Halibut Fishing off the Oregon Coast
I have never been a man of the ocean, never really liked the high seas. Most likely because I do not like throwing up, feeling horrible, and big ass sharks in the water. Grover on the other hand, loves the ocean and finds peace and tranquility out there on the big drink. So he patiently waited for good halibut water that I could manage without losing my breakfast. The day finally came and I really was not mentally prepared for the battle I was about to wage. I was actually dreading it. I have been on the ocean and had not got sea sickness the last few times, but it was in Cabo and that is nothing like the Oregon coast. The boat was built for the ocean and we have a lot of customers that are interested in going Halibut fishing. So I said I would try it one time, and if it worked out I would consider taking clients.
When we had Rogue Jet build this boat, Dave’s big idea was to put the radar tower on it. I was thinking “Are you crazy? This is for the river, not for the ocean…I get sick.” We thru all the bells and whistles on it anyways. I got a prescription sea sickness patch, and we rolled out that Friday night to hit the water at 4:30 am the next morning. Did I mention it was a two-hour boat ride out to the chicken ranch location off the coast of Newport, Oregon.This can be a little stressful to say the least because EVERYONE leaves the dock at the same time. It is like a huge fishing derby. Heck I was starting to think about getting sea-sick with all the waves from all the boats leaving the marina!! Once you get out on the water, the boats start getting away from each other because everyone is running to their cordinence on their GPS. It was foggy, and I had a hard time staying on my course, because fog makes you circle and get lost so you really have to pay attention to your GPS. We finally arrived and drop lines…600 feet. That people, is a long way to the bottom of the ocean. Think about reeling up a 50 lb fish from that depth?
I caught the first fish, a chicken sized halibut that we released. Then it was slow for about 3 hours and we kept moving looking for some better fishing. Grover’s friends came over to our boat (there are a lot out there) and said they were going to try a different spot and we said we would follow them. Grover hooked up a fish after we dropped gear next to them and the fish ran into their gear and I was sure they were thinking that they should have rescinded their offer to follow them.
One of the most important items I bought for the boat was the Daiwa 750 Mega speed reel. This is an awesome piece of machinery at 600 feet.
Here is a few photos of what it looks like to reel a fish from that depth not using a power reel.
I asked if he wanted some relief and he said no.
Scott caught the first huge ling cod, we ended up catching three like this but had to release them because Oregon law prohibits keeping bottom fish while fishing for halibut. It is a stupid law, and you will see a lot of floating fish at the top of the ocean dead because their diaphragms blow up and they expire. A good eating fish, tossed into the sea because Oregon fish and game rules. It always amazes me how poorly run this state I love is, but I guess that is how politics go.
I got a little sleepy and thought I was getting a little sick so I rested for about 10 minutes and it was like I instantly got my sea legs and spirit back. Feeling rejuvenated, Grover picked off some GPS coordinates on the radio, and we relocated right into the meat of the tomato and caught our two halibut in less than an hour.
After reeling in another ling, Scott was in the front of the boat and I notice that the power reel had a little bite going on. So I set the hook and went to work. This was a big fish because it was taking line and felt like a bath tub, even with this system I was using it was still very heavy and had a good fight.
Scott caught his halibut and we put them in the fish tank and prepared the boat for home.
We set the GPS for the marina and began our journey back. The sun was coming out and we were able to open her up to around 27 mph and she rode like a dream on calm waters.
About forty minutes from the marina, the fog reappeared and it was thick. So thick, I had to turn on the radar. I tell you what, it gives you a good feeling being able to see boats on the radar, and I was sure thankful Dave talked me into putting it on the boat. When we came in and had jetties on the side of you and twenty boats in a 1/2 mile range, not to mention crab buoys, I was pretty confident in this Simrad system.
Once we made it thru and got close to the bridge, the fog lifted and it was a beautiful day. Grover showed me a lot and was patient and did not push me over the edge by helping me bait my line at first, but once I got my confidence and broke past the sea sick issue I did all my own gear and held my own. We had a great day and though it was a long day and I had sea sick patch hangover for two days, it was worth it.
