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The guys took a break from the OS World Tour ’23 to come back to the studio for this episode, and they had plenty of stories – everything from yellow flies and alligators to surf fishing, old TerrorEyz artificial lures and everything in between – even water skiing! But business really picked up when Jeff, Kevin, Kirk and Chris started spinnin’ yarns about the dumbest things they’d ever done in their youth. And if those stories weren’t enough, there were plenty of callers to share some stories of their own!
- Here’s your L.V. Hiers gear tip of the week from Captain Kevin: If you have land, you take care of your own lawn or have to spray your pond you need a backpack sprayer. We’ve had this Chapin sprayer for years and it has been great… Only have had to replace the shoulder straps.
- Here’s your Ring Power CAT tip of the week from our Show Producer Chris: Zep Instant Spill Absorber is great to keep on hand when you have an oil spill in the garage. Only $7 at Home Depot.
Here’s your Kirbyco Builders Inc. cooking tip of the week: Parker Farms stuffed peppers (we like to add corn too!)
1 Tbsp. olive oil
1 large, yellow onion, diced
1 lb. ground venison
4 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. Italian seasoning
2 Tbsp. red wine vinegar
2 cups cooked rice (I like long-grain, brown)
16 oz. tomato sauce (I used 2 (8 oz.) cans, you can also use a (15 oz.) can)
8 bell peppers
Preheat the oven to 375F.
Start by heating the olive oil over medium heat in a large skillet. Then, add the onion and saute for about 5-7 minutes, until lightly browned.
Then, add the ground venison and brown, this takes about 8 minutes. Add the garlic, salt, pepper, and Italian seasoning. Brown for an additional 3-4 minutes to give the spices a chance to release flavor.
Next, add the red wine vinegar and deglaze the pan. Then, stir in the rice and tomato sauce. Remove the filling from the heat.
Cut the tops off of the 8 peppers and remove the seeds. Place the peppers in a large baking dish (any size that fits all the peppers works), and stuff with the venison mixture.
Bake for 30 minutes, until the peppers are soft.
If desired, top with parmesan and fresh parsley.