BassWestUSA - March/April, 2011, Page 16

A FUNNY THING HAPPENED

Let’s Not Do

you‘re a human or a bass, eating and shing are inseparable. It’s a primal thing – no matter how complicated we try to make the sport with our sonar-equipped boats and $125 swimbaits, shing is really nothing more than trying to convince a slimy, scaly critter with a brain the size of a rice grain to eat whatever happens to be dangling from the end of your line. Bass shermen are like bass: They’re stinky, and they love to eat. Every weekend, anglers en route to the lake gather at truck stops and roadside diners across America to wolf down enough eggs, bacon and biscuits to feed the Chinese army. Then once they’re done shing, they gather in some back-road barbecue joint

BY DON WIRTH

Shore Lunch

WHETHER

I L L U S T R AT E D B Y CHRIS ARMSTRONG

with a D- health department rating to wolf down copious quanti- ties of ribs, fried chicken or (my favorite) “chicken fried steak,” a mysterious delicacy that isn’t really chicken and damn sure ain‘t steak. All with extra gravy, of course. But the most curious form of culinary behavior exhibited by anglers occurs not in roadside hash houses and Truck-A-Teria’s, but rather on the water…or more specially, adjacent to it. It’s called Shore Lunch. If you live anywhere but in the Midwest, you’ve proba- bly never heard of this aberrant activity, so allow me to describe it. Shore Lunch is basically tailgating on the banks of the lake. In its most rudimentary form, you stop shing, beach your boat, tote a cooler onto the bank, build a re and roast some weenies. But Shore Lunch can get way more complicated than that. I know

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March/April 2011