YOURADHERE

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A biiz friend already has the contract to supply cryogenic storage tanks. Looks like it is going to be bigger than Starbase.

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Who's got the hookup on what kind of transportation/trucking needs they'll have? Kindly direct them my way. :lol:

You know this is good news for the state when Reddit absolutely hates it.

The big one we have at the camp on a residential plan needs to face North-ish, it seems the Mini is less dependent on direction, we've got a Mini on the boat and it's just laid flat pointed straight up and never seems to matter.

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Red Snapper Season Closure Update ??
The private recreational Red Snapper season will close at 11:59 p.m. on Aug. 9 in Louisiana state and federal waters.

LA Creel estimates indicate that Louisiana is approaching the statewide quota, and we still have two weeks of fishing data outstanding. In an effort to ensure Louisiana does not exceed its quota, an emergency closure of the season is necessary at this time. LDWF will analyze outstanding LA Creel data to determine if any quota remains.

LDWF and the WLF Commission have historically managed the season to allow Red Snapper fishing opportunity during Labor Day weekend.

Assuming there is sufficient quota remaining after the outstanding landings are accounted for, LDWF intends to reopen prior to the Labor Day Holiday weekend to allow anglers to get out and catch Louisiana’s remaining allocation.

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I still say they guesstimate these numbers at best.

Our just came in too. I'd called early last week to check since they'd cashed the check back in early July and nothing in the mail. Apparently the newest mess was any registration processed in late June/early July all had to be reprinted before being mailed out. Took them nearly 5 months to get the registration handled.

I'm starting to think our problem is we have enough boat to have a significant range, and we probably end up driving past the fish :lol: Red Snapper are great but they don't excite me, and we've struggled to find consistent numbers, and size for those. And I always say we'll stop for mangroves but by the time we've dicked around picking through 16" red snapper it's time to head in.

I really want to figure out grouper fishing down there, and swordfishing, and I desperately want to put a tuna over the rails of this bastard soon. We made a run to MC the weekend of the 4th to try for grouper, I got hyped when I caught 2 long tailed seabass on drop #1 of the day, then ended up with nothing else afterwards. We'll figure it one day, it just may take alot of gas to get there.

I've been eyeing up getting into spj fishing, I've done it the last few trips using spinning gear but feel like I'm not using the right gear. Its one of those things I want to try but not invest too much $$ into, so I've been eying up the Gomexus reels and a cheap-ish spj rod.

I've been wanting to try something like a Matrix shad rigged up on a superlight jighead, or maybe even something like a wide gap offset worm hook with the hook buried, maybe even a weighted one to help it fall.

I never remember to pack any to try, and I bet a mangrove would tear a plastic up pretty good.

Yes/no. I'm in logistics(family business), wasn't exactly the planned career choice but I don't mind it. It does get a bit monotonous at times and next month I'll have been doing this 20 years, which is wild considering I'm only 38.

I really do feel like they pull these numbers out of their arse :lol:

Gumbo season will be here before we know it so I figured it was time to try my hand at andouille. I know it's traditionally cased in beef middles but had pork casings on hand so used those.

Recipe:
Course ground pork butt with the fat cap and most of excess fat trimmed, I also had a 1/2 pork loin I needed to clear out the freezer so threw that in. Used my 3/4” grinder plate for a nice course grind.
1.35% salt
.3% cayenne pepper
.3% course black pepper(will probably bump that to .6% next time)
.6% garlic(used fresh garlic, will probably bump this a little next time too)
1tsp pink curing salt per 5lb

Let it hang for ~24 hours, cold smoked at 80-100 for about 5-6 hours, then hot smoked at ~180ish for several hours until it reached 165 internally. Let it rest in the fridge overnight then vacuum packed and used some in a big pot of red beans.

Overall, it's pretty damn solid, has a much heavier smoke flavor than any of the stuff I've been able to get in Scott recently. Spice level is good, heat is good, next time I'll probably add more garlic and more black pepper.