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Lure of the week
Lure name: Bimbo Skunk
Company: Bimbo Skunk Lure (http://www.bimboskunk.com)
Lure type: Fly
Sizes and colors: Available two colors, pink and chartreuse, both tied on a #10 hook.
Target species: Bluegills and crappies.
Technique: Fly fishing for panfish is lots of fun. Bluegills and crappies fight all out of proportion to their size. The Bimbo Skunk is one way to get into them. Their creator, Dan “Bimbo” Gifford, started making them as a child, ended up making so many for family, friends and other anglers that he began selling a few in stores, and is now making them in his semi-retirement. All are hand-tied in his native Wisconsin. He says the chartreuse version is best for bluegills, the pink one for crappies.
Sugg. retail price: $2.
Notable: There is a weighted version of this lure, available in black, pink and red, for spin anglers targeting panfish using a bait below a bobber. It’s tied on a 1/80th-ounce jighead on a #10 hook. There’s also a Blond Bimbo Skunk and Teddy Skunk Perchinator.
Tip of the week
In looking for a gobbler this spring, pay attention to the weather. If it’s windy, for example, some experts suggest looking for places that offer a bit of shelter. Openings inside bigger stands of timber, power lines, even hollows might hold birds. Be prepared to call a little louder than usual in such places, though, to make yourself heard above the rattle and din of the wind blowing through branches and stirring up leaves.
Recipe of the week
Grilled marinated turkey breasts
- Boneless breast from one turkey
- 1 cup brown sugar
- ¼ cup lemon juice
- 2/3 cup soy sauce
- 1/3 cup honey
- 1 teaspoon minced garlic
- Seasoned salt
- Meat tenderizer
This is an easy-to make recipe from Bass Pro Shops. It takes a little planning – you’ll let the meat tenderize for 24 hours – but it’s worth the wait.
Start by slicing the breasts lengthwise to create fillets about ½-inch thick.
Next, make the marinade. Mix the soy sauce, brown sugar, lemon juice, honey and garlic in a bowl. Meanwhile, sprinkle the fillets with the seasoned salt and meat tenderizer.
Put the fillets in a zipper-style plastic bag. Pour the marinade in and seal the bag. Roll the bag around in your hands, covering the fillets with the marinade. Refrigerate for 24 hours.
Finally, remove the fillets from the marinade and grill for about 10 minutes per side, or until the fillets reach an internal temperature of 165 degrees.
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