#32: The Live Bait Draft

Show Notes:

Greenbacks.  Shrimp.  Mullet.  Crickets.

Got bait?  We’ve got you covered in this week’s episode!

Keep and Release:

Nate: Captain’s for Clean Water

Trav’s Keep item – It Pays to Fish Podcast

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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#31: Sub-Urban Dictionary, Volume 3

Show Notes:

What if someone said “Billy caught a TOAD yesterday” . . . would you know what they meant?

Or what it means to be “Dishragged” or “Smoked like a Cheap Cigar” . . .

This week, we cover all of those and many more in our 3rd edition of the Sub-Urban Dictionary . . .

Want to catch up?  Here’s a link to Volume 1 of the Sub-Urban Dictionary and here’s the link to Volume 2!

Keep and Release:

Travis’ Keep: The It Pays to Fish Podcast, with Angie Scott . . . You know we were skeptical, but we loved what we’ve heard so far from this show!

Emily’s  Beef Tenderloin Recipe:

1 Tbsp. + 1 pinch sea salt (or Himalayan salt), divided use
1 Tbsp. ground black pepper
2 cloves garlic
2 Tbsp. fresh rosemary sprigs, leaves removed and stem discarded, tightly packed
2 tsp. fresh thyme sprigs, leaves removed and stem discarded, tightly packed
2 Tbsp. fresh parsley, tightly packed
2 lbs. raw, lean, center-cut beef tenderloin
1 Tbsp. ghee (organic grass-fed, if possible)
¼ cup crème fraiche
2 tsp. prepared horseradish

Preparation

  1. Place 1 Tbsp. salt, pepper, garlic, rosemary, thyme, and parsley in food processor (or blender). Pulse until finely chopped.
  2. Coat outside of tenderloin evenly with garlic mixture. Place in a casserole dish and refrigerate, uncovered, minimum 8 hours (approximately overnight).
  3. After minimum 8 hours (or the next day), remove tenderloin from refrigerator 2 hours before cooking to allow tenderloin to come up to room temperature.
  4. Preheat oven to 400º F.
  5. Heat large, ovenproof skillet over high heat. Your skillet must be smoking hot in order to get a true and deep sear on your tenderloin.
  6. Carefully pat tenderloin dry with paper towels. Rub outside with ghee; cook in preheated skillet, 1 to 2 minutes on each side, or until brown on all sides.
  7. Place skillet in preheated oven. Bake, uncovered, for 20 to 25 minutes, or until a thermometer inserted at its thickest point reads 125º F for medium rare. Remove tenderloin from oven. Transfer to carving board. Allow to rest for 10 minutes.
  8. While tenderloin is baking, make Horseradish Cream Sauce. Combine crème fraiche, horseradish, and
    remaining pinch of salt in a small bowl; mix well. Refrigerate, covered, until ready to use.
  9. Slice tenderloin into 8 portions. Serve each with 1½ tsp. Horseradish Cream Sauce.
    RECIPE NOTE:
    Roasted meats should always be rested before slicing for two reasons. First, it allows the hot outer portions to transfer their heat to the center, which completes the cooking process. Our 125º F tenderloin will rest up to about 140º F, for a perfect medium rare. Second, by allowing the temperature to
    stabilize before slicing, we keep the juices in the meat rather than on the cutting board.
    COOKING TIPS:
    • For rare meat, subtract 3 to 5 minutes from the total baking time.
    • For medium, add 3 to 5 minutes to the total baking time.
    • Make sure your prepared horseradish is pure horseradish, and not in a cream-based or mayonnaise sauce.
    • If you do not have fresh herbs, you can use 2 tsp. of dried herbs, each.

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#30: Excuses

Show Notes:

Have you ever spent 12 hours on the water, only to arrive home empty-handed?

(shakes head in agreement) “Neither have we”

But, just in case that DOES happen to you one day, we’ve got you locked and loaded with our best excuses for a bad day afield . . . No fish, too many fish, bad weather, bananas, lucky hats, and more!!!

