Jump to content
  • RECEIVE THE GIFTS MEMBERS SHARE WITH YOU HERE...THEN...CREATE SOMETHING TO ENCHANT OTHERS THAT YOU WANT TO SHARE

    You know what we all love...

    When you enchant people, you fill them with delight and yourself in return. Have Fun!!!

Sign in to follow this  
eyepatrol

Divers around?

Recommended Posts

Anyone still seeing divers around? Up north yet?

Gonna head out this weekend and wondering if I should bring the diver dekes out or leave them at home.

Thanks.

Share this post


Link to post
Share on other sites

I have been hunting in the metro area. I got a golden eye and four buffle heads on Tuesday. Today I got a ring bill and another buffle head. I did not see many birds besides the ones I shot at. I saw almost no mallards or other puddle ducks either day. If I were you, I would only bring the diver decoys.

Share this post


Link to post
Share on other sites

Lake Bemidji still had decent numbers of Bills, Goldeneyes and Mergansers on it this morning,,,there are some mallards around too. The smaller lakes are locking up fast, today may be the last day of open water on many of the small to medium size lakes.

Lake Bemidji has some ice on the South end,,,,,if the wind were to die down it would freeze.

Share this post


Link to post
Share on other sites

yeah some of the lakes that i hunt should be iced up completely if the wind dies down. Kinda sucks, and i dont wanna try bustin through with the boat.

Share this post


Link to post
Share on other sites

i DONT MIND BREAKING ICE IF ITS NOT REAL THICK

And if there is open water to set decoys

i reallly don't care to break ice if I have to make a spot for my decoys

Share this post


Link to post
Share on other sites

I'm gonna break ice till my boat cant. then I'll start walkin to my spots and using land decoys, then again thier is always the river.

Share this post


Link to post
Share on other sites

the girlfriends brother already put a couple holes in the boat. He's telling me there from breaking ice. Its an aluminum boat so yeah maybe could happen. He got'er fixed for me so i'm a happy camper again! Thats why i'm kinda leary about breakin ice.

Share this post


Link to post
Share on other sites

South End of Lake Bemidji is now pretty much frozen....a few ducks were in the river..my guess is any divers in the area are now on Leech, Winnie or at 30,000 ft and motoring south.

Share this post


Link to post
Share on other sites

i have not found a way to cook 'em to tame down their strong fishy, livery taste. i've done chili before and it was passable. tried jerky, just about knocked me off my feet!

i am thinking about trying the brick recipe - take one oven brick, cover with olive oil, stuff inside merg, cook at 350 for 2 1/2 hours, let rest, scrape bird off the brick, throw merg away, then eat the brick. grin

Share this post


Link to post
Share on other sites

Let them fly. There is a lot of bull [PoorWordUsage] in the pasture, too, but you don't eat it.

tweed

Share this post


Link to post
Share on other sites

i have not found a way to cook 'em to tame down their strong fishy, livery taste. i've done chili before and it was passable. tried jerky, just about knocked me off my feet!

i am thinking about trying the brick recipe - take one oven brick, cover with olive oil, stuff inside merg, cook at 350 for 2 1/2 hours, let rest, scrape bird off the brick, throw merg away, then eat the brick. grin

I'm with you! Same for Coot. We cook em on a 2*4, throw the brid away and eat the wood. Haven't tried the Brick yet, I'll put it on my list. But, Dam does it taste good!

Share this post


Link to post
Share on other sites

I HOPE THERE ARE STILL SOME ON LEECH AND WINNI I DONT WANNA BE DONE YET frown

Sorry DanZ, Winni is locked and Walker bay is that remains open on Leech.....

Share this post


Link to post
Share on other sites

bummer, my mind still says go till the end I keep my chin up all season long going out ta mara. yes on open water

Share this post


Link to post
Share on other sites

was up in the longville area this past weekend and saw tons of goldeneyes winging around so there has got to be open water some were and I think leach is still open not for sure thou

Share this post


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

  • Your Responses - Share & Have Fun :)

    • icefishinnut gets 2nd win with a 301 score.. 2--rl_sd                     298 3--BlackLundProV  293 4--Fishing_Novice   285 5--mnwildman         284 6--Juneau4               282 7--Swiveldigger       275 8--huckfin                 274 9--Rip_Some_Lip     244 ___________________________________________________ SEASON TOTALS 1--Fishing_Novice           5274 2--BlackLundProV           5126 3--huckfin                         5094 4--Juneau4                       5076 5--Rip_Some_Lip              4952 6--Swiveldigger                4876 7--rl_sd                              4825 8--icefishinnut                  4804 9--mnwildman                  4780
    • Box? i don't think I've ever seen them but will be looking in a little while
    • Buy a box of cheesy tots.  Cook.   Use rack over sheet pan on grill or in oven.  😀
    • Cheesy tots sound great! Anyone got a recipe?
    • If you're feeling adventurous some time follow the same process you just explained but instead of using a rib rub try using a generous amount of Montreal Chicken seasoning with yellow mustard as your glue.  Also, try a wing or thigh before using the Famous Dave sauce.   Goof Luck
    • I took wings, thighs and legs and put rib rub on them and let them sit for 4 hours then I smoked them for about 90 minutes this morning. Tonight I put them on the grill to crisp up and slathered with Famous Dave's. I seem to kill chicken on the grill but with the smoker I can regulate better plus all that flavor. Only way I'll do chicken now!
    • The grain belt is a bigger sin.😁
    • Yes, I noticed the bottled water in the back👺
    • I did 2 racks of St. Louis style ribs on the pellet smoker yesterday, rubbed with smoky mesquite seasonings...  so good no bbq sauce was used when they were eaten!!!  did the 3-2-1 method but used different temps from the last time I did them...  started at 175 for 3 hrs, then 230 wrapped and finished unwrapped at 230...  Oh Yea!!!
×