Thanks boys for going out with me under the contingency that we may turn around if I got too bad, and sticking with me when I got nervous and irritated in the marina with a hundred boats. We made it and had a great time!
Halibut recipes to come folks.
Hunting Chef
Wild Mushroom Stuffed Quail with Truffle Sauce
When quail season begins, I get a little giddy about it. Something about these fat, little luscious birds that are not only fun to hunt, but they are great to eat. There are several species of quail, but they all taste great on the grill. If you are not a hunter you can purchase quail at speciality stores. If you do, make sure to get the largest ones you can, at least over 3 ounces. You can also buy them boned. I would recommend if you are not familiar with plucking, cleaning, and deboning a bird. I used 6 Quail for this recipe.
The first thing I do is brine the birds for 2 hours. I boil 3 cups of water, then add 1 cup of sugar and 1 cup of salt. Add 3 cups of cold water and add birds.
While they brine I make the wild mushroom stuffing
- 2 tablespoons of olive oil
- 1/3 cup of chopped shallots
- 2 chopped garlic coves
- 2 pounds of assorted mushrooms. (I used King Boletes, Morels, and button mushrooms, use any variety you like).
- 1/2 cup of white wine
- 1/2 cup of grated parmesan cheese
- 1/4 cup of fine bread crumbs
- 1 tablespoon of chopped fresh parsley
- 1 tablespoon of chopped fresh basil
- 1 tablespoon of chopped fresh oregano leaves.
Heat oil in a heavy skillet over medium-high heat. Add the shallots and garlic, cook stirring for one minute. Add the mushrooms and hit it with salt and pepper to taste. Stir the mushrooms until they get wilted and begin to caramelize with color. Add wine and cook, stirring to deglaze the pan and until the liquid has almost evaporated, about 5 minutes. Remove from heat and transfer the mushrooms to a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high-speed to this pace.
Transfer to a bowl and divide into 6 equal portions and roll into tight balls and set aside for the quail.
I wash the brine off the birds, and let dry for 20 minutes.
Once the birds are dry, insert one portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it.
Then take a baking sheet or roasting pan and lay each bird breast side up, make sure to spray the pan with pam for easy removal later.
I season the bird with garlic salt, pepper, paprika, and cayenne, onion powder. You can use what ever seasoning you like the best but make sure not to over do it. Take melted butter and brush each bird.
Get your oven going at 400 degrees. In this case I used my traeger bbq smoker and got it going at 400 degrees. Roast the birds until they are tender and golden brown about 25 minutes.
Truffle Sauce
- 1 stick of butter at room temp
- 1/4 cup of white truffle oil
- 1/2 cup of white wine
- 1 tablespoon of minced shallots
- 1 tablespoon of chopped garlic
- salt
- pepper
- 1/4 cup of heavy cream
- chives for garnish
In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Throw in your freezer to harden up while you finish the remainder of sauce, I usually do this in prep stage when I do the stuffing. In a saucepan, combine white wine, shallots and garlic and season with salt and pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1 inch pieces. Reduce the heat to medium-low and whisk in the butter, one piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with chives.
This is where my buddy Todd wants to show his plating skills.
This was the first time I let him into the kitchen. It was short-lived though, as you will see what I catch him doing on film. He was quickly escorted to the sink to wash, then out of my kitchen.
After you plate your bird, you want to take a spoon and take a few spoonfuls of the truffle sauce and gently pour over the quail.
This tasted so good it made us all happy. The stuffing was incredible. As my buddy Todd said “Its sort of like a mini-Thanksgiving going on here in my mouth.”
I hope you enjoy.
