Pack Goat Training Camp Firebox Stove Cooking Rainbow Trout Mac & Cheese, Peach Cobbler & Lemon Cake

There it goes. What are you doing? Pretty nice spot, huh? All right, come on out boys. Let's see where we are. Maybe they do need it. Oh, he's peeing on my tailgate. The goats have graduated to a little bit of a bigger pack. I still don't have any weight in them. This gets them used to having a pack on them. Just like that. What do you think, Hector? A little weird? Look how long his hair is getting back here. And his tail is really long. He's a gangster. That strap in the front is way too loose. They're not being very cooperative, are they? Sweet spot, huh? Yeah, it's terrifying. Wow. Oh yeah, that's a cliff right there. Right there. And look at all the rocks that have fallen. This whole thing could fall at any time. Look, it's already cracked. You're on the other side of the crack. Oh yeah, I'm staying over here now. Somewhere there's a truck a little off this cliff. Yeah, there's a whole bunch of people down there. We should go back to that other lake. I think this is it. Just over this hill. Let's go find a place to camp. Right here. He's tired already. We have arrived. Yeah, been in that truck a long time. Long bumpy road. I think we better let those goats out. Come on out, Ricky. Come on. Come on. There you go. If you can get them out fast enough, you can get them before they start peeing. I wanted to do some hiking with them with their packs on if I can get those packs to work for them. I need to figure out a rump strap, do some adjusting on them. But for right now, I think we'll go over and see if we can catch a fish. Maybe it won't rain for very long. Well, it's raining and raining and raining. We thought it might kind of pass, but it's not. And I'm not getting any bites. And Hector is about ready to get the camera. Hector, that's not for goats. Come here. So I think I'm going to go back to the truck. Luke already went back. He's frustrated. His line got all tangled up and tired of the rain. No bites. Let's go. Let's go. Let's go. Good boy. Come on. Let's go. I am on a road that I've never driven up before, heading up a canyon where I've never been. And it is really cool. I'm right here in my local mountains, but I'm finding a place that feels like a little treasure. My trip with Luke was cut short. We were back at the truck. The door gave way and fell on to his head. So it hurt pretty bad. So I decided, I think we're better off just going home. I'm back up here today. It's going to be awesome. Huh, Ursa. I traded Luke for Ursa. I still have the kid pack goats. I want to get the packs on them and do some pack goat training. I'm going to keep heading up this road. Well, here we are. Let's get out and explore it. Come on. Good girl. Come on, Ricky. Come on. Come on. Good boy. Okay, Hector, your turn. I think I'll be able to catch fish in here. This looks pretty good. Just awesome country up here. Look at that. It's as pretty as it gets. And I do see some blue damselflies. So I'm hoping that'll be my secret weapon here. See if I can find a good place to cast from the bank. I think this is probably as good as any. Yeah, I'm going to try right here. Those goats are noisy eaters. Oh, I think I just got a bite. Try again. Okay, I did catch one. No, Ursa, you sit down now. You stay. But as you can see, it's very, very small. I got another one. Feels a little bit bigger. I just caught one. I caught one previously that was just puny, but this one feels okay. And you caught this with your fly? Yeah, I actually lost that fly. It's a different fly. Yeah. Nice. I just caught another one, but I'm afraid it's going to be really small. I've caught a few of them, but they are really quite small. This one's pan-sized. I might hold on to this one. That'd make a nice dinner. I just got a snag and broke off, so I'm going to go ahead and clean this fish and put it in the cooler. And then I'm going to go check out the lower pond. This is the lower pond right where all those sheep are. It's all dried up. I can see on the map that that's what's going on here. I was planning on camping at this upper pond, but it looks like these sheep are going to take over this whole area. I really don't want to camp with a bunch of free range sheep. See, there are the sheep right there. So I've pretty much made it here. I don't want to camp with a bunch of sheep. So I'm going to head up the road, see if I can find a nicer place to camp. I'm in a whole different canyon now. This is a place that I'm familiar with, and I'm headed to a lake where I've camped. It's such a beautiful spot. I'm going to go up and see if my camping site is available. That looks good to me. I was finally able to get these extra large dog packs rigged up on the goats so that they could get used to having this rump strap. That's an important part of a goat pack. I love this lake. It's so beautiful the way it ends, kind of with the skyline over there. It's like an infinity lake. I've seen a few fish jump. I just caught one. I think it's really small. Yeah, just tiny. Too small to keep. When I planned my menu for this trip, I was trying to make things that I thought Luke would like, and that's all the same stuff that I have on this trip. I'm planning on making macaroni and cheese, but homemade style. But I'm going to wash my hands, and the way I wash my hands without water is I use hand sanitizer. I rub my hands around real good with the hand sanitizer, and then I get a paper towel and just dry them off, wipe them off. Here I have the five inch firebox with the sumo system. I'm going to set this up as a two burner stove. So I'll start off by opening up the firebox and putting the sumo legs on. I'm going to set this side up for boiling, and this side up for using the fry pan. So I'm going to set this up in the second position down with the gas burner. We are still in fire restrictions