Outdoor extras, including a dog training tip
Lure of the week
Lure name: Smuggler
Company: Chasebaits (chasebaitsusa.com)
Lure type: Topwater
Sizes and colors: Available in 21/2– and 31/2-inch sizes in seven colors: budgie, sparrow, white cockatoo, black cockatoo, clear finch, purple ghost and coot.
Target species: Largemouth and smallmouth bass, northern pike, muskies.
Technique: Ducklings, yes. But cockatoos? Bass, muskies and pike feed on the former, so why not the latter, too? That seems to be the thinking behind Chasebaits’ new topwater lure, the Smuggler. It’s a rattling, darting surface bait that mimics a small bird that’s fallen into the water and is trying desperately to get out. Metal “wing” blades spin and noisily splash as the lure zigzags on the retrieve, thereby attracting fish by sight and sound. The lure has realistic tail and head feathers to match the painted bodies.
Sugg. retail price: $16.99 and $19.99, depending on size.
Notable: These were just announced at ICAST, the fishing industry’s annual trade show, in July. They are available for pre-order, though, and are expected to ship by October. All come with BKK hooks.
Tip of the week
Anyone who’s ever watched a football or soccer game has seen it. During a break in the action, players tilt their head back and open their mouths like so many hungry baby birds. Then, a trainer squirts water from a bottle down their throats. Well, that’s not a bad way to treat your dog, either. According to veterinarians with Purina, it’s important to keep dogs hydrated when afield. And a good way to do that is to squirt water into their mouths every 15 to 20 minutes. It rinses off the back of the dog’s throat and helps keep his or her cooling system working well during dog training.
Recipe of the week
Monte Cristo campfire sandwiches
- 4 slices bread (a crusty white or wheat works well)
- 2 tablespoons yellow mustard
- Salt and pepper to taste
- 2 tablespoons mayonnaise
- ½ pound thick-sliced ham
- 2 eggs
- ½ ounce shredded cheese, cheddar or other
Want to give your campfire mountain pies a touch of class? Or, more importantly, at least make them taste really good?
This take on the classic French sandwich is it.
Beat the eggs in a bowl or dish large enough to accommodate your sandwich (a shallow pie pan works well) and add salt and pepper to taste.
Build your sandwich, using the ham, cheese, mustard and mayonnaise. Squish it a bit to flatten it and compress everything inside. Dip the sandwich in the egg mix.
Finally, place it in a hot, buttered pie iron. Cook a few minutes per side or until browned but not burnt, and the cheese is melted.