Aknative's food.

[Aknative]

I read a different article somewhere that said something about the bigger fatter ones having the insulation, fat, to survive cold winters. That's how seals and walrus thrive in the freezing waters, inches and inches of fat.

Now I been thinking about it for a couple days, may have to get some pork ribs to burn on the grill. It's warmed up to high 20s low 30s, propane will burn.

[Aknative]

Here's my favorite way to cook salmon.

It can be done with a whole fish, which increases cooking time, but you get the innards if you want and the head. If it's a filet I like to try to pull the bones so I don't have to deal with them later, they can be pulled with clean pliers.

Layer several lengths of tin foil, place the fish or file on the foil, then wrinkle and fold up the ends to make a sort of pan out of the foil. Then pour in maybe a half to three quarter can of soda. This is just to help keep from overcooking the fish and add a shade of flavor. Throw also onions or whatever herbs you want in there as well. Then wrinkle and fold the top of the pan shut. The soda won't help a with a whole fish as much, though it may keep some parts from scorching if they get dry. This particular day I was cooking 3 fillets so I tried 3 different liquids; orange Crush, Sprite, and some Alaskan Amber beer. I threw them on the coals with some kabobs on the grate, set a timer for 15 minutes but waited until I finished the current beer when the timer went off. Depending on the thickness of the filet, 15-20 minutes on the coals will do it. The liquid also makes it more forgiving to being overcooked, and no need for flipping the filet for even cooking, it simmers in the soda. It was fantastic!

My work schedule is keeping me from getting much tiller time this year, but I'm having a great time in the yard.

Be safe out there!

[Aknative]

We used to marinate our game steaks in a raspberry vinaigrette. It was good. Stumbled across kind of a dry rub for steak on Facebook a while back, I think it was titled "Man's way to cook steak" or something. Take your thawed steak and season both sides with coarse salt, grind black pepper on it, and we like to add garlic salt. Let it sit on the counter and cure for maybe 45 minutes, while also rising warming to room temperature so as too cook easier. The seasonings cure the outside of the steak which helps keep the juices inside. This is really important on a lean steak like meat from moose or caribou, they don't marble like beef but will have a thick layer of fat on the outside when healthy as well as fat in their guts.

Seared to medium rare over an open fire. I've been cooking outside every chance I get.

[JD]

Are you using birch to cook with?

[Aknative]

It's what I had on hand, but to get the billets to burn well for a cook fire I had to split them smaller. The bigger splits for the wood stove don't work so good for a cook fire.

[trapperles]

I have been grilling pork or venison or hamburger every day for a while now....on a Weber.

[Aknative]

Everything seared in cast iron; moose steak, asparagus, peppers.

Dried salmon my dad brought back from home.

Some moose jerky I made, dipped in seal oil with some soy sauce in it. Damn this was tasty!