Outdoor extras, campfire mountain pies, snakes and a new lure

Posted on: May 26, 2017 | Bob Frye | Comments

There’s nothing like cooking over the campfire to make time outdoors special.
Photo: Pixabay

Want a few tips for your outdoor weekend? here you go.

Fishing lure of the week

Lure name: Exorsist Dive-N-Rise

Company: Phantom Lures (www.phantomlures.com)

Lure type: Jerkbait

Sizes and colors: Available in a 10-inch model in six “prism” colors: walleye, perch, chartreuse, orange, pike and black.

Target species: Muskies and northern pike.

Technique: A jerkbait intended for big muskies and pike, the Exorsist dives with a side-to-side motion when pulled. At rest it rises back up again. Work it hard to create erratic, unpredictable movements and draw strikes around rock piles, weed lines and open flats. Its red, anodized aluminum bill has been turned upward to minimize drag.

Sugg. retail price: $60.

Notable: These lures — individually made and hand-painted in America – can be made to run as deep as 10 feet by adding belly weights. By design, the lures, front treble hook clanks off that weight to make noise and attract predators.

Tip of the week

The warm weather brings a greater chance of encountering snakes outdoors, including venomous ones. So what to do if you get bitten? Don’t worry about killing the snake or even capturing it. Do try to remember what it looked like so you can describe it to a doctor. Most importantly, though, stay calm and get to a hospital as quickly as you can. Keep the bite below your heart if possible, too.

Recipe of the week

Pie iron pot pies


  • 6 ounces pre-cooked chicken
  • 1 can mixed vegetables
  • 1 can cream of chicken soup
  • 2 tubes large crescent rolls
  • 1 teaspoon chicken bullion granules


Here’s a mountain pie recipe you mostly prepare at home, leaving lots of time for fun outside while still having a satisfying dinner.

Put the chicken, soup, drained vegetables, bullion and salt and pepper to taste in a sealable container. Mix well, then refrigerate. Keep on ice in camp.

When you’re ready to eat, coat the pie irons with butter or non-stick spray. Put one crescent roll in the bottom of the iron. Cover that with about 1/3- or ½-cup of the chicken soup mixture. Top that with another roll and pinch everything closed around the edges.

Cook on the coals of the fire for about 4 minutes per side.

Bob Frye is the everybodyadventures.com editor. Reach him at 412-838-5148 or bfrye@535mediallc.com. See other stories, blogs, videos and more at everybodyadventures.com.

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