OS 1140: Closing Out October in Grand Style

So what happens when Capt. Kirk and Jeff BOTH take off for some OSR?  The results could be SCARY (don’t worry, this is the only lame Halloween reference you’ll see here), but they weren’t.  In fact, it was pretty fun – Capt. Kevin brought along his Moe’s Southwest Grill Fishing Forecast co-host Capt. Scott, as well as their good buddy Capt. Chip Wingo!

The three captains talked fishing, of course, but since Kevin and Chip both have a bad case of buck fever, they talked deer hunting too.

Here’s your L. V. Hiers gear tip of the week: When you sit in a ground blind it really helps you if you wear black to conceal your position and remain better hidden. Wear a black sweatshirt, black facemask and a black hat.

Here’s your Ring Power CAT tip of the week: This time of year when bucks are really laying down scrapes it’s a great time to move some cameras over scrapes. Be careful and make sure you hide the camera as much as possible because you can spook a buck off!

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

Since shrimp season is upon us: 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 tbs 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.