The Hunting Chef
The Tri-Tip (North) vs. The Texas Brisket (South) Debate
I have been reading about this debate for years, and have participated in my share of blog arguments. I have tried to make Brisket myself, and really did not make one or had one made for me that really was all that good. So I decided to end this debate this weekend once and for all. I called upon a friend of mine down in Texas and explained the dilemma. He said, “Lets do this thang son, I will be up on Saturday”. Jason, wasn’t just any ole Texan. His roots went back to the days they fought the Alamo. So he jumped on his G-3 and flew up to Oregon with his grandmas, grandma beef brisket recipe and a big ass chunk of beef. He didn’t even shake my hand on the tarmac he just said “Take me to your smoker boy.” We only had two rules. No barbecue sauce after meat was served, because we wanted to do a meat tasting test. We Northerners believe that the meat should speak for itself. You can make a shoe taste good with a good sauce. Second rule, no guns or knives.
He already did his dry rub in Texas and got the Traeger to 250 degrees and said “Whats there to do around here? We got 10 hours to kill. So we went fishing. We came back and about 11 hours later, he went out and started doing stuff to it but I was not allowed to see. I started my BGE (Big Green Egg) and brought my temperature up to 350 degrees. I was just using a tri-tip that you anyone could buy at Costco, a marinated Morton’s brand.
I cooked mine until I brought the temperature of the meat up to 130 degrees and pulled it and let sit while tented under a piece of foil. JW began to cut his brisket, and it showed really good color.
He said he did trim most of the fat, but left a little on for “Texas Flavor”. That is about all he told me about his brisket recipe.
JW also put some corn on the BGE, and let me tell you folks. It was excellent.
We took the tri-tip out of the tented foil and I said “JW, please you do the honors”.
He had a little bite and his eye brows went up and you could tell he was thinking “UH OH”.
So we plated each of them, and JW took a little of the drippings and poured them over his to add flavor. Not a rule violation, because it was natural and not bbq sauce.
Jason W. Bush walked by and took two pieces off each of the plates and said “Tri-Tip wins”, in his Texas draw voice. Then he walked outside for a few seconds for what I do not know.
That is JW’s lovely fiancé standing by herself while Jason exused himself outside to shed some tears by himself, isolated in the back yard. As a tear ran down his cheek, he could smell the distant smoke from the two smoker barbecues that had just battled. One spent all day smoking, the other an hour and half. JW gathered his emotions, wiped his brisket tear off on his shirt and said to himself “Why the hell have I been eating brisket all these years?”. Then he returned to the dinner table, composed and relaxed.
I am going to tell you something about JW’s brisket. It was excellent, probably the best brisket I have ever had. It just lacks the flavor that a tri-tip has. Grover said “You really cannot compare the two, they are totally two types of meat. One you have to cook the entire day, the other you do not. It is like comparing a filet to a beef round”. This is exactly the point. The other important issue is that some people like their meat well done, as you would get the brisket. Tri-Tip can have medium rare to medium well done on the same roast served. The most important issue is that you do not put bbq on a tri-tip. It is full of flavor, and you can taste the meat.
I want to thank JW for coming all the way up to Oregon to educate us on brisket. It was very good and the best I have ever had. I asked him for the recipe for the blog and he looked down at me like I was Rain Man or something and said “Are you crazy? People still eat the shit in Texas. Now how do I get my hands on some of the Tri-Tip to take with me?”
Grilled Bananas with Maple Creme Fraiche and Mixed Berries
I was watching the Food Network channel with my youngest daughter (she was watching Elmo on the I Pad) and they had a special All Star BBQ show on and my ole buddy Bobby Flay did this dish and I thought to myself. I have to try that, it looks good! It is also quick and easy, so I made it for desert the same night I did the gourmet pizza night.
Here is what you are going to need:
- 4 ripe bananas, cut in half-length wise and left in the peel.
- Vegetable oil
- One cup of creme fraiche (or sour cream with a little sugar)
- 1/4 cup of pure maple syrup
- Fresh mint for garnish
- Fresh raspberries, blackberries, and blueberries.
So I did this on the BGE (Big Green Egg). Brush the cut side of the bananas with oil. Grill on direct heat until golden brown, about 2 minutes on each side.
After about 2 -3 minutes turn them. They should have nice brown grill marks.
Take the banana out of the peels and plate them. Put a large dollop of the creme fraiche maple syrup mixture in the center of each banana half. Garnish with a the berries and mint.
Then you take your bottle of syrup and very lightly drizzle over the top, very lightly.
