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Archive for the ‘Outdoors’ Category


It won’t clip your toenails. It won’t skin a rabbit. It won’t slice rope, repair a canoe or tweeze out a splinter, and it’s not going to do a damn thing to get that fallen boulder off your chest. But when the chips are down and all hope is lost, a hazelnut chocolate bar isn’t the worst multi-function tool to have at arm’s reach—though tequila might be our first choice. See www.swissknifeshop.com

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steakMeat tips: On refreezing meat, you can refreeze meat that has been thawed in a refrigerator, the problem is home freezers are slow to freeze, so make sure to put package well into the back of the freezer as you can. Ice crystals form in slow freezing, these crystals rupture cell walls of the meat, permitting juice to escape during cooking.

Keep It Moist

A great way to help add moisture is to soak a meat in water, like a whole roast or ham, for 1 to 2 hours before cooking and decreases cooking time. On the grill add an ice cube to tin foil covered meat or vegetables for moisture. If lean meat is needed in your diet, trim off fat from beef and skin from chicken or turkey, it can take away from moisture.

Wild meats: Bear, deer heart, roasts, etc, marinating for 24-hours in water and herbs can really add to the taste and take away from the wild taste. Include herbs like: ground sage, bay leaves, garlic, thyme, parsley, salt, pepper. To get creative with marinade add in things such as: chili powder, tarragon, wine, vinegar, ketchup, lemon, soy sauce, or onion. Turmeric and curry can be used in marinating for exotic taste. Marinating can take as little as 2-hours, 24-hours for jerky, and up to 48-hours, depending on taste.

Special Note:

  • Use a clean wooden cutting board, this will not dull the knife, a plastic board can chip off small pieces of plastic into food.
  • Always store raw meat on the bottom of the refrigerator so juices won’t leak onto other foods.

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fatmanslanding.com_monsterpikeTwo Northerns On One Line?

I felt a bite – or so I thought? I was reeling, when the line pulled tight. I jerked on the line, “I’m snagged,” I called out. As we prepared to backup the canoe, I felt
a tug. “Wait! —No? It’s two fish and boy is he big! Get the camera!,” I shouted as
Erik Paulsen, U.S. Congressman and avid outdoor enthusiast, prepared the net.

With Erik’s help we got some great action shots!

We’ve all seen pictures of large Northerns, but catching one trying to eat the other is an incredible sight!

The big one we let go to fight another day.

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grandpamadeline_mtka It was a slow Crappie bite…all of a sudden, this 28-inch Northern Pike came along! If I were a Crappie, I’d hide too.

Pictured Left: Grandpa and Granddaughter Madeline Nelson
on Lake Minnetonka, MN

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barbecue_grillAre you ready for the barbecue season?

Before you invite the neighbors or ruining a good steak by grilling on an old, rusty —never been properly seasoned grill. Below are tips to get you cooking right!

Instructions:

  1. If you are starting with a new grate you can skip this part. Remove all rust and corrosion with a steel wire brush. Rinse with water until all the orange rust is removed.
  2. With the grate dry, wipe with olive oil using a rag. Do not us a paper towel! This will only leave little pieces of paper.
  3. Preheat the oven to 400-degrees. Place the well oiled grate in the oven for 45-minutes. Remove and let cool.
  4. Repeat step 3, three or four times, until there is a nice black layer built up.

With a well seasoned grate, your food will taste great and will not stick as readily.

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tims_turkey2

“A Successful Spring Turkey Hunt!”

This 20-pound turkey was taken in West Central Minnesota near St. Cloud. Congradulations Tim!

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Upper Iowa RiverIowacampingcanoeinghikingUpper Iowa River

The Upper Iowa River is a tributary of the Mississippi River located in the northeast corner of Iowa. This weekend we canoed the most picturesque portion, bordering rolling hills and shear limestone cliffs, from Bluffton to Decorah, Iowa.

There’s a wonderful campground just outside of Decorah called, Pulpit Rock Campground. We arrived late Thursday night. Once our tents were assembled, we cracked-a-cold-one and proceeded to sit around the fire-pit swapping stories and conversing about the news.

We didn’t have any firewood so, I placed my Coleman LED lantern in the middle of the fire-ring, which gives-off a yellow glow when set to low. As the cold night air began to take over and the conversation grew wearisome, I quickly scooted off to bed. (more…)

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morel mushroomsI’m so glad we went south for this years annual canoe trip. With all the research I’ve done, I knew this area was good for Morel mushrooms.

As we pulled out of the river Saturday, I noticed a red pickup truck parked next to mine. We proceeded to load our canoes. I heard someone in the woods. A young college kid carrying what I hoped were mushrooms. It was exactly what I had hoped — Wild Morel mushrooms!

Morel Mushrooms — As beautiful as the day my daughter was born!

I talked to him for a little bit and tried to get some inside (or shall I say, outside) tips. He said, “Look for the tree with the bark falling off.”

I read about this but didn’t realize how important that information was — until later. (more…)

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Wild Morel MushroomReady for this season’s morel mushrooms harvest? This will be my first year hunting for these tasty little morsels! I have an idea that Southern Minnesota is going to be plentiful!

For the past two years, places like Rochester and Zumbro Minnesota have seen extreme flooding. As a result, massive areas of dead-fall have been created.

See our Outdoor Recipe section for Morel Mushroom Soup and other tasty concoctions.

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2009 Main Event

First Place: 1 Ib. 7 oz., Matt Quam, – Black Bay
Second Place:
1 Ib. 2 oz, Peter Dunlap, – Laffette Bay
Third Place:
1 Ib. 1 oz., Brian Daherty, – Grays Bay

Junior Division

First Place: 1 Ib., Dan Rezabek,
Second Place:
14 oz., Karly Smith
Third Place:
13 oz., Lauren Lembke

A Fishing Tradition Not Lost

It was a great day to be fishing, as nearly 500 fishing lines got wet. Though, the weather wasn’t quite as warm as yesterday — 80’s to now 55˚degrees, that didn’t stop die-hard anglers from motoring out to their favorite crappie holes. (more…)

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freshwalleyeWalleye treats. Good Eats!

As soon as I came home from Lake of the Woods, I had to fry up some nice golden walleye fingers! Fortunately for me, I was the only one home at the time.

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eelpout

Congratulations! To our esteemed fishing colleague Erik Stone.

As Matt Kohout passes the crown to Erik — something fishy has gone arye!

Although, his hands smelled and were slimy with pout juice…There was some debate as to who really caught this fish?

Erik was outside the fish house when this huge burbot took his bait. My brother-in-law Scott was there to set the hook. Stoney quickly returned to land this wonderful — proud-to-be an ice fisherman dream catch.

We didn’t have the, “Fisherman’s Handbook of Fishing Etiquette” handy, so we came to our own conclusion. It’s your hole, it’s your fish! Sorry Erik.

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My neighbor Steve and I went out for an evening of crappie fishing. He really enjoyed fishing in waders. Another one hooked!

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largemouthbass

A quick trip to the lake pays off

It was the first warm day in weeks. I’ve been down to the lake numerous times, but haven’t found fish in the shallows – until today! (more…)

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Tim's pics_Lake of the Woods

“You’ve gotta love Lake of the Woods!”

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