You want outdoor extras? We’ve got outdoor extras.
Lure of the week
Lure name: BUZZ Bug
Company: Mister Twister (www.mistertwister.com)
Lure type: Soft plastic
Sizes and colors: Available in a 4-inch model in 19 colors, including cranapple, Junebug red, black neon, sapphire blue, green watermelon, Okeechobee craw and South Africa special. There are four laminate colors among the 19.
Target species: Largemouth and smallmouth bass.
Technique: The BUZZ Bug’s tough, thick body makes it ideal for punching and flipping with extra-wide gap hooks. Its extra-long craws extend beyond skirted lures to provide a consistent swimming action on a steady retrieve or when fished fast. It can also be Carolina rigged and works well Texas rigged on a weightless Mister Twister “keeper hook” for a free-falling action, where it’s supposed to imitate a wounded crawfish.
Sugg. retail price: $4.67 for a bag of 10.
Notable: This is Mister Twister’s newest soft plastic to hit the market, having just debuted earlier this year.
Tip of the week
Pack it in, pack it out. That’s the mantra – or should be – of every camper. You don’t want to leave any garbage behind, right? But if you plan ahead, you can minimize how much trash you have to store for the duration of your trip and then bring home. Take items – the graham crackers for s’mores, breakfast cereal and macaroni, for example — out of their boxes and store them in freezer bags that could serve another purpose if need be.
Recipe of the week
Fried bluegills
Ingredients
- 1 ½ pounds bluegill fillets
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated Parmesan cheese
- ½ teaspoon lemon pepper seasoning
- 1 cup seasoned bread crumbs
- 6 eggs
Directions
There are few things as traditional – or as tasty – as friend fish fillets. Here’s a tasty recipe for preparing bluegills that way.
Combine the salt, lemon pepper, pepper, cheese and bread crumbs in a bowl. Mix well.
Whip the eggs in another bowl.
Dip the fillets in the egg wash, then coat thoroughly with the crumb mixture. Cook over medium heat in canola oil, two to three minutes per fillet, or until they flake easily with a fork.
