Deer Camp Countdown, Texoma Stripers & Wild Pork Tales || Hunting | Fishing | Texas Outdoors and ...

September 19, 2026 Episode Catfish Radio with Luke Clayton & Friends A hog hunt that ends with fresh pork on the grill, a Lake Texoma striper that starts peeling line, and a skillet of sweet-and-spicy beans waiting back at camp—this week’s Catfish Radio brings together the stories, fishing advice, and camp cooking that make the outdoor life worth sharing. Luke Clayton welcomes longtime friends Larry Weishuhn, Jeff Rice, and Bill Carey for an episode packed with anticipation for fall. From preparing for deer season and watching whitetail behavior change to catching stripers and putting wild pork to good use, there’s plenty here to inspire your next trip outdoors. Segment 1: Campfire Talk with Larry Weishuhn—Getting Ready for Fall Larry “Mr. Whitetail” Weishuhn joins Luke to talk hunting preparations, good food, and the friendships built around the outdoors. They look back on their recent storytelling evening at Dallas Safari Club headquarters, where smoked pork, buffalo burgers, and shared memories made for a gathering to remember. Then the conversation turns to the whitetail woods. Luke discusses practicing with his compound bow and TenPoint crossbow, emphasizing confidence, preparation, and keeping shots within his personal limits. Larry explains how shedding velvet and rising testosterone begin changing the relationships among bucks as fall approaches. Also in the conversation: • Trail-camera observations and the gradual breakup of summer bachelor groups. • Pecking orders among mature bucks around feeding areas. • Wild hog activity and the value of removing entire sounders when managing hog problems. • Larry’s upcoming black bear hunt at Choctaw Hunting Lodge in southeastern Oklahoma. Segment 2: Jeff Rice—A Bowhunt, a Wary Boar & Fresh Pork for Supper Outdoor television producer and longtime hunting buddy Jeff Rice shares the story of a recent bowhunt at his ranch near Lake Fork. What began with raccoons milling around a feeder quickly changed when a black boar appeared—and then walked away while Jeff was at full draw. The feeder brought the hog back, but the story didn’t end with the first shot. Jeff recounts the recovery, the caution involved around a wounded hog, and the satisfaction of grilling fresh backstrap for dinner with his wife later that day. Luke and Jeff also swap memorable encounters from years of hog hunting, discuss their experiences with wild pork’s flavor and tenderness, and acknowledge the damage feral hogs cause landowners. Throughout the segment, their enthusiasm for hunting, cooking, and sharing the experience comes through. Listeners can look for the hunt on A Sportsman’s Life, available on YouTube and CarbonTV. Segment 3: Bill Carey—Lake Texoma Stripers Are Moving onto the Flats Bill Carey of Striper Express checks in with an encouraging late-summer-to-fall fishing report from Lake Texoma. In this episode’s report, stripers are moving out of deeper water onto flats in roughly 10 to 30 feet, with vertical slab fishing producing action and topwater opportunities continuing early in the morning. Bill and Luke explain how they work slabs near the bottom and why a fluttering, erratic presentation can resemble a wounded shad. They also discuss catching different sizes of stripers from the same school—including the possibility of a much larger fish suddenly putting a bend in the rod. The conversation covers: • Simple lift-and-drop presentations and their longtime habit of “shaking” a slab. • The excitement of multiple anglers hooking up at once. • Luke’s memory of landing a 12-pound striper while fishing with Bill. • Care around sharp gill plates, exposed treble hooks, and lively fish in the net. • Returning gulls and how those birds help anglers locate feeding activity as fall progresses. Segment 4: Luke’s Sweet-and-Spicy Camp Beans Luke closes the show with a hearty camp favorite that starts with inexpensive canned beans and finishes with enough flavor to become a meal of its own. His skillet version combines sautéed onion, jalapeño, and fresh garlic with beans, barbecue sauce, dark brown sugar, and smoked sausage. Crumbled cooked bacon is another option, but Luke especially likes the flavor of smoked venison sausage. This is relaxed, cook-to-taste camp cooking: add moisture as needed, simmer gently for about 30 minutes, and let the flavors come together. Luke likes making a batch at home so it’s ready for that first evening at deer camp. He also invites listeners to share their own recipes, huntin...