Week of 10-27-17

  • Robert Roudybush author of Crappie Secrets will join Phil on the show to discuss fall fishing patterns for crappie!
  • Recap of the Virgil Brown Memorial Cat fishing Tournament held October 22 at John Redmond Reservoir. 
Photos courtesy of Ty Wolf.
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1st place 
Rob and Stephanie Stanley 
76.10 pounds
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2nd place and big fish
Jesse Nuefeld and Greg Postier 75.75 lbs and 21 lb 
Big fish jackpot 
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3rd place 
Caleb Burgett 56.45
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  • Enid, Oklahoma NSTRA Field Trial. Photos courtesy of Ginger Cansler

Listen to past shows


  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

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Handouts, Brochures, Pamphlets



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