Uploaded July 2018 | Updated September 2026, 1 hour ago
I have a bluegill grilling method brewing in my mind. So I picked up all the ingredients except one. You know what it is, the bluegill. Let’s go pick some up at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a 2½ inch Action Plastic Shad Grub, on a 1/16 ounce Gopher Mushroom Head Jig.
THE SPINNING REEL is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Crawfish Jam,” purchased from audioblocks.com.
GRILLED ASPARAGUS:
For another grilled asparagus video see this: youtu.be/R-RvYV9cvOA
INGREDIENTS
1½ pounds of asparagus, before trimming
¼ to ⅓ cup of olive oil
¾ teaspoon of seasoned salt
½ teaspoon of cracked pepper
DIRECTIONS
Trim the woody parts of the asparagus, saving only the upper ½ to ⅔ of each spear.
Place asparagus in container and drizzle the olive oil over it.
Stir to coat the asparagus.
Sprinkle with the seasoned salt and cracked pepper.
Mix asparagus and seasonings well.
Set a grill to medium-high.
When hot, oil the grill with vegetable oil and paper towels
Place asparagus on grill for between about 8 minutes with grill closed
JUANELO’S GRILLED BLUEGILL FILLETS:
(My own creation)
INGREDIENTS
1¼ LBS of bluegill fillets, skin on and scaled
¼ cup of olive oil
Zatarain’s (or Tony Chachere’s) Creole seasoning
DIRECTIONS
Heat outdoor grill to 400° F.
Place fillets skin side down in a baking sheet.
Generously brush both sides of fish fillets with olive oil.
Sprinkle Creole seasoning over fleshy side of fillets.
Place fillets in on a well oiled grill or grill basket, or small-holed grate, skin side down.
Close grill lid and cook fish for 8½ minutes.
I have a bluegill grilling method brewing in my mind. So I picked up all the ingredients except one. You know what it is, the bluegill. Let’s go pick some up at the open-air fish market. Click on SHOW MORE for info on the tackle, lake, recipes and much more.
- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE LURE is a 2½ inch Action Plastic Shad Grub, on a 1/16 ounce Gopher Mushroom Head Jig.
THE SPINNING REEL is a black and red Abu Garcia REVO2SX10.
THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.
THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.
THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.
FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.
WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.
WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!
VIDEOGRAPHY:
The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “Crawfish Jam,” purchased from audioblocks.com.
GRILLED ASPARAGUS:
For another grilled asparagus video see this: youtu.be/R-RvYV9cvOA
INGREDIENTS
1½ pounds of asparagus, before trimming
¼ to ⅓ cup of olive oil
¾ teaspoon of seasoned salt
½ teaspoon of cracked pepper
DIRECTIONS
Trim the woody parts of the asparagus, saving only the upper ½ to ⅔ of each spear.
Place asparagus in container and drizzle the olive oil over it.
Stir to coat the asparagus.
Sprinkle with the seasoned salt and cracked pepper.
Mix asparagus and seasonings well.
Set a grill to medium-high.
When hot, oil the grill with vegetable oil and paper towels
Place asparagus on grill for between about 8 minutes with grill closed
JUANELO’S GRILLED BLUEGILL FILLETS:
(My own creation)
INGREDIENTS
1¼ LBS of bluegill fillets, skin on and scaled
¼ cup of olive oil
Zatarain’s (or Tony Chachere’s) Creole seasoning
DIRECTIONS
Heat outdoor grill to 400° F.
Place fillets skin side down in a baking sheet.
Generously brush both sides of fish fillets with olive oil.
Sprinkle Creole seasoning over fleshy side of fillets.
Place fillets in on a well oiled grill or grill basket, or small-holed grate, skin side down.
Close grill lid and cook fish for 8½ minutes.