It is light, and fresh and just perfect for those summer days.
Thank you Mr. Flay for this one.
Wild Mushroom Chicken Pesto Pizza
I felt like making a gourmet pizza Saturday morning when I awoke. Perhaps I dreamed of eating pizza all night, perhaps I had to come up with a recipe that my family would enjoy eating wild mushrooms that I found in the mountains of Oregon. So I invited some friends and family over for a “Gourmet Pizza Night at the Nanna’s”. I was going to cook all of them on the Big Green Egg. The BGE (Big Green Egg) is going to give it the smokey taste, and can come up to 500-700 degrees depending on what temp you like. It cooks with lump charcoal and the temperature can be controlled thru dampener with ease. If you consider yourself to be a King of the BBQ, you may want to invest in one of these Big Green Eggs.
Basil Blue Cheese Pesto
- 1 1/2 cups of Basil
- 2 tablespoons of pine nuts (make sure to brown them in a pan with olive oil first
- 1/4 cup of olive oil
- 3 tablespoons of parmesan cheese
- 3 garlic cloves
- 3 tablespoons of your favorite blue cheese
- sea salt to taste
Get out your handy mini-prep Cuisnart I told you to buy a hundred times at Costco for $19.95.
Blend this into a fine consistent product, you are going to use this as your base and you do not want big lumps of garlic.
Always pay attention to what your daughter is doing, when she is not making noise.
Here is a good tip that a Texan taught me, his name is Jason. You can find him at griffinsgrub.com his blog is also referred to on my page, you can click on it. He does some good stuff down there in Texas and we tend to share ideas via our blogs. At any rate, both of our wives hate it when we make pizza dough in the kitchen because we make a big mess. Jason told me about pizza dough from Safeway Select. Its cheap, and it is good. Better than the dough at Natures. Here is the skinny, you have to go ask for it at the Deli section in Safeway.
I bought chicken tenders and I brine them in a sugar and salt solution for three hours. This is the quick brine I use for simple meats.
Shay’s Simple Brine
- 4 cups of water brought to boil.
- 1 cup sugar
- 1 cup salt
- bay leaf
- 3 tablespoons of Montreal steak seasoning.
- Dissolve the sugar, salt, and seasoning into the boiling water. Take pot to the sink and add 4 more cups of cold water. Toss your chicken in with some ice and let sit for three hours.
Get your BGE started, open the gates and let that baby rip.
Keep the lower damper wide open and get your pizza stone and riser plate ready. I even use another cooking muffin pan in efforts to get it higher in the egg for browning. A little trick I use, because I was having a problem browning the top of the pizza.
Rinse chicken off and let dry with some seasoning. I use salt, pepper, garlic powder, paprika and a little cayenne on my chicken cause I want a little kick. But use what ever flavors you like. Do not over season, just a little. You do not want to take away from the other wonderful taste you are going to have on this pizza.
I sliced my wild king boletes and morel mushrooms I found that day. After I cleaned the mushrooms (soak the morels in salt water for an hour). I slice them and add them to pan on medium heat.
- I took one large king boletes, and four large morels. Probably a cup and half of mushrooms. You can use any variety.
- 1 tablespoon of extra virgin oil
- 1/2 tablespoon of non salted butter
- 1/2 tablespoon of Sherry. I just splash the pan.
Add your olive oil, butter, and mushrooms and cook slowly. Once they begin to sweat on both sides, I add the sherry and hit the pan with a little sea salt. Once the mushrooms begin to brown remove them and put on a dish with a paper towel.
Now it is time to finish the pie. This is when the masterpiece comes together.
I use Fontana cheese. In fact, if you are going to make this pizza I suggest you doing the same. You can get it in the select cheese department at the grocery store next to parmesan cheese. It is excellent and takes it over the top. I grade enough to cover the pizza, about a cup and half. Notice that my pizza is sitting on parchment paper? I got this from Griffinsgrub.com and I got to tell you, it is genius! I have been fighting the pizza to the hot stone issue for ever. You put it on the paper, it slides onto the pizza shovel and right onto the hot stone. After a few minutes, remove the paper.
