wilda

A few pictures of my last yabby trip to pike river.

Hi, So the dam is chockers, and last week released bout 350 yabbies into the dam and has good aquatic insects as well. I have also ordered 100x 150mm rainbows to be picked up at the end of April. Trav love the offer pm sent. Cheers WILDA

Well well well

Very funny that it never affects south of the mouth, ***k the pros.

G'day mate Not really my cup of tea but 110% for food presentation. Sometimes that is enough to turn a meat and 3 veg type of person. Would love to see what you would do with a nice ribeye or scotch. Great looking feed!!!!!

UNREAL A huge thankyou to Strikehook for running the comp and to Spotters for putting up the great prize pack. Also to Bjorn for the extra goodies, I have been thinking for a while now about buying a hat for my fishing trips /posts. Ps Doobie the Spotters can only be a help for me lol. Cheers and once again thankyou

Hi, Any news yet

Morning BarneyB, With yestys wind gusting around was a bit hard but normally between 120 and 150 c, or as on my hark 250 to 300 f. They all went in at 10, around 11 the snags came out. About 12, restocked the dust tray and spun the chooks 180 degrees. Around 1.30 did a simple skewer test in the thigh and was all good . Closed the door turned of the gas and left them in till 3.30 Cheers

Knackers, Great in one word. Comes out nearly like a oven roast chook

A before and after pic of today's smoke up, with a dry rub on the chicken and snags with just a quick sprinkle of salt

Easy if using a trough with a plug hole I just double over some shade cloth and hold in place with a rock. I have had the best result when stacking the bottom half with dryish cow pads. Then use bout 100 mm of good dirt try not to use any sand they don't like it. lots of vegie scrapes and old bread with pumpkin a must. when travelling back from the riverland I always stop in for a bag or 2 of pumpkin which can be frozen whole and used at a later date. As for starting I buy a box of worms from a big shop and I find this the easiest and cheapest. As said keep out of the summer hot sun an

Hi Doobie, I can only say what I have found over time, and that is to save the time on brining. When I started I brined everything and now all I do is to salt about twice as heavy as you would if "seasoning" it As for time I normally leave it as long as it takes to fill all the racks before loading straight in to the smoker. Maybe if you have a few fillets You could try a few different ways to see what your taste buds like Cheers

Great report and pictures mate, and some beautiful fish. Couple of good feeds to boot.

WOW That is one hell of a fish and to take another 12 like it...................................????????

Great report mate

Hey Panga, Can't wait

Hi, Ludaqryz Yes, but was a bit further than salt creek area

With some good tides and even better weather forecast I made the decision early for another crack at the salmon. After a quick stop off at the bakery for a coffee, I arrived at my chosen spot around 10.30and quickly set up camp and had the rods out. Well the long and short of it all was the salmon went off and and after a short time decided to park up 1 rod so I had time for a sit and a beer. At times I would even leave the rod in on the beach and just enjoyed the scenic views. Both Wednesday and Thursday nights I used some fresh salmon big baits in the hope of something larger but was sho

Always enjoyed photography and have been bumming around taking some photos off late. A couple of my pictures from the last few months,that l have taken around the place. Cheers WILDA

I have found the biggest tip for chips is to find the right spud as some are a lot better than others, golden delight is one of my favourite's at the moment. I also par cook them in the fryer until they just started to colour up and soften drain, before laying out on news paper to cool right down before cooking them properly My salt and pepper squid is 60g plain flour 40g corn flour 2 teaspoons of pink rock salt 1 t of fine black pepper 1 t of fine chilli powder 1 t of chilli flakes 1 t of 5 spice 1 t of hot paprika I mix all ingredients in a freezer bag. Dip squid

As far as oils go I'm with Snapper15.4, ricebran is the go I normally buy in the same 3lts at the same place's. We have a wholesale catering joint in Murray Bridge that stocks it as well,so it could be worth having a look down that Avenue if you have one close.

Hi Doobie, Yes after a few tins I did need to give myself a few little pep talks ...........lol

Hi Keenfisho, I was talking to a mate and told me that he saw a pic from about 2 weeks ago with around 100 of the ferals back. When I was there I saw around 40. I would really like to know when some thing is going to be done as far as reducing the numbers

So, I get home from work with some holidays booked and keen as to get away for some time to unwind with the only problem being where to go, tossed around hooking up the boat for a river trip but when in I walked in to the shed and seen the surf rods that haven't had a run in close on 8 months my mind was made up a over nighter to Goolwa . Thursday morning with last few items throwen in I hit the road at 6.30am. Pulling in to the beach car park around 8.00 am, I set about dropping my tyre pressures via the strawn's. It really drives me nuts seeing 4wd still running road pressures chewing up

As a matter of fact I'm having a crack right now