Posts made in May 2020

OS 1118: Flounder, Spinners, Grills and Tomatoes

Jeff returned from his week-long stay in GA…the longest run of OSR on his property he’s ever had.  He talked about his week throughout the show, and he also mentioned his new Father’s Day/Birthday/Anniversary/Christmas present: a new Traeger grill!

As for Capt. Kevin and Capt. Kirk, it’s been a wild week with some crazy weather and for the first time in a long time – POGIES!!!  But the story that really captivated everybody came from Capt. Kevin and the experience he had with a HUGE group of spinner sharks feeding on a school of fish.  How huge? Kevin is positive it was 500-1000 spinners five miles offshore, squeezed into an acre of water, ranging in size from 3ft to 8ft.

The conversation was all over the place, too – thanks to the callers, we even got knee-deep into tomatoes!

Most importantly, the guys talked in-depth about the proposed flounder regs and what they would mean for First Coast anglers.  The guys talk about the size, the amount and what they think about a possible closure.  If you want the info AND the insight, this is the show for you.

Here’s your L.V. Hiers gear tip of the week: Kingfish season is here. Make sure you have a sea anchor handy. This sea anchor from Bass Pro Shops is the best. It has weights in it that make it open automatically!

Here’s your Ring Power CAT tip of the week: Restoring/cleaning cast iron pots and pans… Jeff took on this project over the past few weeks. Listen in to hear how he did it step by step.

Click HERE for the complete process!

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

Fried Whole Flounder

Ingredients:
1 whole flounder, 14-15 in (cleaned and scaled)
Wonder Flour
Garlic Powder
Corn Starch
Ground Pepper
Sea Salt
Butter
Apricot Preserve/Jam
Peanut oil

Preparation:
Take one whole flounder cleaned, gutted, and scaled w/out head and soak in fresh clean water

Mix a cup of Wonder flour, 2tbs of corn starch, tablespoon garlic powder, dash sea salt, and a dash of black pepper

Remove fish from water and let it drain on cutting board. Take a paring knife and make diagonal cuts in a checker board appearance both ways on the top side of the fish careful to score to the bones. Add flour w/ingredients to a baking dish and dust whole flounder on both sides. Heat a sautée pan large enough to hold the whole flounder on a low setting. Add a 1/4 stick of butter and a 1/4 cup of oil on low heat to keep from burning butter. Add the flounder and cook till one side is brown. Turn with a large spatula and brown on the other side till golden brown. Remove the fish to a pastry drain screen to drip n cool.

Remove the oil from the pan and de-glaze it with a few tablespoons of butter. Add 2-3 tablespoons of apricot preserves and stir gently until hot and smooth.

Place the fish on a bed of rice or creamy grits and drizzle the apricot reduction over the fish.

Enjoy!

 

Fishing Forecast – Pondering Those Problematic Pogies

It doesn’t take a rocket scientist to figure out that 2020 has been a crazy year already.  The world’s been turned upside down, and not just our world – everyone and everything has been dealing with all kinds of whacked out stuff.  So Capt. Kevin and Capt. Scott contemplate the pogie problem.  What is that problem?

WHERE ARE THE DADGUM THINGS?!?!?!?!?!?!?!?

 

OS 1117: Probing the Minds of the Captains

Jeff had the first opportunity EVER to spend an entire week in Georgia doing some OSR, so he checked in early…and HAPPY!!!  Well, generally happy, until he started talking about the jet skiers he had buzzing his dock this week.  He shared this warning with all of us: if you’ve got jet skis, or if you know someone who uses them, PLEASE make sure everyone understands – and follows – the rules of the water.  It could be the difference between life and death.

With an empty chair in the studio, Capt. Kevin and Capt. Kirk were once again joined by Capt. Scott Shank, co-host of the Moe’s Southwest Grill Fishing Forecast.  The three captains had A LOT to talk about, including moccasins and hornbellies.  The biggest issue going into this episode was the disturbing problem of the waters offshore being basically baitless, but the callers flipped the script a bit, as they had lots of thoughts about the “questionable” choices of recreational boaters and watercraft users.

Here’s your L.V. Hiers gear tip of the week: The CigarMinder! Great way to ‘mind your cigar’ especially if you’re on a boat or playing golf!

Here’s your Ring Power CAT tip of the week from Captain Kevin: If you’re planning on fishing offshore this Memorial Day weekend make sure you have bait before you go out the inlet. There has been NO BAIT on the beach or on the offshore wrecks all week.

Here’s your Kirbyco Builders Inc. cooking tip of the week: One of our favorite recipes!

Mrs. Potters Chicken (can do with fish too!)

Two boned chix breast
Slice in one inch strips
Pound each strip in a zip lock bag flat
Crush one sleeve of ritz crackers in a big ziplock bag and add 1/4 cup of Parmesan Cheese (grated)
Melt one stick of butter in a bowl
Dip the filet strips in the butter and toss in the zip lock bag of crushed crackers/cheese
Place on cookie sheet and bake at 325 degrees for 35mins

 

Fishing Forecast – Stranger Things

Not sure if you’re feeling the same Capt. Kevin and Capt. Scott have been feeling over the past few days, but if you listen to this episode, it won’t take long to find out how just how strange things have been in First Coast waters over the past week.  Get the details, and find out if the upcoming week is going to be just as bizarre.

 

OS 1116: This Is One SMOKIN’ Show!

As you know, a BIG part of being a fan of the outdoors means you’re cooking outside.  So it’s only natural that the guys would eventually get around to talking about charcoal, gas and wood pellet grills.  So, the question is this: which is the best?  Smokers? Grills? Green Egg? Weber? Traeger? The guys kick all the options around with some callers, and the consensus they come to may surprise you!

