av8er
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Everything posted by av8er
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They are used with dropper balls. You could put a small ball, 4 oz up to 16 oz on your line. When a fish hit the pin pulled out and the ball would drop free of your line and you could fight the fish without the weight. Not exactly environmentally friendly or economical. I still have several and I think I still have the original instructions on my boat. I have them but never used them. -
The Black North at Oak Orchard is being remodeled, does anyone know if it is under new ownership?
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Big Dave and Pj Weber......Thanks! I bought one from FullSpeedNoLoad in Lockport. Thanks again.
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Big Dave and Pj Weber......Thanks! I bought one from FullSpeedNoLoad in Lockport. Thanks again.
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Sorry to hear that!
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If anyone has a probe for the old Ray Jeff 285 Sub Troll I would be most interested in buying it. Thanks,
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I run a Trophy 2302 and I have a long shaft Mercury 4-Stroke on mine. It is longer than 25" but I'm not sure how much. It is sold as a motor for sailboats and is called "Mercury Sailpower". I had a long shaft Mercury on a Trophy 2002 and it would cavitate in rough water. Jerry
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Retired PA State Trooper.....now a part time flight instructor. Most of my summers are spent at Oak Orchard.
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Here is one of my favorite recipes that can be used with salmon steaks or fillets. You will need: 6 Salmon steaks or fillets about 1 inch thick 1/2 cup melted butter 1 tsp. salt 1/4 tsp. paprika 1 cup crushed potato chips 1 cup crushed saltines Lemon wedges parsley sprigs Rinse and pat dry the salmon. Combine the butter, salt, and paprika and mix. Dip the salmon in the mixture. In another bowl combine the Saltines and potato chips. Dip the salmon in the mixture coating it on both sides. Place the salmon on a lightly greased broiler rack and broil about 6 inches from the heat for 5 to 8 min. Turn and broil and additional 5 to 8 minutes or until fish flakes easily with a fork. You serve the salmon with the lemon wedges and parley sprigs. If there is butter left in the bowl after coating the fish I drizzle it over the steaks or fillets before broiling.