right now, so I'll be using gas burners. On this side, we're going to set the gas burner up on this top position, and then we're going to use the high-low fire sticks to create a level surface with the top of the firebox. Use the fire sticks in their position, and then now we have a position for our fry pan. Let's put a diffuser plate on this one. I'm going to be melting some butter first thing so I can make some roux. Let's go ahead and add our noodles. I have enough here for both Luke and I, so I'm going to add about half of it. Start making a roux. We don't want to overcook it, maybe just to a golden brown. Okay, I think this roux is ready to come off the heat, because I'm actually going to make my sauce in my pot. I'm going to turn this off, then I'm going to drain my noodles. A little bit of cooking is not going to hurt them, but this is going to be a really low temperature. I can't believe how many noodles I just cooked. And then what I'm going to do is put my trout on top of my noodles, and then I'm going to cover it up. I want my sauce to be cooking over a softer heat, so I'm going to go ahead and move this burner down. I think I'm just going to go all the way down to that third level, and I'm going to put the heat diffuser plate on, and then we'll put these hangover fire sticks back into their position. We'll just keep that on a low heat, and then put a little bit of cream in just to make it nice and rich. Some kosher salt, and we'll put the lid on and let that heat up. Yeah, that's pretty hot. I'm just going to try to turn this down a little bit more. It's already quite low with my little modified cheese grater. The way this is intended to work is the cheese just kind of falls into your hand. Nice. Lots of cheese. Here you go. A little bit of cheese. Good girl. The milk's getting pretty hot. I think I can go ahead and add some of our roux. Let it start melting. The roux has melted into it, so let's go ahead and add our cheese. Let that melt to eat off. So let's go ahead and put some of our macaronis on. We've got some heat going on under it, and I think that's plenty of food for me. Cheese sauce, which has thickened up very nicely. Got all that cheese all melted into it now. Put our cream sauce on. Wow, look at that. Holy smokes. I think that is plenty. Get some pepper going. That's staying hot because I have that burner is still on, so that plate is nice and hot. We'll go ahead and pull these, pull the meat off the bones. Let's see if we can get this side to cooperate as well. Very nice. And then we will just lift this whole skeleton up and off of all that meat. Go ahead and transfer onto our mac and cheese. Just like that. Oh, beautiful. Little bit more salt and pepper on my trout. Then I have a lemon. Carefully put lemon right on my trout. And then look how tender that trout is. Cooked perfectly. And when it's cooked like this, it really just melts in your mouth. Let's see if it pairs well. Mac and cheese. And trout. That is delicious. You know what? I've had trout with cheesy potatoes, and that was really good. So I figured this would be good as well. Oh yeah, that is very good. This is the most unique way I have ever eaten my trout. Trout with homemade macaroni and cheese. That is delicious. I'm going to walk out and see if I can find a view of the lake and eat my dinner. You can probably hear the goats complaining. They don't like to be left behind. I think I'm going to have to go get those goats. Even though that was a lot of food, I managed to finish it all off. Now I'm going to make a peach crumble. When I packed, I was just planning on Luke, so when I made the switcheroo and got Ursa, I didn't remember to get her any dog food. But luckily, I brought this extra steak just in case I couldn't catch fish. So I'm going to go ahead and cut it in half. I'm going to give her half of it tonight with these leftovers, and then I'm going to give her the other half of it in the morning. This is a very nice steak to be giving to a dog, but she's a pretty great dog, and hey, I'm the one who forgot. She's not going to chew it. She's going to swallow it whole. So let's just cut it up a little bit. This one's for you, sweetie. Does that look good? All right. Let's give Ursa her dinner. Good girl. You stay. Stay. Stay. No. You stay. No. No. You stay. Okay. She's never had it so good. Peaches are in season, and I have some ripe, beautiful, fresh peaches. I'm going to go ahead and work on this, and then I'll bring you back when I'm ready to slice them up. I'm just going to slice them up into this bag that I've kind of formed into a bowl, and sprinkle some sugar over these beautiful peaches. Put some cornstarch in there. Let's get the air out of it, and then I'm just going to squish this around. If we weren't in fire restrictions right now, I would do this differently, but I'm doing it a little bit of a creative way, and that is I'm actually going to be cooking the crumble and the filling separately, and then I'm going to combine it on my plate. Set this up on this side with a really low heat. Once again, that's fairly low. I've got one stick of butter, a half a cup of white sugar, and a half a cup of brown sugar. So we're just letting this melt. Add some kosher salt to my one cup of flour. Just a big pinch of kosher salt. Our one cup of flour and our pinch of kosher salt. I'll just keep working on this and bring you back when I have it all consolidated. All right, I ended up with way more crumble than I'm going to need. I think that's twice as much as I need. So I'm going to take out a big bit of it here, let it cool. I'll put it in a bag and I'll take it home. That is craziness. Let's go ahead and break this up. Look at those peaches. They are looking really good. You can see that the cornstarch has thickened up the sauce, so they're looking really nice. I'm going to see if I can turn that heat down just a little bit more. This