– All right team charge. ♪ Take me out on the water- Weeat, the fish eat. ♪ Way out in the woods♪ Where the breathing is easy♪ The living is good- All youcan do is just laugh♪ Out in the great– ♪- LarrySmith Outdoors is broughtto in part byBadger Sportsman,Bartlein Barrels,Warrior Boats,Wilderness North Lodge,Big Snow resort,Hard and Soft Fishing,Suzuki,Lynch of Mukwonago,Dick Smith’s Bait and Tackle,Wings over Wisconsin,Kmiec Law Firm,Deep Freeze,Cold Snap,Otter,Norm’s Ag,and Jiffy. – And remember, it’s agreat day to be alive. ♪ Out in the great outdoors ♪- Holy moly. – Hey this week onLarry Smith Outdoors,we’re up in SturgeonBay and we’re fishingsmall mouth, and itlooks like an absolutelyawesome day we’ve had aconsistent weather patterngoing on up here. And we should be in fora pretty good day right?We’re fishing withour good buddy,guide Lonnie,hey Lonnie tell me aboutthis Sturgeon Bay biteup here, I don’t get achance to fish small mouth,especially up here. Tell us what we’re in for today,were we in for a lot of fish,big fish, or both?- We’re gonna startout today with,we’re gonna gointo a couple bays,looking for some bass. Small mouth. There’s a lot oflittle ones goingwith some mediums anda big one now and then. There were bigger fishwhen the water was coldbut now a lot of thesemales are coming into kinda get bedsready for spawning. For these bass. Hoping to get big numbers today,and hopefully pickoff a couple big ones. We’re gonna startin shallow and thenwork to a littlebit deeper water,looking for bigger fish, so. It should be a good. – That sounds awesome,hey we got a guesthere today too. Introduce us. – Yeah we got Brianhere from Clam,Brian Lindberg,he’s head of themedia department,he works on a lotof the catalogsand media andsocial media stuff,so we’re excitedto have him hereall the way from Minnesota. – Well that’s awesome hey Brian. Excellent and you know what,this is gonna be alittle bit awkwardbecause we got twoglint clam guysfishing against anOtter guy today,you know what?I’m hoping that theydon’t constantly hogthe best spots. But hey, let’s seewhat happens today,we got an absolutelyawesome day,we got good people, goodcompany in the boat,it should be a good one. – Thewarrior story continueswith the besttracking, driest ridein the industry. Designed with a highdegree of dead riseand bow flair to pushwater out and downfor a smooth drycomfortable ride. The smart trollingkeel limits bowdrift for enhanced boatcontrol in the windand with a lifetimehaul warranty,warrior boats are built to last. Warrior boats,a legend reborn. – Badgerssportsman magazine,Wisconsin’s premieroutdoor magazine. Fishing and hunting in Wisconsinwritten by outdoor enthusiastsfrom Wisconsin. Each issue featurestimely fishing and huntingarticles from expertsacross the state. Badger Sportsmanmagazine will help youmake the most out ofyour time in the woodsor on the water. Subscribe to BadgerSportsmen Magazine today. – Hey folks the badgersportsman magazine wantsto see a picture of youhaving fun in the outdoors. And to have a chanceto win a trip with ushere on Larry Smith Outdoors,and a hard and softwater fishing kitall you have to do issubmit that pictureto the badger sportsman. com. – Come on now. Right. You clam guys areganging up on meI don’t know about this. – Get you to cross over Larry. – Ohthat’s a nice fish. – Oh it’s a dandy. – It’s a nice fish. – It’s a dandy bass. Nice job Ryan. – I think that’sthe one that I think that’s,like mine. Nice job. – First SturgeonBay small mouth. – Nice little,that’s almost four pounds. – What oh come on. – That’s a good three. – What. Boy I’ll tell you something,these clam guys. – Three and a half. – Hey hey hey. Tubes end. – Got the oldcallan’s tube on theretoday huh?- Callan’s, yep. Callan’s tube hair. – That’sa nice little fish. – Little three pounder. Sturgeon Bay right here,Sturgeon Bay greenbacks. What do we call them brown bass?