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FREE

M I SSIS SIPPI SSISSIPPI

HILLCOUNTRY OUTDOORS July 2013

John 3:16

Vol. 4 No. 36

Colt Hooker with a giant white humpback.

Jason Horton and Tic Strickland with a nice catch of flatheads. 158 East Road • Ecru, MS 38841 hillcountry@ms.metrocast.net

Follow us on Facebook Hillcountry Outdoor Magazine/Dean Wells


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Graden Hooker and Greg Graham have to work hard to hold up this giant appaloosa flathead.

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Kyle Jumper gives his grabblin partner a thumbs up after catching this nice flathead.

Kennon Ferguson has a reason to smile with this 75 pounder. Page 4

Colt Hooker assists his wife Brooke, to proudy show off her first flathead caught grabbling.

Tic Strickland cradles this nice size kitten with confidence.


BIGGEST FISH WINNER

Colt Hooker took big fish honors at the North Mississippi Grabbling Tournament, on June 8th, at Sardis Reservoir, with this 72.4 lb. giant flathead.

Kyle Jumper with a giant that looks almost as big as him.

Three generations of Hookers make special memories grabbling during the North Mississippi Grabbling Tournament. Graden (left) Braxton (center) and Colt (right).

The father and son team of Graden Hooker (right) and Colt Hooker (left) recently took 3rd Place in the North Mississippi Grabbling Tournament with a total weight of 151.2 lbs.

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Colt Hooker and Brent Spears with a pair of giants.

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Danny Cobb will be eating good with this well-earned catch.


Tony Dodson and friend with the ladies from Girls Gone Grabbling.

Colt Hooker with giant humpback.

Barry Kidd (left) and son Clay Kidd (right) had a fun-filled day catching these nice redfish.

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Colton Tubbs of Hernando with a nice largemouth that he recently caught at Pickwick.

Sadie Claire Cobb shows off her catch. Way to go Sadie Claire. Page 8

Henry Frasier with a giant 77 pound Tallahatchie River cat.


Lyle Webb proudly shows off his nice largemouth.

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Sasha Ellis with here first grabbling cat.

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Will Henson, Geoffrey King, Bart Adams and Lee Henson with some nice dolphins and tuna taken during a recent saltwater tournament.

Ole Cat Daddy (Eric Graham) and Colt Hooker with a nice pair of yellow kittys.

Barry Kidd is all smiles with this pair, a largemouth (left) and Kentucky spotted bass (right).

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• Change oil with Pennzoil Oil • Change oil filter • Check air filter • Check brake fluid • Check and Fill power steering fluid • Fill windshield washer reservoir • Check and fill battery fluid • Check engine coolant • Check transmission fluid • Check drive belt • Lubricate chassis • Check wiper blades • Check and inspect tires • Vacuum auto interior • Wash windshield

“Come see us for a change”

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Solunar Tables


CONNIE KIDD TAX SERVICE Connie Kidd Enrolled Agent

P.O. Box 220 5784 Highway 15 Ecru, MS 38841 662.489.1515 ckidd134@ms.metrocast.net

TAX & ACCOUNTING

• Change oil with Shell Oil • Change oil filter • Check air filter • Check brake fluid • Check and Fill power steering fluid • Fill windshield washer reservoir • Check and fill battery fluid • Check engine coolant • Check transmission fluid • Check drive belt • Lubricate chassis • Check wiper blades • Check and inspect tires • Vacuum auto interior • Wash windshield Pontotoc 662-489-8045 Batesville 578-7777 Starkville 338-5321 Senatobia 562-8031 Hernando 429-5066 Greenwood 453-7634 Grenada 226-4130

www.sayleoil.com

“Come see us for a change” Page 13


Get your Hillcountry Outdoor Magazine at one of these fine locations!

Algoma Store

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RecipeMonth of the

Shrimp & Oyster PoBoy Ingredients sliced tomato shredded lettuce Tartar Sauce (see recipe below) Vegetable oil for frying 7 medium shrimp, peeled 5 medium oysters, shucked 1/2 cup 3 eggs 2 tablespoon 1 cup flour 1 hogie roll, split, buttered and lightly toasted salt and pepper, to taste garlic powder, to taste

Tartar Sauce: 1/2 cup chopped green onion 1/2 cup chopped dill pickle 1 cup mayonnaise 1/2 teaspoon

Directions Heat oil to 375 degrees in a dutch oven deep enough to completely cover shrimp and oysters. Place 1 cup of flour in a bowl and add House seasoning. In another bowl, beat 3 eggs and add hot sauce. Dredge shrimp in egg mixture and flour mixture and drop into hot oil one at a time. Fry until light brown (do not over cook). Lightly flour oysters and drop one at a time into hot oil. Fry until golden brown. To assemble sandwich, spread both insides of bread with tartar sauce. On the bottom piece, place shredded lettuce and sliced tomato. Add salt, pepper and garlic powder to taste. Place oysters on top of tomato. Place another layer of shredded lettuce and then place shrimp on top. Top that with bread and toothpick to hold sandwich together.

Tarter Sauce: In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well.

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Hillcountry outdoors july 2013  

Mississippi Hill Country Outdoors is a informative hunting,fishing and camping magazine about Mississippi Outdoorsmen that love their sport.

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