OS 1335: King Of The Beach…and a STORM WARNING!

The Outdoors Show

The King of the Beach was up and running as the guys entered the studio. To be more accurate, Capt. Kirk and Jeff came into the studio, because Capt. Kevin was busy trying to win the thing! That meant there was an empty chair in the studio, which was filled by none other than Capt. Leon Dana!

They talked about the tournament, of course, and had several participants call in with updates (including Capt. Kevin himself). Paul Dozier called in with an update about the latest reg situation after some time with Congressman Rutherford, and the guys took a minute to address the TRUTH about the weather situation, and even with Tropical Storm/Hurricane Debby looming, and more.

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• Here’s your L.V. Hiers gear tip of the week: We told you earlier this week about our friend Timmy getting stuck by a stingray… keep Capt. Kevin’s favorite hook outs – Penn Hook Extractors – on hand…and save your hands! Get them here .
• Here’s your Ring Power CAT tip of the week: Save some money and help local kids! Stop by your local Hagan Ace Hardware today through Sunday and stock up during their 20% off bucket sale for our local Children’s Miracle Network hospitals ~ Wolfson Children’s Hospital and UF Health Jacksonville. For hours and locations visit the Hagan Ace website now!
• Here’s your KirbyCo Builders, Inc cooking tip of the week from Chef Kirk: Honey Butter Garlic Glazed Salmon Bites

Ingredients:

1 lb salmon fillet, cut into bite-sized pieces

2 tablespoons honey

2 tablespoons unsalted butter

3 cloves garlic, minced

1 tablespoon soy sauce

Salt and pepper to taste

1 tablespoon chopped parsley for garnish

Instructions:

Season the salmon pieces with salt and pepper.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the honey and soy sauce, mixing well.

Add the salmon pieces to the skillet and cook for 2-3 minutes on each side until they are cooked through and glazed with the sauce.

Garnish with chopped parsley and serve warm

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