High Plains Outdoors

Join Luke this week and learn a new way to put that wild pork to good use. Smothered steak with mushroom gravy and jasmine rice! YUM YUM! 

Winter is an excellent time to hunt wild hogs. They come readily to corn feeders and most in Texas and Oklahoma are 'corn fed'.

The topic of Luke's show this week is late season muzzleloader season for whitetail deer.

Many states, including Texas, offer late season hunting opportunities with muzzleloader hunts for spike bucks and doe. These late season hunts provide a great opportunity to harvest more tasty venison for the freezer.

Join Luke this week as he recaps one of his outdoor prepared meals of venison steak and freshly caught crappie and bream.

My longtime friend Bill Carey with Striper Express has a saying, “Remember December” that he often mentions. He’s referring to the awesome striper fishing that occurs during the winter months at Lake Texoma. Earlier this week, my good friend Jeff Rice and I joined Bill for an awesome day on the water.

About this time last year, I took one of the largest free ranging whitetail bucks of my life with my Texan big bore air rifle on the Dale River Ranch, situated on the Brazos River in Palo Pinto County.

I dearly love hunting this area and have through the years amassed a storehouse of great memories here, both hunting and fishing with my friend Randy Douglas, the manager of the ranch.

Wild hogs that receive little hunting pressure can often be hunted successfully at all hours of the day but put a bit of pressure on wild porkers and they are quick to become almost entirely nocturnal. Ask any veteran hog hunter when he has taken the majority of his hogs and chances are very good he will say, "during the last 30 minutes of daylight, just before dark.”

It’s once again time to think about Christmas gifts for sportsmen/women on your shopping list. I can guarantee you that those of us that love spending time in the outdoors would relish a gift that we can use in our outdoor lifestyle but choosing the ‘perfect’ gift can be a daunting task. First, it’s obviously important to decide what ‘type’ gift will work best.

With a title such as the one accompanying this week’s column, you are probably scratching you head and wondering what ole Luke has up his sleeve this week! Well, let’s begin by backtracking a quarter century to a hot June day at Lake Ray Hubbard where I was first introduced to my first ‘mechanical’ fishing lure. I had heard of this mechanical shad invented and by a gentleman named Frank Pearce. I was elated when Frank contacted me and asked if I would like to meet him at Lake Ray Hubbard to catch some largemouth bass on his new mechanical top water shad baits.

Luke spent a couple of days hunting deer and hogs this past week and let his Dutch Kettle and B & B Charcoal do the cooking while he was in the woods.

In today's show, Luke details an easy recipe for Dutch Kettle baked pork loin with potatoes, carrots, onion and garlic.

This week, Luke shares one of his favorite recipes for preparing venison backstrap.

Granted, it's hard to beat 'good ole' chicken fried backstrap with cream gravy, but Luke thinks once you give this recipe a try, it might just become one of your favorites.

Remember, you can always contact Luke via his website www.catfishradio.org

This week Luke tells about an awesome outdoor destination situated about 1.7 hours east of Dallas in east Texas.

Cedar Creek Ranch www.cedarcreekranch.com is an outdoor paradise that offers excellent trophy bass fishing and hunting for deer and wild hogs 

Luke talks antler rattling for big bucks in today's show. For several years, Luke had the privilege of hunting with Steven Ray, maker of the rattling forks www.rattlingforks.com.

These 'forks' perfectly mimic the sound of two bucks fighting and they carry sound farther than any rattling tools, including the whitetail buck antlers Luke has used. 

Contact outdoors writer Luke Clayton via his website www.catfishradio.org

Wild hogs numbers must be controlled. This is an absolute fact. I’ve read that over half the population must be removed each year just to maintain current numbers. I get it, but probably because I spent my younger days on a small farm where my Dad raised hogs for meat and to make a few extra dollars each year, I have always considered hogs to be a valuable commodity.

This week, Luke discusses just how important spending time in the great outdoors -- there really is no better place to 'clean one's head.' 

Forget the craziness in the world today and recharge your batteries. 

This week, Luke discusses wild hogs; how to hunt them and ways to cook them. Luke also gives some thoughts as to how the explosion of wild hog numbers can be controlled.

His book, Kill To Grill, the ultimate guide to hunting and eating wild pork is available at www.catfishradio.org

In this week's High Plains Outdoors, Luke shares a dutch kettle recipe for cooking quail. Pheasant, or domestic chicken can be substituted if you are like Luke and don't have a 'mess' of quail in your freezer. 

