Sunday, March 1, 2015

Campfire Settin', Sippin' and Cookin'... Arizona Desert Style

Sittin' Round the Campfire...Keith Szafranski photos
As you can see, in Arizona, once the birds are cleaned, the dogs fed, the guns put away we gather about the campfire, sip a little bourbon, swap a few lies and set the Dutch Ovens in the mesquite coals, kick back, relax...Perhaps do a little star gazin'.

Tonight's meal is Gale original Arizona Burgoo with Cornbread. As you can see the Burgoo has lots a veggies--potatoes, carrots, onions, chiles, okra, corn and probably a few others, I can't recall; three kinds a meat--venison (mule deer), quail (a mix of Gambel's and Mearn's) and pheasant. The liquid is a mix of Guiness beer, red wine and beef broth. You'll have to ask Gale about spices and other ingredients.

The secret to a good burgoo is slow-cooking; this pot has been simmering for about 4 hours. The cornbread of course takes only a few minutes.

Sunday, February 22, 2015

Camp Chef's Mountain Man Grill...

Ribs 'n Fixins...

Elk steaks...

Quail poppers...Keith Szafranski photos...
Each January a bunch of us--fellow Montanans, a couple Washingtonians--rendezvous in the Arizona desert to hunt quail, swap lies, sip a bit a whiskey and grill a bunch a yummy eats over the world's best campfire coals (Mesquite). This year our grillin' got a big boost with the addition of Camp Chef's Mountain Man Grill to our camp cookware arsenal.

Easy to put into operation--drive the included steel stake in ground, slip on grill add Mesquite coals and voila--grillin' whatever, campfire meals really are fit for kings...okay, no kings here but ah'm sure you get my drift.

The MMG also comes with a solid grill--like for eggs, pancakes, bacon and such--and a charcoal pan, just in case you run short the real deals--mesquite and such.

Saturday, February 21, 2015

Poindexter Slough Renovation...

Funded by Future Fisheries grants and a compelling argument by local sportsmen, the Beaverhead Watershed Committee and Montana Fish, Wildlife, and Parks fisheries biologists Poindexter Slough is getting a long-awaited and much needed face-lift.

A new head-gate designed to allow for periodic flooding to maintain spawning and insect rearing gravels, dredging decades of silt build-up, narrowing channel and returning natural meanders and bank stabilization the hope is to once again return the "Slough" to its rightful place of prominance.

While great progress has been made so far this winter, whether or not the entire project is completed depends a lot on the return of more normal, e.g. colder, weather. Stay tuned...