Rob's Outdoor Blog

Just got my Free Tackle!

Rob — Sat, 08 Mar 2008 13:50:53 +0000

Hello all,

I recently got my Free Tackle from Texas Best Fishing Forum ( http://texasbestfishing.com/forum/index.php ).

I cannot wait until the ice melts to use them!

Funny Goose Video

Rob — Sat, 02 Feb 2008 00:39:15 +0000

Here’s a funny goose video:

http://myspacetv.com/index.cfm?fuseaction=vids.individual&videoid=4922819

Funny Fishing Tips

Rob — Sat, 02 Feb 2008 00:32:12 +0000

My Paintball Gun

Rob — Fri, 25 Jan 2008 21:01:53 +0000

Thought I’d give you all this too, here is my paintball gun.

My Four-Wheeler

Rob — Fri, 25 Jan 2008 21:00:00 +0000

Here is my four wheeler:

It’s a 700 Twin

Winter is here, so we have a plow for it too:

Side view w/plow:

Yup:

American Shrimp

Rob — Tue, 22 Jan 2008 23:48:22 +0000

~ 1 lb American shrimp from Gulf region
~ 1 bottle liquid crab boil
~ several sticks of butter
~ 2 – 3 cloves garlic, crushed, more if desired
~ salt to taste if needed

Place the shrimp in a bowl or baking dish.

Mix the crab boil in enough cool water to cover the shrimp and pour over shrimp.

Soak at least an hour. Longer is better.

Drain well.

Melt the butter in a large skillet or pan over very low heat. Add the garlic and stir together.

Continue heating over low heat so the garlic flavors the butter well. Important not to burn the butter.

Add the shrimp in batches and simmer until done. Stir often and be careful not to overcook!

Use some of the butter mixture as a dip if desired.

Serve and enjoy.

My Tackle Box

Rob — Mon, 21 Jan 2008 15:22:16 +0000

The Box itself:

The Inside:

Now let’s get into it:

The Top:

Spoon Rack:

Misc. Compartment:

Top Drawer:

Middle Drawer:

Bottom Drawer:

I only took one picture of the side compartment containers because only one is full

Smoked Deer Ribs

Rob — Mon, 21 Jan 2008 15:15:13 +0000

~ deer ribs
~ Swansons beef broth, amount depends upon how many ribs you are cooking.
~ 1 can of water per can of broth
~ 1 onion, chopped
~ 5 cloves garlic, diced
~ 1 tsp pepper
~ 1 tsp cayenne pepper
~ 1 tsp parsley
~ 1 tsp basil
~ 1 tsp Old Bay seasoning
~ 1 carrot, chopped
~ 1 stalk celery, chopped

Place the ribs in a large pot. Cover with broth and water.

Stir in the seasonings, onion, garlic, carrot and celery.

Bring to a boil. Reduce heat, cover and cook until nice and tender.

Place the ribs in a smoker with a pan of water. Smoke ribs for 1 1/2 hours.

When ribs are smoked you can baste with barbecue sauce or eat the ribs like they are.

Serve and Enjoy!

Note: You can strain the broth and use it for deer stew or soup. Add fresh carrot, celery and onion when you are going to use it. Broth can be frozen until used.

Venison Stew

Rob — Mon, 21 Jan 2008 15:13:47 +0000

~ 2 lb’s venison, cut into bite size pieces
~ 1 tbsp olive oil
~ garlic powder
~ onion powder
~ cajun seasoning
~ 2 large onions, sliced into rings
~ 1 cup fresh mushrooms
~ 2 cans peas
~ 4 – 5 large potatoes, cut into wedges (skin on if desired)
~ carrots, as many as desired, skinned and cut into 2 inch pieces
~ 1 1/2 cups chopped celery
~ 3 tbsp browning sauce (Kitchen Bouquet)
~ 3 beef bouillon cubes
~ 1 cup red wine
~ 1 tbsp hot sauce
~ 2 – 3 cups water
~ 1 1/2 cups all purpose flour

In a skillet, heat the oil. Add the deer. Season with the garlic powder, onion powder and cajun seasoning to taste.

Lightly brown the meat. Drain off oil.

Place the meat in a large crock pot and add the other ingredients.

Cook on high for 2 to 3 hours stirring occasionally.

After the stew has cooked down after a few hours, slowly add the flour until the desired thickness of the gravy is achieved.

Turn crock pot to low and cook another hour. Stir every 15 minutes.

Serve with fresh bread and butter.

Enjoy!

Note: Stew should cook most of the day.

Cheesy Walleye Casserole

Rob — Mon, 21 Jan 2008 15:12:04 +0000

~ 2 lbs. walleye fillets, cut into 3-4 inch pieces
~ 2 packages(10 oz.) frozen chopped spinach, thawed & drained
~ 1 medium onion, chopped
~ 2 tbsp. butter, melted
~ 1 can (10 oz.)can cream of shrimp soup
~ 1/2 cup milk
~ 1/2 cup shredded swiss cheese
~ 1/2 cup shredded cheddar cheese
~ 1/8 tsp. curry powder
~ dash of pepper
~ 1/4 cup grated parmesan chesse
~ 1/2 cup saltine cracker crumbs Spread the spinach in a greased 13 x 9 baking dish. Place the fish on top.

Saute the onion in butter until tender. Stir in the soup, milk, swiss cheese, cheddar cheese, curry powder, and pepper.

Cook over low heat, stirring until the cheese is melted. Spoon this over the fish.

Top with the cracker crumbs and parmesan cheese. Bake at 350 degrees for 30 minutes.

Serve & Enjoy!