- Brown bass. – Hey there little feller. – You can callthem anything you want. It’s yours. – Yeah last week wewere up off of portwashington fishing cohoand we had a heck ofa day, we got 25 coho. Nothing real big you know,up to about eight pounds. – Yeah funny story I was 13and my dad took me out toalgoma. On a coho trip and firstfish of the day was six am,and it ended upbeing a 21 pounder. – A 21 pound coho?- 21 pound coho. The guide said it was twopounds off the lake recordor whatever it was. Yeah it’s still upon my wall today. 30 years later. – Wow you know thatis the cool partabout taxidermy work is thatit pretty much lasts a lifetimeif it was mountedright, and then some. hey they left me one. Can’t believe it. Right I can’t believehe actually left mea fish. That one on the bite. – Larryyou need a net?- No I’m good. I’m good. Gotta love this. This is about a 10 pounder. Just so everybody knows. gotta love it. It’s very interestingwhen you come uphere to door county,this is definitely world classsmall mouth fishery,and I was watching Brianand Lonnie, and I’mused to throwinga tube jig and kinda working it,working it, swimmingit, working it,and I’ve watched themthey’re just kindacasting it like they’recasting a crank bait. Letting, throwing it let it sitfor about a splitsecond and then juststeady retrieve. And the second cast I did,that caughtnice little small mouth. There’s some rock over here now. He didn’t sayanything at all to us,you know, you gotta watch these,especially of all theguides in the countrythat we fish with,the Sturgeon Bay guys,you gotta watch, keepan eye on them right. They’re a littlesneaky once in a while. – some of the best. – it’s time for breakfast. – I washoping you were gonna saythat like a half hour ago. – I know I’m starving. – Whatdo you got there?- My mounds, a bakery in algoma. Northwater bakery deli. Why don’t you try one Larry. – Only one?- Yeah. – I don’t even know which,they all look so good. – Custard, fritters,there’s some mud pie,that’s got home madecustard in there. – Oh man I’m gonnahave that next. I’m gonna have this one,cause this one’s facing me. – Hey Brian youwant a donut for breakfast?- Iwould love a donut. I think I need one. – You oughta giveme this donut firstbecause these twoclam guys have beenhogging the fresh waterall the time right?So I think he was feelinga little bad for me. – Oh that is good. It’s kinda likecarbonated lemonade. – Thankgoodness Brian,I have the deepestrespect for youbecause you know what youdidn’t say the dirty wordI can’t stand whenpeople say that. Oh it kinda tasteslike Mountain Dew,I’m like are you kidding me?It’s a good fish?- They’re all good. – Yeah you’re right. – They’re all good. – Yeah you’reright they are all good. – Like Larry said. – Kinda like donuts. – People puttoo much emphasis on ohthis and that. – That’s theirdonut right there. – Right there. – There you go Larry. Better. – Yeah. See I had to go to asecret weapon since theseguys are up on thefront right there. They offered me the frontjust so everybody knowsbut I know therewas a trick to it. Getting in betweentwo clam guys. All the sudden yeah I’mover the side of the boator something. I wasn’t born yesterday. – Kalin’s hasbeen catching multispeciesfish for over 30 years. From our crappie grubsto our seismic seriesof hybrid swim baitsand grubs. To our jerk minnows. – You can’t see thatjerk minnow can you?- To ourgarlic and salt impregnatedwack a worm. – That’s a Kalin’s wacko. – Our premiumline of kalin jig heads. Oh and our originalkalin’s grubsstill does a prettygood job too. – Look at the kalin’s inher mouth right there. – patrick what areyou doing out here?