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So Capt. Kevin was out “sick” this week (a bad case of buck fever is the official diagnosis). With Kevin gone, Jeff and Capt. Kirk welcomed in special guest Rick Hall, co-host of “The Southern Game and Tackle Podcast”.
The big story of the week was Jeff’s big buck, and it’s a story you don’t want to miss. Rick shared the nitty gritty on his latest trip to Kentucky, and Kirk shared a story of his own, too! But it wasn’t all about hunting; Kirk had himself a great week, and Jeff’s son Dylan checked in with a great fishing story of his own!
- Here’s your L.V. Hiers gear tip of the week from Captain Kirk: I carry water in a hard thermos bottle in my tree stand. Keeps my beverage hot or cold…and quiet. Water bottles can be noisy!
- Here’s your Ring Power CAT tip of the week: Join us for our LIVE remote next Saturday, November 18th at Hagan Ace Hardware of Callahan. Thousands $$ in Grand Prizes, giveaways, swag bags, a 20% off SALE and Jeff is even giving away his Old Town Fishing kayak to one lucky winner! Click HERE to register.
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Here’s your KirbyCo Builders, Inc cooking tip of the week from Captain Kirk’s better half: Miss Kate’s Turkey!
- One Turkey (Butterball)
- Butter
- Sage
- Maple Syrup
- Bacon
Thaw turkey to specifications and stuff as you normally do. Place turkey in baking pan and gently peel skin from breast of turkey. Rubbed softened butter on the breast meat as far as you can. Sprinkle sage onto the breast meat and pull skin back in place. Cover the skin with strips of bacon all the way to the drum sticks.
Place turkey in oven and cover the breast in aluminum foil. Bake at proper temp. Baste turkey frequently in half water n syrup until it begins to cook. Baste with juices in pan and continue with syrup thru baking time. Uncover last 15-30 minutes at its baking conclusion to crisp bacon. Take the drippings and make a gravy using flour/butter roux and half n half along with liver/gizzards that you have cooked on stove. Thicken with roux and serve over stuffing, potatoes, etc….