
Reporting from the Flatlands,
Best fish of the afternoon
Several dozen dumb trout fell for the #20 RBF Olive Sparkle Dun, not to be confused with the BRF Olive Sparkle Dun. We continued to locate pods of rising trout and bring them to hand. We moved a bit upstream as the afternoon moved on and found many more rising trout. But these bastards were fussy. They refused the #20 RBF Olive Sparkle Dun, well not totally.
It's that time of year when the Chief usually gets flogged by a gander and latter has a plump goose on the smoker. Don't know where he was this time. His mate just calmly sat on the nest as the Chief stumbled on by.
Beautiful butifarra sausage ready for the smoker
The Chief prefers to make his sausages from pork loin and eliminating the pork fat which is almost essential for good chorizo and also essential for clogging up arteries. The Chief prefers lean sausages over another heart surgery.
Chief's Chorizo ready for smoking
Applewood cut on evenly on bandsaw allows for controlled smoking
Original element on top and low temp element on bottom
The Chief's second-hand Hobart grinder is a real workhorse
The chorizo is now in the smoker, after it is dunked into ice cold water and vacuum bagged, the Chief will head off to Big Fishing Creek on this beautiful overcast day! Two more weeks of Lent and it's back to beer drinking!
Chorizo is great in omeletes, rice and pasta dishes, or just sliced thin and eaten. Butifarra can be eaten with most anything. It is great grilled.
Our good friends at Blue Ribbon Flies, West Yellowstone, MT offer the finest elk hair and peacock herl in the world. Craig and John also publish an ungodly newsletter. The Summer 2008 Photo Issue features some great photos of "western trips" including the Fair Maiden fishing her beloved Soda Butte Creek. Check out their summer photos at...
http://archive.constantcontact.com/fs029/1101259169490/archive/1102210044606.html