High Plains Outdoors

Ever since I was a boy dunking minnows in Pecan Bayou near our home in Red River County, I dreamed of heading to the wilds of Canada to catch big northern pike, lake trout and walleye. I remember reading all about this fishing wonderland in magazines and back then never dreamed that one day, I would actually experience the thrill of tossing a big plug over a shallow weed bed and hooking into a pike almost as long as a boat paddle or, catching those great eating walleye and enjoying a shoreline lunch prepared over a wood fire.  

Writing this weekly outdoors column has always been one of the highlights of my week. After 30 years of sharing the outdoors with you, this column never seems like work. But some weeks, I have to ‘dig deep’ to settle on a topic that I think you will be interested in.

As a youngster growing up in very rural Red River County in the northeastern corner of the state,  shooting a ‘mess’ of quail for supper was often as easy as walking the brushy fence rows on our little farm and jump shooting the birds as they flush.

On today's High Plains Outdoors, Luke tells how easy it is to make homemade tamales and ... how much money you can save by doing so!

This past week, Luke used his iron sighted 30/30 to harvest a fat 'eater' sized wild hog weighing about 120 pounds. There are so many ways to turn that fresh wild pork into tasty meals but tamales and Christmastime go together like, well, wild hogs and pork chops!

Take a listen and Luke will walk you through the process and in no time you will be turning your own game meat into one of the tastiest of all Mexican dishes...FRESH TAMALES!

Luke gives us a couple of outdoor cooking tips in today's High Plains Outdoors.

Have  you ever enjoyed "Cowboy" coffee? Coffee boiled over the campfire coals? 

Looks like the whitetail rut has peaked across much of the northern portion of Texas but the breeding season is just getting underway down in the South Texas brush country.

I spent the weekend hunting with my friends Jeff and Demi Rice at their Buck and Bass Ranch in north east Texas and although the ranch is teeming with deer and hogs, hunting was slow. The peak of the whitetail rut has passed and bucks simply were not chasing does like they were the past couple weeks.

This show originally aired on Dec. 8, 2018. Luke will be back with a new show next week!

This week, Luke talks about his favorite lake for catching striper, Lake Texoma situated on the Texas/Oklahoma border.

The serpentine course of the Brazos River below what is now Possum Kingdom Lake, situated an hour or so west of Ft. Worth, Texas runs through what was back in the late 1800’s some mighty call wild Texas real estate. 

This big ranch country is still sparsely settled and once away from the public roads, it’s easy to picture what the hardy souls that settled the land might have encountered. 

A recent post of a social media page prompted this week’s column but for the past several years, I’ve witnessed many negative comments concerning ‘trophy bucks’ harvested by hunters and I thought it about time to voice my take on the word ‘trophy’  when used in reference to deer hunting.

Now, please don’t misunderstand me, I like heavy antlered whitetail bucks as much as the next hunter but a buck’s antlers doesn’t necessarily have to ‘score’ high in order to make the animal a trophy.

Regardless which state you are listening from, IT'S DEER SEASON!

In today's show, Luke talk deer hunting – using tactics such as rattling antlers to bring the big ones.

If you enjoy hunting deer, today's show is tailor-made just for you. So, pull up a chair by the campfire and join Ole' Luke in a little deer hunting talk! 

Luke talks a bit about a recent deer hunt on the Dale River Ranch and shares a quick, easy and tasty camp recipe.

In this week’s High Plains Outdoors, Luke recaps a recent solo hunt for deer and hogs in northeast Texas.

He also talks about an upcoming bow hunt for deer on the Brazos River with his longtime friend Randy Douglas, manager of the Dale River Ranch. 

When I first discovered the power of modern day air rifles about eight years ago at an outdoor show in Waco, I was amazed at their power and accuracy.

John McCaslin, president of Airforce Airguns invited me to the Airforce Airguns booth and indoor range to shoot one of his company's .25 caliber PCP (Pre-Charged Pneumatic) rifles.

Walking back to the ranch headquarters after an afternoon mule deer hunt last week in northern New Mexico, I stopped to cast a backwards glance at the night sky and the outline of the Continental Divide, the summit of which lay about a half mile to my west.

Luke is off this coming week for New Mexico to hunt mule deer with his muzzleloader.

Each year, Luke makes the drive to northern NM around the village of Cuba to hunt with his friends, David and Regina Williams, owners of Hunters Supply Bullets. 

Hunting seasons are quickly approaching and it's time to give some thought to upcoming camp meals. In today's show, Luke walks us through the steps of preparing some mighty tasty Mexican Cornbread.

