Two years ago I grilled whole bluegill. They were bony, but whole fish is oh, so tasty. I’m determined to do it again. I have all the ingredients except the bluegill, so let’s get some. Click on SHOW MORE for info on the tackle, lake, recipes and much more. - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here:
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE: The 1st lure was a 1/64 oz. “Skunk Jig” hand made by Mike of BigMike315fishing, The 2nd lure was a Z-Man Finesse TRD modified and re-named “Tinkie Dinkie.” It is attached to a 1/32 oz. jig head. The lure was modified by Don “Winkiedoodles.” His fishing channel is here:
THE SLIP BOBBER: Was a Rod-N-Bobbs RX510 from bobbers.com.
THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD: The 1st rod was a 1970s, 5’ rod on which is printed “Country Spinning Rod.” Maker unknown. The second is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Stepping Out,” purchased from audioblocks.com.
BRUSSELS SPROUTS ON THE GRILL
INGREDIENTS
1½ pounds fresh Brussels sprouts
(1 pound after trimming and quartering)
6 strips of bacon (I used 7)
1 tablespoon olive oil
½ to 1 teaspoon salt
13 x 9 inch foil disposable cake pan
INSTRUCTIONS
Trim stems, and wilted leaves from Brussels sprouts
Quarter or rough chop them
Toss the sprouts with the olive oil.
Sprinkle them with the kosher salt. Set aside.
Cut strips of bacon into one inch pieces.
Spread the bacon over the sprouts and mix it in well.
Heat the grill to medium to medium high (about 425°F).
Dump the sprouts and bacon into an aluminum foil 13 x 9 inch pan.
Toss the aluminum pan on the grill. Close the lid. Stir about every 5 mins.
The sprouts and bacon will be done in 25 mins. Some pieces will be crisp and charred, others will be golden, and others will be green and look steamed.
Remove the Brussels sprouts from the foil pan to a plate and serve.
GRILLED WHOLE BLUEGILL
My last video on this was here: 07/01/18.
INGREDIENTS:
10 bluegill of 8 inches or longer
¾ stick of unsalted butter, melted
McCormack’s Lemon Pepper Seasoning (1 TBS)
Mrs. Dash No Salt Lemon Pepper (2 TBS)
DIRECTIONS:
Scale the bluegill with the back of a knife or fish scaler
Place the fish on a cutting board, it’s back toward you, it’s head to your right
Insert sturdy knife forcefully just behind the fish’s gill flap
Cut down and toward you to detach the top part of head
With your right hand, grab the head and pull it down, and away from the fish
Remove the guts along with the head
Wash the inside cavity of any remaining blood and tissue.
Cut 4 or 5 slits on a angle on each side of the fish
Lay the fish out on a baking sheet and butter the top side
Season the top side with lemon pepper seasoning blend
Flip the fish and butter the other side
Season the other side with lemon pepper seasonings
Set a grill to medium-high
When hot, oil the grill with vegetable oil and paper towels
Place the fish on the grill for 5 minutes with grill covered
Flip the fish and grill the second side for 4 to 5 mins more
Serve!
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