April Showers bring mega panfish, it was a fun day. I was using some terrestrial patterns that resembled a hopper or small frog also I threw a walking stick pattern
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https://www.youtube.com/watch?v=IsXp9DRYMQQ
Everything is bigger in Texas- including the fish. The Lone Star State is a hotbed for bass fishing. Anglers travel from all over the world to try and catch a double digit fish in the thousands of lakes spread across the state. The majority of these anglers use spin tackle. These fish rarely see flies so fly anglers have an automatic advantage if they choose to target bass.
The Texas Game and Fish Department recently started stocking trout in several areas throughout the state in the winter months. Don’t write off Texas as only a traditional tackle state. Fly anglers will have plenty of success and be able to catch some of the best and largest freshwater game fish in the country.
You’ll need 4 or 5x fluorocarbon tippet on the Devils. The water is extremely clear and the fish will spook at any sign of something unnatural. That being said, your flies don’t need to be small. Here are a few great options for flies:
Craft Fur Streamer
Gutless Frogs
Poppers
Wooly Buggers
Panfish Attractor
You’ll want all of your flies to have natural looking colors. The bass eat baitfish so anything you have that represents a minnow is going to work. For your rods, you’ll need your 6-weight. Even though there are tight seams and pockets, you need the power of a 6-weight to fight these strong fish.
Bring both sinking and floating line for the Devils. You’ll try a variety of tackle to land these fish, but it’s well worth the effort.
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https://www.youtube.com/watch?v=c5GIRi_Bbxg
“Keep Quiet & Let Your Food Fly with a Big Stick.”
-The Pope of BBQ & Super Dave
The Burnt Bean Co. is a craft BBQ restaurant located in the heart of downtown Seguin. we opened our doors with one goal in mind - make the best BBQ in Texas. We want our food to speak for itself, but with every great restaurant, comes a great story. Here’s ours.
Our Story
The Burnt Bean Co. was an idea years in the making by co-owner Ernest Servantes. Having got his start and eventual claim to fame in competition BBQ, Ernest won just about everything you could win in Texas and went on to compete nationally.
During his years of competing, there was one particular man whom he was quite literally pitted against, Dave Kirkland. Ernest took a liking to Dave, sharing his top tips and tricks of the ‘cue trade that he otherwise would have kept close to his chest.
Competing side-by-side, Dave would peer over Ernest’s shoulder, paying meticulous attention to even the smallest details of what Ernest was doing. Eventually, the student would become the master, and Dave beat Ernest at his own game.
The two would go on to join forces, competing and winning at cook-offs across the state.
Fast forward to 2020, the Covid pandemic would turn the nation upside down, notably affecting the food and beverage industry: approximately 17% of US restaurants closed. Despite what the evidence may have suggested, Ernest and Dave had so much faith in their product, they were willing to roll the dice, and open the Burnt Bean Co. in Seguin in October of that year.
To their delight, opening day saw lines out the door, and it’s been that way ever since.
Commonly mistaken for a coffee shop, the Burnt Bean Co. was inspired by a former co-worker of Ernest’s. One day after asking him what he was planning on cooking at an upcoming BBQ competition, Ernest said, “Brisket, ribs, chicken and beans.” In Spanish, she responded, “Hey fat boy, you’re probably going to burn the beans.” And just like that, the English translation of frijoles quemados gave root and the name Burnt Bean Co. was born.
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https://www.youtube.com/watch?v=me7D6CmCK9w