the Peak from Christian Mülhauser on Vimeo.


You can always tell a good friend when you haven’t seen them in a long time and you can just pick up right where you left off.  Fishing buddy BTP recently made a sojourn back to the mountains from the warmth of the saltwater and I was fortunate enough to spend some time fishing, drinking and just hanging out with him.

Sadly we weren’t able to make it onto the Missouri this trip, and it would have been really great to recreate some of the good times we had on that river last year.  There is always next time.  Between plans with his daughter and my work schedule the only fishing we got in together was a short few hours on the lower Gallatin, in a spot neither one of us had ever fished before.

Damn near running over a bobcat just before the access was a good start to the day.  That was the first one I have ever seen in the wild.  It was bright and sunny and we didn’t have great hopes for the fishing.  But that really wasn’t the only goal.

If you are so busy fishing all the time you are out fishing, you can miss a lot.  Take some time to relax, sit on the bank, enjoy some conversation and a beer and the scenery.  The fish will still be there.  Unless it’s a really great dry fly bite, then don’t stop.  Ever.  But if it’s a hot, bright day take your sweet time.


Eventually we found some fish and BTP caught a couple nice ones on a streamer of all things.  I only wish I had video of him trying to wrangle the first one in without a net…  Talking to his girlfriend on the phone on the drive back he summed it up perfectly, “The fishing was a whole lot better than it should have been.”

How many days can you say that?


{ 1 comment }

Tie One On: The Prawn Star

by Mark McGlothlin on September 29, 2015

in Flies

Tying the Prawn Star Fly from Shane Clevenger on Vimeo.



There will be two opportunities in the next few days to learn more about the Montana Fish, Wildlife, and Parks proposed changes for the Madison regs.

Madison River Foundation 29 September

Travis Horton, FWP Region 3 Fisheries Manager, will speak at a meeting of the Madison River Foundation in Ennis on Tuesday the 29th, from 6-8 pm at the El Western Conference Center in Ennis.

The gang at Blue Ribbon Flies in West Yellowstone sent out a reminder for the meeting in their newsletter last week along with this straightforward comment, with which we’re in full agreement by the way –

We stand by our commitment to protect the river’s rainbow trout by closing the river and its spawning areas from McAtee Bridge to Earthquake Lake March 1 to the 3rd Saturday in May. Too, we continue to commit to “catch and release” fishing for trout on this stretch of river.

Please read our statement. Please comment today. The current regulations have worked for 40 years. Montana Trout Unlimited supports us. Wild trout and wild trout management programs were born here. We do not want to move backwards. What is not broken does not need to be fixed, tweaked or changed. The river and its wild trout need you now, more than ever, to speak for them. Keep the Madison the great river it is into the future. All of us at Blue Ribbon Flies thank you for your help. You are our friends, and those of wild trout too! Please email today.

Madison Gallatin TU Meeting 14 October

The Madison Gallatin TU chapter will also be hosting Travis Horton to discuss the regulation changes for the year at their October meeting on the 14th (Holiday Inn @ Baxter and 7th, 7 PM).

Don’t Forget the Madison Comment Period Closes on the 3rd

The public comment period regarding the proposed Madison River reg changes was extended to the 3rd (Saturday) – if you’ve not weighed in, do so here.


North Mosquito Lagoon redfish on fly from the Gheenoe from Justin M on Vimeo.




TVC27Sep_JMM_V1I’ve put off writing this post all day, instead packing my life back into boxes and duffles. It’s always surprising how the messiness of life condenses down into a pile of random goods. I know how to pack, but to be honest I’m not really quite sure where to begin here.

I finish at Orvis this week, marking nearly two years learning a new job, new company, new locale, and seeing an entirely new part of the fishing industry. It was my first corporate job—first time seeing cubicles, suits and ties in meetings, and an office environment. For the first six months every day felt a little bit like an episode of Mad Men. I learned a lot, became frustrated a lot, and laughed a lot. I’m leaving behind a good group of people and some very dear friends.

But as I drive back West, I won’t be remembering the long days at the office. The Northeast will be remembered as a series of new adventures. Striper fishing on Martha’s Vineyard (I’ll be back!). Exploring New York City (again, I’ll be back). Chasing little brookies in Vermont, smallmouth in New York State, and laughing as NYC stock brokers told me to get in the back of the boat (I’m a girl, after all, and don’t make near the money he does) during the One Bug tournament on the Delaware River. (It all worked out in the end.)


It’ll be random road trips with friends, hiking over yellow, orange, and red hills in the fall, and cozy nights spent playing shuffleboard when it’s just too damn cold and dark to be outside. This has been a hell of a learning experience, and pieces of it are hard to leave behind.

