No problem Bill, I know your a pita! 😉
The Inuit still hand line em from seal skin kayaks, I’m sure they’ve landed their share of biguns just prolly didn’t have the GoPro on! 😀
Cal, they all fillet out.......just some yield more. 😛
The Inuit still hand line em from seal skin kayaks, I’m sure they’ve landed their share of biguns just prolly didn’t have the GoPro on! 😀
Cal, they all fillet out.......just some yield more. 😛
Bob my friend, being from Halibut country, I have to ask if you’ve ever tried to do anything with a 100 lbs + baby other than grind it into into fish patties.
A barn door is on my bucket list.
But, I feel ya......younger mid size fish usually have a better taste/texture but I’ve never had a problem eating anything because it was too big.
But, I feel ya......younger mid size fish usually have a better taste/texture but I’ve never had a problem eating anything because it was too big.
I was trying to find a pic of the Warsaw we caught years ago, it was on regular camera and I can’t put my hands on the picture......was 240 lbs and quite tasty. Had a fish fry at the marina and fed around 80 people with plenty left.
Nice presentation on the B&E. I don't care what you cook on that barbecue, I like your approach.
That's the problem with small halibut, you have to fillet them. Good size halibut you can cut into proper steaks.
Yeah, I've decided that I have become a wuss at this fire thing, way too frequently resorting to a small torch and/or lighters and those small cubes to help ease the process.
Making fire using a magnesium rod is very easy and really does not take much more time, but I do find it somewhat more rewarding than using flammable fluids, butane/propane, matches and whatever else.
Taught my daugthers to use magnesium rods this weekend, they caught on quick.
At any rate, I love making big dinners on the bbq or using a bonfire. It's something of an immediate upgrade of the whole cooking process.
I cheat when starting cooking fires. I use an egg carton and put some candle wax in the bottom of the little cardboard cups, and usually throw in some partly-spend wooden matches as well, and soak the cardboard with a little used frying oil. Light one of those under a chimney of charcoal and it's lit in no time.
A while ago I was at a friend's place and he was going to light his charcoal barbecue then looked dismayed when he realized he had no lighter fluid. We were at his cottage surrounded by spruce trees, I grabbed some dry spruce twigs and had the charcoal lit in a few minutes.
A while ago I was at a friend's place and he was going to light his charcoal barbecue then looked dismayed when he realized he had no lighter fluid. We were at his cottage surrounded by spruce trees, I grabbed some dry spruce twigs and had the charcoal lit in a few minutes.
Jacques Pepin cheated too -- he would take a piece of kindling and dip it in goose/duck fat to get the wooden stove going.
Discusses managing the stove on this interview: Jacques Pepin on his early years using wood stoves - YouTube
I have news for you. That's not cheating, it's thinking. I have tried to do those sorts of things all my life. Egg cartons and used fats (read bacon) have been my friend, and many others as well I would think, especially for when you are camping, or the homemade version of camping, barbecuing. 🙂
Never used wax as fat was in good supply for the most part.
Can't wait for us to get news the trailer has arrived. I was ordered in September so hopefully our little jewel will get here soon. Small but a good place to start. I am looking forward to taking the cooking on the road.
When I used to visit friends in Finland in the summer they used to use a few logs of silver birch to start the bbq off. Peel back the bark. Apply a match and job's a goodun.
Over here coppiced hazel is great for cooking large lumps of animal (as in whole thing) but you need a firepit as well to burn down the wood a bit before adding to the bbq (which should be made of an old oil drum for complete authenticity).
Over here coppiced hazel is great for cooking large lumps of animal (as in whole thing) but you need a firepit as well to burn down the wood a bit before adding to the bbq (which should be made of an old oil drum for complete authenticity).
This is great!
Sprouts, halved, for 15 mins in a 400F oven (these had been decorated with clarified butter (ghee) with kimchi. For mamselle a separate packet with Bermuda onion.
The pierogi then incorporated and tossed, drizzled with melted clarified butter, and set for another 20 minutes.
I did cheat and sprinkled some pre-cooked bacon upon both experiments for the last session under the oven.
An easy and tasty dinner!
Who buys this stuff? $180 for 8 cheese steak subs delivered a day or so late.
Pat's Original Philly Cheesesteak - 8 Pack by Pat's King of Steaks - Goldbelly
Pat's Original Philly Cheesesteak - 8 Pack by Pat's King of Steaks - Goldbelly
Yeah, I hear you guys. I've been doing all those things since forever.
The reason I've taken a trip back to the firesteel (magnesium rods) and less "cheating" is because we've seen quite a few survivealist shows with the kids lately, and the whole fire thing seems like a returning point of conflict. Time and again there's people that are knowledgeable and can probably make fire in their own environment without anything but a few sticks, give them a firesteel, and they still can't make fire because quite a few are using it wrong. Just pure luck that they manage to get out a single lucky spark to catch on in some cases.
So I've decided to put my money where my mouth is, and just "increase the difficulty setting" one tiny bit. Not going completely neanderthal, but it's happened time and again (when hiking) that the trusty matches stopped working for some reason and it's nice to have a backup plan that I can rely on when shtf.
Also makes me prepare a little bit better, so I expect it will improve my chances to make a fire when wet and cold (which I've done quite a few times as well, can be quite challenging).
K
My traveling fire starting sticks are what we call kitchen matches that are dipped in wax. A kitchen match differs from the normal book of safety matches in that you can strike them on any abrasive surface. The more normal book of safety matches need to be struck on a very fine abrasive strip on the front of the package.
As a child of course one did learn to start a fire with a steel and flint. Someone good could start a fire by selecting the right pair of pebbles.
Locally there are enough of silver birch trees that make fantastic kindling.
When I was a summer camp counselor, one day a week would be cookout day. Other groups would try to get a quick fire going with gasoline. Yes an accident or two stopped that practice. As there were lots of my favorite wood types around I could get a cooking fire going faster than even the dangerous fools. They had to wait until the fire burned long enough that the fumes wouldn’t taint the food.
We also had walnut and a good assortment of trees in the same location. But I prefer the extremely common maple to keep the fire going when used as a nighttime campfire.
My traveling fire starting sticks are what we call kitchen matches that are dipped in wax. A kitchen match differs from the normal book of safety matches in that you can strike them on any abrasive surface. The more normal book of safety matches need to be struck on a very fine abrasive strip on the front of the package.
As a child of course one did learn to start a fire with a steel and flint. Someone good could start a fire by selecting the right pair of pebbles.
Locally there are enough of silver birch trees that make fantastic kindling.
When I was a summer camp counselor, one day a week would be cookout day. Other groups would try to get a quick fire going with gasoline. Yes an accident or two stopped that practice. As there were lots of my favorite wood types around I could get a cooking fire going faster than even the dangerous fools. They had to wait until the fire burned long enough that the fumes wouldn’t taint the food.
We also had walnut and a good assortment of trees in the same location. But I prefer the extremely common maple to keep the fire going when used as a nighttime campfire.