Rolling into the middle of January, the guys were talking about all the typical things you would talk about – happenings in the woods, the weather fluctuations, the cold water, and food. Lots of food. LISTENER TIP: you’re gonna get hungry listening to this episode.
You’re also going to get “boar”-ed… To be more accurate, the guys talked hog-hunting too; cool gear (the Porkchopper, night vision scopes), cool techniques, and as well as some scary stories about getting treed by angry sows and pushy boars. This episode is a bonified a-pork-alypse!
Be sure to follow us on Facebook for great stuff all week…and be sure to send us your own great pics, stories, and questions. We’d love to hear from you!
This week’s “handy” tip comes from Captain Kirk Waltz. Fingerless gloves are great for shooting trap/skeet, bow hunting and Spring turkey hunting. Kirk added that, because they are a seasonal item, they go quick at Academy, Bass Pro and Cabelas.
With the very cold water temperatures you really have to think about bait presentation. The slower the better! With live bait you might even just let the bait soak for awhile. With artificial lures such as a soft plastic, make sure retrieve is really slowed down to a crawl!
Kirk’s Mexican Chip Dip
Can of Mex Beans
Pint of salsa
Sour Cream (pt)
Tortilla Scoop Chips(bag)
Medium Sharp Shredded Cheddar cheese
Skin and peel the avocado(s) and dice into a mash with diced onions and a splash of lemon juice. In a a 8″x8″ shallow 3in pan add the avocado dip to the pan. Next add the beans layering them over the avocados , next layer the queso slowly on… add the salsa over the next layer and lastly layer/add the sour cream on top. Sprinkle the shredded cheddar on last and place back in the fridge for a few hours to allow it to firm up. Remove and serve with diced tomatoes and peppers . Serve with Tortilla scoops or your favorite chip. Great fan food or a quick snack for surprise guest. Enjoy!