Outdoor extras, including a new premium vibrating jig
Lure of the Week
Lure name: Thunder Cricket
Company: Strike King (strikeking.com)
Lure type: Vibrating jig
Sizes and colors: Available four sizes — 3/8-, ½-, 5/8– and ¾-ounces — in 10 colors, including, black/blue, white/chartreuse, Falcon Lake craw, bluegill, bruiser and red/yellow/pink/green.
Target species: Largemouth and smallmouth bass.
Technique: Brand new to the market — it debuted earlier this year at the Bassmaster Classic — the Thunder Cricket is not an inexpensive lure, by the manufacturer’s own admission. But it’s said to be made with all premium components. That includes an “ultra-thin, ultra-stiff” stainless steel blade coated with Strike King’s “Panther Hide” paint. It’s the blade that creates vibration and commotion, attracting fish. Each bait also has an Owner “Jungle” flipping hook, designed specifically for use with heavy-braid line. The hooks are said to be stronger than traditional high-carbon steel versions, too.
Sugg. retail price: $13.99.
Notable: This lure was designed by an all-star cast of bass pros: Kevin VanDam, Greg Hackney and Andy Montgomery.
Tip of the Week
Every boater knows the rule: If something can fall in the water, it will, sooner or later. And there’s no worse feeling that watching something you worked hard to buy sink out of sight. When it comes to fishing nets in particular, though, there’s a way to avoid that. Simply wrap the handle of your net in enough foam to make it float. Pool noodles — hollow in the middle anyway — can work great here. Add a bit of foam, then test whether your nets floats in water shallow enough to retrieve it. Add more as needed until your net is ready to go.
Recipe of the Week
- 1 pound ground venison
- 3 tablespoons chili powder
- 1 large onion, chopped
- 2 tablespoons ground cumin
- 1 large bell pepper, chopped
- 2 tablespoons red wine vinegar
- Crushed tomatoes (about 28 ounces)
- 2 teaspoons salt
- Dark red kidney beans (about 19 ounces)
- ¼ cup Worcestershire sauce
- 1 tablespoon olive oil
- 2 large cloves garlic, finely chopped
Here’s a great way to use some of the ground venison you may still have in your freezer. It’s a hit on cool nights in camp.
Heat olive oil in a stockpot. Add onion and pepper and cook 5 minutes, or until soft, then add garlic and cook another minute more.
Add venison and cook until browned, stirring frequently.
Next, add everything else left except beans and bring to a boil over high heat. Reduce heat to low, add beans and simmer covered for about 5 minutes until everything is heated through.