Luke is joined by his long-time hunting companion, Larry Weishuhn, for their weekly "Campfire Talk."

• Upcoming Events: Larry shares that he is heading to the Dallas Safari Club (DSC) Convention in Atlanta, Georgia (February 6–8).

• Winter Fishing Plans: The duo discusses the upcoming White Bass run in the Sabine River and the 7th Annual Outdoor Rendezvous in Greenville, TX.

• Cormorant "Splattin" for Catfish: Luke recounts a recent trip to Lake Ray Hubbard with guide Brandon Sargeant. They used a technique called "splatting" near cormorant roosts, where the natural chum from the birds attracts large blue catfish.

• Success on the Water: Luke successfully filleted 37 blue catfish, ranging from 2 to 10 pounds, resulting in five gallons of fresh fish.

Luke welcomes Bill Carey from Striper Express to discuss the peak of the big fish season on Lake Texoma.

• Prime Season: January and February are the best months for targeting trophy-sized Stripers before they begin grouping up to run upriver in March.

• Techniques & Lures:

  • The Roadrunner Jig: A staple for 40 years, typically a 1/2 oz white head tipped with a 7-inch white curl-tail worm.

  • Subtle Action: Carey emphasizes using curl-tails or flukes rather than high-vibration paddle-tails, as the fish's metabolism slows down in cold water.

  • The "Time Release" Hookset: In winter, the bite is subtle—often just a one-inch twitch of the rod tip as the fish "sucks in" the bait.

• Nature’s Cues: While birds are great fish-finders, they can be "liars" in mid-January as they dip for bait pushed to the surface by cold water rather than active feeding frenzies.

Jeff Rice calls in to report on a brutal but successful trip to the frozen north.

• Extreme Conditions: Jeff faced temperatures of 12°F below zero with a wind chill reaching -45°F.

• Walleye Fishing: Fishing in an "ice shanty," the team used live sonar (LiveScope) to watch Walleyes react to tiny jigging spoons in about 7 feet of water.

• Spearing Northern Pike: Jeff checked a major item off his bucket list by spearing a 39-inch Northern Pike.

  • The process involves waiting over a rectangular hole in the ice and using a decoy to lure the fish in.

  • The heavy 7-barbed spear must be tethered to the hunter's arm and aimed precisely behind the gill plates.

Luke closes the show with his signature method for making winter chili, stressing that the secret is in the smoke.

• The Meat: You can use ground meat or cubed roasts (venison, pork, or wild hog).

• The Smoking Process: * Sizzle the meat on a propane burner until gray, then move it to an electric smoker (like a Smokin-Tex).

  • Smoke the meat uncovered in a cast-iron Dutch oven for about an hour using hickory or pecan wood.

• Ingredients: Add tomatoes, finely chopped onions, jalapeños, and the Wicks Fowler seasoning kit (or a blend of chili powder, cumin, garlic, and paprika).

• The Finish: Luke adds kidney beans and a touch of sugar, then lets the chili slow-cook at 225°F to allow the flavors to blend.