Jeff was out of office tending to his Jaguars duties, so Capt. Kevin and Capt. Kirk welcomed in Capt. Chip Wingo to talk about the crazy month that was October…and speculate on what kind of month November’s gonna be.

But this episode was much more than a few captains reading tea leaves.  Dr. Todd Osborne, from the UF Whitney Laboratory of Marine Bioscience at Marine Land, called in to go into deep water about clams and the current clam restoration projects happening in the region.  If you want to know ANYTHING about clams…this is the episode for you!

And if you’re wondering about this one going sideways at all…it didn’t disappoint. Where else will you find a conversation about clams, oysters, bananas and boiled peanuts?

And…one more time:

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• Here’s your L.V. Hiers gear tip of the week: From one of our long time listeners Brandon. He needed to extract a bullet and clean his barrel and bought Barrel Blast and it worked awesome! Available at Hagan Ace Hardware!
  
• Here’s your Ringpower Tip of the week: Who’s coming to see us live NEXT Saturday, the 9th of November at Hagan Coastal Outfitters of Callahan!? Paul Wane Music of DCL / Duval County Line is performing LIVE! Free food, swag, vendor raffles, knife sharpening, engraving, 20% off bucket sale, deals for the holidays and $20,000 in grand prize shopping sprees!
  
• Here’s your KirbyCo Builders Cooking Tip of the week: Capt Kirk’s BBQ Venison Medallions!
  
   
  
  Ingredients:
  
  1 pkg of venison shoulder 2 1/4lbs diced 2in pieces
  
  2 Vidalia onions
  
  3 cups of ketchup
  
  2 tbs garlic powder
  
  2 tbs of Worcestershire sauce
  
  1/4 cup of brown sugar
  
  2 teaspoons of mustard ( Frenchs)
  
  1 cup of flour
  
  1 cup corn starch
  
  1/4 cup of peanut oil
  
   
  
  Preparation:
  
   
  
  Slice, cut up onion, and sauté the onion in tbs of oil…. place off to side
  
  Put ketchup, brown sugar, mustard, garlic powder and Worcestershire in large skillet pan and simmer on low heat slowly combining onions.
  
  In another pan brown the medallions after they have been dusted with flour/corn starch in the remaining oil till all sides have been browned. Slowly marry the sauce into the pan with the medallions. Simmer on the stove on low heat for approximately 1 hour. Serve over rice or with mashed potatoes