Wednesday, March 25, 2015
Fashioned after a recipe Gale discovered, called Kentucky Burgoo, which listed specific ingredients--especially the meat--as I recall, wild boar, squirrel and venison...soup stock and Guiness beer. Gale's Burgoo is concocted from whatever meats are handy. As with the original she always starts with at least three meats--this one has four, chicken, venison, ham and sage grouse. She then adds veggies and a bunch of other stuff. Into this one I watched her toss carrots, sweet and white potatoes, onion, celery, peas, string beans (?), mushrooms, beef (or chicken?) stock, a pint or so porter beer (couldn't come up with Guiness this time around in Dillon) canned tomatoes, tomato paste and a variety of spices (ask her). Instead of outside in the dutch oven as we often do, this one went into the oven at, I think, 350 degrees for about 4 hours...Anyway, served over fresh baked cornbread, trust me, this is one you do not want to miss...
Saturday, March 21, 2015
|Ice Out at Clark Canyon Reservoir and the fishing is hot...|
Most days the best strategy is to cast out and let it sit...the longer it sits out there the better your chances of a cruising trout finding your flies. If the lake is dead calm try creating small waves with your foot just enough to move the bobber. Should all else fail, ditch the bobber; cast, count down (vary the count until you strike paydirt); strip in ever so slo-o-wly; water and trout are still cold...Right.
Friday, March 20, 2015
|Clockwise from top left: bull snake, grizzly bear, greater sage grouse,|
bison, arctic grayling, westslope cutthroat trout;
ChucknGale Robbins photos
Thursday, March 19, 2015
Sunday, March 1, 2015
|Sittin' Round the Campfire...Keith Szafranski photos|
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.