Keep and Release:

Nate’s Keep item – Grilled shrimp, with this butter on it . . .

Trav’s Keep item – What would Teddy Roosevelt Do?  The new website from Back Country Hunter’s and Anglers that examines public land policy through the lens of one of our greatest conservationists . . .

Emily’s Keep Item – The Life Coach School Podcast . . .

 

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#29: Overrated, Underrated, and Properly Rated

Show Notes:

Are Power-poles overrated?  What about Mud motors? Mojo Decoys? Shimano reels?

Plus – Tacos?

Keep and Release:

Nate & Kaley’s Keep item – the Little Gasparilla Island Facebook Group

Trav’s Keep item – Barkeeper’s Friend

 

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#27: Listener Questions

Show Notes:

This week, we empty the mailbag and tackle YOUR questions about anything and everything, from “How to get your kids more involved in the outdoors” to “who wins a fight: a taco or a grilled cheese” . . .

Keep and Release:

Nate’s Keep item – SladeNW Youtube Channel

Trav’s Keep items – BackCountry Hunters and Anglers

 

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

Keep & Release

Every podcast recording session starts out the same way: Emily, exasperated, looks at Nate and I and asks, “Do you guys have a ‘Keep’ and ‘Release’ for this week?”

If you’ve never heard the show, a) consider yourself lucky and don’t click this link, and b) Keep and Release is the segment where we give a little shout-out to whatever the one thing is that we want to talk about this week in a positive light (Keep), and the one thing that irritated us or aggravated us in the previous week (Release).  A release could be leaky waders or faulty spinning reels or lousy internet service or duck ID posts on social media or any of a litany of things.

In fact, it’s become a bit of a joke behind the scenes, the rants that accompany release.  So much so that, while listening to the show last week, Will looked at me before we even got to “Keep and Release” and said “Dad, what do you hate this week?”

“Hate?  I don’t hate anything?”

“Dad – you hate EVERYthing . . . “

His exasperation hit me kind of heavy.  I took a breath, right there driving to school, and replied:

“I love a lot of things, too.

I love hot summer mornings when your shirt sticks to you before you step outside, and the chill of an ice-cold window unit AC when you get back home.  Fall mornings when there’s just a hint of crispness in the air, and winter days when they’re gloomy and overcast and your breath hangs around all day, and spring time when the greens are so bright they hurt your eyes.

I love duck hunting, and decoys, and dogs and hearing the birds before you see them and the way a wood duck whistles or a mottled grunts and the noise a huge flock of divers make, feathers and wings and air harmonizing on this weirdly deafening rumble.  I love the quacks and the tweets and the burrs, the kerplunk of a fresh shell, the chill in the air, how your hands can’t ever get warm once your glove gets wet, and ‘Take ‘em’ and ‘Cut ‘em’ and ‘Kill ‘em’ and ‘Shoot’ and ‘Fetch ‘em up’ and ‘last one’ and ‘think they’re done’ and ‘I got that one’ and ‘y’all wanna go get breakfast’ . . .

I love bird dogs, wacky and rangy and as distracted as a teen-aged boy at a cheerleader convention, locked up and birds brought to hand and sharing peanut butter crackers in between stops . . .

I don’t hate everything.  I love snook, and that glorious pop that sounds like someone launching potatoes into the shallows, the way they’ll chase your lure and tap it around and not commit, or the way they’ll over-commit and miss it entirely, big ones and little ones and in between ones right in the slot, and watching all of them swim away.  And I love redfish, the way they have to almost turn upside down to inhale a topwater plug, and the wake behind your bait right before everything goes crazy, and the tips of their tails signaling you on low tide to stop and hang out for a few.  And don’t forget tarpon, man, I love tarpon, cartwheeling and catwalking and somersaulting and basically doing things that would’ve gotten them burned at the stake in the 1600’s, 120 lbs of gills rattling and tail smacking fun, turning the beach into swiss cheese . . .

