Tuesday, September 19, 2017

Trout Flies, That Is Appalachain Trout Flies

From Maine to Georgia there is a mountain chain known as the Appalachian's. They many not be the tallest but I'll wager they are the most beautiful. Some say they're the oldest mountains in the United States. Well that's for those geology folks. Here I'm going to talk of trout flies of the Appalachians, specifically the southern Appalachians. The flies presented here all have several things in common, the most obvious is they are dry flies, and they catch trout. I have taken brook trout in Maine, Massachusetts, New Hampshire, Connecticut, Pennsylvania, and Virginia on these flies. I have a few more states in the Appalachians left in which to fish them.



This is the Orange Palmer. This fly has that simple construction that makes a pleasure to tie. A great fly to use in late summer and fall.


This is a variant of the Orange Palmer. This fly uses only one hackle for the body. It is also tied on a fine wire hook. I like to fish this fly wet.


This fly is the Fore And After. It has the hackle tied in the rear as well as the head of the fly. The pattern calls for the body to be either yellow dubbing or yellow floss.


This is the Rattler, a southern fly. It's quite similar to the Bomber with a few exceptions, one being the body is of black thread.

Now folks can you tell me what's the constant common in all of these beautiful flies?







Sunday, September 17, 2017

Does It Ever Get Better?

One day last week I ventured into the forest to seek out solitude and and willing brook trout. The sun was piercing through, its rays touching the wet hemlocks and giving the look of smoke dancing through the woods. The night before the area had received several heavy rain showers which had brought the stream up a bit. Moving along the forest I found myself slipping several times on the wet logs, luckily I never took a spill. The flies of the day were selected at home the night before and they were all dries, keeping it simple.



The seasons changes while not pronounced still can be seen. The little pools and riffles held the wild brook trout I was seeking.


The rod I selected to bring that day was a Cabela's CGR 6'3" 3wt.' I've had the rod for some time and thought why not try it on a small stream. As usual I had no problems with it and even though it was a bit longer than what I was accustomed to.


To sit at such a place, have a coffee, a few PB&J crackers and just reflect.


And when the opportunity presents itself you be graced by one of these wild jewels. Does it ever get better, I think not.








Friday, September 15, 2017

Shoulders And "Doctor R"

Here are a few of the many shoulder combinations I use in the construction of Rangeley streamer flies. Each feather is from a different bird, pheasant, partridge, silver pheasant, peacock etc. Then a jungle cock nail is placed on the shoulder feather and when tied on the front of the streamer it gives the appearance of the broad shoulder area of a forage fish. In future posts I'll be using these combinations in the streamers I tie and you'll be able to see how they play in the final fly.



This is "Doctor R"...a Rangeley Streamer.


Hook, Martinek Rangeley Streamer,...Body, orange yarn,...Tag and Rib, flat silver tinsel,...Throat, white hackle, followed by orange hackle fibers,...Wing, two white saddle feathers and two orange saddle feathers,...Shoulder ringneck pheasant feather,...Cheek, jungle cock.





Wednesday, September 13, 2017

Beef Rib Eye, An Alternative

The beef rib eye, probably the most tender and flavorful cut of beef. These steaks are absolute heaven when grilled. There is one drawback and that is there cost. I know you can find them on sale from time to time and that's a good thing, only there sale price is a bit high for my liking. So I'm going to give you an alternative that you'll find to be just as tender and tasty as beef rib eye for about a $ 1.69 a pound. Behold the alternative.

The rib end of pork. I get them on sale for the price of 1.69 a pound. They are bone in 7 rib cut. I take them home bone them out, which is not hard to do and prepare them by slicing them into cuts that can be grilled. The slices can be thick or thin depending on what you like. The leaner cuts, they come from the ribs closer to the center can be used as pork chops, which I love to "shake and bake" and the chops with the cap on them seen above are what I grill. There is more fat on these cuts and that's OK, for you can trim it off. I grill them with the fat on and prefer to trim the fat off after cooking.


Perfection...there are never any leftovers when these come off the grill. Season them with what ever you like, a salad and an ear of corn..oh man.