High Country Canoe Camping? Plan B Trout for Breakfast a Better Way to Sous Vide? Firebox Nano Stove

Nope. I got one. Beautiful fish. Maybe we'll keep him for breakfast. Jumped way out of the water. Look at that beauty. What do you think, Ursa? Oh, it's big. I'm hoping I can find this one particular lake, but I really have no idea what I'm going to run into up this road. Tell you what, this is a tough road. She likes to stall when it gets bumpy. Starting to be lots of snow. Come on. Good girl. It looks like it goes straight up. So, I decided I'd get out and walk it. Come on, Urso. Let's take a look. Pretty bumpy. Pretty steep. Yeah, we could do this. But I am going to move this rock just because it's loose and I know it's going to complicate things. It's frozen. I didn't think it would be frozen. Oh, so much for the canoe. Okay, come on. There's one spot over here where it's open. I'm at the only open water on the whole lake is just this little spot, but it looks pretty deep, so I think I might be able to catch fish. So far, no bites. Man, I'm really surprised I'm not getting bites. There's two big rocks and trout love structure. So, usually if you can cast near a rock or near some kind of structure, you usually get a bite. But so far, nothing. We're going to hike over here into these trees and see if we can find some cover. It's really windy out here next to this lake and it's cold. There was camping down lower, but I wouldn't want to be so far away from the lake unless I just can't catch any fish anyway, which might be the case. Let's just see what the forest looks like. I think it's going to be pretty tight. There's kind of a trail so that people can work their way around the lake. As far as camping spots go, I think it would be a minute before I found anything very nice. It's going to be pretty rough to find a place to camp in here. Well, I'll head back to the truck and try to make some decisions on what to do. I moved the truck over here to the open water area of the lake, the only place I can fish. The air seems to flow across the lake, the frozen lake, and as it goes over the dam, it seems like it speeds up. But I'm going to walk down and cast my line in a few more times and see if I can catch a fish. So far, I haven't even gotten a bite. Wish I were getting bites. Oh, you okay? Little further than you thought. There's a squirrel up on that hill that she's keeping track of. What is it? Ursa just broke some ice that she was on. She jumped off of it. I think she fell into the water a little bit, but it scared her and now she's kind of processing it. She always growls and everything. Hey, she's a funny dog. Funny personality. Can't quite figure her out. I'm not getting bites. It's windy and cold and there's nowhere to camp. So, I'm going to head out. Good girl. Good girl. Good. Oh, good dog. Oh, that's a good dog. Yes. Good girl. We're going to go down to a lake that is not frozen, but I'm not going to film it. I'll just bring you back when we are there. Okay, come on. Good girl. Let's go see if we can catch some fish here. Okay, you filming, Ursa. This is going to be my first cast here. Super windy here, too. Guess it's just a windy day. Last time I caught a fish on my second cast. Okay, let's turn off the camera. Turn it back on if we start catching fish. I did not catch any fish, which just seems weird after I caught so many last time I was here, but guess it is what it is. I'm going to go ahead and start cooking my dinner. Okay, here you go. I was planning on cooking over a wood fire, but it's just so windy that I don't think it's a good idea. So, what I'm going to do is I'm going to do a suvet using the box pot deep fryer on the Nano. Rather than have the steak in a bag, I'm just going to have it in the oil. But, uh, I have this thermometer, so I'll be able to try to maintain the oil temperature like right at 130. And then I'll let it be in there at 130 for like, I don't know, a half hour or something. put our nano sticks through diagonally and then that's what our gas burner attaches to. All right. So, I'm going to have to defuse this heat quite a bit. So, I'll put the diffuser plate, but it might be kind of hard to keep the oil at that low of a temperature. 130 degrees is not very hot. So, I am going to put the diffuser plate and the grill on. And the grill has these ribs. So, that will raise the pot above the surface of the actual grill plate. So, there will be an air space there. So, that should help. There's just some uh little holes down here. here. And then you click the handle into place. And then your fryer basket's ready to go. This wind is blowing from all directions. Now we'll just surround this thing. 130. And we'll just let that work. We went a little bit higher than 130, but I just got my steak out and it is frozen solid. So, I'm going to go ahead and put it in and then I'm going to try to get the temperature to settle at 130. You know, maybe if it goes up to 135 here and there, that'll be okay. But, let's just go ahead and set it in there. It's not very The oil is not very hot, so there's not very much of a reaction. Um, you know, so this is going to take some time. I was kind of afraid it might be very difficult to get it to maintain that low of a temperature, and I ended up turning it all the way off, trying to keep the temperature down. So, in order to diffuse the heat even more, I'm going to put the lid under the pan. I would put the stone under there, but I didn't bring the stone. Um, just didn't realize I would