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Lure of the week
Lure name: Tasmanian Devil
Tasmanian Devil
Company: Wigston’s Lures (https://www.wigstonslures.com.au/)
Lure type: Soft plastic worm
Sizes and colors: Available in four sizes – ¼-, 7/16-, 11/16- and 14/16-ounce – in 76 color combinations, from bull frog, foxy lady and eliminator to spotted dog, bloody ripper and Tinkerbell.
Target species: Trout, walleyes, sauger, saugeyes.
Technique: Developed in 1934 in Australia as a trout lure, the Tasmanian Devil is still manufactured in that country, and has been voted the No. 1 lure there. It features a torpedo-shaped, weighted body with curved plastic wings on each side. The hook is in the rear, connected to your line via wire that runs through the body. The result is a lure with a lot of color and flash and a hook that gives fish no wiggle room. It can be trolled or cast.
Sugg. retail price: $5.99 to $6.99, depending on size.
Notable: This lure is being distributed in the United State by Pradco. It just became available as of July 1.
Tip of the week
Crappies get lots of attention from anglers in spring, but the truth is they can be caught in summer, too. A change of tactics is often in order, though. For starters, fish deeper. The fish that were in the shallows to spawn in spring move deeper – to 30 feet in cases — in summer. Look for them along creek channels or old river beds. If there’s brush around those spots, that’s all the better.
Recipe of the week
S’mores pudgy pie
Ingredients
- cinnamon bread
- miniature marshmallows
- crushed graham crackers
- nutella
Directions
Mountain pies are great on campouts. So, too, are s’mores. So how about combining the two into one tasty dessert?
Well, here you go.
Butter your pre-heated pie iron or spray it with non-stick spray. Add one slice of the cinnamon bread, spread with Nutella. Sprinkle on graham crackers – about half a cracker per sandwich is about right – and top with marshmallows. Put the other slice of bread on top.
Close it all up and cook on the hot coals of a campfire. Turn occasionally and remove when done (time depends on how hot the iron and coals are).