- Mark I’m goingfishing this weekend,but with this massiveselection of trucks,I can’t figure outwhich one to take. – The brandnew lynch mukwonago storeshave a massive selectionof brand new chevrolet,Chrysler, Dodge,Jeep and Ram truckscars vans and suvs. Make your nextstop at the all newstate of the art lynchmukwonago dealershipstoday. ♪ Nobody sells forless than lynch ♪ – hey what I’m goingnow is I’m going,I’m switching I had this16 ounce jig on here,and darter jig. What I’m doing is I’mgonna go to a quarter,cause what’s happeningI’m trying to keep my baitwithin about two to threeinches of the bottomand now the wind’sblowing on my line,and it’s lifting my linewhich is obviously liftingthe bait up so I’m justgonna drop to a little bitheavier jig, and that’swhat you have to dowhen the wind conditions change,you have to change your bait,especially when you’re rolling. It’s a different storyif you’re castingout there and you’re able,you want the bait to stall,sit still for a split secondand then lift,but it’s always anytime you’re doingany type of jig fishing,it’s all aboutcontrolling the bait,and for me with the typeof fishing we’re doinghere, casting acrossthese rock humps,I need that bait tobe able to slide downthe edges of the rocks,but I also want itto stay within abouttwo to three inches of bottom,and I’m not hungup all the time,so but again it’sa control issue. So what I’m gonnado is I’m gonna goto our quarter,and try that. Should be heavy enough. See how good that was?52 years old I got thehole the first time. what are you laughing at?Here we go. That’s not too bad a fish. You guys both hadbites right thereand I just, I was looking. I just worked the other side. no. It’s a good fish. Boy you gotta lovethem small mouth. It’s amazing howthey thump that. And I just putthat cracked pepperback on there. That kalin’s grub. And got a dark jig on there. Just working it alittle bit slower. And boop, you justwhack that thing. Awesomehey hey hey. Hey Lonnie. I kinda lookingaround at this boat. And if I didn’t fish with you,a number of times andcatch a lot of fish,I would kind of thinkthat you’re a fishermanthat doesn’t catch alot of fish becauseI’ve never seen a boatso clean in my life. Unless it just cameoff the showroom floor. What’s the deal with this?I don’t even seea scale anywhere. If you were anybody else,I would be scared. – Well I like tokeep my boat clean. – Apparently. – We scrubbed her forthree hours last nightgetting ready forthe Larry Smith show. – I’m afraidto even eat a sandwich inthis boat. – I don’t like crumbs. – I know whenI was eating my donutI was eating it overthe side of the boat. – I don’t like messy clients. we vacuum it out everynight and scrub her down. – You got way, he’s got waytoo much time on his hands. He needs to comeout to the farm,I’ll put him to work. Look at these shoes right here. See that?My wife just boughtme these shoes. You know what this is?On them shoes?It’s called dirt. Right. And some plant and soybeans. – That’sa little better fish. Gotta like that. – Itate that thing too. – Oh he did. See that’s the key,so snag up. – Snag up. – Right?Sit there and pop it and pop it. And then when itcomes off the rock,it’s like a cray fishhiding in the rocks huh?- That’s what it was yeah. Yeah and you know,that’s one thing thistube really emulates,is a crayfish. These small mouth reallyfeed on all year long. That’s their main diet huh?- Gobi’s here too? yeah just fat. Look at the fat healthy fish. – You can see whatthese small mouthare relating toin the bays here,there’s a lot of rockand this is right herea good example, thisone really come up toabout six inches, goodone to take your lowerunit off. If you were crankingthrough here,but I think thesesmall mouth obviouslyit’s what would yousay Lonnie this iswhere they like to spawn?But it’s also where thebulk of their food’scoming out of too. Plus the rocks are warm. – Yeah these walleyes thatlike that transitions,that rock,sand muck transition,that’s kinda where they’respawning in the rock. Rock bars and piles of rockand that’s kind ofwhat we been doing,fishing all morningis rock bars. – I’ll evennet that for you here. – Nice job,were you doing anythingdifferent Brianon that?- Just dragging thattube on them shallow. – Are youkinda stalling at allor just a steady retrieve?- Not really, prettysteady retrieve,I might stall itjust a split second. – Okay. But just pretty much asteady retrieve on that huh?