You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: Trout WormZ
Trout WormZ
Company: Lip RipperZ (www.lipripperz.com)
Lure type: Soft plastic
Sizes and colors: Available in a 2.5-inch model in 13 colors, including zebra, banana split, fighting frog, strawberry cram, white lightning, candy cane and chartreuse shine.
Target species: Trout, crappies, bluegills, bass and steelhead.
Technique: These are designed to be finesse dropshot baits. When fish start to get finicky or lethargic, dropshotting a trout worm allows you to keep it in the strike zone for longer periods of time. Toss one out and let it sink to the bottom. Then, twitch it very, very slowly. An occasional pause will often get you a bite from even the laziest fish.
Sugg. retail price: $4.49 for a 12-pack.
Notable: So what color worm to buy? Visit the manufacturer’s website for suggestions. Some are better for sunrise and sunset, while others – like sherbet – are said to be best for stocked trout.
Tip of the week
There are no stop signs on the water. No traffic lights, no painted road lines, no speed limit signs. But there are “rules of the road” out there. Do you know what they are? If you’re a new boater and the answer is no, take a boater safety class. Learn things like who has the right of way, what navigation markers mean, how to light your boat for traveling after dark and more. Everyone will be better for it.
Recipe of the week
Smoked turkey legs
Ingredients
- 4 turkey legs
- ½ cup salt
- 1 gallon water
- ¼ cup honey
- 16 or 12 oz package bacon
- ¼ cup sugar
- barbecue sauce
Directions
Here’s a recipe from the National Wild Turkey Federation that’s great if you get more than one gobbler, or you and a buddy share.
Make your brine by mixing a gallon of water with the salt, sugar and honey. Submerge the legs in that and refrigerate for 3 to 4 hours.
Take the legs out, pay dry and wrap in 3 to 4 slices of bacon each. Cook on the smoker at 225 to 250 degrees. When the internal temperature of the legs reaches 150 degrees, brush them with barbecue sauce. Continue smoking until the legs reach 165 degrees.
Remove them from the smoker, wrap them in foil and let them rest 15 minutes.
Finally, remove the meat from the bones. It can be eaten as is or used in soups, salads or on sandwiches.
