Closed Captions (CC):
[Music]

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

[Music]

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

[Music]

that was fun

[Music]

[Music]

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

[Music]

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

[Music]

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

[Music]

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

[Music]

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

[Music]

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

subscribe

come back next week to see another cool

new video see you then

bye guys what's for dinner

[Music]

you

[Music]