Speaking of food, most of the show was kind of like a buffet – it was a big ‘ol helping of all things outdoors.  Thanks to all of our great callers that supplied great questions and fun stories to make it such an entertaining show!

Here’s your L.V. Hiers gear tip of the week: Flo-Fast products are a great way to transfer fuel to your boat, ATV, tractor, or whatever!  www.flofast.com

Here’s your Ring Power CAT tip of the week: Register now for the Old School Kingfish Shootout…Paul Dozier will join us this morning to tell you everything you need to know about the tournament!

Here’s your Kirbyco Builders Inc cooking tip of the week:

Venison Salisbury Steak

Use 1 pound of ground venison. Take two pieces of white bread and completely soak them with water. Add to meat in a bowl with 5 or 6 shakes of Lawry’s seasoning salt and 1/2 a Sweet onion. (I chop the onion fine and microwave it for 2 minutes to soften) Mix together until bread is completely dissolved. Pan fry burger patties on both sides in cast iron skillet. Remove all patties onto a plate before they are cooked through.

Add 1/4 stick of butter, 1 tbsp minced garlic, one large sweet onion chopped and 2 cups of portobello mushrooms to the pan. Sauté until caramelized. Remove from pan into a bowl and set aside.

Add another 1/4 stick of butter over medium high heat. Add 2 tbsp of corn starch and whisk to form a rue. Slowly add one container of organic beef broth while whisking constantly to make a gravy. Turn down heat to simmer.

Add back in mushrooms, onions and venison patties on top. Cover with tin foil and let heat through on low/simmer for 10 mins.

Serve over mashed potatoes. Hint: I add one sweet potato to my regular potatoes to mix it up!

Enjoy!

 

Fishing Forecast – The Nighttime Is The Right Time

Of course you’ve done some night fishing, but have you ever spent the night on the ocean for a fishing trip?  Capt. Scott and Capt. Kevin share some stories about the interesting – and sometimes eerie – things you encounter on the water.  They also give you the lowdown of everything that’s been happening on First Coast waters, as well as what you can expect to happen when things get rolling this weekend.

 

OS 1116: A Killer Week For Kevin

The Great Turkey Skunk of 2020 is OVER!  Congratulations to Capt. Kevin, who scored not one, but two birds in Georgia!  He tells the story of his spectacular hunt for the second bird…and introduces you to Miss Lonely.

But Kevin wasn’t done!  He takes out a bird on Sunday, takes another one on Monday, and then has one of the best fishing days of his career on Wednesday.  You won’t believe how things went!

And for one of the first times ever, the guys talked about tilapia – they’re just in the store.  You can find them all over the place, and they guys talk about how to catch ’em…and how to eat ’em, too!

Here’s your L.V. Hiers gear tip of the week from Captain Kevin: This is a great artificial for Cobia fishing and for throwing at the big schools of jacks that are on the beach! Available at Strike-Zone Fishing Jacksonville!

Here’s your @ringpowercat tip of the week: These Reel Habit jigs are perfect! Downsize your hook a bit and you’ll get better hookup ratio on sheeps and black drum.

Here’s your Kirbyco Builders Inc. Cooking tip of the week: THE BEST Zucchini bread by Magnolia Table.

Tune in to hear what Jeff does with it after it comes out of the oven (besides eat it!)

Make sure to pair with salted Banner Butter!

 

 

Fishing Forecast – Fantastic Fishing and a Funky Forecast

So what do you get when the fishing is great and the weather is…well…not so great?  Find out on this episode, because that’s EXACTLY what Capt. Kevin and Capt. Scott were dealing with, along with every First Coast angler dropping a line this week.  Will it continue?  Find out here.

 

OS 1115: Back In Business!!

As things begin to back to normal, the guys were able to focus on the things that have made the show such a success over the past couple of decades – fishing and hunting and food!  Capt. Kirk and Capt. Kevin had a really good week of fishing, and Jeff had an interesting time in Georgia…involving a machete.

In other news Great Turkey Skunk of 2020 continued for all three of the boys, even though they heard some good gobbling.  But Kevin may have some hope…if he could do something about the bully bird on his property – get the details on that wild one during this episode.

By the final hour of the episode, the guys were starting to get a little sideways. And then Mitch called, and it all fell to pieces.  Listen – and laugh – at your own risk!

Here’s your L.V. Hiers gear tip of the week: The Original SNIP Fishing Line Cutter cuts clean and precise through braided line, mono line, and fluoro line. With the built-on carabiner, clip it to your hip or vest so it’s always handy and never lost. Snip the fishing line and let it go, the built-in tether retracts back into place until you need it again, no more looking around the boat with your hands full for a set of fishing pliers or nippers. With a Boomerang SNIP Fishing line cutter you’ll spend more time with your line in the water and less time looking for your tool.

Here’s your Ring Power CAT tip of the week: Now that many are back open in some capacity, please support your local restaurants like The Bearded Pig BBQ!

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

Mushroom Steak Topper

2 cups mushrooms
worcestershire sauce
Butter
2 tbsp garlic
1/2&1/2
Sweetened condensed milk
White wine

With mushrooms sliced – sauté them with 2 tbs butter on low heat until brown. Slowly add garlic, Worcestershire sauce (2tbs) and garlic …. simmer for approx 5 mins on reduced heat just enough to brown garlic then add 1/5 cup white wine with tbs butter and reduce again to slowly eliminate liquid. Add tbs of sweetened condensed milk and about a splash of 1/2&1/2…… reduce slowly till it thickens….

Spoon over a freshly grilled steak….

Note: depending on number of steaks you can add more mushrooms if needed (at beginning) also 2 types of mushrooms gives it a richer body.