From the Hunting Camp
with Michael Little
GEARED FOR PUBLIC LAND
Who’s tired of lugging around that heavy steel stand for a half mile or more? If you are one of the many public land deer hunters in the area, now is the time to rethink that stand set up. With today’s climbing stands weighing less than 20 pounds, lock-ons less than 10 pounds, and climbing sticks around 10 pounds or less you have lots of options. So now, let’s get a little more in-depth on some of these offerings.
Climbing stands have always been a popular stand choice for public land hunting. I had my first experience with a climbing stand back in the late 80’s with an old Amacker steel climbing stand. You could climb any tree in the woods with that stand once you got its 30 plus pounds to the tree. Thankfully companies like Summit and XOP are making climbers from aluminum and both have offerings weighing in at less than 20 pounds. Couple these light weight stands with XOPs tree stand transport system and that walk in is getting easier.
Lock-on stands have mostly been used in the past as a fixed position stand, but now manufactures are also using aluminum for lock-ons and climbing sticks. Now they are just as mobile as climbing stands. Millennium Tree Stands has the M7 Micro Lite Hang On weighing in at a light 8.5 pounds and with their receiver bracket it’s super simple to hang. Pair this stand with a set of Hawk Helium Sticks and you can easily be up a tree and only carry around 17 pounds of total weight. We are also excited about a new Louisiana based company that we will be carrying this year called Stacked Outdoors. They are making climbing sticks using a composite material that is not only light but is also quiet if you bump them into each other or into your stand.
If you are in need of a new back pack or fanny pack to organize all of your gear, check out all the offerings from companies like In Sights, Tenzing, and Alps. To get that trophy buck or doe out of the woods, we have several different deer carts and sleds. You may also want to look into a canoe or a kayak to access some of those hard to reach areas.
In closing, now is a great time to get out in the back yard and test out some of this new equipment before our Louisiana summer heat sets in. Just always remember to be safe and use a safety harness with a linesman belt when hanging that lock-on, and always be tethered in while in that climbing stand. You know, since you are up in that tree practicing you might as well set that archery target out, pull that bow up into the tree with you and take some realistic practice shots.
Good luck to everyone chasing that dream buck this season and when you catch up with him come by the store and share the hunt and pictures with us. Also, remember to bring those antlers with you and get entered into our Big Buck Contest.
Behind the Scenes
From K-Bo’s Kitchen
Venison Nachos & K-Bo-Rita’s for Cinco de Mayo
If you don’t use Cinco de Mayo as an excuse to cook Mexican food and have a few margaritas you need to have your party bone x-rayed, because it’s probably broken. If you love to deer hunt like we do, chances are you have a freezer full of ground venison. Invite some friends over and follow this recipe for a great Cinco Fiesta.
1 lbs. of ground venison
1 cup of pico de gallo
1 can of refried beans
1 can of black beans
1 can of sliced black olives
1 can of sliced jalapenos
1 package of corn tortillas
1 cup of queso
1 bag of shredded cheese (taco Blend is my favorite)
1 package of taco seasoning
1 tbsp minced garlic
½ of chopped onion
½ gallon peanut oil
Start by putting peanut oil in a frying pan and heat to 350 degrees. Cut your tortillas in chip size triangles. Fry the chips for 3 minutes. Brown ground venison in a skillet with garlic and onion. Once it’s brown add taco seasoning, 2/3 cup of water, and the can of refried beans. Stir until well mixed. Now we’re ready to build some nachos! Spread out your chips on a cookie sheet and preheat oven to 350 degrees. Spoon meat/bean mixture on chips and top with pico de gallo, black beans, olives, jalapenos, and shredded cheese. Put in the oven for 10 minutes. While nachos are baking get a sauce pot and heat the queso. Take your nachos out and top them with the warm queso and enjoy with a K-Bo-Rita!
– 2 parts tequila
– 1 part triple sec
– 1 part lime juice
– 1 part orange juice
*Don’t forget to salt the rim!
Happy Cinco de Mayo
Behind the Scenes
From K-Bo’s Kitchen
“K-bo’s Wild Turkey Cordon Bleu”
Anytime a turkey is harvested everybody asks how long was his beard? How big were his spurs? How much did it weigh? Do I ask these questions? Naw! The only two things I’m concerned with are, how are we going to cook him and when are we eating?
