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The Shotem' and Caughtem' Blog is the place to find the latest reviews and commentary on gear, destinations, conditions, events, and general knowledge to inform our readers and give our opinions to anyone listening.

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Thursday, 27 March 2014 19:21

Best Fishing Months are March and April

With much of the United States feeling the cool days of winter starting to loosen it's grip we felt it was a good time to talk about the best time of year to wet a line.  Typically though we have not had much of a March when it comes to warmer weather, things seem to be on a warming trend.  This means that most fish species are starting to rise from their slumbers.  This year might offer a shorter time to reap the rewards of very hungry fish before they head to spawn around mid April, but there is no better time for fishing.

The spring months offer more than just hungry fish.  The mild temperatures offer a longer fishing time period throughout the day though the dawn and dusk hours are always the hottest times.  This allows most fisherman and woman the ability to not have that mid day heat which usually drops the amount of bites.  Shore lines will offer good fishing as the smaller bait fish find the warmest water through the suns heat.

The best part about this time of year is that fish need plenty of energy for the spring spawn.  As such they need food.  A lot of food.  Good baits to use are the live ones this time of year especially.  However, the good thing about this time is a gross lack of pickiness.  This time of year most baits in one's tackle box will be good baits.  We are especially excited to test out the baits sent to us by both Berkley and Anglers Choice.  We feel this time of year will be an awesome time to test out what they provided us.

Let s know your early spring tips and tricks in the comment box below and as always come brag wit us in the Caughtem Gallery.


Published in News/Events
Tuesday, 26 November 2013 23:12

Our Top Wild Turkey Recipes

Since many of us at Shotem and Caughtem have procured our own fresh Wild Turkeys to add to our Thanksgiving Day tables we felt we would share a couple of our favorite recipes.  Let us know your favorites in the comment section below.

Cajun Deep-Fried Turkey

  • 2 cups butter 

  • 1/4 cup onion juice 

  • 1/4 cup garlic juice 

  • 1/4 cup Louisiana-style hot sauce 

  • 1/4 cup Worcestershire sauce 

  • 2 tablespoons ground black pepper 

  • 1 teaspoon cayenne pepper 

  • 7 fluid ounces beer 

  • 3 gallons peanut oil for frying, or as needed 

  • 1 (12 pound) whole turkey, neck and giblets removed

Melt the butter in a large saucepan over medium heat. Add the onion juice, garlic juice, hot sauce, Worcestershire sauce, black pepper, cayenne pepper and beer. Mix until well blended.

Use a marinade injecting syringe or turkey baster with an injector tip to inject the marinade all over the turkey including the legs, back, wings, thighs and breasts. Place in a large plastic bag and marinate overnight in the refrigerator. Do not use a kitchen trash bag. If your turkey is large, you can use an oven bag.

When it's time to fry, measure the amount of oil needed by lowering the turkey into the fryer and filling with enough oil to cover it. Remove the turkey and set aside.

Heat the oil to 365 degrees F (185 degrees C). When the oil has come to temperature, lower the turkey into the hot oil slowly using the hanging device that comes with turkey deep-fryers. The turkey should be completely submerged in the oil. Cook for 36 minutes, or 3 minutes per pound of turkey. The turkey is done when the temperature in the thickest part of the thigh reaches 180 degrees F (80 degrees C). Turn off the flame and slowly remove from the oil, making sure all of the oil drains out of the cavity. Allow to rest on a serving platter for about 20 minutes before carving.

Honey Smoked Turkey

     1 (12 pound) whole turkey 

  • 2 tablespoons chopped fresh sage 

  • 2 tablespoons ground black pepper 

  • 2 tablespoons celery salt 

  • 2 tablespoons chopped fresh basil 

  • 2 tablespoons vegetable oil 

  • 1 (12 ounce) jar honey 

  • 1/2 pound mesquite wood chips

Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill.

Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.


Cuban Wild Turkey

  • 3 heads garlic, peeled 

  • 1 tablespoon black pepper 

  • 1 tablespoon ground cumin 

  • 1 tablespoon dried oregano 

  • 2 tablespoons salt (or to taste) 

  • 2 cups fresh lemon juice 

  • 1 cup dry white wine 

  • 1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed 

  • 1 (16 pound) turkey

Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.

Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.

Preheat oven to 325 degrees F (165 degrees C).

Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.

Published in News/Events
Tuesday, 19 March 2013 13:58

Hunting vs Fishing

When we decided to create the website Shotem and Caughtem, we were tasked with trying to figure out which sport would garner the most attention.  We chose to create a place that has both.  We have decided that most outdoors men and women, like us, have a passion for both hunting and fishing.  Men and woman alike seem to split their love for the great outdoors between seasons to make time to hunt that thunder chicken or throw a line to catch a bass.  They also seem to want to learn new ways to hone their skills in all aspects and are willing to try new experiences when the opportunity arises.  Many sites seem to focus on one or the other.  We decided to discuss why we chose to have both.