Apologies for my Absence

One-pound bison burgers, squag paella, arduous fishing conditions and a table full of booze--sounds like the Big Woods Summit is alive and well. As am I, despite a tremendous lack of time spent on the stream during the past two years. Midger chastised me greatly last weekend for my lack of participation in RBF Pro Staff activities. Indeed, I deserved it.


Although I have not been in the good company of the RBF Pro Staff nor in the proximity of a trout stream recently, I have been keeping certain skills well-honed. For example, the making of Yucca. Midger and I learned just last Saturday that it is possible to make Yucca in bulk quantities. Of course, the most important thing to bulk-mixing is carefully adjusting the ingredients. (A factor, I suppose, which is also at play when cooking an extra-large pan of paella.) Diligent attention to both the quantity of ingredients and the shaking of the jar resulted in two outstanding batches of the spiked nectar, measuring approximately 1.5 gallons each. Someone made a third batch, but I do not remember how it turned out. Probably the best ever.


I have also been keeping my field-testing-under-arduous-conditions skills sharp, and have photographic proof. The first is from a climb in Utah in late February. The other is in New Mexico with the .50-caliber Barrett M107A1. That thing shoots cartridges the size of Potter County brook trout and is louder than Goose after a glass of Bombay Sapphire.

Rossiter Lodge Grilled Bison Burgers

We all know that Bowhunter serves up some mighty fine meals featuring bison, from his famous Six Pound Meatloaf to his famous Hump Roast.  He can cook the creature any which way.  This year's bison meal featured Grilled Bison Burgers and Fresh Cut Fries. Over one pound of ground meat, seasoned with secret herbs and spices, topped with bacon and cheese went into the making.  As Bowhunter carefully grilled the burgers on the Lodge porch, the aroma filled the valley.  The Pro Staffers were treated to another great meal at the Big Woods Summit!

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THANK YOU BOWHUNTER AND GOOD LUCK.

The Making of the Six Squirrel Paella

It has been proclaimed that the Chief makes the best paella this side of Barcelona.  The Chief himself states that his paella has no rivals here or in Spain.  Each offering has its own character.  The Poe Paddy Paella was warming and full of flavor.  This BWS Paella was rustic in character and possibly the Chief's best ever.  But he could not have pulled it off without help.  The two most important elements in making a fine paella is one, having a level pan and two, having a controlled fire.  Finding anything level in Potter County had been difficult for the Chief this week and his 22" paella pan was giving him fits.  Chief neglected his wood supply and it became soaked during a deluge.  The paella was going to be a disaster thought the Chief so he hit the bottle.  Well the Boys pitched in and began leveling the pan.   How many Pro Staffers does it take to level a paella pan?

Midger saved the Chief's Six Squirrel Paella.  First with perfect marination of the tasty animals using no less than twelve ingredients.  Second, Midger managed the fire with true expertise, controlling the heat throughout the cooking process and producing a perfect socrarat across the entire pan! 

Thank you gentlemen for making the BWS Six Squirrel Paella a success!

GOOD LUCK!

Paella Night

For those of you who are regulars to this blog no doubt are familiar with the Culinary Performance Art Tour De Force which is the Chiefs Paella. For those of you who have not experienced this dish here is a sample of what you missed.
Warning the following series of photos contains images which might be considered disturbing by tree hugging bambi lovers, young children, and anyone lacking an appreciation for outdoor cookery.

Rule one

Have atleast 2 apprentice "xefs" on hand at all times

This is a minimum as one will have the direct responsibility of attempting to start a fire with wood that was thoroughly soaked in the driving storm the night before.

The second apprentice will be primarily responsible for keeping #1 from murdering the "soc un Gran Xef" for leaving the firewood (especially the temperature control logs) out in said torrential downpour. This is best acheived by keeping a steady stream of freshly seared wild ramps and morels along with spirited libations in apprentice #1 hands.

Rule 2

Always start with the meat.

In this case a melange of wild game including:

Turkey sausage, venison sausage, Squag of the fox and gray variety and the absolutely critical Chorizo (and not that damned dried stuff from Mexico)

Rule 3

DO NOT STIR

The spoon you see is actually defending the Paella from the ungodly flies that were yet again invading the Rossiter Lodge

Rule 3-A

If it ain't Bomba it ain't Paella

Rule 4

Frozen Peas, Shrimp and Clams in a bag are permissible only if the tedious prep for these items would interfere with the pickling process of the Xef and first apprentice (more on this in a moment).

Rule Five

Always return the meat to the pan for serving. If for no other reason than it is just a wholly ungodly presentation.

Addendum

I mentioned pickling the Soc un Gran Xef earlier. The primary reason for this is so some smart ass with a camera can capture the shot above, not to mention it adds to the quality of the show. Sort of like making the guy at Bennihana take a shot for every shrimp tail he tosses into his hat.

Not wanting to be outdone, Bunyan offered up his own delicacy:

Fire Grilled Jalapenos stuffed with cream cheese and Prosciuto.

We are still awaiting the official judgement of Bunyans dish from the Chief.

All of the above dishes were tested on the animals of the Rossiter Lodge............

The verdict is still out on whether they were harmed or not!