By Ken Simmers
If you are like me, the seasons listings from the DNR booklet are confusing, at best, and next to impossible to remember, unless you make a list.
Here’s the list: Duck season, 10/14-10/21, then again from 11/11-11/24, then from 12/12-1/27. Turkey in Garrett, Allegany, and Washington Counties from 10/28-11/4. Statewide it runs 1/18-20. Muzzleloader season runs from 11/19-11/21 for both bucks and does, then from 11/1911/28 for antlerless deer only. Keep in mind that archery season is now in and, provided you wear hunter orange, can continue until 1/31, including Sunday 11/5. Junior Hunt is 11/1111/12. Rifle season runs from 11/25-12/9, then from 1/5-1/7.
It’s possible that I might have missed something, but that’s all I can remember.
Although rock season is in, you may be a lucky dog to catch a legal one in this area of water. I talk to a lot of people; Chris the painter caught two at sunrise one morning last week, but when a half hour had passed, so had the catching.
At a breakfast get-together this week, Marshall Patchell, Hank, another friend, and I exchanged views about fishing. None of us had caught a fish. You might possibly talk to a guy who speaks at clubs; he always catches 100 fish per day. None of the 25 fishermen in attendance had caught a fish up here.
Further south in the Bay there have been some fish caught, mostly from char- ters. Keep in mind: it will cost about $100 per fisherman to keep two fish (which you or someone else on board may have caught) in the low 20” range. I know, it’s all about the camaraderie, but I like to catch fish.
Most of us like pit beef, but pit venison is a special treat. First, you need a roast, and you might as well throw in a chicken and some sausages, too. Add some salt and pepper, to taste, and some liquid smoke, too. Start the fire and let it burn down, then add hickory chips or whatever flavor you prefer, soaked in water for an hour or so. This will make it smoke when you put it on top of the wood or charcoal.
Check frequently to make sure that the meat does not burn, but does smoke. After about three to four hours the meat should be done. Use a meat thermometer or slice off a piece or two. The smaller pieces (sausages) will be done first, then the chicken, then the venison.
At this point, take it out and let it set, covered for at least a half hour. Then it’s time to slice it, thin, and relish the flavor.
Enjoy! Bon appetite!