too much egging, fishing, drinking, long....

fishlessman · May 2010

not possible

after nine days im beat, looking forward to doing it some more this weekend, might even practice during the week :laugh:
started with a 12 pound top round, roast for dinner and luncheon meat

garlic cheese and roadkill sausages, turned into subs later in the week

about 14 pounds ham, dinner and some lunches

some fish, lakers and salmon

brisket cooked fast and hot over oak

8 pound potroast cooked in the dutch oven

some pork butt

togue casserole, best lake trout ive eaten in a long time

sliced up some ham for more lunches, gotta love the slicer on these trips

some more fish, dad with a slimey togue

landlock salmon caught on a tandem

hummers are back

a few more of these

and some big orange hummers came by

having a hard time drinking all this mint, planted the garden last summer and its really taking off

found these pink turtles hanging by their tails from a tree

swim little turtles.... be free

fishlessmans fried macadamian nut salmon with a honey drizzle

some meatloaf getting prepped

sundays was leftover day

did i say there were alot of these :laugh:

Mark0525 · May 2010

Incredible!!!!

Bacchus · May 2010

Beautiful fish(& food).

thechief96 · May 2010

Fantastic!!!!

Something I would love to do but that work thing keeps getting in the way.

stike · May 2010

fantastic, fishless.

was any of the bacon or ham home-cured?

looks like you had a helluva time. congrats.
fish look amazing too, as always.

Toast · May 2010

Fishless, I am in shcok and awe. When are you opening a restaurant? Those are some beautiful cooks. Love the cook, fish, dog, hummingbird, and lake shots as well. You have a bit of heaven there........

Lawn Ranger · May 2010

That looks like an incredible 9 days. I'm impressed and envious.

Mike

Meat · May 2010

I just went into a meat induced coma. :silly: Good stuff.

Florida Grillin Girl · May 2010

Wow, just wow. What an impresseive display of food. Next time invite me and I will help you use up all that fresh mint.

Faith

Beli · May 2010

With that title I had to look at your post, & must say I see quality all over it, quality time with your Dad, your food, your fishing, your photos & your drinks. Congratulations to you mi amigo!!

fishlessman · May 2010

ever been to calefs in barrington on 125, really good bacon and ham, either they make it themselves or have someone local cure it, we have it every year during this trip. its worth stopping in for, very mild ham, not too salty, bacon is grey tan before c0ooking, a friend with an old farm house up there brings fresh eggs from home and picks up the ham. have alot of eggs to pickle next weekend. beakfast all week was pork bangors, bacon, deer steaks, and eggs at 4 in the morn

fishlessman · May 2010

been taking this trip near 30 years now, couple dads and the friends i grew up with, different places each year, always good times, already looking forward to the next one :laugh:

fishlessman · May 2010

i need the week to rest up, somehow i cant get up at 4 and stay up past midnight and repeat the next day over and over again like i used too :laugh: good thing the rest of the group cant either :laugh:

eenie meenie · May 2010

Fishless, you're giving me an inferiority conmplex. The food and scenery looked spectacular! Dosen't get much better than thtat.

fishlessman · May 2010

will trade mint for shared egging time

10 to 12 hours a day on the boat plus all that cooking is really tough work :laugh: bring some rum as i seem to keep running out

Rascal · May 2010

Wow, ya just gotta love summer! I'd nosh on yer leftovers any time!! 8 - ),,, Half of my meals are leftovers, the others I can't recall...

Big George's BBQ · May 2010

YUM You had a tough time I can tell

Clay Q · May 2010

Wow, all looks soooo gooood. Your one of the rare dudes that knows how to catch fish and knows how to cook'em too. :cheer: Your macadamia nut salmon...that's simply outstanding and I wana make it. How is the nut coating stuck on the filet's?

fishlessman · May 2010

this ones easy, chop the nuts, add some breadcrumbs and either fine cornmeal or jiffy corn muffin mix and spread the mixture out on the cutting board. wet the salmon and lay it flesh side down on the nut mixture and pres down, gently flip over and let it sit for a while. i leave the skin on the fillets and cook nut side down til golden, flip and drizzle the honey on while the second side finishes up. landlocked salmon is a native fish here that lives only in fresh water, its got a lighter delicate taste more similar to a brook trout than a salt water salmon, good tasting fish. would work for the salt water salmon as well. have done it with walnuts and macadamias, prefer the nutty taste of the macadamias when fried.