Per­fect weather for TU Chili Cook Off

Rome News-Tribune - - SPORTS - By Paul Diprima Cor­re­spon­dent

It looks like the weather prog­nos­ti­ca­tors are pre­dict­ing great weather for the 22nd an­nual Trout Un­lim­ited Chili Cook Off this week­end.

With al­most no chance of rain to­day or Satur­day and high tem­per­a­tures in the low 80s teams and chili lovers should be able to wear T-shirts and shorts while sam­pling chili to their to their stom­achs’ con­tent.

If not reg­is­tered on line, any­one wish­ing to com­pete this year can do so by just show­ing up at the regis­tra­tion tent to­day, pay­ing their $50 for each recipe to be en­tered and pick­ing the cook site from those still avail­able.

By the way, there are still plenty of open sites to choose from in­clud­ing about ten camper/ RV sites.

This year we al­lowed teams to pur­chase ad­di­tional arm­bands on­line, but we had to end that process as the lo­gis­tics of get­ting the arm­bands mailed in a timely man­ner is now im­pos­si­ble.

Teams may still pur­chase ad­di­tional arm­bands at check in so that their friends and guests can en­joy tonight’s fes­tiv­i­ties.

This year the en­ter­tain­ment will be pro­vided by Whiskey Dixie, Gene Brigham, Gary Greene, and the High­way 100 Band.

Mu­sic will start about 10:45 a.m. and will con­tinue un­til about 3 p.m. or un­til the an­nounce­ment of win­ners is com­pleted.

The win­ner of the hand-made cedar strip ca­noe will also be an­nounced dur­ing that time. Tick­ets will be avail­able for the ca­noe all day to­day as well as up un­til a few min­utes be­fore the draw­ing. Chances on the ca­noe are $25 each or five for $100.

Tick­ets can be bought at the TU cabin.

Cook teams can ar­rive at Ridge Ferry Park to set up for the cook off as early as 8 a.m. to­day. Teams must check in at the regis­tra­tion tent prior to go­ing to their pre­s­e­lected cook site. At that time they will re­ceive their cooks’ pack­age and may pur­chase ad­di­tional arm­bands. We will ac­cept “walk on teams” at any time to­day. The regis­tra­tion tent will shut down about 11 p.m. to­day.

More about the Arkansas trip

The 31 folks from Coosa Val­ley TU shared four cab­ins at the White Hole re­sort in Flip­pin, Arkansas, and many of them used guides and ren­tal boats avail­able at the re­sort.

Most of the boats avail­able are 21-foot flat bot­tom four-seat jon-type boats with jet drive out­boards. Th­ese are sta­ble crafts and al­low sev­eral fish­er­men to fish at one time and are per­fect for nav­i­gat­ing the of­ten swift and some­times shal­low river.

If you are not a sea­soned river boater I strongly sug­gest us­ing a guide.

There were a lot of trout caught dur­ing the trip with most folks av­er­ag­ing at least 15 trout a day to some av­er­ag­ing well over 30.

Rain­bow and brown trout were very com­mon as well as cut­throat and brook trout on the White River.

A group of three from Rome brought their kayaks and floated the Buf­falo River for small mouth bass and oth­ers floated the North Fork of the White River be­low Nor­fork dam for trout.

One high point of the trip was by Jeremy Gil­breath who was us­ing a worm im­i­ta­tion fly and caught 11 trout in 11 con­sec­u­tive casts. He went on to catch over 20 more trout with few misses fol­low­ing that re­mark­able feat.

The limit for keep­ing trout on the White River is five trout per an­gler per day with only one brown over 24 inches, one cut­throat over 16 inches and one brook over 14 inches and no length limit on rain­bows.

Although I do not know the ac­tual size of the fish, I was told that Jeremy Gil­breath and Roger Bar­ton caught the largest fish of the trip.

The Coosa Val­ley Chap­ter takes many group fish­ing trips through­out the year with trips to North Carolina and the Gulf of Mex­ico be­ing reg­u­lar des­ti­na­tions.

If you would like to travel with a great bunch of guys on their next trip or just learn more about the des­ti­na­tions, come to a TU meet­ing and get in­volved. The next meet­ing will be Oct. 19 at the ECO Cen­ter at Ridge Ferry Park at 6:30 p.m.

We hope to see you at the 22nd an­nual TU Chili Cook Off this week­end whether you are a cook or a taster.

Re­mem­ber the gates open to the pub­lic at 10:30 a.m. Satur­day morn­ing.

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