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Canuck last won the day on July 19

Canuck had the most liked content!

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About Canuck

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    Almost a Guide
  • Birthday 10/02/1963

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  1. This is pretty crazy: https://files.ontario.ca/rabies_surveillance_and_control_08_28_2019_english-large.png Looks like there is a lot of Raccoon strain rabies around the Hamilton area. Or maybe this is normal?
  2. Two riggers on Lake Ontario for sure. You can run two rods per angler so with two riggers and two people you can run 4 rods. Two on the balls and two stackers. Then add a couple of cheaters and you really cover some water. But you risk a big tangled mess if you hook a big screamer.
  3. I bought a Daiwa BG2500 after reading on line reviews. Best value in the price range you we’re saying.
  4. For my Chief smoker, I find that with fish one pan of chips is enough. But I leave the fish in the smoker for the full time. Less is more. For pork ribs they are lightly seasoned with a dry marinade overnight of a bit of sugar (not much), salt, chili powder, garlic powder and black pepper. I smoke one pan of chips and smoke for about an hour. Then into the oven at 275 for another 2 to 3 hours covered in foil to keep the moisture in. Finish on the BBQ to get a nice crisp. Sauce on the side at the table.
  5. Lead acid batteries will fail much earlier if you leave them partially charged for any length of time. They should be charged back up full every time after you use them to get the lead out of solution and back on the plates.
  6. Here is a killer smoked trout dip recipe. Flake/crumble up the amount of smoked trout you want very fine. Then add a 50/50 mixture of sour cream and mayonaise (enough to get a dip texture - i don't measure things). Then add some lemon rind zest and a dash of hot sauce and some ground pepper. Mix it up and let it sit for a few hours in the fridge. Eat it on thin slices of baguette or crackers. You won't have leftovers.
  7. Growing up we had a 12ft Sears Aluminum boat that we put on top of every car we ever owned. It was a heavy solid boat and very wide so we had wide roof racks. It was not a one person operation to get it on the racks although I did it a couple of times but was worried about dropping it on the paint. That tinny had a LOT of slime on the bottom over the 25 years we owned it. As they say in the offshore salt fishing, that hull could raise fish!
  8. Same one I have. Save the cardboard box for winter use. You put the box over it to keep heat in. You can buy replacement drip pans and chip pans (chip pan is Stainless) from them on line. I did and they are cheap. Another tip is to drill a small hole that exactly fits a meat thermometer so you can monitor inside temperatures. Enjoy!
  9. Here is my chantarelle risotto with scallops and shrimp. Great way to use them. Their unique subtle flavour goes great with the scallops.
  10. That’s what my wife says each time I come back with them! LOL.
  11. Chanterelles only grow under oaks around here. If you had someone show you them in the ground first hand you will see how obvious they are.
  12. This is the first year I have tied Chicken of the Woods. Very strange and interesting. Picked young they are great. If you fry them up wiht garlic powder butter and pepper they taste and have the consistency of chicken breast with a faint mushroom taste. Fried some up and made a fantastic "chicken" pizza with them the first time.
  13. I am relatively new and I stick to the ones that really do not have poisonous look alikes. Once you know what chanterelles look, feel and smell like, there is no risk of mistake. But you need someone to show you.
  14. With the hot weather and the rain they are popping up in large quantities and growing fast. The bugs I don't think are keeping up. There were good sized ones yesterday in spots where there were none at all three days ago. Its a great year for them. Not sure how long the season will last, but I am going out every evening after work (and getting eaten alive by mosquitoes - Its a good year for them too!)
  15. Great year for summer mushrooms. Got another nice batch of chantarelles tonight and a nice chicken of the woods. Tasty treats.
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