I love lots of things.  Turkeys and trout and teal.  Yeti’s and Yellowfins and Searks and Carolina Skiffs, the tackle department at Stone’s and gas station Cuban sandwiches and chumming for whitebait and Spanish Mackeral and under-slots and decoy bags and Zara spooks and picking up spent shells after the hunt and cutting down palm fronds for blinds; wet bird dogs and the way they smell, 2 stroke motors burning oil, cork rod grips and Cabelas catalogs and Mack’s Prairie Wings catalogs and podcasts and new waders and long lines and hi-vis PowerPro.

I love taking you and your sister outdoors, and kids’ first ducks and dogs’ last ducks and limits of mangrove snapper . . . Sunsets on the boat, and sunrises on the boat, sometimes in the same day; wade fishing, and shrimp runs and mullet runs . . . Beagles and Berettas and bobbers and bream . . .

When you say I hate ever-“

“Dad” Will interrupted . . .

“You still hate Duck ID posts, right?”

We hugged.

#25 Unwritten Rules of the Outdoors

Show Notes:

This week we discuss very IMPORTANT unwritten rules of the outdoors, such as….well, if we wrote them here they wouldn’t be unwritten anymore. You’ll have to give it a listen.

Keep and Release:

Trav’s Keep items – https://www.kolpin.com/dryarmor

 

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#22: The Death Match

Show Notes:

THERE CAN ONLY BE ONE!

Join us this week as we pick who lives and who dies in these death matches:

Bluebills or Ringnecks
Sheepshead or Flounder
Bay Boat vs Flats Boat
Dairy Queen or Baskin Robbins
Leady Waders vs Leaky Boat
Breakfast after the hunt vs Beer after fishing
…and more!

We have duck hunting and Little Gasparilla Island tee’s for sale now!

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram

#21: The Off-Season

Show Notes:
Duck Season is over….now what? Travis, Nathan, and Emily share their to-do lists, the next hunting season they’re excited about, and remember that whole fishing thing? We should do that, too…

Do You Even Mottled, Bro? T-SHIRTS! 

Here are the $850 Waders that Sitka debuted at the SHOT show.

Here’s the Decoy Storage Video from Gator Trax.

Here’s the Slow Cooker Chicken with Wine Sauce recipe Emily mentions:

Ingredients:
2 Tbsp. olive oil
½ cup shiitake mushrooms, sliced
½ cup carrots, peeled, cut into 1-inch pieces (approx. 2 medium carrots)
3 cups thinly sliced red onion (approx. 1½ large)
4 cloves garlic, sliced
¼ cup brandy (optional)
3 lbs. raw chicken breast and thighs, boneless, skinless
1 cup Burgundy wine
1½ cups low-sodium organic chicken broth
8 sprigs fresh thyme (or 1 tsp. dried thyme)
¼ tsp. sea salt (or Himalayan salt)
1 tsp. ground black pepper
1 smoked ham hock (optional)
2 Tbsp. cornstarch (preferably GMO-free) + 2 Tbsp. water (combine to make a slurry)

Directions

1. Heat oil in large skillet over high heat for 1 to 2 minutes, or until first wisp of smoke rises.
2. Add mushrooms; cook, stirring frequently, for 3 to 5 minutes, or until edges begin to brown.
3. Push mushrooms to sides of pan, lower heat to medium. Add carrots, onion, and garlic; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
4. Deglaze pan with brandy (if desired); cook, stirring frequently, for 1 to 2 minutes, or until pan is almost dry. Add contents of pan to 5-quart slow cooker.
5. Add chicken, wine, broth, thyme, salt, pepper, and ham hock (if desired) to slow cooker; cover. Cook on low for 6 hours.
6. Remove ham hock and thyme sprigs. Add cornstarch slurry; increase temperature to high, cook for 20 to 30 minutes, or until thickened.

 

Follow Cast and Blast Florida . . .
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Want to experience a world class duck hunt or fishing charter?
E-mail Travis to book today . . .

Connect with the gang on social media:

Travis Thompson – @travisthompson – InstagramTwitterFacebook
Nathan Henderson – @nhenderson77 – InstagramTwitterFacebook
Emily Thompson – @lovedaloca – Instagram