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Thread: Shore Lunch

  1. #21
    Just starting out

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    Quote Originally Posted by armedchar1/4bac View Post
    If you have Pike on the stringer give this a try.
    It will be the hit of any shore lunch


    Campfire Northern Pike

    Ingredients

    5 to 6 lbs Northern Pike Fillets

    1 to 2 lbs smoked bacon strips

    Steak grilling basket

    Open Air Campfire Fire

    Instructions:
    First Layer

    Place a layer of bacon strips on inside surface of steak grilling basket.

    Second Layer

    Place a solid (1 inch) layer of pike fillets on top of bacon strips.

    Third Layer

    Place a layer of bacon strips over the pike fillets; creating a bacon / pike sandwich.

    (Close grilling basket tightly) sandwiching together the layers of bacon and pike.

    (wearing gloves and long sleeves)

    Stand the grilling basket perpendicular to the ground with the bacon side facing the fire (approx: 18 inches from the hot flames of the fire.) support and slightly raise off ground

    Rotate grilling basket every 5 to 8 minutes with bacon surface facing the fire.

    (Allow bacon drippings to drip off the bottom.)

    Cook for 45 to 50 minutes until bacon is crisp.

    Remove from Grilling basket from heat. With a fork gently separate bacon from grill wires prior to opening basket. Carefully remove bacon/pike sandwich from grilling basket placing on a large platter cut into squares




    Gotta try this for sure

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  3. #22
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    Here's a good idea with what's posted above, but instead of sausage, use fish.....

    http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

    I'll be trying this, this summer.

  4. #23
    Hedgehog

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    Guys, we have 2 shore lunches on our annual spring trip to Algonquin Park, first day we hopefully catch 2 lakers ( shore lunch for next day ) we have Steak the first night for supper and cook up potatoes to fry up the next day with the fish, next morning we head out with everything packed and find a empty campsite and get ready for some Beautiful fresh Orange meat lakers in a batter of flour and several good fish batters and then pork and beans and the fried potatoes, as for the oil lard is the best and the amount that you have in your fried fish is not really going to hurt you if you have the oil hot enough, lard will also keep and for us anyway is easier to carry into the park, yes we eat well while we are in there, we seem to weigh more when we are coming out than when we went in.....

  5. #24
    TwoDogs
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    Hi my name is Two Dogs and I recomment pure Lard. Lard has the best rating for cooking before flash point. You can bring lard to almost a boiling point and when you slide your fillets into the lard the fillet are sealed and no greasy tasting fish. I have been cooking with lard for over 40 years and never had any complaints. Try it and you will never use anything else and a steel frying pan or cast iron are the best pan to use over an open fire Good Luck

  6. #25
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    peanut oil has been working great for me & I have used every other method ,corn/ veggie/
    even beef fat /even rendered my own lard while butchering pork .
    love them all but watching the families health matters most .
    :eek:dardevle- spoons aren't just for soup .

  7. #26
    Borderline Spammer

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    Quote Originally Posted by Crash2000 View Post
    Peanut oil or sunflower oil is the way to go. No one got the humour in my post about Olive Oil!!!

    oh i caught it just wasnt sure how to respond ....lol....
    will do anything twice :D

  8. #27
    Post-a-holic

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    Thx for the recipes folks...my printer just ran out of ink...lol
    We're all in this together ! :joker:

  9. #28
    Has all the answers

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    Awesome recipes and ideas guys!! Darryl Choronzey would be so proud!!! LOL....

    Cheers,

    Moosehead

  10. #29
    Big Chris
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    Ingredients

    5 to 6 lbs Northern Pike Fillets


    1 to 2 lbs smoked bacon strips

    Steak grilling basket

    Open Air Campfire Fire

    Instructions:
    First Layer

    Place a layer of bacon strips on inside surface of steak grilling basket.

    Second Layer

    Place a solid (1 inch) layer of pike fillets on top of bacon strips.

    Third Layer

    Place a layer of bacon strips over the pike fillets; creating a bacon / pike sandwich.

    (Close grilling basket tightly) sandwiching together the layers of bacon and pike.

    (wearing gloves and long sleeves)

    Stand the grilling basket perpendicular to the ground with the bacon side facing the fire (approx: 18 inches from the hot flames of the fire.) support and slightly raise off ground

    Rotate grilling basket every 5 to 8 minutes with bacon surface facing the fire.

    (Allow bacon drippings to drip off the bottom.)

    Cook for 45 to 50 minutes until bacon is crisp.

    Remove from Grilling basket from heat. With a fork gently separate bacon from grill wires prior to opening basket. Carefully remove pike from grilling basket, immediately throw it into the bush. Remove bacon and slice tomatoes, make a bacon and tomato sandwich, add alittle Mayo to taste, Enjoy!! I hate Pike!!!

  11. #30
    Leads by example

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    I actually just had a great shore lunch yesterday! My girlfriend and I had caught a good haul of crappies.

    I used sunflower oil and about half a stick of butter. Rolled the fish in Madsen's Fish Crisp and away we went. They turned out great!

    Big Chris, I know lots of guys who hated Pike, but if you catch a few that are a good size and you know how to fillet them, they taste great, almost as good as walleye!
    Last edited by MarkyZ; May 25th, 2009 at 11:32 AM.
    MissionFishing.net

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