October 19, 2024

OS 1346: Back In Business!

2 hours 20 minutes

Jeff was still hanging out with the Brits this week to handle his Jaguars duties, so Capt. Kevin and Capt. Kirk welcomed in Capt. Leon Dana to talk fishing, the start of gun season in Georgia, and a long overdue rest from all the nasty storms, wind, rain, and damage…

The guys had a special treat when OS Hall of Famer Scotty “Bass” Brown checked in to drop some serious knowledge about bass; if you dig a large mouth, you don’t want to miss Scotty’s call. They also had several people call in to ask about Amendment 2 – what it means and what the official Outdoors Show recommendation was regarding it. Here it is:

VOTE ‘YES’ ON 2.

Here’s your L.V. Hiers gear tip of the week from Capt. Leon: He just bought the Badland Off-Road 3-Ton jack and loves it. It’s small, compact with big tires, and it’s $320 at Harbor Freight.

Here’s your Ring Power CAT tip of the week: This is THE time of year to put a camera on an active scrape. It is so cool to see how deer act around a scrape this time of year. And it will give you a good a good indication of what bucks are around. One hint!! Hide your camera! Mature bucks will stop hitting a scrape if they feel invaded.

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

Stir Fry Teriyaki Chicken

3-4 Skinless Chix Thighs Diced

Garlic clove

Onion

Ginger

Japanese Bbq sauce

Hoisin sauce

Olive oil

Garlic powder

Brown sugar

Dice 1 onion

And 1 clove sauté lightly in olive oil until slightly translucent pull off heat and preserve in a bowl

Sauté diced chicken in olive oil until it’s slightly browned add onion/garlic with 5 tbs of Japanese bbq, 1/4 cup hoisin, sauce, teaspoon of garlic powder, 1/4 teaspoon of ginger, 2 tbs of brown sugar on medium heat. Sauté until sauce caramelizes and chix is done.

Serve over Jasmine rice.

Sesame seeds and pineapple chunks can be added to enhance.

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By Kevin Faver

4.7

8484 ratings