Welcome to Backwoods Bound.
Backwoods Beauty Photos | Bulletin Board | Candid CamShots | Contact Us | Fishing
Fun Facts | Home | Hunting | Links | Newsletter | Recipes | Site Map | Store

Backwoods Bound Bullet Volume 18 - Issue 5

  Welcome to the June 2017 issue of The Bullet. The Memorial Day holiday has passed that means the summer fun time season is on! Time for camping, fishing, hiking, mowing the lawn, weeding the garden, washing the house and a dozen other fun things the wife can find us to do. Fortunately I like doing most of those things but will have to say I’m sick of mowing grass. In my forty plus years of “lawn maintenance” I’ve probably mowed a lawn the size of Illinois twice over. (It’s my lie and I’ll tell the way I want.) I’m sure there are others that feel the same way. Hopefully I’ll have grand-kids one of these days to take over for me.

Maybe you noticed we didn’t have an issue last month. The reason? Since it’s sort of our slow season I packed up the crew and headed to Tennessee to refurbish a pontoon boat that once belonged to Hank Williams Jr. It was stripped down to the frame and new decking, flooring, furniture, paint, stripping and decals were installed. If you’re in the Paris Landing area of Kentucky Lake, keep an eye out for BoatCephus this summer.

Alright. Enough said. Enjoy the two hundredth issue of The Bullet. Until next month, J. E. Burns, Editor-in-chief.

~~~~~~~~~~~~~~~~~~~~~~

In this issue:

~ Backwoods Trivia
~ Recipe: Lemony Buttered Catfish
~ Article: Eastern Oklahoma Bat Tests Positive for White-nose Syndrome
~ Recipe: Buck's Braised Boar
~ Article: Louisiana Redfish
~ What's New
~ Backwoods Know-How: Building A Teepee Campfire

~ Recipe: Venison Barley Soup

~~~~~~~~~~~~~~~~~~~~

BACKWOODS TRIVIA: Do you know the answer to this month’s question?
 
How much does the world record bluegill weigh?

Find the answer at the end of this newsletter. Send your trivia questions to mail@backwoodsbound.com.

~~~~~~~~~~~~~~~~~~~~

RECIPE: LEMONY BUTTERED CATFISH

~ catfish fillets
~ 1 stick butter
~ Old Bay Seasoning
~ 1 lemon, use more if needed
~ white wine, optional

* Heat some butter in the microwave until melted. Spread evenly on the fish.

* Dust on the Old Bay seasoning. Cover and refrigerate for 1 hour.

* Meanwhile, either start a fire (preferably wood) or turn on the grill. Heat either to medium heat.

* If using a fire, set hot coals aside and put a grilling frame above them. You can also use foil to place the fish on or place on kabob skewers.

* Slice the lemon in half and set it aside.

* Place the fish on the hot grill. Apply pats of solid butter with fork. Then squeeze on lemon juice. Sprinkle with the wine if desired.

* Repeat often until the fish is fully cooked. It should flake easy with a fork when done.

* Serve with your favorite sides and enjoy.

Thanks to The Hiker for sharing this recipe with us. To see more delicious fish recipes to try, visit our site at www.backwoodsbound.com/zfish.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.

~~~~~~~~~~~~~~~~~~

** AFTER THE SHOT TROPHY PLAQUES **

Our handcrafted plaques are made from solid oak not plywood or particle board giving your trophy a solid base to anchor to. Each plaque comes stained with a wall hanger installed. Clear-coating is an available option.

We specialize in unique designs! We’ve done everything from lightning bolts to walleyes to shields to light bulbs, hanging and stand up designs! Just tell us what you have in mind and we’ll make it happen!

No matter what type of trophy you want to display, we have a plaque or trophy to fill the need. Contact us at sales@backwoodsbound.com with your ideas.

Don’t settle for an ordinary looking plaque! Go one better and order your AFTER THE SHOT Trophy Plaque today. Prices start at $32.95. Don’t wait, order today!

Visit our site at www.backwoodsbound.com/ats.html for photos and information on how to order your plaque. Order with our secure on-line ordering system and pay with confidence using Paypal.

