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:
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.