Week of 02-09-18

  • Tom Tavitigian founder of Wounded Warriors United will join Phil on the show to discuss all the things his organization is involved in and the upcoming WWU Coyote tournament/fundraiser open to two man teams.  The Tournament starts at noon on February 23rd and ends at 3:00 pm on February 25th. 

Rules are simple, every time you shoot a coyote, text Tom a picture. You may hunt anywhere you want. 

We will be weighing the coyotes at 3:30 pm.  Cost per team $60.00. Prize for biggest coyote, 1-3 places for most coyotes will receive cash and/or prizes. 

Contact Tom for more information, registration and entry fee. 785-313-1277 

Wounded Warrions United   wwuf.org   facebook.com/woundedwarriorsunited






  • Recap of the Topeka Boat and Outdoor Show.

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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