need it and it's at home. So, let's put the lid there. That should offer some except for it wants to teeter on the uh on the center part. So, I'm going to turn it over. See if that works any better. That actually engages the grill. The ribs on the grill plate actually engage The corners of the lid holds it in that position. It seems to want to regulate at about 145. It's a little bit higher than I'd like it to be. I have this titanium lid. I'm going to add it to the stack. That's all I have. So, if that doesn't bring the temperature down, I don't know what else to try. It just went up to 146. So, I don't want it to go any higher up. I don't want to have to turn this off, though, either. I don't want to have to turn it on, turn it off, turn it on, turn it off. I want to go fishing and just let this run. Okay, the temperature is coming down. And it's at 141 now. 140. So it might actually regulate this time with that titanium lid. All these lids stacked up. I think I finally have it regulated. It went down to 126 and I nudged it a little bit more open and eventually it bumped up to 127, but it took a long time. So, I'm going to go ahead and go up fish. Go fishing and relax and enjoy myself. And I'm going to come back and see what happened. Now, this is where I was catching all the fish. Oh. Oh, that was a good bite. There's hope. That was definitely a bite. I think I'm going to catch one. First is ready. Nope. Got one. Yes. Woohoo. Feels pretty nice. Woo. Oh yeah, baby. Jumped way out of the water. Wow. Wow. It's a rainbow trout. It's pretty nice. I would be tempted to keep this thing, but it is so big. And I've got my steak cooking. And this is way more fish than I could ever eat. Hold still. Hold still, buddy. Wait. Ursa. Ursa. Ursa. Ursa, settle down. Yeah. Look at that beauty. What do you think, Ursa? Oh, it's big. There he goes. That was fun. And we're at about 135 internal temp of my steak. So, I'm going to go ahead and take it out. I know it doesn't look good, but try not to pay attention to that. I think I can probably get them all in one go. Just like that. I got the whole stack. That oil should heat up pretty quick now. And then I'm going to fry my green beans. So, I'm just going to shorten these green beans a little bit so I know they'll fit into the fryer basket. We'll let those work for a while. Oh yeah, they're done. Okay, so I'm going to pull those out. I want it to be nice and hot. It's pretty good and hot. And the flame is still going. So, I'm going to go ahead and try it. I hope it's hot enough to sear it. I think it is probably hot enough. So, I'll just let this go long enough to kind of brown it. That's the goal here. Woo! Might have to lift it out. It's That oil was pretty hot. I don't think I could have had that oil much hotter than that or it would have been trouble. I'm going to try to turn it. Oh, and it is getting crispy. It's looking good. I'm going to keep it moving. So, it browns up evenly. All right. I don't want to cook into it much. I want to kind of hopefully have that edge to edge pinkness. Look at that. That browned it up beautifully. Try to plate this stuff up. up here. Let's get those beans on. And we have some butter and get onto our beans. All right, let's cut this beauty open. Drum roll. I have no idea. I hope it's not too rare. Oh, no. It's perfect. I don't know how well you'd be able to see it, but it is edge to edge pink. Beautiful. We'll have to save a piece of this for Ursa since there's no onions or garlic. We can take care of her. All right, let's hit it with some Hakata spice. and we'll give it a try. All right, I think I'll try this piece first. Wow, that's good. There you go. Good girl. All right, folks. I'm going to finish my dinner and go to bed. But I'll see you guys in the morning. Did you see the beautiful sunrise? Look at that beautiful sunrise behind us. The little fishies jumping all over the place. I forgot to say good morning. It's probably about 700 a.m. now. I woke up at about 6:15. well before light. So, well, it was it was kind of light, but not light enough to film. So, that's why I didn't give you my regular morning routine. Let's see what happens if we just get a little closer to the rocks. Nope. I got one. It's about time. Feels pretty good. Oh, not as big as last night, though. Looks like it's a rainbow. No. Tiger trout. That's a nice size fish, dude. Beautiful fish. Maybe we'll keep him for breakfast. We'll get our bacon going. And I'll get my potatoes cut up. I think I'm going to do them kind of a hash brown kind of a cut like long strips. See if I can pull that off. All right, here you go. All right, this bacon is done. salt my potatoes a little bit and put my trout in, which doesn't fit. That's a good problem to have. Let's go ahead and get this lid back on. Let that cook just a little bit longer. Everything's ready to eat. Just a pinch more. Little salt. I'm going to keep things simple this time. Just go with salt and pepper. Now that's a meal fit for a king. See it? Good girl. Good girl. Ursa, come here. Just a little bit more trout than I could eat. That was a big fish. We'll let Ursa finish it up. Well, the wind from yesterday showed up again today. So, it didn't just slowly get a little more breezy. It just all of a sudden it was windy. So, I'm going to try to pack up and head on out of here before it gets too bad. All right, Ursa. Come on. Let's go. Come on. Let's go. Good girl. Woohoo. All right, everybody. Thanks so much for watching. Really appreciate it. Bye-bye.