"It only takes a little more to go first class."

~~~~~~~~~~~~~~~~~~~

ARTICLE: EASTERN OKLAHOMA BAT TESTS POSTIVE FOR WHITE-NOSE SYNDROME

  Editor’s note: We’ve reported on this topic many times over the years. This just shows how it continues to spread across the country like other wildlife diseases such as chronic wasting disease.

  White-nose syndrome has been confirmed for the first time in Oklahoma, making it the 31st state with the deadly disease that affects hibernating bats.

  Scientists with the U.S. Geological Survey (USGS) confirmed the disease from a skin biopsy of a tricolored bat, one of two bats tested from a privately owned cave in Delaware County. The county is also home to portions of the Ozark Plateau National Wildlife Refuge, established to benefit federally protected cave species, including endangered gray and Ozark big-eared bats and threatened northern long-eared bats.

  The fungus that causes white-nose syndrome, Pseudogymnoascus destructans, was first detected in the cave in 2015, but at that time bats did not appear to be sick. The fungus has also been found in four other eastern Oklahoma counties; on bats in Cherokee and Adair counties in the winter of 2015-2016, and on bats in Ottawa and Sequoyah counties this winter.

  First detected in New York in the winter of 2006-2007, white-nose syndrome has rapidly spread west, killing millions of bats. The disease does not infect humans. This year the disease was also confirmed for the first time in Nebraska, and the fungus was found for the first time in Texas.

  "It's troubling that white-nose syndrome continues to push west and threatens the Ozark Plateau, a stronghold for bat conservation," said National White-nose Syndrome Coordinator Jeremy Coleman of the U.S. Fish and Wildlife Service. "We are focused on finding solutions and helping bats survive. We're committed to working with Oklahoma and other partners across the country to closely monitor bats and fight this devastating disease."

  Since 2010 biologists with the Oklahoma Department of Wildlife Conservation have been part of the national response to white-nose syndrome, with Oklahoma State Parks, Rogers State University, University of Central Oklahoma, University of Science and Arts of Oklahoma, caving organizations, and the U.S. Fish and Wildlife Service.

  These partners conduct disease surveillance while monitoring wintering bat populations. This winter they took samples from bats in 12 limestone and five gypsum caves. The samples were sent for analysis to both the USGS National Wildlife Health Center in Madison, Wisconsin, and to the White-nose Syndrome Transcontinental Transmission Study led by the University of California at Santa Cruz as part of a National Science Foundation-funded project.

  Only limestone caves in Oklahoma have tested positive for the associated fungus. Sampled gypsum caves in western Oklahoma have tested negative for the fungus, though the fungus was documented this year in gypsum caves in six North Texas counties.

  "The fungus associated with white-nose syndrome thrives in cold conditions," said Melynda Hickman, wildlife diversity biologist for the Oklahoma Wildlife Department. Fungal growth on hibernating bats' muzzles and wings irritates the bats, waking them when their food resources -- namely insects -- are minimal. Because these wakened bats use valuable stored energy and are likely unable to eat, they may not survive the winter. "We are hopeful Oklahoma's shorter, more mild winters, when compared to the northeastern part of the country, will slow the spread of the fungus, lessening the impacts to bats in our state."

  Bats play an important ecological role; each bat can eat up to 3,000 insects, including mosquitoes and agricultural pests, in a single night. Biologists are concerned how white-nose syndrome will affect the bat populations in the future.

  "Both bats and their cave environments are incredibly sensitive," Hickman said. "We do know people can unknowingly spread the fungus if they do not follow proper decontamination procedures. A great way to help prevent the spread of the fungus is to avoid entering caves unnecessarily."

  For more information about white-nose syndrome, including ongoing research, visit the national white-nose syndrome website at www.whitenosesyndrome.org .

  For more information about the great outdoor adventures in Oklahoma, visit their website at www.wildlifedepartment.com.

~~~~~~~~~~~~~~~~~~~~~

** KAREN'S KREATIONS **

Kick off the summer with 33% OFF ALL Sports and Game themed items! Everything from bikes and boating to scuba is on sale.

The savings don’t end there. Take 15% OFF all other items in June! Our wine charms, bag tags, earrings, bookmarks, zipper pulls make great gifts or make any special occasion special and we’ll personalize them for free!

We can customize the colors of all items to suit your needs! We can also make custom charms from your photos! Just send us a picture and we’ll make a charm from it. It’s easy.

These deals end June 30th so place your order soon!

