Outdoors Show Podcast

OS 1122: Busting Kings and Helping Friends

There’s been a lot happening around the First Coast for a while – COVID-19, civil unrest, and more.  Thankfully, there’s been a lot of GREAT things happening in First Coast waters!  Today, anglers continue the tradition of one of our area’s best tournaments, the Kingbuster!  Capt. Kevin was out of the studio to participate – he classifies as OSR, but we all know better, don’t we?  Anyway, both he and Capt. Don Dingman, founder and head honcho of the Kingbuster, checked in to let everyone know how everything was going.

Speaking of COVID, the guys talked about how the pandemic has hurt outdoors-oriented charities and non-profit organizations.  Some have already had to close their doors, and many others are really struggling.  With that said, if there’s an organization that you’ve supported in the past, or an organization that has helped you with information or support in any capacity, please consider helping them now.  Thanks!

Here’s your L.V. Hiers gear tip of the week: Fish Descender for red snapper to reduce bio trauma… $12.95 on Amazon.

Here’s your Ring Power CAT Tip of the Week: if you want to make sure your sub doesn’t get soggy, get yourself the SubSafe! https://thesubsafe.com/

Here’s your Kirbyco Builders Inc. cooking tip of the week: Jeff LOVES his new Classic Thermapen Super-Fast instant read thermometer to check his meat.  Check it out here: https://www.thermoworks.com/Classic-Thermapen

OS 1121: Shout Out For The Shootout

Last weekend, both Capt. Kevin and Capt. Kirk competed in the Old School Kingfish Shootout (along with over 600 other boats), so naturally, tournament talk was the order of the day.  We heard from Paul Dozier, the organizer of the immensely successful event, and Casey Riley, the Shootout winner!  Of course, the Kevin and Kirk had their own stories, too…

Here’s your L.V. Hiers gear tip of the week: For rod tip repair out on the water… get this kit. Available for around $6.99 at Strike-Zone Fishing Jacksonville or Academy Sports+Outdoors.

Here’s your Ring Power CAT tip of the week: This is great to have on the boat for Gps/Sonar screen cleaning – get it at West Marine.

Here’s your Kirbyco Builders Inc cooking tip of the week: The KING of kingfish recipes… Kirk’s famous coating.

Ritz Crackers – Garlic Butter style
Stick of butter
1/4 cup Parmesan Cheese
1tbs garlic powder

Crush crackers in zip lock bag till totally broken into meal. Add Parmesan Cheese and garlic powder. Melt stick of butter in microwave and dip filets in melted butter. Toss in ziplock bag covering filets well. Put on a cookie sheet and bake at 325 degrees for approx 15 mins. Add asiago grated cheese at the end for extra flavor!

 

OS 1120: Kingfish and the SS Lageman

It was a peculiar situation for Jeff – normally, he’s the one out and about, either doing some OSR or flying around the country covering Jags games.  But in this episode, everyone else cut out on him!  Both Capt. Kevin and Capt. Kirk were fishing in the inaugural Old School Kingfish Shootout…a big hit here on the First Coast, with 642 boats entered!

But Jeff didn’t set sail on the SS Lageman alone – he brought JU’s Dr. Quinton White and Capt. Chip Wingo along for the journey, and made for quite informative and entertaining show!

Here’s your L.V. Hiers gear tip of the week: Listen in to see how this handy little gadget from Malin will help you flip bait off a Sabiki rig!

Here’s your Ring Power CAT tip of the week: With the fallout from COVID-19 still affecting everyone in one way or another, you will find that getting some supplies has continued to be challenging.  With this in mind, get your shrimp nets ready now!

Here’s your Kirbyco Builders Inc. cooking tip of the week: Jeff’s new favorite dip with Tostito’s Scoops! Click HERE for the Cowboy Caviar recipe

 

OS 1119: Things Are Magnifishent!

The guys had their minds on the water this morning, as anglers all over the First Coast jumped head-first into kingfish season.  The weather, although a bit funky, is getting better, the pogies are finally around, and there are some BIG tournaments just around the corner.  All the guys – and a bunch of OS faithful – are all fired up about hunting down the kings in the next few weeks.  In fact, we heard from both Don Dingman AND Paul Dozier, who are putting the final touches on the most talked-about tournaments in recent memory.  Even the messages we got through Facebook, Twitter, and our email (info@outdoorsshow.com) were all about those kings, which spawned all kinds of conversation.  Listen close, and you might catch a good tip here and there, too…

If that wasn’t enough, they had plenty discuss regarding flounder and red snapper, too.

Here’s your L.V. Hiers gear tip of the week from Captain Kevin: With kingfish season here and the tournament trail kicking off next weekend you can stop by Strike-Zone Fishing Jacksonville and now Hagan Ace Hardware Green Cove Springs and purchase rigs by Captains Choice Tackle!

Here’s your Ring Power CAT tip of the week: Get ready for July 10th, 11th, 12th and 17th!  Get all the details on this big news…

NOAA Fisheries Announces Limited Openings of Recreational and Commercial Red Snapper Seasons in South Atlantic Federal Waters

Here’s your Kirbyco Builders Inc. cooking tip of the week: Get ‘The Ringer’ for cleaning your cast iron and other cookware. https://theringer.myshopify.com/p…/the-ringer-cleaning-rings

 

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!

 

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

 

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!

 

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!

 

 

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.

 

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.

Enjoy!