Friday, January 29, 2016

I HAD A GREAT SHOT SHOW

Once again it was time for the annual SHOT SHOW at the Venetian/Sands ,in Las Vegas. Attendance once again broke records. I walked the show and saw lots of cool stuff and some of the Outdoor TV Show Hosts that were there. I made some great connections in the outdoor world and look forward to a great year ahead.


































Tuesday, January 12, 2016

AWESOME CAMP CHEF TRITON 10L PORTABLE HIGH PERFORMANCE PROPANE WATER HEATER !!!!!!

This New Camp Chef Triton 10L Portable Hot Water Heater ,is a remarkable, extremely powerful ,piece of equipment. I mean to tell you, I have tested this unit mercilessly and found it makes hot water in mere seconds ,from when you turn it on. It has many varied uses ,from a pre pool shower ,to hot water to wash off your horse after a hard ride,or washing your camping dishes. It works best ,when hooked up to a standard faucet,with a regular hose,with normal house pressure. It can provide 2.6 gallons a minute up to 84* Fahrenheit, with complete heat and pressure setting knobs, on the face of the unit. It can hang from a fence, or mount on a wall ,or wherever you may need it to be placed. The standard propane bottle hookup ,with a nice long hose, is very convenient. The AA batteries provide power to the igniters ,that ignite ,instantly, when you open the shower head valve ,that has 4 settings and an 8 foot hose. With so many possible uses and this high performance, of 2.6 gallons a minute output, I feel I have to give this portable water heater, my very highest recommendation for,Ingenuity , Nearly instant hot water ,and overall usefulness,at home and in the field. I hope this review is informative to readers. {FISHGRILLER APPROVED }








Tuesday, January 5, 2016

This review is from: Coast FT611 Folding Fillet Knife 5.25-Inch Blade (Tools & Home Improvement)
This New Coast FT611 Folding Fillet Knife ,is a great addition, to my outdoor essentials bag. I keep this bag with me, on all of my many adventures of all types,on land, sea and air. You never know when you might need a sharp knife ,for many different outdoor,fishing,hunting,camping,cooking and emergency situations. The 5.25 inch stainless steel blade is extremely sharp ,with an even sharper, serrated spot close to the handle ,for rope,seat belt, or other, emergency cutting. The textured handle feels good in my hand and has great grip, wet,bloody or dry . Blade lock secures blade open, for safety, when using knife, in an aggressive cutting manner. All Coast Products, are made with durability, long life and value,in mind. I give this knife a  high recommendation, for quality workmanship and usefulness in the field. I hope this review is helpful to readers, to help them make an informed buying decision. { FISHGRILLER APPROVED



Monday, January 4, 2016

I FOUND THIS AWESOME HALIBUT RECIPE ONLINE /////CHECK IT OUT !!!!!

Yummy, Halibut Caprese'

Prep time: 15 minutes, Cook time: 15 minutes
Servings: 4
  • 1 sheet (12" x 18") aluminum foil
  • 4 Alaska Halibut steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
  • Salt and pepper, to taste
  • 8 oz fresh mozzarella cheese, cut into 8 slices
  • 8 large fresh whole basil leaves
  • 2 medium tomatoes, each cut into 4 slices
  • 3 Tablespoons balsamic vinegar
  • 1-1/2 Tablespoons olive oil
  • 1/3 cup chopped fresh basil
Preheat broiler/oven to medium-high (450°F). Line a baking sheet with aluminum foil and coat with nonstick cooking spray.
Rinse any ice glaze from frozen Alaskan Halibut under cold water; pat dry with paper towel. Place halibut in pan and broil about 5 inches from heat source for 4 to 6 minutes, or until lightly browned.
Turn fillets over and season with salt and pepper. Broil an additional 5 to 7 minutes for frozen halibut OR 1 to 2 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
Remove halibut from oven and layer 2 slices cheese, then 2 basil leaves, and 2 slices tomato over each portion. Return halibut to the oven and broil an additional 2 minutes, until cheese begins to melt.
Blend balsamic vinegar and oil. To serve, spoon dressing over fillets and garnish with chopped basil.
Nutrients per serving: 384 calories, 18g total fat, 7g saturated fat, 44% calories from fat, 76mg cholesterol, 46g protein, 7g carbohydrate, 1g fiber, 385mg sodium, 495mg calcium and .7g omega-3 fatty acids.