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General Camp Cooks Forum / Cooking and Prepping Salmon Fillets
« Last post by MTTrapper on December 11, 2017, 03:55:35 PM »
I cook a lot of Salmon. A lot. Last summer I cooked Sockeye and Silver Salmon twice a week for 12 weeks straight. I also made Salmon pate and Salmon cakes.

After a few years of experimenting I found the following to please the greatest number of people.



Start out with an aluminum boat. Heavy duty works best or just double up on regular foil. Put it on a 3-sided cookie sheet. You'll just use the cookie sheet to transport that's why the 3-sided.



Remove the skin from the fillet. I use a sharp knife to initially skin it, but then you can carefully just pull on the skin to get it away from the meat.



Remove the pin bones, rib bones (if your fillet technique didn't do it), and any fins you may have missed when filleting. I like these kitchen tweezers because they don't tend to cut or break the pin bones when you pull them out.



Put the fillet on the aluminum boat, brush olive oil, or whatever liquid dressing you use on both sides. (You skin the fillet so you can season both sides.) Season both sides. For this one I did a simple smoked paprika, seasoned pepper and Kosher salt.



Slide the fillet and boat onto the grill. Close the lid. Don't over cook it. Typically at about 350º-400º a typical Sockeye fillet will be done in 5-6 minutes. Keep in mind the thickness of the fillet and the temperature will determine whether it's done. On Sockeye, when you see tiny bits of oil coming to the surface it's done.

To remove it from the grill, slide the 3-sided cookie sheet under the foil boat.



On this fillet I drizzled a raspberry chutney on it a minute or two before I pulled it off the grill.

Plate it. Pair it with a side of rice and a nice wine and enjoy.

Trapper
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Found a pretty good charity partnership on an outdoor site that sends packages to those serving overseas for the holidays with each purchase. I know many people who were in the military and I'm sure would have loved to receive something like this:

https://www.opticsplanet.com/operation-gift17.html
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General Camp Cooks Forum / Re: First hunting camp experience
« Last post by SeabeeCook on November 02, 2017, 12:31:10 PM »
The covered in manure part rings true. We had a lot of rain and snow in the first several week of the season. It was a quagmire in there, but not as bad -- I am told -- as last year.
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General Camp Cooks Forum / Re: First hunting camp experience
« Last post by SeabeeCook on November 02, 2017, 12:29:08 PM »
The wrangler used his headlamp to get the horses until I turned the generator on at 3:30 a.m. I would look outside the dining tent at 3 and would see a one-eyed monster floating around the corral! The wrangler and guides had plenty of light at 3:30!
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General Camp Cooks Forum / Re: First hunting camp experience
« Last post by MTTrapper on November 02, 2017, 11:13:05 AM »
Wow. That's got to be the tidiest and most well lit hunting corrals in the world.

The places I've worked used Coleman lanterns and headlamps for light and the group was covered in manure.
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General Camp Cooks Forum / Re: 4 Months in Alaska
« Last post by MTTrapper on November 02, 2017, 11:08:21 AM »
Steven. Hmmm. Often times I don't even ask or know.

This gig I cooked for ~ 80 fly fishermen and 15 hunters. Anglers are often a very different demographic than hunters. The hunters spent most of their time in spike camps, so I didn't see them much.

I sliced a finger down to the bone and asked one angler who told me he was a doctor if he would give me an opinion as to whether or not I damaged ligaments.

After a short exam and a bunch of questions he said, "It looks good to me, but ask that guy (pointing), he's the hand specialist." That group of 6 anglers were all doctors.

I cooked for a wide variety of professions. Many were self employed, some doctors, some blue collar (the rarity), one guy owns a major national trucking company.

I've cooked for several Fortune 500 CEOs and yeah, a lot of Doctors, but the Doctors seem to be specialists; Cardiologists, etc. I remember one guy who was a NYC Pediatric Oncologist. I remember thinking there wasn't enough money for me to work on little kids with cancer. It would break my heart.

Trapper



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General Camp Cooks Forum / Re: 4 Months in Alaska
« Last post by SeabeeCook on November 02, 2017, 07:26:12 AM »
Looking good, Trapper. What professions do those clients represent? Out of 48 clients this summer, we had at least 7 doctors, including one that hunted twice. The twice hunting doctor even made a personal tent call on me!
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General Camp Cooks Forum / Re: First hunting camp experience
« Last post by SeabeeCook on November 02, 2017, 07:19:08 AM »
Thanks, Trapper. They head out each morning on horseback, usually directly from the camp. For some destinations later in the season, the guides will load the horses on the trailer and transport them to the trailhead.

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General Camp Cooks Forum / 4 Months in Alaska
« Last post by MTTrapper on November 01, 2017, 10:40:48 AM »
This year I took on a 4-month cooking job on the Alaska Peninsula south of King Salmon, Alaska.

I flew into King Salmon early July.



The lodge was out on the tundra south of Becharof Lake.



I don't normally cook in a lodge for fishermen and hunters. I'm more used to wall tents although I cook on a boat in SE Alaska. The past few years I've gotten more offers for lodges.

This lodge has a very well equipped kitchen.




and dining room.




I put out an appetizer every night an hour before supper.



I caught 4 of the 5 species of Pacific Salmon, Arctic char, grayling, and dolly Varden on my days off. I cooked salmon two times a week for over two months for the guests. Friday was prime rib night.



For July and August I had a helper who washed dishes and did the housekeeping chores. I let her sleep in the lodge and I set up my bunk in the Weather port tent on the left in the photo. We had a 4-cylinder Kubota generator for power.



The fishing guests wanted fresh cookies so I made big batches, put them on cooking sheets and froze them. I had 5 freezers. Each night or morning I'd take a dozen or so out of the freezer and bake them.



In mid-September the moose hunters arrived. The outfitter and I cut up three moose. Some of the meat I cooked (tenderloins) for the hunter guests, some we kept for sausage, some we gave away to a native village, and then one day after the moose hunters were gone we ground up, mixed with suet, packaged and froze 123 1.25 pound packages of moose burger.

The outfitter's dog, who was my buddy, was our vacuum cleaner.





These two racks were found after the moose died. They got locked in a rut battle and both of them died that way.



The bear hunters arrived the first of October. Alaska has big bears.



I got a lot of flight time in small planes.




All in all it was a good gig, but it's great to be home.

Now on to all the chores that didn't get done when I was gone.

Trapper
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General Camp Cooks Forum / Re: First hunting camp experience
« Last post by MTTrapper on October 27, 2017, 08:38:06 AM »
Steven. Congrats! You’ve now entered the world of camp cooks.  :)

That looks like a really decent set up. I’ve never cooked for 20-25 in a hunting camp before. Do the guides take the hunters out on horseback or trucks?

Trapper
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