Wild turkey is my absolute favorite wild game. Since I’m possibly the worst turkey hunter on the planet, I usually have to rely on someone else to get me some meat. This year though the old saying “a blind squirrel finds a nut every now and then” came true and that blind squirrel was me! Now I’d love to tell you how I scouted this bird and called him up, but the truth is he came walking by about forty yards out and I let him have a dose of Hevi-Shot Magnum Blend.
Before I had him loaded up in the truck I was already thinking, how am I going to cook this bird. I got him home, got the breast and tenders out and while some discard the rest of the bird, I take out the leg quarters and save them for gumbo. Later on that evening, still undecided on how to prepare it, I got a cold beer and drank up the idea for Wild Turkey Cordon Bleu…man was it good. Here’s the recipe. I hope y’all enjoy!
-1 wild turkey breast
– 4 slices of bacon
-2 large slices of deli ham
-8 slices of swiss cheese
-4 tablespoons of Tony Chachere’s
-4 tablespoons of Lawry’s Garlic Salt
– 1 cup of grated parmesan cheese
-1/2 cup of dijon mustard
-6 pack of your favorite beer (to be consumed by chef of course)
Marinate the turkey breast in Italian dressing for 24 hours. Take it out of the marinade and pound it with a tenderizing mallet. Mix your Lawry’s Garlic Salt, Tony’s Chachere’s, and parmesan. Then coat both sides of the breast. Lay it flat and and put 4 slices of swiss across it, then ham, then your other four slices of swiss. Roll it up and wrap your bacon around it. Next, use toothpicks or tie with cooking twine to hold it together and coat the outside with Dijon mustard.
Now that the hard part is done, set your Camp Chef pellet grill to 350 degrees and cook 15 minutes per side or until internal temp reaches 165 degrees. Take it off the grill and rest the meat for twenty minutes. Finally, slice it how you would a pinwheel and serve with your favorite sides. Feel free to take this recipe and make it your own. Maybe you want to add jalapenos in the middle or use a different kind of cheese. The possibilities are endless.
See you at the table…
From the Lake
with Chuckie Darnell
Hollow Body Frogs VS Soft Plastic Frogs
Two anglers can look at the same piece of cover, faced with the same conditions, and decide on two different baits to attack it. One scenario where this might play out is fishing in and around grass. Let’s take a look at the where, when and why one might choose fish a hollow body frog over a soft plastic frog or vice versa.
There are numerous hollow bodied frogs on the market. Some of the ones I consider my “go-tos” are SPRO Bronzeye, Booyah Pad Crasher, and the Strike King KVD Sexy Frog. I will use these particular baits when I believe the bass want the retrieve varied or paused. You can walk this frog through laydowns and over grass and at key times, such as a missed strike or isolated piece of cover, stop the bait to entice another strike.
Soft plastic frogs are my choice for fishing scattered vegetation and for covering a lot of water quickly. The profile is more compact and streamlined making it a tempting treat for bass. My favorites include Zoom, Horny Toad, Stanley Ribbitt, and the new Yum Tip Toad. This frog is retrieved with a constant retrieve with a sweet sound produced by the cupped or curled soft plastic feet. Be sure to try them both on your next trip!
Louisiana’s turkey season draws to a close Sunday, May 5. Shooting hours are one-half hour before sunrise to one-half hour after sunset. There’s been a mixed bag here this year, mainly because of the weather. I hope you have gotten to go get in the woods and capture a big gobbler. It seems like a lot of hunters had gobblers and got them close, but they hadn’t separated from the hens until later in the season. Guys hunting in the bottoms found most of their turkey habitat underwater for the most part.
We’ve had a good season and got to go on some great out of state trips. Lindsey and I got to go on some great hunts in Iowa. She killed a huge turkey. It weighed 28- 1/2 pounds. It was a monster.
We had several gobblers get right up close to us in the woods. We had one that must have gobbled 250 times, but it never would walk out from behind the little ridge that kept us from seeing it. That was pretty much the story of the hunt except for the big boy. That made it worth it, for sure.
Be safe out there. And remember us for all your turkey hunting and other outdoor needs.