- Yep yep yep. – That’s a nice fish,now that wind’s blowing. – Small mouth . – That windsblowing right across there. – Yeah that one thingwe noticed is thatwind has kinda comeup on this reef. – And yousaw a couple other oneson there too huh?- Yeah there was oneor two more there. Swimming right along with it. It’s kinda coolthose small mouththey get a little competition,when they see bait going. A lotta times you’ll pull upthree for them at the same time. – Hey Lonnie we justchecked out the radar,see there’s a littlecell coming in,doesn’t look like it’sgonna be any lightning oranything soI’m wondering ifthat’ll trick getthese fish to bite. – Yeahthat can’t hurt we had agood shot this morning,now it’s been a little stagnant,so the wind pickedup a little bit,a little bit of afront’s coming in,so hoping it picks up. – now we got. – thanks Larry,today in the kitchen I amShotgun Steve Scheafer. For those of you whowere lucky last year,and got a bear,a friend of minedropped off some bearhe handed me some bear steaks. Shot in wisconsin. I have a seschuan rubto go on this bear,and I am making aspargusrolled up with prosciuttoand cheese in it. I have ginger,all spice berries. White peppercorn. And black peppercorn. I have it in thegrinder right now,it’s gonna get alittle loud in here. Gonna grind it all up andthen I’m gonna rub iton my bear and throwit in the frying pan. For those who don’thave it, I just usedmy wife’s coffee grinder. Ground up all the pepper. Now. . . That really smells. This is the recipe I used onmaster chef when Iwas out in California. Take it lightly dustit over the top. This goes a longways this seasoning. This rub. Folks if you could smellall this pepper in here. Both sides, both sides folks. What I didlotta kids don’t liketo eat the asparagus,the green on the outside. So I learned a tricka long time ago. Take your food grater,grate off some of the green,see how it turns white?And I’m gonna putpepperjack cheese,and you can use whatevercheese you want. Cream cheese, mozarella,but I kinda like thelittle kick of pepperjack. Put your pepperjack in. Start your prosciuttoon an angle like this. Roll it up real nice. That’s it folks. It doesn’t takemuch to cook this. Let’s go back to the stove. See what our finishedproduct looks like. I’m gonna show youhow to cook the bear,it’s only about twominutes on each side. Once again, take andclean all your meat up,get all the white meatstuff you can off therecause you can’t digest that. Okay let’s go back to thestove and cook this up. Okay folks,got the asparagus in. Hear that sizzle going?Doesn’t take long for this. Just start cookingit and flip it overa couple sides. This pan’s hot, like I say,bear steaks, donot overcook them. Only about a minuteand a half, two minuteseach side, hear that sizzle?That’s exactly what you wantwhen you’re cooking meat. I have it on medium high. On man that seschuan’sunbelievable. Roll it over, see thecolor on that prosciutto. That’s what you want. And once again,that asparagus is real tenderwhen you take that green layeroff of it. When the meat breaksloose from the pan,that’s when you cantell it’s getting done. If it’s sticky leave it in therefor a little bit. If the meatssticking to your pan,cause then it’snot getting done. Oh see that sear on that?That is beautiful. Some nice coloring on it. You can usually telltoo when you’re close,see the little bloodcoming through therethe meat?That’s how you knowyou’re getting close. And do not keep flipping them,get another sear on this side. My prosciutto, get the cheesecoming out of it. That’s close too. You can tell seethe color is turningdarker green there?And it’s getting softer. That’s exactly what you want,see how the endsare getting sauced?We’re close folkswithin a couple ofminutes and we are readyto serve this up and eat it. All right. I think our bear’sdone it’s been aboutfour minutes. Oh look at that nicesear on that side. That’s