muskybob

Good report Tom. Sounds like a fun time.

Good job Paul. I took care of that other post also.

Jolly II, you're gonna have a blast. Wayne Co. was my first ProAm last year and I'm still smilin about it. Lots of fun and great people. A lot of work goes into these ProAms & the volunteers do a fantastic job. Have fun with it & hope to see you there. Stop by the site for a cool one if you're in the area. PS: You can have one of Ray's beers. :shock:

My bad. I was thinking he was fishing the ProAm. At any rate, I'll be there on the 30th with Ray & Fishinman. Hope to see you there.

Right now I'm scheduled to arrive on Friday the 30th, but I'm gonna see how things go & maybe get up there earlier if I can swing it. $$$$$

Ditto.......Site 226

Great video. Thanks.

Great pics!!! Mom's gonna love the smell of that t-shirt when he gets home. :)

What a "ham". Yuk Yuk Yuk, I still got it.

Good deal. Team L.O.U.S.E.R.S. will be getting a few of them.

Not everyone. Show me da money!!!

Now those would make some mighty fine catfish chowder.

If da boat is rockin, don't come knockin.

Thanks s*** happens.

I'd love to, but I already promised the g/f a weekend of camping and I have to finish getting the camper ready. Can I have a raincheck? Next week sometime?

Umm, I think it's the other way around. Highway's team fishes the AM division.

Good luck tomorrow Ray. I'll be waiting for the pics of the big one you're putting on the board.

From what I hear, that sounds like the pot calling the kettle black. But then again, maybe that was just a rumor.....................NOT!!

Here ya go chowder. This is a pretty basic recipe that I made my first batch out of. Give it a try & if you like it I've got others made with a variation of the basic recipe. Good luck & let me know how it came out. I fillet the fish and also remove the skin and any bones (use needle nose pliers). Then take: 2 quarts of water 1 cup Pickling salt 1 cup of brown sugar 1 cup of white sugar Soak in a plastic container for at least 12 hours in the fridge. (DO NOT USE A METAL CONTAINER) Before putting in the smoker: Rinse thoroughly , I completely rinse the fish at least 3 times. Then let the fish air dry for at least an hour before putting them in the smoker. A shiny film will appear on the fish. Then they are ready to smoke. Don't smoke them till they are dry with the shiny film. I use apple wood, and hickory wood at the same time. I have an electric smoker and check the fish after 2hours and when the fish is some what smaller then when I started I baste them with with REAL maple syrup.

The leaderboard is well represented with LOU members. Nice going guys!!! Keep up the good work.

Thanks for jumping in on the explaination Dave. Good job.

Atta way to go Rick. Nice job.

I've been wondering the same. :roll:

Nice one.