VolFan

Wrapped in bacon with a slice if jalapeño, then grilled.

If you're drinking 90 proof Ezra Brooks, maybe you should stick with the ice cubes...maybe even add more. :-)

Was it raining or snowing or is there some nearby water? It looks like a dove with his feathers fluffed up to dry.

Everything said here is spot on. Spoons are also good if you need to get deeper, as are white/chartreuse curly tailed grubs. Spooks worked fast if they're busting bait.

Two things that jumped at me: 1. Get a faster action rod. Fiberglass is generally not great at truly sinking those big hooks, even with braid. 2. Bend the tip of your hooks ever so slightly out, especially if you're using EWG hooks. The point being in line with the shank doesn't help with hookups. Skin hook the point.

I use Cardiffs and two Curado Ds for my swimbait fishing. The biggest bait I throw is 6 ounces, and I use 17 or 20 lb Yz hybrid or Suffix on the reels. I've never had a problem. I could definitely see a problem with a big fish (like a 10+ striper) out at the end of a cast with a big bait, but that is a very rare scenario for me.

That thing has the head of a DD and the body of a dink. Weird looking fish.

8 inch hudd... Pattern doesn't matter. Drag it across the deeper points or drop offs near that deep water. Hold on tight.

I like where your head's at!

Alcoa makes aluminum. A lot of aluminum.

All day. Either fish it very fast or very slow with long pauses when it's daytime. Good when it's choppy too.

Black MS Slammer Mini. Or 9 inch Slammer. Go big or go home.

I emailed Daiwa and am awaiting a response...but I'm not optimistic. Are there any late model tackle dealers.

I agree with Tomustang. Too many opinions and emotions in "Curado." Put it to bed and have a truly new product.

I'm trying to find more of the previous model Daiwa Cielo, specifically the 7'6" with the removable handle. Anybody have any ideas?

Block - Please, for safety's sake, if you're 200 yards from houses, and shooting anywhere remotely in the direction of the houses, use a bow and not a firearm. Even a handgun round will have a good amount of energy at 200 yards.

I wouldn't remotely risk it, probably not even with a shotgun. Bullets can do funny things, and 200 yards is not a long way at all.

I grew up on an 870 for deer, quail, ducks, doves, and rabbits. You can't go wrong there. Cheap and lots of aftermarket parts and barrels. The 500 is probably similar from the Mossberg line, but I have very little experience with them. Fit, ammo, weight, and hold make a gun kick perceivably harder, not model.

That Duke / Tammy was a GREAT game! I actually might have doubted the SEC SEC SEC team for a little while...

I have the same rod as A Jay. It should work for what you want it for nicely. Get a bone colored lunker Punker and a bullshad and go nuts.

What Speed said. Stop worrying about color and fish it where fish are.

I had the roof rack on my Explorer fail while I was going 65 down I-40 in Knoxville. That yak did a couple cart wheels on pavement and got a gentle nudge from an 18 wheeler... It had some good scratches but was none the worse for wear. I wouldn't worry about it being scratched; go get some more on it so they don't get lonely.

Looks great! Fluke - a good time to get fruit woods is when the orchards prune the trees. It varies based on what they're growing, but if you have orchards near you, they're usually happy to have you take away some of their waste. You may even luck into any trees they're removing for various reasons (illness, spacing, variety, etc.).

Hickory for pork, mesquite for beef. If you have a good butcher that can get you some small-farm meats, try it sometime. There is a huge difference in flavor. Your timing seems about right. Once it's in the oven or foil, it can stay there just about forever as long as you keep the temp low.

Keep the sugar; it won't burn at smoking temps. For pork, I go 50% sugar 25% salt and 25% spice on pork with the main spices being pepper, onion and garlic powder. Your rub looks more like something I would put on a brisket ot tri-tip. You can use your Pyrex, just make sure it seals well and or add a layer of aluminum foil. Hickory works great with pork. If you take the fat cap off before cooking I will come to your house and break your swim bait rods; it offends me that much. You can score it some, but leave it on. Coke or Dr Pepper actually make a great brine, or you can add them to whatever vessel you finish the cooking in.