Inside the Martin, Arey and Canterbury crib

Bassmaster Elite Series anglers Scott Canterbury, Scott Martin and Matt Arey room together on the Elites. Bassmaster photographer Shaye Baker spent some time with them during practice to give us a look behind the scenes of a typical day in the life of these pros.

Canterbury is considered the resident chef, and he makes his way straight to the fridge after the alarm clock goes off in the morning.

Time to throw some Conecuh sausage in the pan, the rest of the house having placed their breakfast orders the night before.

Eggs are up next.

Everything gets documented in this house, as one of Martin’s cameramen (Macoy Fisher) gets the goods on breakfast.

Canterbury breaks out a tackle bag early this morning …

… but we open it to find there’s no tackle in it at all. Instead, it holds Canterbury’s secret road stash of spices.

Matt “the Wolf Man” Arey shows up on the scene, somewhat bright eyed but definitely bushy tailed this morning.

Eggs are ready.

So is the sausage.

There’s a lot going on in the kitchen this morning, and in the dining room off to the side as well, aka command central.

Fisher and Jacob Martin (Scott Martin’s son) feverishly work day and night to capture everything and get it all up on each angler’s social channels.

A lot of work goes into getting all these stories out, with Martin and the crew filming his TV shows as well between events.

Time for a quick swap of the batteries …

… and Fisher is ready to roll again.

Scott Martin, aka “Hollywood” around the house, shows up on the scene.

As he turns to greet the rest of the room …

… we see he’s already got the GoPro rolling as well.

Canterbury and Martin compare notes from the previous day …

… while Arey listens in intently from across the room.

Then Arey calls bologna on something they’re talking about when he realizes they’re just messing with him. This is a common occurrence around the house, as the anglers definitely like to poke a little fun at each other.

Suddenly, there’s a disturbance outside and everyone runs to the front door.

Canterbury points to the culprits of all the commotion, a flock of turkey have left the roost and entered the yard.

This has happened each morning this week.

On one morning, the anglers decided to try to get a closer look.

Arey eyes a gobbler.

But Martin wants an even closer look.

He’s in full stalk mode at this point, trying to get a closeup.

The bird takes off running, and Martin follows suit.

Like a majestic gazelle, Martin pivots and has the bird in his sights.

But this turkey has something Martin doesn’t — wings. And after a very brief chase, he’s outta here.

Martin, slightly dejected, starts to piece together what went wrong …

… already formulating a pretty compelling story about ‘the one that got away’ for the day.

One last thing for “Chef Boy R Canterbury” to do before hitting the water.

Time to soak the birds he plans to cook for dinner. These are chicken thighs he got from the store, not fresh turkey unfortunately. Disclaimer — no turkeys were injured in the making of this photo gallery or dinner.

Now it’s time to roll out as the anglers make their way to the boat shed.

Canterbury heads for his rig …

… climbs on in and now it’s time to get serious and go find some fish on the water.

The weather leading up to practice has been cold, so the anglers haven’t been in a big hurry to hit the water at daylight this week. Florida strain bass tend to shut down in the cold. It’s believed by some that you can actually do more harm than good practicing early when it’s cold, eliminating water that might be productive later in the day due to the bass being reluctant to bite early in the morning.

After a long day of practice, Canterbury rolls in after dark, and it’s time to whip up some dinner.

Asparagus in the oven with Everglades seasoning and a little parmesan cheese sprinkled on top.

Martin checks the chicken on his trusty Traeger that’s seen a lot of action the last few years.

Canterbury has to take a peek as well, using his Fenix headlamp to get a better look.

The meat is ready.

And so are the greens.

Time to eat as the anglers discuss their day on the water and enjoy a mighty fine meal together.