crumble is smelling really, really good. Let's see what we got. See if I can turn this over. Hopefully we're not burning it. Nope, just getting brown. A few moments later. Let's set this down here to the side. I am going to put my peaches on my plate just like this. Peaches. Then we'll add our cobbler on top just like this. I'm just going to go ahead and dump this on there. I like the cobbler part. For the final touch, we have a handful of blueberries. Light drizzle of cream. Dessert is served. Holy smokes, look at all that food. Wow. All right, I got to taste it. Well folks, I think it turned out great. The peaches are definitely cooked. That sauce that the cornstarch created is just awesome. It's turned out perfect. I'll tell you what, you could like eat this like granola. Just put milk in it and just eat it because the peaches, everything would be so good. It's just so rich that you kind of want to drink a milk with every bite anyway. Wow, that's good. I just caught the tiniest little fish. I actually saw it jump out of the water to get my fly. That's how I know it's tiny. Hey, stay. Ursa, no. That's actually about the size they are in this lake. They're really small. Lay down. This is my bed. Ursa's awake. Good morning, Ursa. Come on out, buddy. Come on, Ricky. Come on. Come on, buddy. Oh, good goats. Oh, Ursa's ready. Even though the fish down there are really small, at least so far, everything I've been able to catch, I think I'll go through on my line in a few times just for the heck of it. Beautiful morning. Not too cold. I was able to take off my warm gear and just be comfortable. Let's go see if we can catch a fish. Come on, Hector. They have this thing where they get in front of you and then they stop. Oh, got one. First cast. This one feels like it might be a little bit bigger. Yeah, it's pretty small. No, Ursa, it's definitely a nicer fish. Smaller than the last one. So the mighty Hector dog fighter. Oh, Hector's in a mood. I've caught a couple fish. I've had my fun. Let's hike back to the truck and make some coffee and some breakfast. I'm going to make breakfast cake, lemon breakfast cake, and bacon. So once again, I was choosing things that I thought Luke would like. And he's kind of one of those picky kids, so I thought any kid in this world would go for breakfast cake. Home sweet home. Let's prepare Ursa's breakfast. I'm going to give her two eggs and the other half of this steak. Okay, Ursa, come on. She's going for the eggs first. I wasn't expecting that. Time to bake the cake. The cream will go for four eggs, a little bit of fresh lemon juice. Then we'll add our lemon cake mix. This is just a lemon muffin mix. Mix that up. I'm going to butter and flour my pan. I'm just going to put a little bit of kosher salt, just a little pinch down the bottom, just a little bit on the edges. I'll knock that around a little bit. And we're ready to go in with our batter. I'm just going to open this ziplock a little bit and pour this batter in rather than cutting the bag, because I think I have more batter here than I'll be able to use, and I'll be able to take some of it home. I think that's probably good right there. Let's go ahead and go with that. The other day at the office, I made a discovery that's going to make this possible. You see, in order to cook with this big pan, we need these high-low fire sticks to be in their low position. Otherwise, the pan sits up higher than the windscreen. So what we're going to do is we're going to take this burner out of this bracket. We're actually going to use a bracket from the Freestyle system. This works with the hex stove and the octagon, but I discovered that you can also put it right down there, and that's working in these little tie-shaped holes that are at the bottom of the firebox. I'm going to put the diffuser plate on, and then I'm just going to move it as close until that diffuser plate is almost touching. I'm going to light it and run it fairly low. I wanted to cook some bacon as well, so I'm going to put this here with the heat diffuser plate. Leave a little air space in the back, and then we'll wrap that with our six panels. Drop our little lid keeper bracket into its position, and then we'll put our oven lid on. Nope, I think I better check the cake. I'm going to turn this bacon down so I don't burn it while I'm messing with the cake. It's rising. Yeah, it's definitely starting to get a little bit brown. Let it keep working. I think this bacon is about done. That piece certainly is. Oh yeah. I'm going to give this bacon fat to Irsa. She's going to let it cool. Okay, Irsa. This has been baking for about 20 minutes. Yeah, the top is still doughy. I'm just going to cut, but it isn't even very much. Just a little surface layer that's still doughy. That's all the doughiness right there, just that little bit. There we go. Hey, that's not too bad. I think we stopped it in time. That's not burned at all. That's beautiful. Believe it or not, I still haven't used up all of my lumpy cream cheese frosting, so we'll start with that. I'm actually just going to put some of this peach crumble right on top of my lemon cake. Let's just push that off. There we go. Peach crumble lemon cake. Look at that. Breakfast is served. Holy smokes. Oh my goodness. Let's get some of that goodness together. We'll be able to reveal our beautiful lemon cake. Look at that. How's that for dessert? Let's do this. For the grand finale, we'll tear up some of this bacon and put it on top. Bacon peach crumble lemon cake. How's that for a decadent breakfast? Oh, it's a masterpiece. Look at that thing. Oh my goodness gracious. I have outdone myself this time. Holy smokes. This has to be a record for like the ultimate breakfast food right here. Wow, that bacon is really good in there. Very delicious. Oh wow, that's just awesome. The crumble part is still crunchy because of all that sugar. That's so good.