Visit us at www.karensglabels.com or e-mail us at Karen@karensglabels.com or call 618-257-1365. Be sure to sign up for our newsletter to get news about our monthly specials!


"Because no wine glass should ever be naked!"

~~~~~~~~~~~~~~~~~~~

FUN FACT: Bubble gum is pink because it was the only color of food coloring on the self the day inventor Frank Fleer made the first commercial batch in 1928. Fleer’s gum, Dubble Bubble, became a huge success and soon others were copying it including its pink color.

 Send your Fun Facts to mail@backwoodsbound.com. For more Fun Facts visit www.backwoodsbound.com/funfacts.html.

~~~~~~~~~~~~~~~~~~~~~~

RECOMMEND AND VOTE FOR THE BULLET

Tell a friend about The Bullet. Just go to: www.ezinefinder.com/rec.html?ez=backwo and follow the instructions. It’s free and easy!

To vote for The Bullet follow this link: www.ezinefinder.com/backwo-vote.html.html.

Thanks for your help.
 
~~~~~~~~~~~~~~~~~~~~~~

FISHIN' TIP:  One of the best if not the best live bait to catch bluegills is crickets. Use a fine wire or Aberdeen hook in # 6 or 8 sizes. Stick the hook straight up the cricket’s backside and bring the point up and out through the hard breast/back plate or thread the hook down through the breast/back plate then up its backside. Other live baits include wax worms, meal worms, small grubs, red worms, pieces of night crawlers and grass hoppers. – Duffy

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

~~~~~~~~~~~~~~~~~~~~~~

** CAMPING IS CHILI TIME **

Winter may have passed on its merry way but that urge for a big pot of the best tasting chili around is still around! With its unique blend of herbs and spices, Backwoods Bound Chili Seasoning Mix makes a great pot of chili the family will love with NO added fillers or MSG.

Backwoods Bound Chili Seasoning Mix also makes great dishes like tostadas, enchiladas, stuffed peppers, manicotti, Mexican lasagna and a killer jambalaya. We’ve had customers also use it as a marinade for beef and deer roasts. See our collection of great recipes at www.backwoodsbound.com/zchili.html.

Enjoy at home or hunting camp in single pot packets or the triple value pack.

Order your supply at www.backwoodsbound.com/chili.html.

"Not too mild.... Not too hot.... Treat yourself and make a pot!"

~~~~~~~~~~~~~~~~~~~

INTERESTING QUOTE: "I work until beer o’clock." – Steven King

 If you’ve seen or heard an interesting or humorous quote send it in and we'll post it next month. Send them to: mail@backwoodsbound.com.

~~~~~~~~~~~~~~~~~~~~~~~~

RECIPE:BUCK’S BRAISED BOAR

~ 2 lb wild boar shoulder (bone in or out)
~ 1 dozen new potatoes
~ 1 carrot, chopped
~ 2 stalks celery, chopped
~ 1 medium red onion, chopped
~ 4 cloves garlic, finely chopped
~ 1 handful of dried porcini mushrooms
~ 3 tbsp peanut oil (Any vegetable oil will do, I like wild meat prepared in peanut oil so the fresh flavor isn’t compromised)
~ 1 pinch red chili flakes
~ 2 fresh thyme sprigs, leaves chopped

(For the same reason I use peanut oil with wild game, I also leave out onions and garlic which I think covers too much natural meat flavor. However, I do understand that most are “hooked” on the onion/garlic deal. That’s why I have included them here)

* Preheat oven to 325 degrees.

* Place the mushrooms in a bowl and soak for 20 minutes in enough hot water to cover.

* In a Dutch oven or large pot, heat oil and sauté carrot, celery, and onion over medium low heat until soft, about 10 minutes.

* Stir in chopped garlic, chili flakes and thyme. Add the mushrooms and soaking liquid. Stir.

* Add wild boar and enough water to cover about three-quarters of the meat. Cover the pot, increase heat and bring to a simmer.

* Place in oven for 3 ½ to 4 hours.

* Slice potatoes in half, add to Dutch oven and simmer until meat pulls apart easily with a fork, about 30 minutes.

* Serve directly from the pot with a good crusty bread to sop up the juices. Serves 6.

Many thanks to Buck Thorn for sending in this recipe. To see more wild hog recipes to try out or to submit yours, visit www.backwoodsbound.com/zhog.html.

