Try skin on, cut a piece of paper bag to the same size as the fillet. Put the fillet skin side down on the paper. Salt, pepper, thyme and that's it. Then fillet with paper on the grill approx 8 min (or until 130*). Take off the grill, slide a long spatula in between fillet and skin (comes off like butter), plate it and enjoy. Great way to do triggers in MX.

Hot hot sear once you pull it out of the bag. Just be sure to pat dry first. What I've learned to do is start a chimney half full of coals, wait until they grey over slightly. Put a BBQ grate over the chimney, then sear. Maybe 30 seconds a side.

Hit for me as well. Nice

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From almost exactly a year ago. Been swamped with work this year and haven't gotten out to Plez much. But been to Bartlett and Rosy a bunch this year (easier on a weekend for me). I usually try and stay away from Plez during the weekends. That same technique has worked year after year after year. But if you're in the market for a guide, go with The Hook Up or AZ Fishing Guides. I imagine you couldn't go wrong with either.

Troll a DD22 in either white splatter black or in pearl white near in the channel leading to Humbug just before sundown. Once it gets dark out, anchor in 50' - 70' of water, drop a green light 10' below the boat and start chumming with frozen cut anchovies. The action should start in 30 min or less. If it doesn't, move spots. Dropshot cut anchovies on a 1/0 circle hook on 6# flouro line and it should be game on. It works.

Chorizo mac and cheese Chili Jerky

That's a good pack. TW has those on sale from time to time. A few backseaters I've fished with in the past have used the same one. I have an older Browning backpack with a similar build that I use pond fishing around McCormick.

Long Lake used to be loaded with huge craws. Not sure how it is now after it dried up a few years back. But we just used leftover chicken drumsticks and t-bone steaks bones from the BBQ from the night before.

I've had pretty good luck with Campark cameras.

Nice. Heading down for that hunt later today.

S&W 1911 .45

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Kombucha does suck. The wife drinks that crap. I'll stick with Coors banquet.

Doing an 11# rib roast sous vide tomorrow. Roast is currently in the fridge uncovered with a liberal dose of kosher salt. Dumping it in a 132* bath for 6 hours, then a quick egg wash and a heavy dose of an herb rub. Then under a hot broiler until a decent crust is formed. Always seems to be a hit. Other ways that have worked well is on a kettle indirect (250*) until about 120*, then over hot coals to crust it up with an herb rub. I'd probably be going that route this year, but going over to someone else's house for Xmas dinner.

Yep. Really the only way I'll cook chicken breasts. Next time you do that, throw a sprig of thyme or rosemary in the bag before you seal it up for the bath.

I see boats like this all the time at Saguaro with a 9.9 HP on the back. Saguaro is not nearly as busy since the weather has cooled off. However, Saggy fishing is pretty tough after the recent bout with Golden Algae. If you're looking to catch numbers, go to Bartlett. Drop shot and T-rigged craws are the ticket as of last weekend.

You are correct with being able to cook sous vide at a lower temperature while still being safe. It's all about pasteurization. Kenji Lopez has a pretty big write up about this (which you may have already read). For comparison, I have been cooking chicken via sous vide at 142* (2 hours) for years with zero issues. I wouldn't see any issues at going 135*, in fact I may even try this myself after reading this thread.