Outdoors Xtras, including a bimbo skunk and windy advice | TribLIVE.com

Outdoors Xtras, including a bimbo skunk and windy advice

Everybody Adventures | Bob Frye
Bimbo skunk

Lure of the week

Lure name: Bimbo Skunk

Company: Bimbo Skunk Lure (bimboskunk.com)

Lure type: Fly

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Sizes and colors: Available two colors, pink and chartreuse, both tied on a #10 hook.

Target species: Bluegills and crappies.

Technique: Fly fishing for panfish is lots of fun. Bluegills and crappies fight all out of proportion to their size. The Bimbo Skunk is one way to get into them. Their creator, Dan “Bimbo” Gifford, started making them as a child, ended up making so many for family, friends and other anglers that he began selling a few in stores and now makes them in semi-retirement. All are hand-tied in his native Wisconsin. He says the chartreuse version is best for bluegills, the pink one for crappies.

Sugg. retail price: $2.

Notable: There is a weighted version of this lure, available in black, pink and red, for spin anglers targeting panfish using a bait below a bobber. It’s tied on a 1/80-ounce jighead on a #10 hook. There’s also a Blond Bimbo Skunk and Teddy Skunk Perchinator.

Tip of the week

In looking for a gobbler this spring, pay attention to the weather. If it’s windy, for example, some experts suggest looking for places that offer a bit of shelter. Openings inside bigger stands of timber, power lines, even hollows might hold birds. Be prepared to call a little louder than usual in such places, though, to make yourself heard above the rattle and din of the wind blowing through branches and stirring up leaves.

Recipe of the week

Grilled marinated turkey breasts


• Boneless breast from one turkey

• 1 cup brown sugar

• ¼ cup lemon juice

2/3 cup soy sauce

1/3 cup honey

• 1 teaspoon minced garlic

• Seasoned salt

• Meat tenderizer


This is an easy-to make recipe from Bass Pro Shops. It takes a little planning — you’ll let the meat tenderize for 24 hours — but it’s worth the wait.

Start by slicing breasts lengthwise to create fillets about ½-inch thick.

Next, make the marinade. Mix soy sauce, brown sugar, lemon juice, honey and garlic in a bowl. Meanwhile, sprinkle fillets with seasoned salt and meat tenderizer.

Put fillets in a zipper-style plastic bag. Pour marinade in and seal the bag. Roll the bag around in your hands, covering the fillets with the marinade. Refrigerate for 24 hours.

Finally, remove the fillets from the marinade and grill for about 10 minutes per side or until the fillets reach an internal temperature of 165 degrees.

Article by Bob Frye,
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