Spiel
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Everything posted by Spiel
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I'm a lucky man, I frequently get to build one of a kind custom rods for some of the finest hand crafted custom reels made, and all of those reels are made right here in Ontario.
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Made a few Quiche Pies last week for a couple of friends, I managed to keep one for myself. It was pretty damn good. Two were Ham and Broccoli and the other two Bacon, Mushroom and Onion.
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2002 John, the first gathering.
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My choice is obvious.
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Atta a boy, nice clean fish, no doubt it's tasty.
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Seasonal Campgrounds with decent fishing and boating
Spiel replied to John's topic in General Discussion
I've stayed at Camp Panorama, it's nice and lots of water/fishing available. -
Thanks Doug, but my waist line begs me to limit the carb intake and I won't sacrifice my beer.
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I had a nice big Moose Roast given to me so I decided to filleted it open, stuffed it and roll it up in a Bacon weave and Cherry Wood smoke it. A little messy when it was time to carve it up but oh so good. Six big slices went into vacuum sealed bags for quick Sous vide reheats when desired.
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I remember him well John, I even had opportunity to train his daughter Sarah some years later in the Plate Mill cranes. Very nice young lady. I'm experimenting with a new coating on the reel seat, it's used on Mag Rims so I suspect (hope) that it is very durable. Thank you and yes, cross slide with a vertical riser.
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Thank you Sir. Yes the wire is just for hanging after clear coating. And the rod is a light 2 piece spinning rod, the reel seat and the fore grip were made to appear to be seamless in design.
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I was asked to step out of my comfort zone on a project unlike anything I have ever attempted, but with the help of a skilled artisan/carver/painting friend I'm well on my way to getting this custom fly in Brook Trout rod assembled.
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That's the brand I use both in bag and roll form.
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I've never had to test the limits Brian, eat gets eaten and shared pretty quickly.
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Worth every penny Brian. I vacuum pack many leftover meats and then rewarm in the sous vide Brian, never another rewarmed dry meat meal again.
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Ran the smoker for several hours again yesterday. One large Steelie from the Geen and 5 big ass Brookies form northern Kbec (all gifted ). Smoked with a mix of Cherry and Maple wood and twice brushed with Maple Syrup my friend Chef Shai made from trees she tapped at her family cottage. Almost 7 pounds worth vacuum packed this morning to share with friends.
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A nice big bone in (bone up) Cajun rub Pork Loin done in the smoker with Maple Wood chips. Smoked for 6 hours to 155* internal temp then covered and allowed to rest. Turned out perfect medium rare. Yielded me three 1+ inch slabs. And much to my delight my homemade Rhubarb Chutney was the perfect accompaniment to smoked Pork. Side (sad) note.....Damn, why didn't I roast the fresh Beets I have.
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Yes, but the lower area is all numbered zones are private.
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There is a public access ramp at the end of the Temagami access Rd.
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Another Wild Turkey Breast that had a 48 hour brine before being stuffed with Emmental Cheese and Sun Dried Tomatoes then wrapped in Bacon and Cherry wood smoked at 225* for 7 hours (165* internal temp) hit the dinner table last night. It was outstanding!
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I've read this morning that it may have been intentional as the red ship had lost helm control.
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The one I showed Brian was a brined wild Turkey breast stuffed with sun dried tomatoes, Prosciutto and Gruyere then Cherry wood smoked.
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Plastic Wrap as Brian showed is key to a good bacon weave wrap. I like the wrap it large enough to spin and twist the ends tight. Then chill to let it set up. To note, Brian was my inspiration to give it a go.
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Congratulations Brian, time to enjoy your well deserved retirement years.
