Riseupfromtherubble

I really don't think color matters at all and most of the really seasoned guys I've watched on YT like Benny Ortiz will tell you the same.


When it comes to the paintjob- anything labeled as glow will typically outperform non-glow, and anything with some contrast will typically outperform a solid jig. So stripes, chevrons, dark back/light bottom, etc

On opening day I was fishing a 100g "deep" from JYG in a silver and white glow stripe pattern. I was getting bit nearly every drop, to the point that the assist cord strand was looking rough. Instead of changing the hook I just switched the JYG to a 120g "Wyld" in the :"white cackle" color which to the human eye looks like a sky blue with a white hairline fracture/spriderweb pattern- it did not impact the bite at all.

Last weekend I had my most success on a johnny jigs flatback with a silver flash pattern and orange head. I think the main factor in enticing a bite is selecting the right jig weight and profile for your conditions at that point in time- I obviously have very limited personal experience, but I've probably watched 30 hours of videos on it and that seems to be the consensus. That's not to say that the fish may favor one color over another, but that is probably something that could change daily

Are you cooking from start to finish in the pan or combining with another method?

I would think it would be pretty tricky to get a nice crust and an even medium rare solely in a skillet without being really precise with your temperature control and timing

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One of the best things about spj is the variety of fish you catch. Everything hits a jig.

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Went again Saturday and it was a tough day of fishing. The gulf was rough as hell all morning and even a lot of the charter guys struggled with a limit.

I only put 4 fish on ice:
1- ARS
1- Vermillion
1- Scamp (PB)
1- King Mackerel (PB)

Other species caught were Gray triggerfish (PB), Amberjack (PB), and Ruby red lips that I had one of the live baiters send right back down on a hook.

I've done a lot of offshore fishing, so to catch 4 personal bests on a "bad" day was awesome.

I think my favorite part is that my fishing buddies are the opposite of me. They don't like to try new shite, they want to send down a live cigar minnow and winch up a snapper on a broomstick. I like to try different techniques, different knots, etc and study them vigorously before I take them out onto the water and practice. One of them asked to try the jig rod on our last spot, I coached him on the basics, and he pulled up a keeper ARS :lol:

The other is still resistant and cracks jokes, but it's a matter of time before he breaks. I had to talk these same guys into using a topshot on their braid years ago when they kept getting tangled on the way down.

So upset with myself I missed this. Made a new dish just for the thread at the end of May, took pics of every step, and frickin missed the deadline :lol:

An unlikely winner anyway, but here’s my grilled snapper throats with homemade mojo, and glazed corn ribs with a jalapeño/scallion compound butter

:cheers: To all the good Dads out there, that instill a love of the outdoors in their children. Hug yours tight if he’s still around. I’d give everything in my name for one more fishing trip with him. If he’s not, he probably isn’t too far up the bank from mine, I bet they’re biting on every cast up there

Pompano and flounder are better whole.

Gris Gris on magazine serves a redfish courtboullion that’s delicious and I’m not a huge redfish fan

Dat Cajun place- good food, best bang for your buck
Grand Marlin- next to Captain andersons, good food, better atmosphere imo
Hunt and Gather- niche restaurant that serves more “chef” style dishes than commercial dishes. Bison ribeye, rack of elk, etc.

For quick and easy bites- Liza’s for a good sandwich, Finn’s for a great taco

You can cross the bridge and check out the options in St. Andrews. Hunts built a new upstairs area and all of their seafood is sourced locally. Yellowedge grouper sandwich for $20. Premium and house oyster options. Just don’t get baked oysters, they microwave them. If you want a cooked oyster they do offer chargrilled now

If you’re staying on the west end, Mcguires or Dusty’s

We’ve got 3 or 4 guys in the program that can hit. Dudes like Neal and Torres are just pitiful

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What's more likely, that he is a 3 star talent and got a "bama bump" or that he was initially underranked by the recruiting services?

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Bama bump

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:lol:

Chipolte
Irregardless