Guests - If You want access to member only forums on HSO. You will gain access only when you sign-in or Sign-Up on HotSpotOutdoors.

It's easy - LOOK UPPER right menu.

Sign in to follow this  
Followers 0
Andrew Erickson

pictures as kids or of your kids

10 posts in this topic

i came across some pictures as me as a kid fishing around here and at my cabin.Ive had some great memories fishing with my dad.Lets see some pictures of all you as young kids fishin.Heres me with a 4 pound smallie on tonka when i was 7 using a spinnerbait.

FM.jpg

and heres a 4lber on a tube

FM1.jpg

Share this post


Link to post
Share on other sites

I love this one cos' she really kicked my butt that day! (Which was the case on many occasions.) Unfortunately she has lost interest. Even to this day if I find myself in a rut I'll try & coax her to go fish with me. Seems like she always did well.

l_4659b53a62300dd113f7fb6968c95f2d.jpg

Share this post


Link to post
Share on other sites

My daughter's too young to fish herself but she enjoys relaxing when I fish from shore. PIC-0133-1.jpg

Share this post


Link to post
Share on other sites

Here is my son Aaron with his grandfather as a five year old in 1997, and (inset) as a 15 year old muskie hunter! He also shoots bigger deer than his dad...ugh. CopterJohn

IMG_3164.jpg

Share this post


Link to post
Share on other sites

My youngest is 11. Here's Nathan with a nice pike near Detroit Lakes. He has been using baitcaster since he was three. He shot his first rooster last weekend.

IMG_2221-1.jpg

IMG_6810.jpg

Share this post


Link to post
Share on other sites

And now we flash back to 1981... Copter John with a 8.3 largemouth.

Caught from a vintage Bass Tracker boat and a fat rap. Remember it like yesterday. John-1.jpg

Share this post


Link to post
Share on other sites

absolute tank.

I have a picture of me from fishing opener when i was probably about 5 or 6. I'm holding up a 15-20 pound pike that my dad caught that day that was as tall as I was. I'll see if I can find it.

Share this post


Link to post
Share on other sites

My little boy, it's a moment I am sure he won't remember all that well, but it is one I will never forget.

P1020058.JPG

Share this post


Link to post
Share on other sites

What a HAWG!!!!! Killer hat as well. It seems that all of my older hats (circa late 80's) seem to be creased in the middle of the bill. Sign of the times?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0



  • Posts

    • +1 on striker ice love mine    
    • I know of which you speak and they were full when I stopped by for my new fav Ghost Pepper beef sticks on the last weekend. Well I stopped by on the 1st-2nd and last weekend for the beef sticks! I use to cut up all my Deer until I and the wife wanted some of those more fancy brat's and sausage I just couldn't do.
    • My FXR sled jacket and bibs have the F.A.S.T Flotation Assistance system Technology in them so I get dlb duty out of the suit sledding and Ice fishing. Right now Cab's up in Rogers has the FXR outdoor suits but they aren't cheap. Love mine.    
    • Those look Great. Most of the time just crock potted them to death! 
    • Glad to hear it isn't the local 172 processor people complained about last year.    I was happy to have the needed "facilities" back this year.  Set up, skinned, sliced, diced, vacuum packed and cleaned up in 3.5 hours.  No, that doesn't include the grind, but we do take that in.
    • I go to Petty Bro's in Annandale and have with about the last 8-9 Deer. They usually get it back in about 3 weeks.
    • And aren't a big fan of eating it?   I'm OK with marinating and grilling the breasts but the rest of the family aren't big fans.  And I can say I prefer duck too.   So I tried smoking the breasts - and loved it!  And now I want more!   I took the simple route since it was my first try.  I picked up some High Mountain game bird and poultry brine and let em brine for two days chilled.   I put them on my smoker grill with the coals in the side fire box.  4 handfuls of wet mesquite chips during the 2.5 hour smoke at about 250 degrees.  I brushed with olive oil and teriyaki marinade to finish.  Pink and tender throughout, not jerked dry and tough.  Phenomenal.     I ate the last one yesterday on the deer stand.  After pulling the tenderloin off for the chefs treat, I just slice it thin against the grain.     Give it a try if you feel like the only things to do with geese are to grind em up.
    • So what do you propose we cut in order to offset that grand per job subsidy? Please be specific.   Do you propose doing the same for competing companies or do you like to play favorites?  
  • Our Sponsors