But on to new and better things. If all goes as planned, a week from today I’ll just be landing in Bozeman, and hopefully unpacking with the goal of tossing streamers in the afternoon. I’m eager to get back on the Missouri River to see friends, hit up my old spots on the Gallatin, and tuck back into a routine. Excited to network within these new roles—to meet new folks, see new things, and learn. (After all, that’s what it’s all about, isn’t it?) I’m jumping deeper and deeper into the rabbit hole that is the fly-fishing industry.

And I figure somewhere along the 2,300 miles between Manchester and Bozeman, maybe I’ll come up with a name for the next series here on Chi Wulff. I have the feeling it’s going to be an interesting one.

Huge thanks to the people who have made my stay in the Northeast such an experience. See you on the flip side.





A Bad Day's Remedy from Ogden Imagery on Vimeo.


Redfish Strike Texas Coast

by Mark McGlothlin on September 26, 2015

in Redfish

9-21-2015 Fly fishing Texas coast from Arnold on Vimeo.



From the shores of the Fulton Harbor heading back in this morning – a hard-working oyster dragger (the Shrimp Cocktail) taking a break.

Long live the working wooden boats out there.



Still on the hunt for the greatest fish tacos possible, I had a chance last week to chat with Chef Libby in Austin about plans to chase redfish together in Rockport sometime during the grand month of October.

We talked about schedules, weather, tides and flies before I got around to the most important question of the day – what was her favorite salsa verde recipe?

After some hemming and hawing she offered to share this Grilled Tomatillo Salsa Verde, which she insists has become her all-time favorite even if it does take a bit more work to grill up the vegetables.

She of course makes it in much bigger batches and has scaled this down to make about 4 cups or so (give or take); that’s what our first batch made, which roughly translated into about a week’s worth considering we began to eat it on everything from breakfast eggs to fish tacos to grilled chicken and of course slathered on chips.

The roasted flavors from the time on the grill can’t be produced any other way (you could broil in the oven and get close) and you can dial the heat up or down by varying the number and types of chiles used.

January’s Salsa Verde Chicken Thighs will never be the same again with this recipe in hand now; as soon as it cools off a bit we’ll have a batch in the oven.

Hot damn. And thanks Libby, the first round in Rockport is on us.

2 lb. husked tomatillos
1 white onion with root intact, halved lengthwise
1 head of garlic, root intact and unpeeled, halved
2 jalapeno chiles, stemmed
1 serrano chile, stemmed
2 tbsp. vegetable oil
1 bunch cilantro, leaves and tender stems of course
1/2 cup fresh lime juice, maybe more
Kosher salt and freshly ground pepper to taste

Fire the grill.

Char those vegetables. In a large bowl, drizzle the tomatillos, onion halves, garlic head halves and the jalapeno chiles with the oil.

Now grill the vegetables for 6-10 minutes, turning often enough to maximize the char yet not burn; pull when they’re tender. Cool slightly.

Now process to a salsa. Squeeze the roasted garlic cloves into your trusty food processor and add the tomatillos, onion, chiles, cilantro and lime juice. Pulse until it’s as smooth as you prefer – she likes this one as a chunky salsa with lots of texture.

Finish with kosher salt, fresh ground pepper and perhaps more lime juice to taste.

Grab the chips and the chicken or fish tacos and go to it.



Fly Tying: The Mangler Moth (Spruce Moth Pattern) from MAngler Media on Vimeo.


Speaking of great sandwiches, the recipe for this one is here.





Lo and behold we missed another foodie holiday this past week – the 20th was National Rum Punch Day.

Astute fly fisherwoman, discriminating bartender, and now friend of Chi Wulff Kristen B. from Houston sent this over yesterday –

…I didn’t know if you guys saw that Sunday was National Rum Punch Day. That in mind, this would be a great cocktail for your Thirsty Thursday series.

The fruit juice and grenadine laden Caribbean and Jamaican rum punches have their places, though we like the less-cloying, lime-focused simplicity of this one a lot.  Just use fresh lime juice, good rum and the rich simple syrup (1 part water, two parts sugar) and you’re in business.

And we need to get you down here to chase some grass carp with us one of these days….

Thanks Kristen, we’ll all belatedly tip a glass to National Rum Punch Day this weekend and would love to chase some grass carp down there soon.

1 ounce fresh lime juice
1 ounce rich simple syrup
2 ounces aged Barbados rum (Mount Gay)
1 dash Angostura bitters

Garnish – freshly grated nutmeg and lime

Shake, shake, shake. Add the ingredients to a shaker along with ice and shake well.

Strain into a Collins glass over fresh ice.

Garnish and go to it.



Bonefish SUP

by Mark McGlothlin on September 24, 2015

in Salt

Bonefish SUP from Aaron Adams on Vimeo.