Fishing in Saskatchewan, Spring Crappie Fishing, and Wild Game Cooking Tips

Host Luke Clayton and his co-hosts recap their recent successful outdoor rendezvous at the Top Rail Cowboy Church in Greenville, Texas.

The crew shares details of a fantastic camp cookout featuring snow-white blue catfish, which was expertly filleted by "Mr. Whitetail" using his signature skinning knife and fried alongside thin-sliced potato chips.

The gathering felt like a family reunion with plenty of live entertainment from musical guests, including Samuel Old, Marshall Allen Bailey, Cowgirl Janie, and Philip Farmer's blues band.

Luke shares a fascinating story about Jeff Rice crafting a functional turkey friction call out of a giant freshwater mussel shell and a piece of hardwood.

The segment wraps up with a reminder about the upcoming DSC Oklahoma chapter event in Oklahoma City and the DSC Foundation Gala in the summer.

Luke shifts the focus to fly-in fishing adventures in the pristine waters of Northern Saskatchewan, Canada.

He recommends the Tourism Saskatchewan website as a perfect starting point for anyone looking to plan a trip, offering resources for everything from do-it-yourself camps to full-service lodges.

A DIY trip for five days can be very affordable, providing a cabin, boat, and motor, while allowing anglers to do their own cooking and fish cleaning.

Luke recounts the thrill of catching massive northern pike, including a memorable 51-inch pike that hammered a flashing spoon in about three feet of water.

The segment also highlights the deep indigenous hunting culture of the region, featuring a story about a First Nations gentleman who hunted moose and caribou with a traditional bow.

Cedar Creek Lake crappie guide Chris Webb joins the show to discuss the spring crappie spawn.

Chris explains that the fish are currently in various stages, meaning anglers can find them anywhere from 15 feet deep on brush piles to just a foot of water in the creeks.

Wind conditions heavily dictate the fishing strategy; on calmer days, Chris prefers shooting docks, while windy days are better spent picking fish off deeper brush tops.

When it comes to bait, Chris uses jigs for about 80 to 85 percent of the year, reserving live minnows primarily for the heat of the summer when the crappie become more finicky.

Listeners looking to book a trip can reach out to Chris Webb's Guide Service to get in on the excellent spring crappie, sand bass, and hybrid action.

In the final segment, Luke puts on his camp cook hat to share his top tips for preparing wild pork and wild turkey.

For wild hogs, Luke suggests passing on the smelly older boars and targeting younger, fatter hogs for the best tasting meat.

He details his method for slow-smoking wild pork backstraps injected with butter and spices, wrapping them in foil, and finishing them in a crockpot for incredibly tender pulled pork.

Luke then addresses wild turkey, urging hunters not to throw away the legs and thighs, which are often discarded due to their tough feather bones.

By heavily seasoning the dark turkey meat, wrapping it tightly in foil with bacon and olive oil, and steaming it in a smoker for a few hours, the meat falls right off the bone and makes fantastic wild turkey fajitas.