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On this episode of Bassin & Castin we ask the big question: Is Lake Monroe the hottest bass fishery in the Midwest right now? All signs point to yes. After a historic fall season that saw multiple 25-pound bags, the momentum hasn't skipped a beat heading into the spring. In this action-packed episode, we sit down with the sticks who are currently dominating the scene to figure out exactly what’s in the water.
The Guests The Winners: We talk to our most recent winners, Rod Keel & Blake Albertson (March 22nd) and Kyle Kuntz & Eddie Patrick (March 29th), about how they hauled in massive back-to-back winning bags of 26 and 25+ lbs.
The Leadership: Tournament directors Jason Shake and Rob Likens join us to discuss the incredible health of the lake and the logistics behind these high-stakes events.
What’s Inside? Monroe’s Renaissance: Why the lake is suddenly producing "regional-level" weights on a weekly basis.
Pattern Breakdown: Our winners share insight into their winning strategies and how the bite is evolving as the water warms.
By USA BassinOn this episode of Bassin & Castin we ask the big question: Is Lake Monroe the hottest bass fishery in the Midwest right now? All signs point to yes. After a historic fall season that saw multiple 25-pound bags, the momentum hasn't skipped a beat heading into the spring. In this action-packed episode, we sit down with the sticks who are currently dominating the scene to figure out exactly what’s in the water.
The Guests The Winners: We talk to our most recent winners, Rod Keel & Blake Albertson (March 22nd) and Kyle Kuntz & Eddie Patrick (March 29th), about how they hauled in massive back-to-back winning bags of 26 and 25+ lbs.
The Leadership: Tournament directors Jason Shake and Rob Likens join us to discuss the incredible health of the lake and the logistics behind these high-stakes events.
What’s Inside? Monroe’s Renaissance: Why the lake is suddenly producing "regional-level" weights on a weekly basis.
Pattern Breakdown: Our winners share insight into their winning strategies and how the bite is evolving as the water warms.