Remember to send your favorite recipe to mail@backwoodsbound.com. We'll post it on the site or use it in an upcoming issue of The Bullet.

~~~~~~~~~~~~~~~~~~

ARTICLE:  LOUISIANA REDFISH by David L. Falconer

  April 28th, 2017. It was the second day of our big fishing trip in Venice, Louisiana and Brent Corbett, Dad and I waited on the front porch/dock of the ocean house for the guide to arrive. We were fishing with Super Strike Charters there and we had experienced a once in a lifetime tuna fishing trip the day before in some of the roughest waters we had ever been in. Six fishermen brought home 6 black fin tuna and 7 yellow fins giving us enough tuna to fill two big coolers with meat.

  Today was the inshore fishing for redfish and we were three men to a boat. The other group had already left and our captain got there about 15 minutes after the time we were told he would be there. He had gone to pick up some live bait for us.

  The day was overcast and the light spray of the water off the gunnels of the boat made it a bit cool as we raced toward the fishing area. Dad sat with Captain Ron and Brent and I manned the back bench as Captain Ron expertly navigated across the mouth of the Mississippi and into the channels and vegetation where we would be fishing.

  No one was catching speckled trout that morning. The Captain had been on the radio with several captains and so he decided to go for redfish first. The first place we stopped I did catch a small trout, losing him just as I went to put him in the boat. We moved on down the channel and we got to see our first alligator from the boat. He wasn’t big but he didn’t encourage us to go swimming at all.

  As we worked the channel, Captain Ron taught me to flip-cast the spin-casting combo I was using to drop that live kicking shrimp right where I wanted it. I had gotten pretty good at it when Brent found what was going to be a honey-hole. In approximately a five to six feet indention in the vegetation Brent had cast his shrimp and immediately had a redfish on. Not wanting to “hone in” too close to his fishing spot, I cast outside of it and I didn’t get a hit.

  Captain Ron said “Cast it right in that same area.” So I did and I got a fish. Brent and I caught several fish apiece in it and then Dad caught one in a similar, yet larger indention into the reeds. We all three were catching redfish!!

  Dad caught the biggest fish on our boat with a 31 inch bull red that he fought for quite a while on the light tackle we were using before getting him close enough to the boat for the Captain to net. By 9:15 that morning we had a limit of redfish, 5 each.

  Captain Ron got on the radio and let the other boats know we had limited out and to see if anyone was catching trout. No one was catching trout at all and very few were catching redfish at the time. He took us to one of his trout honey holes and Brent caught one errant trout.

  We were back at the lodge at 10:30 getting our fish cleaned by the very professional services they have at the dock. The other boat in our group did not come in until 2:00 pm but they too had a limit of redfish and had several big bull reds in their bag. We had the same number of fish and our total fish weight was 60.8 lbs. Their fish weight was 90 lbs. They had an impressive bag of fish they had taken.

  Like the tuna the day before, we ate fresh redfish off the grill that night! Fresh ocean fish is hard to beat and Super Strike really put us on the fish!

 

~~~~~~~~~~~~~~~~~~~~~

** RED RIVER GORGE ZIP-LINE **

The Red River Gorge Zipline, was voted the most popular Bucket List Adventure in Kentucky in 2016 and we’re looking to repeat in 2017! Mammoth Cave and The Derby don’t stand a chance!

The Zipline is located in the World Famous Red River Gorge about 60 miles east of Lexington in the Heart of Eastern Kentucky near the Natural Bridge State Park and Daniel Boone National Forest in Rogers, Kentucky.

There are five Zip-lines to choose from with the two highest being 350 feet tall, being the fastest, 50+ mph, and the longest at 1,200 feet and 2,000 feet. These we like to call Racing Lines!

Bring your camera or rent a GoPro from us to record your experience.

Visit our web site for all the details including information about the lodges, cabins and camping available to you.

Visit us on-line at: www.RedRiverGorgeZipline.com

~~~~~~~~~~~~~~~~~~~

HUNTIN' TIP:  Hunting and hiking usually means walking long distances, sometimes through brush. To help keep your boots tied, wrap a piece of duct tape around the laces.

Send your tips to: mail@backwoodsbound.com and we’ll post them on the site or use them in a future issue of The Bullet.

