Chuck Uzzle

Chuck Uzzle

Square Pegs, Round Holes, and Surprises

Okay before we do anything I have just one thing to say, "Man am I glad to see October!" All...

Country Went to Town

As a kid I always loved reading about fishing and hunting all over the world. I can remember being mesmerized...

Cover All Your Bases

"What in the heck are you gonna do with that? Do you think we're on Toledo Bend or Sam Rayburn?...

Summer Fishing in Full Swing

I have come to realize there is no graceful or "Gucci" way to throw a Carolina-rigged live bait but the...

Past, Present, and Future of the Fisherman

For readers of TSFMag, it's no secret that a big part of life revolves around the water and the things...

Attitude is Optional and Results Speak for Themselves

The sound of the garage door opening broke the silence as I stood there surveying my personal weather station. You...

Redfish Lead the Charge into Spring

Just about any Texan who ever wet a line knows that spring is full of many things, most of which...

Dodging Bullets from Every Direction

"Easy on the throttle pal," I said to my son Hunter, who at the time was much younger and much...

A Winter One-Two Punch

It is always the hope of fishermen to do battle with a mighty fish, a giant of epic proportions that...

Tricks, Tips, and Thoughts for your Next Trip on the Water

One of coolest benefits about doing this column every month is the interaction with other fishermen, folks who just want...

Gulf Coast Kitchen

Get all the latest coastal cuisine recipes from guides and authors.

Recipe of the month

Shrimp and Bean Stew

INGREDIENTS 1 pound large shrimp, peeled and deveined 1 tsp fresh lemon zest and 1 Tbsp juice1 tsp sweet or...

Randy VanderNaillen’s Shrimp Salsa

Coconut Shrimp with Apricot Dipping Sauce

Upcoming

Catching Them the Way They Want…Not the Way We Want

Artificial Reefs, Real Partnerships: How Collaboration Builds Life Beneath the Waves