You probably won't find this recipe in a cookbook anywhere - it's one Luke has devised through trial and error. 

Archery whitetail season is just around the corner and Luke has had his new Gearhead Bow out in quest of camp meat! 

In today's show, Luke tells of a hunt earlier in the week for wild hogs with his buddy Jeff Rice on Jeff's Buck and Bass Ranch, near Lake Fork in eastern Texas.

Just this past week, Luke traveled up to Red River County, situated in the northeast corner of Texas, a few miles south of the Red River to the Rio Rojo Rancho www.riorojorancho.com, owned by his friends, Mike and Lori Ford.

Football fans might remember Mike's career as a star quarterback with SMU back in the 80s, and later, the NFL with Tampa Bay.

Join Luke this week for High Plains Outdoors.

He gives a recipe for wild pork gusiado that is easy to prepare.

Luke also talks a bit about an upcoming bow hunt for axis deer on his friend Mike Ford's Rio Rojo Ranch situated in Red River County near the Texas/Oklahoma border. 

In this week's High Plains Outdoors, Luke discusses the advances in compound bows since he first began shooting and hunting with one back a quarter-century ago.

Today's bows are much quieter, faster, lighter and easier to shoot than bows just a few years ago, thanks to advancements in technology. 

This week, Luke discusses catching giant blue catfish during the summer months (right now).

Traditionally, the big blues are caught during late fall and the winter months.

Lake Tawakoni guide Tony Pennebaker told Luke during a spring fishing trip that he felt confident that the big blues should go on a dependable bite in August, after they finish spawning and disperse widespread over the lake.

This week, Luke discusses the impact that social media has made on the way outdoor folks connect. Sites such as Facebook offer groups with like interests that vary from topics as diverse as night hunting for wild hogs to catching salmon in Alaska. Social media 'connects' those of us that love the outdoors in a way that was not possible before the internet.

In this week's High Plains Outdoors, Luke shares one of his favorite camp recipes that actually can be prepared at home before the camping trip.

Refried beans is something that is often taken for granted, something served at a Mexican restaurant as a side dish to enchiladas or fajitas. And they often taste like, well, just mashed beans.

But seasoned properly and cooked to the right consistency, refried beans become a bit more than a side dish. 

Take a listen as Luke explains how he makes ‘em!  

When I was a youngster, I remember my Dad using an old window weight tied on a piece of rope to determine the depth below our little 12-foot wooden boat. He had the rope marked in three-foot increments and simply lowered the weigh overboard and counted down until the weight hit bottom.

We did a lot of ‘trotlining’ and he always set his lines parallel to a creek channel. I remember spending hours bouncing that weight off bottom and marking trees that grew along the submerged creek channels.  Later the ‘flasher’ units became popular and fishermen bought them with relish.

In a recent show, Luke talked about the awesome fishing for channel catfish at Lake Tawakoni in northeast Texas.

Guide Tony Pennebaker and Luke enjoyed some action packed catfishing and Tony divulged some of his fish catching secrets that should help us all put fish in the boat. On this trip, Tony reached into his ice chest and handed Luke a pint jar that Luke's nicknamed, "Tony's lunch in a jar.”

I was well into my twenties before I set down to a platter of catfish fillets. I was raised eating catfish either fried whole or cut into ‘steaks’. My Dad probably didn’t even know what a ‘fillet’ was. Had he known, I’m positive he would have considered the practice of filleting a waste of good fish!

In past shows, Luke has talked about making ham from wild hog backstrap. Join him this week as he walks us through the process of sugar curing and smoking a bone-in, whole ham from a feral hog.

I am continually amazed at what I don’t know about the outdoors. Oh, I’ve spent a very active life I the woods and on the water, learning about the patterns of fish and wildlife. It’s now been almost six decades since I was a 10 year old tromping the backwoods of East Texas. As a long time outdoors writer, I have had the privilege of being schooled by some expert biologists and guys that make their living in the outdoors.  In my quest to learn more, I took the courses and became a Master Texas Naturalist several years ago.

Did you ever see a new, innovative product or way of doing something that made you stop and think, “WOW, why didn’t I think of this?” As a lifelong outdoors person, I have occasionally come across such products. One was a mirror blind several years ago that a company called Ghost Blind introduced me to. I actually used and tested one of the prototypes. The blinds are lightweight and easy to pack into the woods have become very popular and revolutionized the way many of us hunt from the ground.