~~~~~~~~~~~~~~~~~~~~~~

WHAT'S NEW

  Always in need of trail camera pictures for our Candid CamShots feature so send yours in for all of us to enjoy. We’ll take anything as long as it’s not obscene and even then we’ll get a laugh from them but can’t put them on the site. Send them as attachments to mail@backwoodsbound.com. See this month’s photo at www.backwoodsbound.com/funphotos2.html.

  It’s the slow season in the shop but orders for our After The Shot Trophy Plaques continue to come in. Now is the time to get those antlers out of the garage and get them on the wall. Go to www.backwoodsbound.com/ats.html for all the information on our line of After The Shot Trophy Plaques. And remember we specialize in custom designs!

  We could use some new recipes for the summer season. All recipes are welcome so send in what you have. Send your recipes to mail@backwoodsbound.com. Thanks and we look forward to getting them!

~~~~~~~~~~~~~~~~~~~~~

BACKWOODS KNOW-HOW: BUILDING A TEEPEE CAMPFIRE

  It’s officially camping season so here are some tips to help build a nice campfire on your outdoor excursion.

  A teepee fire is the very best fire for quick lighting. As fire likes to climb, its shape helps get it going easily and it puts out a tremendous amount of heat, even with a relatively small fire.

  Follow these steps:

  ~ Bunch up some frayed bark, dried grass, dried pine needles and/or tiny twigs into a ball. Add some crinkled newspaper if you have it.

  ~ Lay very small twigs and sticks, not much thicker than your kindling, against one another and over the ball to form a teepee/pyramid shape.

  ~ Leave a small opening through which you can reach through to light the ball.

  ~ Continue adding more wood, gradually longer and thicker maintaining the teepee shape.

  ~ Once the teepee is a 12” – 18” tall, carefully reach through your opening and light the ball in the middle.

  ~ As the fire catches up, add bigger logs to it keeping the teepee shape. Soon you’ll have a nice fire to roast marshmallows and hotdogs over.

  ~ Be sure not to transport wood to or from your campsite. Use local wood and use it all before you leave. This helps stop the spread of invasive insects into new areas where they can do major harm.

  ~ And lastly, make sure the fire is completely extinguished when you leave.

~~~~~~~~~~~~~~~~~~~~~

RECIPE: VENISON BARLEY SOUP

~ 1 1/4 lbs ground venison
~ 1/4 cup chopped onion
~ couple dashes of garlic powder
~ 1 qt carton of low-sodium beef broth
~ 1 can (15 oz.) low-sodium beef broth
~ 1 vegetable bouillon cube, crushed
~ 1 can (15 oz.) crushed tomatoes
~ 1/3 heaping cup pearl barley
~ 2 cans (15 oz.) mixed vegetables
~ 1/2 cup black or white beans, optional
~ 1/2 cup chopped mushrooms, optional

* Brown the burger in a skillet with the chopped onion and garlic powder. Don’t drain and add to a 4 quart crock-pot.

* Add the broth, tomatoes, bouillon and barley. Stir well. Add the optional beans and mushrooms. Stir.

* Cook on high for 45 minutes. Reduce to low for 8-10 hours.

* Add the mixed vegetables for last hour of cooking.

* Serve with good crusty bread and hearty red wine.

Thanks to Lloyd Barnhart for sharing another recipe with us. For other great venison recipes visit our site at www.backwoodsbound.com/zdeer.html.

Send your favorite recipe to mail@backwoodsbound.com and we'll post it on the site or use it in an upcoming issue of The Bullet.

~~~~~~~~~~~~~~~~~~

** ADVERTISE YOUR PRODUCT OR SERVICE HERE! **

4300 potential customers could be reading YOUR ad right now instead of ours!

Place your ad here for $8.00 a month! Discount rates for multiple issues.

For more details, visit our site at: www.backwoodsbound.com/advertise.html. Or e-mail us at: editor@backwoodsbound.com.

Deer season is fast approaching so place your ad now!


~~~~~~~~~~~~~~~~~~~~~~~

ANSWER TO BACKWOODS TRIVIA: According to the International Game Fish Association, the world record bluegill was caught on April 9, 1950 from Ketona Lake in Alabama by T. S. Hudson and weighed 4 lbs.- 12 oz.

<><=======================><>

Go To:
| Back | Next Issue |
| Main Page |