Posts made in April 2020

Fishing Forecast – Open Wide

We finally arrived at the end of an April that has seemed to drag on forever, and we were ALL relieved to hear that Florida was going to begin to open back up in the wake of COVID-19.  That means GREAT things for First Coast seafood lovers, recreational anglers and everyone who makes a leaving on the water.  Capt. Kevin and Capt. Scott talked about it all, shared the good things coming up…and even managed to get people exciting about finding Captain’s Choice Tackle back in stores!!


OS 1114: Wild Weather, Ruthless Rain and Tough Turkeys

Capt. Kevin was out doing a little OSR, so Jeff and Capt. Kirk held down the fort on this episode.  The talk this week centered on the weather – great days early in the week, then the crazy storms and wind, buckets of rain and temperatures all over the place.  Of course, that affected EVERYTHING this week, and you can listen in to get the dirty details.

The guys would have loved to have talked turkey…but they’re still getting skunked!  Faver checked in from Georgia, and he’s still striking out!

Here’s your L.V. Hiers gear tip of the week: This :30 second outdoor cleaner is great for your boat, house, driveway and more! Find it at Hagan Ace Hardware!

Here’s your Ring Power CAT tip of the week from Captain Kevin: My favorite bottom rig for flounder fishing offshore… A 3 to 4 ounce egg sinker tied between 2 swivels. 50 pound fluorocarbon with a 3/0 live bait hook. And this rig is outstanding to use under the pogie pods!

Here’s your Kirbyco Builders Inc. cooking tip of the week from Captain Kirk:

Shrimp Creole

3 lbs of headed shrimp
2 Vidalia onions
2 stalks of celery
3 tbs of garlic
3 tbs Worcestershire sauce
1/2 cup brown sugar
3 tbs of tiger sauce
1 cup of Heinz sugarfree Ketchup
1/4 stick butter
1 tbs mustard
1 tsp salt
1/2 tsp pepper
5 tbs candied jalapeños
Tbs lemon juice
1/4 tsp paprika
3 chopped tomatoes

Sauté the chopped onions and celery in a large sauté pan with 1/2 of the butter until done then add diced garlic and tomatoes with remaining butter for 5 minutes on low heat .Slowly add the rest of the ingredients on a low simmer stirring the ingredients. Simmer this on low heat for 10 minutes to ensure a good blend. Then add the shrimp and stir frequently to ensure shrimp get cooked for approximately 10-15 minutes.
Serve over Jasmine or white rice.




Fishing Forecast – Hot and Wet

Now before you go letting your mind wander, DON’T.  This is a family show, and Capt. Kevin and Capt. Scott start talking about it being hot and wet, they’re talking about the weather and what it’s going to be like on First Coast waters for the next couple of days.

The question is this: how long will the rain stick around, and how is it going to affect the great fishing we’ve been having?  You’ll have to listen in to find out.


OS 1113: Welcome Back to Old Stomping Grounds

It seems like it’s been forever since things even started to seem normal.  After weeks and weeks of “safer at home” and “flatten the curve”, we’re starting see some signs that we may be on the way back to business as usual…or as close as we can come to it, anyway.

The same holds true for Capt. Kevin, Jeff and Capt. Kirk, as they made their return to the studio for this episode, and they were able to spend their time talking about fishing and turkeys and gear and food and all the things they’ve talked about for over 20 years.

There’s no place like home.

Here’s your L.V. Hiers gear tip of the week: While boating this weekend make sure all your life jacket pfd’s have a USCG approved whistle.

Here’s your Ring Power CAT tip of the week: The Beaches are re-opening… pay close attention to the times and restrictions.

Here’s your Kirbyco Builders Inc. cooking tip of the week: Captain Kirk’s Braised Lamb Shanks

4-6 lamb shanks
Red wine
Olive oil
16oz beef broth

Season lamb with pepper and salt lightly
Braise the meat in a skillet with 2-3 tbs of olive oil till brown approx 15-20 minutes
Remove from skillet and hold to the side
Add 2 tbs of olive oil and sauté onions, carrots and tomatoes till they are nearly done. Add lamb back in and add beef broth, 5 cloves garlic,1 cup of red wine, 5 tbs of fresh rosemary and cover with aluminum foil.

Roast in oven at 325 for 2.5 hrs



Fishing Forecast – Surf’s Up! (Kind Of…)

In the middle of all this virus stuff, we’ve all been looking for some good news, and on this episode, Capt. Kevin and Capt. Scott shared that the beaches were opening back up!  Well, they’re kind of open, anyway.  Listen close to get all the particulars about where and when you can start surf fishing again!


OS 1112: Trailers, Turkeys and The Great Moose Mystery

Jeff was out doing some turkey-esque OSR, so Capt. Kevin and Capt. Kirk called in Moe’s Fishing Forecast co-host Capt. Scott Shank to fill the third chair.

Have you ever had an issue at the boat ramp?  Ever seen somebody do something stupid?  This episode has lots of funny – and some cringe-worthy – stories from the guys and the callers that will keep you entertained from start to finish.

But the clincher that makes this episode one of the best ever is Kevin’s Great Moose Mystery.  While in Georgia this week, Kevin came across what he guessed could only be moose antlers.  Why would there be moose antlers…in Georgia…on Kevin’s property in the middle of nowhere?  Listen in as the Great Moose Mystery is solved LIVE during the show.  You won’t believe it!

Here’s your L.V. Hiers gear tip of the week from Captain Kevin: There will be a lot of folks looking for cobia this weekend. Doesn’t matter if you are bottom fishing or looking for rays, a live bait is your best bet! Most folks don’t think about taking live shrimp! Cobia love a big ole live shrimp!!

