High Plains Outdoors: Wet And Wild Hog Hunting

More states are adopting hunting regulations that include the use of air-powered rifles and shotguns.

In today's show, Luke gives us a look at a double barrel air-powered gun that shoots both shot and bullets as well as arrows.

Pork loin is one of the tastiest of cuts and Luke likes to slice the loin lengthwise and season it with cream cheese, jalapeno, garlic, cilantro and then wrap it in bacon. Then the loin is exposed to some heavy hickory or plum wood smoke and 225 degrees in Luke's Smokin’ Tex electric Smoker www.smokinTex.com.

In about 4 hours, the loin will be cooked through and through.

Luke prefers allowing the loin to "rest" about 15 minutes and then he cuts the loin crosswise into "wheels" about one-inch thick.

Serve with some long grain/wild rice and a good toss salad. 

Sometimes it’s tough for older outdoor folks to not too adept to newer technology. Some of us have been kicking around the outdoors so long that we have abandoned tried and true products of past years for items we “thought” were advanced and more useful, only to find the older products really better served our purposes all along.

TIME TO BEGIN PREPPING FOR BOW SEASON   

It’s amazing just how quickly seasons and, to an old hunter, HUNTING seasons, roll around. Whitetail archery season is less than three months away and now is the time to make sure all your equipment is in top-notch working order and that you can place that arrow where it needs to be when the moment of truth comes and that bruiser buck is within bow range. 

As my fishing buddy Phil Zimmerman and I rounded the point and entered a small secluded cove on Iskwatikan Lake in northern Saskatchewan, Canada, we were both thinking BIG PIKE. Shallow shoreline water with standing vegetation dropping quickly into deeper water; this area had everything a big northern pike could want.