FLYMPH FORUM

So, while I am letting the Turkey Smoke (BBQ), I have been working on my split thread technique, and over sized feathers. My "sausage" like fingers (thanks hank ) are starting to get some semblance of coordination. I am going to have to get a magnifying glass, or readers to make my heads prettyer on the over sized feather patterns. Anyhow, heres what I have been doing this morning instead of chores....

Hook - Mustad 3906B size 12
Thread- Griffith 14/0 Black
Abdomen- 50% Olive Rabbit fur 50% Squirell (Split Thread)
Thorax- Light Chocolate Rabbit (Dubbing Noodle), slightly teased out
Collar- Dark Partridge (over sized)


Just to make myself feel good again. I tyed another except this one has a Peacock Thorax, and a dark Brown Hen Hackle for a collar.

Well Wayne, pretty heads or not my favourite is the first one. Very fishy!



Vicki

DUBBIN, Howdy;

Always a treat to see what your up to at the vise.....
and the cooker.. Got any Smoker 'porn' ???

hank

hankaye wrote:DUBBIN, Howdy;

Always a treat to see what your up to at the vise.....
and the cooker.. Got any Smoker 'porn' ???

hank

I just finished it Hank!! You have ESP?

DUBBIN, Howdy;

Nope, just remembered you'd said something a few days ago
about some sort of get togather, non-family, so figured it would
be a noonish/early afternoon kinda thing... so, you'd want it done
early enough to carve cleanly ( needs to cool some).
Elementry my dear Mr. Sausage digits .......

hank

PS. Know ya did a 'taste-test' . How is it ????

Like the 'crust' on the lid, and noticed you are still useing the water-smoke method.

Dubbin...nice work! I like the second one better for some reason!

hankaye wrote:DUBBIN, Howdy;

Nope, just remembered you'd said something a few days ago
about some sort of get togather, non-family, so figured it would
be a noonish/early afternoon kinda thing... so, you'd want it done
early enough to carve cleanly ( needs to cool some).
Elementry my dear Mr. Sausage digits .......

hank

PS. Know ya did a 'taste-test' . How is it ????

Like the 'crust' on the lid, and noticed you are still useing the water-smoke method.

Leave it to hank to get me to post BBQ pics on a Fly Dressing category!



Carves easy as can be, and tastes divine.

My mouth is watering, just looking at that sliced turkey. I can only imagine how good that tastes. (drool drool)

The flies are top notch, by the way. If I had to pick a favorite, it would be the second one.

I'll take a dozen flies and two turkey's!
Both look delicious.

It all looks good. Nice work on all fronts. I haven't been able to get a split thread body to turn out this well and my turkey pales in comparison by a mile. Nicely done.

w