I have my BGE at 550 degrees and this should take less than 10 minutes. I move the pizza around, and that is okay. Do not do it every minute, but I move it every 3-4 minutes. I know it is done when the crust is nice and brown on the bottom.
We had some friends of the family over and they thought it was pretty darn good.
This is a pizza that will rock your socks off. It takes time, and perhaps some good mushroom foraging but at the end of the day you accomplished something great, something that defines you as food artist.
I hope you enjoy it. I had it again last night because I did not get to eat a piece. Sometimes people ask me if I had once last meal what would it be? This would make the list, probably buy me a little more time too why they went out to find King Bolete’s and Morels too.
Hunting Chef
Mushroom Hunting in Oregon-Precious on the line again
The people who know me well in my life know that I am probably the most competitive person in the world. I have been told I am a Jack Russel Terrier, never back down to a fight, even when I am know the odds are against me. However, I have never been a man to kick another man when he is down…until now. I knew that the fight was over of Trevor in the truck on drive to the mountains. He even made me meet him at the donut shop. Who eats donuts at 43 years old anymore? Unless you’re a cop? I smelled blood in the water almost instantly. I do not have a lot of photos, I had to use his I phone and email them to me. This is a sad day for me, and the “Precious Ring” that lays upon my finger is just one that reminds me of the friend I once used to have that was competitor in the field of mushroom battle.
This was after I found about 9 morels, and focused my attention to the Infamous King Bolete.
The morel mushrooms still have not shown in full force. The black ones have a little, the blondes at this point are a no-show and I fear that this year may be a bust. I started out by finding a few, yelling to my friend who only took the mental punches in the forest and went into a mental frenzy. I knew I had him when he went “Morel Mode” and started speed walking. He actually stepped over my largest find, which was the size of a football. I found 6 King Boletes today, and about 11 black morels.
We only spent a few hours in the woods. I knew the battle was over before it began. I guess it was a mushroom version of Bush’s “Shock and Awe” in Iraq, I unlike President Bush never found any glory in the tactic itself.
On the way home, my long time friend fell asleep for the first time in the 25 years we have known each other that I can remember. He stayed asleep, as my diesel engine roared and passed cars for about an hour. He finally woke up and said “Wow, we are almost home. You were hauling ass!”
I replied “That is the sour taste of defeat that is running rampant in your veins like a venomous poison.” He said nothing, and changed the subject to what Howard Stern was saying on the radio as if he was paying attention.
I remain the King, and the soul owner of “Precious”, and 2012 Undefeated Heavy Weight Champion of Our Mushroom World. I know some of you think that I am a little hard on Trevor, but keep in mind this is the same man that thought I snuck up into his room at 4 am and stole his underwear in complete darkness while he and his wife slept because I apparently didn’t have any. His wife protected my honor and told him to go down and look in his laundry basket….then asked “Why in the hell would you think Shay would want to wear your underwear?”
What to do with a KING BOLETE
I have been wanting to cook one of these bad boys for a long time. While I was out morel hunting and practicing my skills being the King of Morels and owner of “Precious”, I happened upon a King Bolete. I was so excited I picked it I ran back up to show my wife, she was not as excited as I was. The morels had not started to show up in numbers yet, still a pretty slow year.
I have only found one King Bolete in my life and it was not edible so I took my time identifying it to make sure it was in fact a King Bolete. I am hard enough on my liver as it is, do not need my liver shutting down over a bad mushroom.
The biggest decision that I had to make is how I was going to cook it. I did not want to put it in a soup, or mix it with too many ingredients. I wanted to taste it, I wanted to experience it. The first thing I had to do was to clean this beauty.
From the research I did, they say that you do not want to use a lot of water to clean it because the caps will get slimy. I cut the dirt off the stalk and rubbed the mushroom off with water. The second important thing you need to remember is that you need to make sure there is no bug infestation. The easiest way is to slice it and check.
I slice the mushroom in about 1/8 thick slices, because I want texture and taste.
