WHEN THE WIND LAYS DOWN SO DO THE FISH ON THE DOCK
A few very solid speckled trout were caught last week (3 to 5 pounds) on live shrimp while some trout limits were caught over oyster reefs on the south end of the lake on live shrimp. Redfish remained the fish of choice for most of our guys and they brought limits of them to the dock for the cleaning table. Check out the attached pictures. Call Tanya toll free at 888.762.3391 and get her to hook you up with a trip you won’t forget.
Check out a few of last week’s pictures and you can see them all by clicking here: Our Photo Gallery
ATTENTION ! ! !
CAPTAIN KIRK” IS BACK WITH THE TUESDAY
EVENING LIVE FACKBOOK REPORT
Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
Preheat the oven to 500 degrees F (260 degrees C).
Bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C), and continue roasting for an additional 60 to 75 minutes. The internal temperature of the roast should be at 135 degrees F (57 degrees C) for medium rare.
Allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
My Thought – When life puts you in a tough situation don’t say “why me” say “try me”
HAVE A GREAT WEEK AND “REMEMBER YOU ARE LIVING IN THE GREATEST COUNTRY IN THE WORLD”
“Ya Shoulda been here yesterday”
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Hackberry Rod & Gun
485 Lake Breeze
Hackberry, LA 70645