Outdoors extras, including a steelhead bait good for salmon, too

Posted on: December 3, 2018 | Bob Frye | Comments

You want outdoor extras? We’ve got outdoor extras…

Lure of the week

Lure name: Lil’ Corky Clusters

This is a steelhead bait.

Lil’ Corky Cluster

Company: Yakima Bait Co. (http://www.yakimabait.com)

Lure type: Imitation egg sac

Sizes and colors: Available in three sizes – 11/32-, 7/16- and 9/16-inch – in 30 colors, including sherbet, rocket red, pink clown, luminous green, black, chartreuse flame, glitter pink and luminous spot..

Target species: Steelhead and salmon.

Technique: These are imitations of egg sacs. What makes them different, though, is that they’re buoyant, meant to float just off the bottom of a stream or river. That is said to get them down to the fish but result in fewer hang-ups. They’re best used in drift fishing, casting upstream and letting them ride into fishy-looking spots with the current.

Sugg. retail price: $1.89 for a 6-pack, $3.30 for 10.

Notable: While these are generally meant to be fished by themselves, as a lure, they can also be used in conjunction with live bait. Rigging a cluster just up your line from bait can help to keep it off the bottom and attract fish.

Tip of the week

All those squirrels that seemed so obvious, and oblivious, during the fall archery seasons? They can be hard to hunt in winter. Only the wiliest have survived, and tough conditions can keep them denned up for long periods of time. But late season squirrel hunting can still be fun and productive if you do it right. In cold weather, start a little later in the day – say 9 a.m. rather than daybreak – to catch squirrels enjoying the sun. Look for squirrels to be on the ground more often than in the trees, as most of the mast will have fallen. And, with all the leaves gone, consider a .22 rifle instead of a shotgun, as you can reach our further with it.

Recipe of the week

Smothered pheasant


  • 1 pheasant, cut into serving pieces
  • ½ cup shortening
  • 2 cups sliced onions
  • 1 cup milk
  • Flour
  • Salt and pepper to taste


If you’ve got any leftover birds from earlier this fall, or plan to get more in the late season, here’s a simple yet good recipe.

Cut the pheasant into serving pieces Roll them in the flour that’s been seasoned with salt and pepper.

Brown the meat slowly on all sides using the shortening in a Dutch oven. Top with the sliced onions, then pour in the milk.

Cover tightly and cook over low heat on top of the stove or bake at 325 degrees. In either case, go until the meat is tender, usually about one hour.


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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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Bob Frye is a storyteller with a passion for all things outdoors. He hunts, he fishes, he hikes, he camps, he paddles, backpacks and snowshoes depending on the season. If he’s not an expert at anything, it’s because he’s passionate to try a little bit of everything.