I was recently recording “Campfire Talk”, the weekly radio segment that Larry Weishuhn aka.”Mr. Whitetail” and I have produced for the past 11 years. The topic of hunting blinds, aka ‘deer stands’ came up and we reflected upon just how much ‘deer stands’ have changed since the sixties when we both began hunting deer.

Good hunting for wild quail is become difficult to find. In today's show, Luke divulges a quail hunting hotspot near Arapahoe, Nebraska.

Ryan Hanzlizk owns Shady Rest Motel in Arapahoe and caters to bird hunters. Ryan says the quail number are higher than he has ever seen. He is offering maps to his visitors that show some of the better free public access in his area. 

Don’t get the wrong idea when you read some of my columns that pertain to outdoor cooking. I’m certainly no chef but I don’t think a good camp cook needs to be professionally trained in order to ‘crank out’ tasty meals.

I have ‘studied’ under some of the best cooks around in hunting camps from Canada to Mexico and always tried to pick up a tip or two from each one I spent time with. I’ve also spent a great deal of time experimenting.  Yep, I’ve prepared everything from sour dough biscuits cooked in a Dutch Kettle to Venison stroganoff and lots of things in-between.

There’s lots to do in the outdoors, even what many of us refer to as the ‘Dog Days’ of summer. The striped bass bite is going strong up on Lake Texoma says my buddy Bill Carey with Striper Express and catfish guides on Tawakoni have been butting their clients on limits of tasty catfish. Crappie fishing at Fork has been red hot one day and ‘iffy’ the next, common for this time of year.

Now is a great time and get out in the woods and prairies and set a few trail cameras. Bucks antlers are fully developed now and they will soon begin 'rubbing' the velvet and go into hard-horn.

I enjoyed a summer hog hunt with some great friends recently and, as is often the case, I volunteered to be the camp cook.  I learned a long time ago that it’s most challenging to actually hunt, or fish for that matter, and come in after being in the field or on the water all day and prepare a tasty meal. Granted, it’s easy enough to open a can of Spam or make cold cuts and cheese sandwiches but the kind of camp meals that are remembered take a bit of preparation.

A few years ago, I was attending an outdoor show in Waco when I noticed a little shooting range for air guns set up in a room off to the side of the main floor. I could hear the report of air rifles being shot and my interest was perked.

Making the most of any outdoor outing equates to a positive attitude and the ability to remain flexible. After all, we don’t always catch a limit of fish or shoot a big whitetail buck but if we take the time to truly relish our time spent in the outdoors, we benefit by returning home rejuvenated and refreshed.  A couple days spent last week with two great friends, Jeff Rice and Larry Weishuhn, aka “Mr. Whitetail,” is a good case in point.

In today's show, Luke talks about an exciting fishing trip to Lake Texoma with Striper Express. 

Stripers were chasing shad like there was no tomorrow and hitting a combination of topwater plugs, Sassy Shads and lead slabs.

During the past several years, I’ve had the opportunity to fish with my friend Trey Schmidt many times. Trey has a coveted ‘fin fish’ license on the Texas coast. He spends three nights each week ‘gigging’ for flounder, the majority he sells to Nate’s West End Bar and Grill, a popular ‘off the beaten path’ restaurant near just west of Jamaica Beach on the road heading from Galveston to Freeport. Trey can also harvest sheepshead (a great eating but often overlooked saltwater fish) stingray, crabs and a few other species.

My first visit to the Rocky Mountains occurred back in the late seventies when I was a ‘whipper snapper’ in my late twenties. A couple of buddies and I traveled to the mountains near Gunnison, Colorado where an outfitter had set up a drop camp for us. We spent several glorious days hunting deer and it’s here that I got my first look at wild bear. When a herd of 12 elk came trotting by within 75 yards of our camp, I knew I was in outdoor heaven.

It’s easy to set in an air-conditioned office and dream about being out on the water all day, boating one after another of your favorite species of game fish. It’s quite another proposition to actually spend time during the heat of the day in a boat without shade, especially on a calm day without cloud cover.

Let’s face it, what’s tastier than a crispy fried fish fillet? A family fish fry is a time honored event with many of us and one that this old outdoors writer plans to keep going but, there are other very tasty ways to prepare the fish we enjoy catching so much!

LAKE FORK - Back in the day, the drill for a crappie fishing trip went something like this: Pull up to a tree with limbs above the water, secure the boat, drop minnows down through the limbs and either catch crappie or spend 30 minutes trying and then move on to the next likely spot.