Page 9 - Outdoor Channel Program Guide Q3

by Bobby Cole
Bobby Cole, a Mossy Oak executive,
has poured his hunting passion and
writing skills into a thrilling suspense
novel that will keep you on the edge
of your seat. Cole is well known in the
hunting industry as the food-plot guru
behind Mossy Oak Biologic. Turns
out he has a fertile imagination and
considerable storytelling skills, too,
as graphically displayed in his debut
novel. The Dummy Line explores
what happens when an ordinary man
is pushed to extraordinary lengths
to protect the one he loves most and
those for whom he feels responsible.
For first-timer, Cole has admirably
handled all the facets that make good
novels work. The plot and pacing grab
the reader, the characters and their
dialogue ring true and the dramatic
tension never eases. Be forewarned, this
is really dark stuff, stuff that regrettably
happens all too often in today’s world.
More importantly, The Dummy Line
breathes life into the principle of our
right to self-preservation and our
responsibility to protect loved ones
and ourselves. If you believe in those
principles and enjoy reading a tense
thriller, this book is for you.”
John Zent, Editorial Director,
American Hunter, NRA publication
Wow! What a book! I couldn’t put it
down. My heart raced as every emotion
ran through me as the main character
dealt with one crisis after another—
situations we hope and pray we never
encounter with our loved ones. This is
definitely not a book for the tree stand.
You won’t notice anything going on
around you—including that big deer of
a lifetime!”
Will Primos, founder of
Primos® Hunting Calls
When you are in the backcountry, I
think just about anything tastes good
after a long day of hiking the Rocky
Mountains. But why settle for a freeze-
dried dinner?
One of my favorite meals is Brook
Trout. It doesn’t matter if you have a
pan, stick, or a rock, you can cook trout
and make it taste good. Here is my little
secret for making an awesome meal
without having to break out the pan or
an abundance of seasoning.
First, you have to catch the trout; I leave
that up to you. Once you have your tasty
Brook Trout, take the entrails out. Now
find some mud, preferably mud like clay
with little to no sand. Then season your
trout. You can put whatever seasoning
you want, I stick with salt and pepper.
Once seasoned, coat the trout in mud –
about an inch thick all the way around.
This serves as the baking dish. Set your
mud-covered trout in a pile of hot coals
and let harden, flipping once after the
mud has hardened or approximately
minutes each side. Once the
mud has hardened all the way around,
take it out of the coals and let cool.
Finally, gently crack the mud open and
there you have it – a perfectly cooked
Brook Trout and one awesome dinner in
the high country.
by Laramy “Sasquatch” Miller
p ET/4:30p PT