LIVE from the Jacksonville Boat Show

by Capt. Kevin Faver, Capt. Kirk Waltz, and Jeff Lageman

It’s Jacksonville Boat Show Weekend!  The Prime Osborne Convention Center was buzzing, and the guys were fired up talking about boats, boating, fishing, and boiled peanuts.  Of course you’re not surprised…when do they NOT talk about food?  Anyway, even if you’re not in the market for a boat, this episode is a great listen.  Enjoy!

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!


Always have the Chapman’s Piloting and Seamanship‘s boating book on hand.  It’s the leading authoritative boating reference for close to a century. Includes up-to-date information on boating laws, regulations and safety tips, as well as complete discussions of weather, tide, currents, and navigation–addresses every issue that a boater faces.

“This classic reference used by boating schools and recommended by the Coast Guard Auxiliary covers every imaginable topic related to both powerboats and sailing ships . . . information is presented in an easy-to-understand text and a user-friendly design.”    —Publishers Weekly



As you know, the guys absolutely LOVE the outdoors, and they’re willing to invest in that love.  Chances are, you feel the same way.  With this in mind, and with the guys surrounded by all those amazing watercraft at the Jacksonville Boat Show, they encourage you to make a great outdoor investment – and make your dreams come true – by buying a new boat.



Fried Bacon Pimento Cheese Balls



12-oz tub, Palmetto Cheese
1 pkg of bacon, sliced
1 pkg Pillsbury Grands biscuits
3 cups canola oil (for frying)


  1. Open up the Pillsbury Grands! and cut each dough round into 4 pieces. We sprayed our cutting board with a little pan spray to keep the dough from sticking.
  2. Flatten each piece out with your hand. This will allow more surface area for putting cheese.
  3. On the middle of each round, place a teaspoonful of Palmetto Cheese. Don’t go crazy on the cheese or you won’t be able to fold the dough together. After you make a few, you’ll get the hang of it. To make the pouch, fold the dough in half and seal the edges. Bring the edges into the middle to form a little pouch or purse. Press the seams all together to keep the cheese from escaping.
  4. Now to wrap it all up in bacon!! Instead of cutting all of the bacon, we just laid out a slice, rolled up the ball until it made one rotation and then sliced the bacon. You should be able to get 3 cheese balls wrapped per slice of bacon. Secure the bacon by pushing a toothpick through the cheese ball.
  5. Heat a saucepan of canola oil up to 350 F. Make sure to have yourself a plate with some paper towels on it to soak up the grease and have a home for the fried cheese balls. Fry the dough until golden brown. This should take 2-3 minutes. Do a test one first to make sure your oil isn’t too hot. Once it looks like it’s done, take it out of the oil, let it drain and cut it in half. If your dough is still raw, make sure to cook them a little longer.