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well here we are
Charleston Oregon we're in Charleston
marina complex and it's a nice bustling
fishing community boats are in and out
all day long and that's because of the
proximity Charleston is right I mean
within a mile of the entrance of this
these major river systems that make up
these all these bays and estuaries you
know you could travel upriver here and
hit North Bend and Coos Bay or
Charleston right here but we're just a
mile from the Pacific Ocean so this is a
great jumping point for a lot of these
fishing boats so we and we're gonna
enjoy some good seafood while we're here
we're gonna explore around and we
probably won't be here that long because
there's a weather window coming up in a
few days for us to make that next jump
but while we're here we're gonna have
some fun so in last week's video
I started a project and came down with
something I don't understand you
I was sent to rest I was down and out
for about two or three days and I gotta
hand it to land
she really impressed me the outboard
engine had a water flow problem
most likely the impeller but we had a
rebuild kit and while I was sick and
just passed out
she took it on herself she did a project
that was way outside of her comfort zone
I'm going to do it and I mean I'll watch
the video it looks like she absolutely
nailed it so today we're gonna take the
dinghy out and put this outboard to the
test and see if she resolved the problem
should be interesting okay here's the
moment of truth see how Lynn did oh
what'd you do
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Wow that looks good
I take it all back get it off
good job honey
when we were coming in we saw this
awesome beach of these cool caves and we
had to come and check it out
I know you want to go right in there yes
please
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that was fun
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I gotta say our board has never run
better good job honey oh and good
morning it's low tide here in Charleston
Bay and the fuel dock over here is
pretty interesting
at low tide the dock is on land but it
doesn't matter the local fishermen still
pull up to it to fuel up I don't know
I'd be a little nervous but I guess they
know what they're doing
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new confession I have a new problem I
have an addiction to oysters right now
we had some the other day and I can't
stop thinking about it they are so good
and it's local locally sourced they farm
it right here in Charleston Bay and they
are to die for
so Emma and I are gonna head over to the
fish market right now to grab another
dozen before we head out it's not that
far and that way teal can finish up the
last-minute chores before we head out
tomorrow I'm ready
yeah so while the girls are off getting
their oysters I'm gonna do a project
quick project that I've been meaning to
do for a long time working on our ground
tackle you know we have a 25 kilo rakhna
anchor with 150 feet of 5/16
high-strength chain behind it but I
didn't have our road attached to it we
have 300 feet of three strand that I
need to do a back splice on the bitter
end of our chain and that'll give us
quite a bit more options when it comes
to anchoring you know we haven't done
much anchoring coming down the
Washington and Oregon Coast because well
simply there's many places to anchor
last time we dropped the anchor was in
Canada ever since then it's been you
know running from one bar to the next
but the further we go south the more
options we're gonna have so I want to
make sure that if we had to get into a
deep water Anchorage I've got plenty of
extra Road on here so we could get that
proper scope you know this boats a
shallow draught boat and I like to
anchor in about 20 feet of water or less
and with 150 feet of chain for the most
part that gives me my six or seven to
one scope without a problem
but if we get into a situation where I
have to anchor in 50 feet of water
that's where the comfort of having all
this extra Road on here will come in
handy I'm doing this now because as we
leave Charleston it's about a hundred
nautical miles to Brookings and that's
the very southern part of Oregon
actually that'll be our our last port of
call in Oregon before we head into
California but we have an option of
anchoring one night in Port Orford it's
about the halfway point 50 miles from
here and it'd be nice to break that
hundred mile journey into two 50-mile
days and give us a chance to be at
anchor one night
it's our first anchorage in a while and
I think it'd be good for us we we enjoy
being an anchor much more than being on
a dock
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I've driven through there before I've
never anchored there so it'll be a treat
for us so that's our plan is to try to
anchor one night at Port Orford it's a
roadstead Anchorage but with a north or
northwest wind it is it should be good
for us so let's get this back splice
done and get all this tucked into the
chain Locker so we have a good journey
we're leaving bright and early tomorrow
morning and having this extra Road on
here will be comforting
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we're now at Chuck seafood since we're
leaving tomorrow I thought it would be
nice for me to prepare something with
their fresh oysters this place is a
family-owned store and we've had it
before it's so good we got our oysters
now it's time to go and start cooking oh
these are so good it's like a kiss from
the sea well about half way through
mussel my way through this backs why
it's here it's going pretty smooth so
far I like to go up about every five
spices I'll take one strand out that way
this will taper this splice down nicely
I'm not gonna go into too much detail on
this there's quite a few videos all over
YouTube for this but I'll show you how
it turns out we're almost back we're
gonna check out to see what my dad's
doing and then it's time to grill whoa
food is never far from her mind while
teal is finishing up his back splice
let's talk boy stirs I absolutely love
oysters growing up summer kind of was
marked when my parents would get oysters
and we can grill it on the deck I just
absolutely love it
did I say how much I loved it and we do
it so simple it's just throw it on the
grill and my mom would just do lime salt
and pepper and you drizzle that right on
top but you know our tastes change I
still like the lime and the salt and
pepper but I want to kind of give some
more choices in our options and
condiments so for today I'm gonna do
obviously the lime salt and pepper
mixture and then I'm also going to do a
olive oil infused with scallions
and a little bit of jalapeno and I top
it with some fried shallots it is to die
for these oysters are Pacific oysters
from this region and we are so lucky and
fortunate that these are harvested from
this morning and we were able to get
just this afternoon so it's as fresh as
you could get it
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how I prepare my oysters is so simple
sometimes simple is best especially when
you're working with products this fresh
and all I do is get my grill searing hot
and I just put the oysters right on it
and I wait for it to just crack open
once those are open I just take them off
the grill because they're steamed
already there's nothing worse than an
overcooked Easter in my opinion and then
you just let the flavors shine because
it's just it's just so good okay I could
hear Lynn cooking away over there so I
want to button this up fast but here's
how my back slice turned out I feel real
good about this I've got a full foot of
back slice at least and I've tapered the
strands down so it's got a nice taper to
this I'm gonna feel real comfortable
with how this turned out it's gonna be
plenty strong
and it's gonna be just rarely that we
use pass the chain but it is comforting
knowing that we have this extra few
hundred feet of road behind the chain
backing us up
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so we killed this and I can honestly say
that I am very satisfied with our oyster
intake so I cannot wait those I gotta
say these oysters they were so fresh
they so fresh and just delicious
I can't say enough about it so I can't
wait to see with the store to the next
port because we're heading out tomorrow
morning bright and early six o'clock
we'll be on the high seas once again if
you enjoyed this episode as much as I
enjoyed my lunch don't leave a like and
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come back next week to see another cool
new video see you then
bye guys what's for dinner
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you
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