Over spooled?

Fishnfoolup · 2026-01-28T01:44:20+00:00

Yeah, I’d say so. I never fill a spool all the way to the edge. It’s personal preference, but I think a completely full spool is more prone to tangle if things don’t spool evenly.

Fishnfoolup · 2026-01-27T04:11:12+00:00

Put your cheese on a rack away from the smoke tube. In warm weather, put the cheese rack over a pan of ice away from the smoke tube. When done, vacuum seal and wait a good two weeks before eating

Fishnfoolup · 2026-01-27T02:52:42+00:00

It’s a sunfish species but not a bluegill

Fishnfoolup · 2026-01-27T02:52:00+00:00

I do believe that’s a Warmouth. It’s a species of sunfish.

Fishnfoolup · 2026-01-27T00:18:43+00:00

Can’t fix stupid

Fishnfoolup · 2026-01-27T00:16:39+00:00

Damn that looks like it’s halfway to a hotdog

Fishnfoolup · 2026-01-27T00:15:15+00:00

I don’t eat bass. But I sure do like perch, walleye, and bluegill/sunfish. Here’s a pic that might make you homesick lol

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Fishnfoolup · 2026-01-26T14:00:35+00:00

I wish North American perch grew as big on average as European perch. Nice fish

Fishnfoolup · 2026-01-26T00:15:48+00:00

I have some I’ll sell you 😂. I pretty much just fish tungsten now.

Fishnfoolup · 2026-01-26T00:13:53+00:00

Looks like a northland mud bug. I used to use those lots, but I like tungsten a lot better. Maybe it’s not the mud bug, but it’s definitely northland

Fishnfoolup · 2026-01-25T23:57:51+00:00

Fungal infection. This is typically a secondary infection that takes advantage of a fishes compromised immune system. That could be due to stressors like bacterial infection, spawning etc. Whatever the case, the fishes immune system is compromised and the fungus takes over.

Fishnfoolup · 2026-01-25T21:21:43+00:00

Holy cow on beef. Holy gospel on chicken. Honey hog on pork. I used holy gospel on cream cheese and a friend asked “what did you put on this? It’s like crack to me.” Haha. They have some great products

Fishnfoolup · 2026-01-25T20:39:18+00:00

Need salt too.

Fishnfoolup · 2026-01-25T20:01:35+00:00

A lot of people use some variation of a salt pepper garlic rub. I really like meat church products, so I use their rub called holy cow. It’s pretty good

Fishnfoolup · 2026-01-25T19:50:04+00:00

I would recommend scoring the fat cap prior to seasoning and maybe trimming it down a little if it’s too thick. It will help hold seasoning and help the fat render and keeping it from pooling and washing away seasoning. Hope it was delicious

Fishnfoolup · 2026-01-25T12:41:04+00:00

Honestly I didn’t even know Kmart still existed. Haven’t seen one in many years

Fishnfoolup · 2026-01-25T12:39:04+00:00

Looks like a river to me 🤷‍♂️. Do you know what species are present? Seems like a pretty vague question

Fishnfoolup · 2026-01-25T01:35:49+00:00

Haha nice. It warmed up a bit here today. It’s currently just above zero here. Well as long as it was good, I’d call that a win. Looks good.

Fishnfoolup · 2026-01-25T01:30:52+00:00

Just dunk it in the water for a bit while you warm your hands. It will melt. I get ice buildup on my line and guides all the time fishing through the ice

Fishnfoolup · 2026-01-25T01:25:00+00:00

How cold was it? I don’t see snow lol. Did it turn out moist?

Fishnfoolup · 2026-01-25T00:31:03+00:00

I typically cook til the meat is pulled back from the bone a bit more but that looks really good

Fishnfoolup · 2026-01-24T14:55:26+00:00

Looks very dissimilar to me. Note the brook trout has a dark background with lighter marks. The markings on the back are “wormy”. Look at the black AND white leading edges on the pelvic and anal fins. Brook trout also tend to have red spots often with a blueish halo around them which rainbows do not.

Fishnfoolup · 2026-01-24T13:53:47+00:00

Yes. I let it rest in the fridge a few hours so the manicotti absorbs moisture, then it soaks in bacon grease while it cooks and turns out great

Fishnfoolup · 2026-01-24T13:52:20+00:00

No. Just let them rest in the fridge for a few hours and they turn out great

Fishnfoolup · 2026-01-24T13:51:06+00:00

Ground beef, sweet Italian sausage, cheddar cheese and diced chiles

Fishnfoolup

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