exactly whatyou want folks. Don’t forget now,I’m gonna plate this,but we do not puta knife through itfor four to five minutes,cause once youput a knife in it,it lets all the juicesout of the meat,and then all yourmeat is wrecked. My asparagus, look atthat color on there. The cheese isoozing out of there. This is aboutabout a 15 to $25meal at a restaurantif I was serving LarryI’d charge him 50. Just cause he owes me. All right folks here isthe finished product. The bear saschuan bear. This recipe is on LarrySmith Outdoor’s website. The rub is the key. Oh look at thecolor on that bear. Man if you guyscould smell this,this is really good. Seriously folks,excuse me but,if you can a buddy togive you some bear,get and try this recipe,you can try it on venison too,this seschuanrub is really good. Look how nice and tenderthis asparagus is. Just taking thegreen off the outsidewith a peeler. Very good. Folks once again,Steve Schaefer the shotgun chef,it’s a great day to be alive. – The latestissue of the badger sportsmanwill be in our reader’shands within the week. Not a subscriber?Now is the time,you won’t want tomiss this issue. It’s packed full ofeverything you need to knowfor open water success,no matter what speciesyou’re targeting. For availability in your area,and subscription information,check outbadgersportsman. com today. – that is what it’s all about. – Oh a double. – hey guys this is a good one. – Is it?- Yeah. – The laterin the day it goes,the better the fishing gets. – Man it is,and you know this morning,caught a lot of fish but therewere a lot of smallfish and I’ll tell you- oh yeah look at this guy. – Ohthat’s a nice fish. This afternoon we’vehad a lot of reallyrespectable fish. Nice there you go. – Yes. – Hey Lonnie why don’tyou tell us a little bitmore about your guiding businessas far as the areasthat you guide andI know you have a hugeice guiding business tooand tell us about,I know you guide up hereto Sturgeon Bay but,you also guide on thelower bay too right?- Yeah our primary,we guide year round now,Green Bay trophy fishing. Into summer and trophy ice fishin the winter. – Okay. – Nice four pounder. And we do a lot of guiding,we’re full timewalleye bass guides,spring summer fall. We’re starting togo into that springtransition into summer,so we’ll be fishinga lot of door countyfor big walleye and big basswhen they transitioninto deeper water. – hey Lonnie a couple more castsand lets head her inwe had an absolutely great day,hey Brian thank youfor spending the day with usand fishing with us,that was awesome. And you definitely hadthe hot stick todayfor sure, caught thebulk of the big fish. – They had tobring the guys from Minnesotadown to catch the big— yeah that’s right. – Right. And Lonnie you’re gonnabe guiding every dayright?So if people wantto get ahold of you. – Yeah if you wantto get ahold of us,check us out on the web atwww. greenbaytrophyfishing. comor give me a call 920-304-0282,just leave a voicemailor an email and we’ll getyou out. Our contact informationis on our websiteso just give us a call,we’ll get back to youat the end of the day. But yeah we’ll beout all summer. – That’s awesome. Hey and everybody rememberevery week we’re doing at leastonce a week live half hour feedfrom wherever we’re fishing,usually right around 12:30,and we have a triviaquestion every week,and you have anopportunity to winsome great prizes. Just remember, it’s agreat day to be alive. – There’s a big fish finally. Not quite as big as,oh there he goes. did you get?Finally. So you think the primeof the small mouth biteis probably outanother couple weekshuh Lonnie?- I would saya couple weeks I think. Lucky the net floats. – Is that your good net?The one I like?Yeah it is. That was a big fish. – Whatever you had bit. – Yes. – I seenhim just right out therehe didn’t go nowhere. – I didn’t want totell you what it was. – Do youknow what it was?- Yeah I saw it. – A sheepshead. it was a goat. I can’t believe hehit that wacky worm.