VolFan

That sounds like some good turkey! If all else fails (and I’ve had some spectacular fails) there’s not much good gravy cant help.

I was excited clicking to see what the resolution was!!!

Salt, pepper, and garlic. I put a bouquet garni of thyme, rosemary, bay and sage in the brine. Bruised up if it’s fresh, in cheesecloth.

I would keep it simple, and do it well. Butter and broth if you’re shooting up, but I also don’t inject if I’m hitting the brine. I get as much chopped and prepped and in the fridge as I can the day before, often in the vessel that it will cook in (turkey, yams, dressing, corn casserole). I use aluminum disposable pans where possible when it won’t affect the dish so there’s less clean up. If you’re coming over, you’re bringing dessert and/or wine. I do crudités and a cheese plate instead of salad because you can pick and wander around before dinner and then save the table for the real food.

Wet brine for 36 hours then let dry in the fridge for 24 before roasting - skin crisps better that way.

Tennessee Boy beat me to it. You can do similar things with a come-along and a chain or good rope, depending on how big your pole is.

I paid $3.49 for premium in Charlotte today. If I’d known about 30 min earlier that I was going to have to chase a paint base to South Carolina I would’ve saved about 20 cents a gallon.

@slonezp - how’d it come out?

I just read what I wrote - should’ve be 1 cup of brown sugar per 16 oz of Dr Pepper and 16 oz of Worcestershire- An equal amount would be waaaay too much.

It helps pull water out and flavor in to the meat. I also think it gives a better texture than more salt-based marinades that can make it hard or brittle- pat as much marinade off as you can or it can get a little sticky.

Equal parts Dr Pepper, worchestershire sauce, and brown sugar, add a couple habaneros per quart, forget about the jalapeño. It’ll clear your sinuses but it’s delicious

Gettin’ close…

Beautiful fall day out with my son on Mountain Island Lake outside Charlotte - 6 catfish including a couple teeners while dragging. Best way to spend a morning!

If it’s just from sitting and fishing you probably have a weak or imbalanced core. I have the same problems from sitting to much at the office. A core routine a few times a week really helps, as does some basic yoga if you’re willing to try something different.

I think I speak for everyone when I say I can’t wait. And hurry up ?

Anybody heard from them? I know the internet access is bad down there but I was starting to worry…

Flying tree rat!!

Yeah I meant Herdez, not ChiChi’s. ChiChi’s is not my fav at all.

I’m with @slonezp - I can make better faster than going to the store… But ChiChi’s or Ortega are my go to’s if I need something stable off the shelf.

If you run several miles from launch and make big switches in area during the day, get the bigger motor. If not, I’d save that money for better TM and electronics. It really depends on how and where you fish. 60 vs 75 is less of a choice. 40 vs 75 I’d go 75 every time.

There’s almost always a jig bite on lakes like that, year round, as crawfish are bass’ most consistent food source. You’ll get a crank bait/spinner bait bite early and then again after the spawn, but those lakes scream jigs around creek channels. You can also go with gold-colored cranks that mimic the native shiners and other baitfish from the Tuck. Finally - drag a hudd around like a jig - you might be surprised with some bruiser bass and walleye.

DVT, no question. The reel will be better than new when you get it back. Substantially. you’re just wasting time at this point…?

A loaded legit bass boat and trailer for $73k sounds about right to me. You’re going pretty high end.

You can’t buy experience, and for most of us it’s a hobby not a livelihood. If you buy appropriate tackle you can afford and really learn it you’ll come out way better than throwing $6/8/900 at a combo and expecting it to feel bites for you.

Squirrel with gravy and biscuits was a staple growing up. They take about 30 seconds to skin and gut if you know what you’re doing and nothing goes horribly wrong - you basically start at the tail with a small slit and turn them inside out. Like most fish - they taste pretty good if you do your part in taking care of them.