Posts made in March 2019

OS1058: The Great White Turkey Controversy

Back in the studio, the guys ruffled some feathers with discussion surrounding an albino turkey taken by a Mississippi hunter, a newspaper article about it, and TV talking head Keith Olbermann who decided to shove his beak into everything and say some pretty bird-brained things. The guys – and the listeners – shared their opinions, and moved on to some other things, like the lousy fishing and the complete lack of bagged birds between them all so far.

Cobia season is right around the corner. Many times we catch cobia that are sometimes under the legal limit. Rather than gaff them (which kills the fish), Capt. Kirk uses a very large landing net to bring them into the boat for measuring. Undersized fish are safely released.

Today is your LAST DAY to purchase a golf cart raffle ticket presented by XL Carts – St. Simons Island for Angelwood, Inc.! The drawing for this $10,000 street legal cart is on Monday and the winner will be announced LIVE on our air next Saturday. Who’s going to win??

This week, Jeff gives you the details about a rib roast your family and friends will RAVE about! Listen to hear how Jeff cooked it and then turned this one roast into several different meals for the week!

 

OS1057: Talkin Turkey LIVE at Academy Sports

The Outdoors Show turkeys were LIVE from Academy Sports and Outdoors with gobblers on their minds. You cannot blame Kevin, though, because his wife got her very first one this week! He shares the story, and the guys share a whole lot more this episode.

Captain Kirk swears by Penn Rod & Reel Cleaner!

Make sure you are using quality turkey loads for the season available at Academy Sports + Outdoors. Tune in now to hear the guys tell you about their top picks!

This week’s tip comes from Jennifer at The Fisherman’s Dock: Make sure your crawfish are cooked perfectly!  At the end of boiling the crawfish throw in ice and let it sit for about 15 minutes. This does two things:

1. Stops the cooking process so they aren’t over cooked.
2. By immediately making the water cooler, the meat constricts and draws in a lot more seasoning- this according to old timers is what gives cajun crawfish the extra spicy-ness!

 

OS1056: Tall Tales from the Turks and Caicos

Jeff made his return from an exotic bit of OSR down in the Turks and Caicos Islands. As you can imagine, it was quite an adventure, and Jeff had several great stories to share. Be sure to listen to the story about Rudy – and take notes so that you can have a better experience than Jeff did!

The RedHead Bucklick Creek Turkey Lounger Vest – Jeff thinks it’s the best vest EVER!  CHECK IT OUT HERE

From Captain Kevin: The redfish are starting to make their way out of the creeks and staging on the edge of the main ditch, but they’re still in water under 2 feet. You can either go to a lighter jighead or a Cajun Thunder with a short leader. Both have worked this week!

Add a little breakfast to your dinner!  Use Honey Bunches of Oats as a breading for your fish – Jeff used a mayo and mustard base and then coated this strawberry grouper (that his wife caught) with the cereal. Bake it at 350 degrees until crispy. AMAZING!!

 

OS1055: El Cheapo Day! LIVE from Consignment Boat Sales

The 2019 El Cheapo got underway as the episode fired up, and Capt. Kevin was left without Capt. Kirk, who was in the tournament, and Jeff, who was still doing some OSR. So Capt. Scott Shank and our buddy Bill P. joined the show, along with Trina, the tournament guru. This one had lots of great stories, some turkey tips, and lots of laughs, too.

If you want to get yourself a bird this season, you need the best turkey call you can get. That means you have to get a David Halloran Turkey call! https://davidhalloranturkeycalls.com/

Outdoors Show listener Handy Randy highly recommends Tri-Flow lubricant to keep all your locks lubricated. Click HERE to see all the uses for this amazing product!

Sheepshead Fish Chowder

1 1/2 pounds fresh sheepshead fillets or any firm-fleshed white fish
1/2 cup chicken broth
2 8- oz bottles clam juice
1/2 teaspoon Italian hot pepper flakes
sea salt and pepper to taste
2 small red potatoes diced in 1/2 inch pieces about 1 1/2 cups ( no need to peel)
2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
2 large ribs celery thinly sliced, about 3/4 cup
3 tablespoons unsalted butter
1/2 cup all purpose flour
2 cups whole milk
1 bay leaf
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper

Instructions
Cut fish into chunks and set aside.
In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes.
Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead.
Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper.

 

 

OS1054: Captains, Surf Fishing, and Nudists

With Jeff out on vacation, Capt. Kevin and Capt. Kirk called in Capt. Scott Shank to fill in, and you can only imagine the stories! If that wasn’t enough, Noel Kuhn, surf fishing guru, joined the guys for two hours to chime in with stories and answer listener questions. And then there were the nudists…

Get yourself a flat backup battery charger for your wireless devices from Interstate Batteries!

Get yourself registered for the 2019 El Cheapo. Click HERE!

Handy Randy’s “Atta Boy” Chicken Recipe

Will cook enough chicken for around 50 + people.
1 or 2, 25lb boxes of chicken halves or pieces…. you can reduce the recipe for smaller batches. This recipe is very forgiving.

1- gallon Apple cider vinegar
1- gallon worcestershire sauce
2- gallons water
1- cloves fresh garlic (Minced)
2 to 3 tablespoons salt and pepper (to taste)

Mix all contents in a 5-gallon bucket. Add chicken to a 5 to 7- gallon stock pot and add enough liquid to cover chicken. (chicken can be added the day before cooking if you keep it refrigerated, but not required) Heat the grill to chicken temperature. (165 deg). Place a full grill of chicken. Keep the stock pot next to the grill area. As the chicken cooks and begins to flame remove it from the grill and place it in the stock pot with liquid to cool down and allow fat to burn from grill. Repeat the process of adding the chicken back to the grill and back to the stock pot with liquid 3 to 4 times during the cooking process. On the final cooking process, be sure to bring all the chicken to (165 deg) and make sure it is cooked through. Meanwhile clean or cook off your utensils to treat against contamination.

The remaining liquid stock may be used for several batches as needed but do not use the liquid for anything but chicken cooking. Dispose of the unused liquids.

Total cook time: 45 min to 1 hour. After the final cook off you may pull all the chicken into an aluminum pan or cooler and cover with aluminum foil.