The NFL Draft is happening this weekend, so the guys thought it made sense to have a draft of their own! Everyone drafted their top outdoors people – some family, some friends, some celebrities. The guys also went in-depth on boater and water safety, too. It was great way to end April – lots of education and lots of laughs!
Try the new Penn Fathom 15 for slow trolling for Spanish and small kings!
Jeff’s favorite fish (kingfish, of course) showed up this week on the inshore wrecks! Make sure you put your down rigger back on the boat!
Capt. Kirk’s BBQ Medallions
1 pkg of pork shoulder 21/4 lbs diced 2in pieces
2 Vidalia onions
3 cups of ketchup
2 tbs garlic powder
2 tbs of worcestershire sauce
1/4 cup of brown sugar
2 teaspoons of mustard (Frenchs)
1 cup of flour
1 cup corn starch
1/4 cup of peanut oil
Slice, cut up onion, and sauté the onion in tbs of oil…. place off to side
Put ketchup, brown sugar, mustard, garlic powder and worcestershire in large skillet pan and simmer on low heat slowly combining onions.
In another pan brown the pork after they have been dusted with flour/corn starch in the remaining oil till all sides have been browned. Slowly marry the sauce into the pan with the ribs. Simmer on the stove on low heat for approximately 1 hour.
Serve over rice or with mashed potatoes