Arwens Abendstern / Food Photos / CC BY-NC-SA When the temperatures top 100 and the shade on our fishing grounds has given way to glaring sun, fishing slows and the conversation often drifts to what ifs. More than once we’ve opined on our fly of choice, if we were allowed to fish with only one fly. My choice is the Prince Nymph, because of its ease of tying with low cost … [Read more...]
How To Lower Food Costs and Retain Quality
When you put out food for a group it's always a balancing act with quality vs. pricing. We must understand that most of the grocery stores, caterers, and restaurants lie. They will mislabel, represent previously frozen as fresh, and claim to use ingredients they do not. Here are some ways I cheat down the costs without sacrificing quality, and some things on which you must … [Read more...]
Does Sexual Preference Drive Your Mustard Choice?
"We're running late. If you have the time, hit the store near the dock and pick up some sandwich stuff for tomorrow. Later." Erik and I hadn't fished in the salt for at least 30 years, and I had arrived in Garibaldi, OR … [Read more...]
BBQ Pork Ribs Done Right
How to barbecue pork ribs is one of the most frequent questions we get here at the site. The process is not particularly difficult, although to serve the perfect rack of ribs there is some mandatory preparation. Follow the procedure, tips, and a few rules here, and even a new to the Q outdoor chef will produce award winning pork ribs the first time. ATOMIC Hot Links / … [Read more...]
Smokers and BBQs–Buying and Building
First, some terminology.Smoking is normally done from 150 deg to 200 deg, never higher. Cold smoking, a process used for lox, cheese, and bacon, is done at 80 degrees and takes special equipment to smoke at or below the outside ambient temperature. Smoking uses wood in chip or chunk form for home smokers, usually with a primary heat source of an electrical element, or … [Read more...]