I was a little discouraged because this Bolete was barely visible and fresh. I guess the bugs love them as much as humans do. I lost half of my King Bolete but was able to save the other half if that.
I figured the best way to prepare this would be simply using fresh garlic, a tablespoon of butter, with olive oil on medium heat. I do not advise high heat with this mushroom. Begin with caramelizing the garlic in the olive oil and butter, then after half way to the garlic turning brown add the mushrooms. My season steak is already off the grill and resting.
I had corn and asparagus in the fridge so I decided to shave the corn off, and utilize the spears. It was sweet corn, so all I used was a tablespoon of olive oil, and some salt.
As I was getting ready to plate I asked my lovely wife if she was ready to eat because she ran a half marathon that day and was a little busy.
I cut the meat to serve, filet obviously went to the Queen as I prepared the New York cut for myself.
The King Bolete did not disappoint. It had texture, and great taste. I will definitely be looking for some more of these gems in the woods. I wonder what Trevor and his family were eating that night as I took another bite of King Bolete.
I hope it inspires you to get out into the woods and enjoy the fresh air and look for edible mushrooms. It is not hard, just takes patience, a good eye and some research on if it is edible or not. Trust me, if I can do it then so can you.
Hunting Chef
Macaroni and Cheese Bomb Diggety
I have made this dish so many different ways and so many times that my efforts have definitely taken years off my life. I guess I would rather live fast, hard, and happy then long, dull, and….skinny. I made this one for some friends to celebrate his birthday, as a side dish with a “Tomahawk Chop”.
Here is the recipe, I think it is a winner. I am curious to hear your thoughts on this recipe. Pay particular attention to the details because that is the most important part. Remember, if you are going to clog your arteries do it in a way that makes you smile.
The Topping
- 1 1/2 cups coarse fresh bread crumbs (I grated some rustic sourdough bread)
- 2 oz. of Tillamook extra sharp cheddar cheese, grated.
- 3 tablespoons grated Parmigiano-Reggiano
- 2 tablespoons finely chopped flat leaf parsley
- 2 tablespoons of unsalted butter, melted
The Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons of flour
- 2 cups of whole milk
- 1/2 cup of heavy cream
- 1 tsp of dry mustard
- 2 tsp of Worcestershire sauce
- 12 oz of Tillamook extra shape cheddar cheese
- 1/2 cup of Parmigiano-Reggiano
- 1/2 lb curly macaroni, such as cavatappi
I used little serving dishes, but you can use a baking dish. Cook the pasta pot in well salted water until al dente (not overly done, but firm)
Once the macaroni is finished drain and toss in a bowl with the creme sauce, then pour pasta into your baking cook wear.
Then you take the topping you previously made and begin topping the macaroni.
Bake in oven until golden brown and bubbling for 20-25 minutes.
I hope you enjoy it, it is the bomb!
Hunting Chef
The Morel Mushroom Ring (Precious) gets passed on to new King
The beginning of the Morel season has begun. My old buddy Trevor Storlie and I have been pounding away over the years, competing in ever sense of the way, on who can collect the most morel mushrooms in a single weekend. If you read this blog last year, you know that the winner wears the ring, Precious. So the Storlies decided that they had to have a Morel Mobile Recon Station in order to compete this year.
The Nanna’s however roll in something a little bit larger, only because they take the Morel quest a little seriously and the new King needs a palace with a comfortable throne if you know what I mean.
Trevor came to Morel camp sort of like a heavy weight fighter who won his first fight, then underestimated his next opponent so he decided not to train. Instead he decided to eat, and drink like a true egotistic champion. He was unfocused and lacked discipline. I came into camp mentally prepared and focused on my efforts to put thy ring on thy finger. While I was up at first light combing the mountain side, Trevor remained in bed.
When I returned I noticed that Trevor was speaking to some mountain bikers and having a ridiculous conversation on what seat was more comfortable in the rain, if the rear brake theory was really true, and if they ever saw cougers riding their bikes.
I walked by as I refocused my attention on the other side of camp where morning light was concentrated. His oldest son Askel must have been bored with the conversation and decided to join me on my quest up the other side of the mountain.
