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Gear of the week
Gear name: Nitro 1800
Company: Bushnell (www.bushnell.com)
Gear type: Laser rangefinder
Product description: The Nitro 1800 is a rangefinder meant for both hunting and competition. It will range non-reflective targets – say deer and elk – out to 800 yards, and reflective targets out to 2,000 yards. It has what Bushnell calls its “angle range compensation” rifle and bow modes, too. Most interestingly, it operates using an “applied ballistics engine” that takes bullet load and range data and offers near instantaneous information on where to aim and shoot through the Bushnell ballistics app. “This combo,” the company promises, “will pair hold-over data to your preferred scope and reticle configurations for fast and easy hold-over or click adjustment.”
Available options: This comes in two camouflage patterns, Break Up Country and Shadow Grass Blades.
Suggested retail price: $349.99.
Notable: Like all of Bushnell’s new rangefinders – four models in total were released this spring – the Nitro 1800 is said to be two times brighter than competitive models, has an all-glass, two lens optical system, and features an enhanced LCD display. Lenses are 50 percent bigger to let more light in, and coated to promote sharper images while being protected against the elements.
Tip of the week
How steady are your nerves? One way to find out is to try hooking a fish on a topwater bait. Topwater bites are sudden, exciting and explosive. And sometimes unfruitful. That’s because, as anglers, we try and set the hook as soon as the fish blasts our lure. Too many times, we end up pulling it away before they’ve had a chance to secure it in their mouth. Instead, train yourself to strike not when you see the fish, but only after you feel it.
Recipe of the week
Country fried catfish
- 2 pounds skinned catfish fillets
- ½ cup all purposes flour
- ¼ cup melted butter
- ½ cup white cornmeal
- 1 tablespoon crushed dried rosemary
- ½ teaspoon cayenne pepper
- 2 tablespoons frying oil
Simple? Yes, this recipe is about as easy to make as they come. But good? You bet. Fried catfish is a real summertime treat.
Combine the flour, cornmeal, rosemary and cayenne pepper in a shallow bowl or dish.
Meanwhile, dip the catfish fillets in melted butter, then dredge them in the dry flour mix. Make sure they are coated well.
Heat the oil in a skillet over medium heat. Fry the fillets for about six to 9 minutes, turning once, until golden brown on the outside and flaky inside.
Drain on paper towels to remove any excess oil and serve.
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