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Jeff was a lucky man this week: the Jags were in London, but due to restrictions, he didn’t have to fly across the pond. Next, the London game lined up perfectly with the first day of gun in Georgia. So, as a result, he didn’t make it to the studio. Surprise, surprise.
But never fear…Capt. Scott was here! Capt. Scott Shank stepped up and joined Capt. Kevin and Capt. Kirk to crank up the fishing talk like nobody’s business. And if that wasn’t enough, Capt. Scott unwittingly served as the catalyst for creating a new OS term – listen to find out what it means to “get shanked”.
Here’s your L.V. Hiers gear tip of the week: The Bulls are running good Right now so be sure to have a good venting needle.
Here’s your Ring Power CAT tip of the week: I know we do this about every year this time but now is the time to dedicate a few trail cams to scrapes. Right now the bucks are marking their territory. One tip is don’t put the camera too close to the scrape. Do your best to hide it!
Here’s your Kirbyco Builders Inc. cooking tip of the week:
Capt Kirk’s BBQ Venison Medallions
Ingredients:
1 pkg of pork shoulder 2 1/4 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
Preparation:
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 sauce 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