Here’s your RingpowerCat tip if the week: Slippery trailer?? Problem solved! 3M Safety Walk adhesive tape from The Home Depot.

Here’s your KirbyCo Builders Inc cooking tip of the week: Captain Kirk’s Shrimp Scampi

1 lb shrimp peeled de-veined
1 sweet onion
Large clove of garlic 1/4 cup
Stick butter
White wine
1/2 & 1/2 cream
Old bay seasoning
1 lemon

Sautée onion in a large skillet with a couple tablespoons of butter till translucent and remove from heat

Place onion in a bowl off to the side

In the same pan sautée the garlic on low heat until cooked with a couple of tablespoons of butter and remove from heat and place in a bowl off to the side.

Take two more tablespoons of butter and place in pan until melted and slightly simmering careful not to burn it.

Put a few shots of wine in with the butter and gently scrape the pan to de-glaze it.

This accomplished lower the heat to continue to cook and drop in a 1/4 stick of butter.

Add shrimp and sprinkle with Old Bay.

As shrimp begin to turn pink on one side add onions and garlic back in with a shot of wine.

Turn the shrimp and be careful to not overcook them.

Add a few squeezes of lemon and as it simmers slowly add a 1/4 cup of 1/2&1/2 to them.

Stir in the cream and Reduce heat to warm and serve.



Fishing Forecast – Time for Fish…or Turkey?

Let’s face it: even though times are tough, and we’ve got a lot on our minds, fishing always helps.  Face masks, job struggles, social distancing all seems to fade when we’re out on the water.  Unless you’re Capt. Kevin – and then, it’s all about heading into Georgia to hunt some gobblers.  He was so happy with everything happening there, he decided not to come back!  Well, for a couple of extra days, at least.

The weather’s been a bit of a mixed bag, too, so the question is: are we going to see some good or bad, or more of the mix this weekend?  Check out what Capt. Scott has to say, and see who checks in with some stories of their own!



OS 1111: The Outdoors Show Must Go On

You’ve heard it said, “The show must go on.”  Well, even in the midst of this COVID-19 mess, the outdoors keeps going.  The weather is still great, the turkeys are still gobbling and the fish are still biting.  With all that, the Outdoors Show must go on, too.

Jeff, Capt. Kevin and Capt. Kirk all got to go on sharing their stories, answering questions, providing tips, and having some laughs.

Like we said…The Outdoors Show must go on.

Here’s your L.V. Hiers gear tip of the week from Captain Kirk: He bought an inexpensive chum cutter/cutting board kit for chumming in the boat. About $25 at Academy and also available at Strike Zone. It has scissors, knives, and a cutting board in a quick carry case!

Here’s your Ring Power CAT tip of the week from Captain Kirk: During my last few fishing trips I had a little trouble getting the drum and sheepshead to bite. To encourage them to feed I took some of my shrimp and put them on a cutting board chopping them into small pieces. The goal is to get them to feed some… not fatten them with big pieces. This method proved successful (as you can see) and can be used in a variety of conditions!

Here’s your Kirbyco Builders Inc. cooking tip of the week from our friend Greg at Panera Bread!

Blackened Red Fish (Or other) Shrimp and Cajun Shallot Cream Sauce. Serves 2-4


• 2 Six-Eight Ounce filets, no thicker than ½ inch
• 6-8 Local Shrimp 21-25 size (3-4 Shrimp per serving)
• 1-2 TBS Emeril’s Essence depending on your taste
• 2 TBS Olive Oil
• 2 TBS Real Butter

• 3 TBS Butter
• 1 Cup Heavy Cream
• 1/3 cup thinly sliced Shallots (1 Large Shallot)
• 1 Tsp Emeril’s Essence
• 2 TBS thinly sliced Green Onions or Chives for garnish

Step by Step:
• Peel and De-vein Shrimp. Pat dry and season to taste with Emeril’s or Cajun Seasoning of your choice. Heat skillet to Medium add 1 TBS and 1 TBS Olive Oil. Cook on both sides until pink. DO NOT OVERCOOK, everyone overcooks seafood. No more than 2 minutes per side. Once cooked remove from heat and set aside. In the same pan add 1 TBS Butter and Olive Oil, sauté thinly sliced Shallots until soft and slightly brown. Set aside with Shrimp
• Take Fish Filets and pat dry with paper towel. Season to taste with Emeril’s or Cajun Seasoning of your choice. Heat a pan large enough for fish to be laid flat without touching each other. Any filets over ½ inch thick should be butterflied to ensure even cooking. Add 2 TBS Butter and 2 TBS Olive Oil. Once pan is heated lay fish seasoned side down. Once the sides of the fish begin turning white about ¼ in from the edge it is time to flip, about 2-3 minutes per side max. Again, do not overcook or flip more than once.
• While this is happening take the 3 TBS Butter and 1 Cup Heavy Cream and put in pan on Medium Heat. Add Emeril’s to taste (around 1tsp) and bring to a boil and let cook down to a sauce consistency (About 10 minutes). Be careful to stir frequently and not get too hot or it will burn. I recommend a non-stick skillet for this. Once done, add the Shrimp and Shallots to reheat together
• To Serve place cooked filet on plate add 3-4 shrimp on top along with the sauce. Top with the green onions or chives. Goes great with and Zatarain’s Rice, Corn on the Cob or Potatoes.


Fishing Forecast – Can We Even Fish…?

Well, Capt. Kevin and Capt. Scott tried to avoid it for as long as they could.  They tried to focus on the fishing as much as possible, but with COVID-19 wreaking havoc all over the world, it was bound to affect First Coast fishing at some point.  With the “Safer At Home” order in place happening, the guys talk about what that means for anglers all over the area…but it didn’t stop them from talking about everything we love to talk about, either.