I haven’t spent a lot of time in the kitchen this past week, so I took a little trip down my photo’s and came across this. One of our favorite memories of spending time in Moosonee is the impromptu meals that just require a cook stove, a flat surface, propane and a beer or two.
This garage cookout was during a trip Mrs. Canuck came to visit her brother Tony and he was more than happy to slice up some moose meat and take out a bag of walleye. Fresh wild ingredients treated with nothing more than a little oil, salt, pepper and onions in the moose make for a tasty meal that leaves you wanting more.
The moose is slow cooked and the walleye pan fried crispy. Behind the scene, you don’t see the turkey fryer going for the 10+ lbs of potatoes that were double fried to crispy deliciousness and in this house, doused with malt vinegar while I run to escape the pungent smell.
Is there a meal family cooks for you that you ask for?
With a snow advisory of 15-20 cm of the white fluffy stuff, all I can do is pull a Clark Griswold and stare out the window and dream of warmer days filled with green grass, campfires and of course real kettle BBQ.
I don’t have as much as a recipe today but inspiration. That inspiration starts with a simple idea, fish. When discussing dinners and menu planning around the house we often pick a protein and build around that.
This dinner, in particular, was based on what was on sale for fresh fish at the grocery store after picking that as our protein. Being at camp, it was an easy decision to roll out the Weber Kettle charcoal BBQ. My wife gave me the BBQ about 5 years ago for our wedding anniversary. I used it once or twice and put it in the shed. It is now a daily staple at camp and I don’t think we used 1 tank of propane on the gas BBQ this summer. Rather, we used over 6 20lb bags of charcoal and enjoyed the whole process.
Setup is pretty easy with a bed of coals on one side of the grill, some soaked smoker chips, a layer or parchment paper so the fish doesn’t stick, fresh trout, salt and pepper and a little bit of patience. Once the chips started to smoke, the lid goes on and check it every 10-15 minutes. Typically I add a few more smoker chips 15 minutes in and depending on size and thickness of the filets you should be enjoying in 30 minutes.
Just in case you’re stuck in 10 feet of snow like me, here is a visual reminder that greener days are just around the corner.