HomeblogsCasey Scanlon – Squirrel Gravy Fall is a busy time. Even though the 2014 Elite Series tournaments are done, the work never stops. I’ve been working on sponsorships for next year, preparing my tackle and ordering my new boat in addition to doing some fishing. After the Angler of the Year Championship on Lake Michigan, I spent a lot of the fall fishing Lake of the Ozarks. The fishing at the Ozarks has been good and we have been catching a lot of big fish. It’s a great pattern lake and power fishing excels this time of year. Luck-E-Strike buzz baits, RC series 3 and 4 squarebills and a ½ ounce jig with a Bass Kandi Baits Tcraw are all you really need. I’ve also been experimenting with the new Luck-E-Strike RC2 Flat crankbait. It is a shallow running crankbait with a weight transfer system. This system separates it from other flat-sided crank baits by allowing you to make longer and more accurate casts into the wind. I’ve also found it has characteristics of the old balsa crank baits, in that each bait acts differently out of the package. They will dart off to the left or right and then come back to center during the retrieve. That erratic movement really triggers more bites. I’ve actually had a 70 fish catch day on a local Kansas public lake, with the lunker being 8.64 pounds. Now that the weather is getting colder, my focus has shifted 100 percent to putting the finishing touches on my sponsorship agreements, preparing tackle, ordering my new boat and building my guide business. After working diligently this fall, I now get a chance to take a break and go to deer camp in south Texas with the guys at Bass Kandi Baits. I’m excited to make the trip. I’ve done plenty of bird hunting in Kansas and this will be my first time in a deer stand. I look forward to taking my first deer and enjoying all the Louisiana food that Mike Holland, owner of Bass Kandi Baits, is providing. He mentioned something about squirrel gravy, which will also be a first for me. Be sure to checkout my Facebook page for updates on my hunt and how the gravy tastes.