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The key word this week? FULL.
First off, the studio was full for the last time, because deer season is going to be the reason either Jeff, Kevin or Kirk will be out doing some OSR.
Second, everybody’s bellies were full, thanks to food from Kirk, Chef Gordon and our friends at Moe’s Southwest Grill – St. Augustine! this week
Finally, the show was full of great fishing and hunting stories, tips and tricks…in other words, what you’ve come to expect from the Outdoors Show!
Here’s your L.V. Hiers gear tip of the week: Ball Leak-Proof Lids! After you open a sealed canning jar, try these leak proof lids. Much better than using the original lid and band.
Here’s your Ring Power CAT tip of the week: Moe’s Southwest Grill’s fan fave Homewrecker burrito is going GRANDE!! This is the BIGGEST burrito in town… It is the size of 2 normal burritos (Will feed 1 really hungry person!) If you are having a party they also have catering and meal kits that feed a family of 4 to 6! Call 904-506-0010
Here’s your Kirbyco Builders Inc. cooking tip of the week:
Shrimp Chowder
2lbs shrimp
1 stk butter
Flour
Old bay
1 onion
3 tbs minced garlic
1 bag mixed veggies
Tiger sauce
1/2 n 1/2
Olive oil
Peel n head shrimp n save heads/shells
Dice onion and sauté in a 4 qt pot with a small pat of butter in a tbs olive oil. Fill another large pot with 2 qts of water n add shells/heads and boil with 2 tbs old bay. Add garlic to onions after they are translucent. Dice shrimp into small pieces and hold off to the side. When onions and garlic are done add small bag of frozen mixed veggies. Render with onions/garlic until done then add strained boiled shrimp head/shells broth. Place diced shrimp in and add 2 cups 1/2 &1/2 bring to a low boil stirring frequently. Make a roux with butter and flour slowly adding till chowder thickens. Reduce heat and simmer on low heat for 30 minutes. Add Tiger sauce to taste and serve.