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dmoto

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Posts posted by dmoto

  1. Posted · Report reply

    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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  4. Posted · Report reply

    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. 

  8. Posted · Report reply

    6 hours ago, Ohthatguy said:

    Was that pic from this year? Heading out Saturday but figured it was still a bit early and figuring this cool week isn't going to help anything.

    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.

  9. Posted · Report reply

    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. 

     

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  11. Posted · Report reply

    2 hours ago, trphyhntr said:

    angler backpack with all my tackle in it. ive had it for years and years now, works really good. 

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    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.

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  12. Posted · Report reply

    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. 

     

     

     

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  18. Posted · Report reply

    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.

     

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  20. Posted · Report reply

    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.

  21. Posted · Report reply

    2 minutes ago, Rag Horn said:

    There are several explanations and charts out there about what is safe temps and how long to hold meat at a temp to keep meat safe. Does anyone think it would be be disastrous to try cooking my summer sausage at 135 degrees for an hours ish or more. keeping the temp that low will help both my cheese and my fat from rendering out? I have quite a bit of experience cooking Elk, Deer, Chicken, beef sous vide but i am over thinking this sausage project because for some reason or another it seems different and i had unexpected results the first try.  thoughts?

     

    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.

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  23. Posted · Report reply

    Keep it. I had a somewhat similar experience years back. When my grandfather on my mother's side passed away years back, we were going thru the old barn in Litchfield, MN and came across a very old, rusted out New Aubrey 12G. Mom told me to keep the shotgun (apparently it was my great-grandfather's) and do whatever you want with it. Ended up getting it back here to AZ wondering what the heck I was going to do with it, let it sit? Sell it? Restore it? I chose the latter and took a few months researching it, calling companies on the east coast (Numrich) for parts, etc. Ended up doing a decent job with the restoration and now it has a story to tell. 

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