I remembered vaguely how his father had once burned the fire in his belly, and now it was apparent that his son would carry the torch from this moment on.
It did not take long before we found what we began our quest for. The infamous black morel.
We celebrated in the woods, finding Askel’s first morel at 3 years of age , and his father by birth right was nowhere to be found.
The two of us returned back down to the mountain to where the woman and children were. Guess what we found?
Trevor was still talking a big game, but had produced nothing but hot air that morning.
The remainder of the weekend I basically put on a “Morel Clinic” for my friend. He never recovered in count, and I kept racking the morel count numbers with my excellent vision, sweat, and the purest of due diligences.
On the second day, he knew he had been bested and the ring was loose on his finger.
The season is just upon us and really has not kicked into high gear. I would say about a week or so out, but I think it is going to be another fantastic season. On the final day, I was finally knighted and we all celebrated fresh morels from the hard work of Axel and I at the fire side, while his father sat alone eating a hotdog.
It was a slow start to the season, with about forty mushrooms found. But as I said it is only getting started.
Well folks that is the story of the weekend. I am sure there will be more to come, I hope Trevor will regroup to his training camp and come back for another beat down in the woods.
Greek Lamb Gyro Burgers
My favorite time of year in Oregon is Spring. The mountains stop snowing, the flowers start blooming, the Morel’s start popping, turkeys begin gobbling, and the lambs start to hit the butcher. I have a friend aka “Egg Man” where I get my fresh farm eggs, his boys also raise some lambs for the fair. They take a lot of pride in their livestock at their farm and I happened to be lucky enough to get one named Spanky.
These little fellas have been eating nothing but the good stuff since they hit the ground.
The boys do well at the fair, their little buddies are then taken to my big buddy and made into many different cuts of meat and delivered to my freezer. I had the boys over at the house for some lamb kabobs (of course I did not tell them that they were eating little Spanky until later). They were both surprised how good it was, then I told them. They were good with it, they were farmers at heart and new the deal. I am not sure if Spanky would agree with that.
GREEK LAMB GYRO BURGERS-4 hamburgers
- 2 pounds of ground Spanky (lamb)
- 1/2 pound of ground veal
- 10 Greek Klamata olives chopped
- 1 garlic clove minced
- 1 teaspoon of chopped oregano
- 1 teaspoon of chopped dill
- 3/4 cup of crumbled feta
In a small bowl mix all the ingredients into a large bowl, cover and chill for an hour in the fridge. Remove from fridge and make into round balls and using a hamburger press make into patties.
I doubled my recipe because I always like to have a few for the freezer for those run and gun burger needs.
I usually cover the burger and put on a cookie sheet back into the fridge while I make my special Greek Tzatziki sauce. If you think you are going to go straight to the grill, make sure to make the sauce first and let it sit in the fridge for at least an hour.
Greek Tzatsiki Sauce
- 1/2 cup of Greek Yogurt
- 1/2 cup of cucumber (peeled, seeded, and shredded or finally chopped)
- 2 garlic cloves minced
- 1 tablespoon of chopped fresh dill
- 1 tablespoon of lemon juice
- salt and pepper to taste
The sauce will thicken up the longer you keep it in the fridge (not more than three days).
I get the bbq fired up and I take my patties out and let them get to room temperature. Lamb is going to cook a bit faster than beef. I like to cook it at high heat on the Traeger, the trick is to cook it hot and quickly so about 4-5 minutes on each side or when brown. Flip them and repeat the process. Lamb should be served medium rare for best results. Remove them and let them sit for about 5 minutes. They continue to cook.
I did a test this weekend and did not tell anyone that it was lamb. Even the lamb haters loved these burgers.
The hardest thing about this lamb gyro burger is not having two of them.
I vac pac the extra patties and toss in the freezer for future use. After tasting this burger, my best advice to you would be to make sure you have some more patties in the freezer!
Try this one folks. You will be a superhero for that sunny day bbq and your family may not make you do the dishes for a week.
Hope you enjoy it.
Hunting Chef
huntingchef.com 
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