29.11.09

Miller Brewing Company

I'm into supporting the Miller Brewing Company by consuming large quanities of Miller Lite Beer.

I can't drink it as fast as they can make it,
but...
I've got them working two shifts.

Anyway... I wanted to share my favorite "Old School" Miller Lite television Commercial. 
Great Vintage Stuff!





Oh, may as well post this version too!
Aahh...It's even better!




Fish on, fish H8 me.

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Miller Brewing Company

26.11.09

MY NEW FAVORITE PET!



I think I just found my new favorite pet.

I'm sure he'll fit in just fine,,,

 fishing on Lake Champlain!

How could you not LOVE this little guy?

I think I'll call him "NOT Landlocked"





Fish on, fish H8 me.


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25.11.09

Smoked Salmon


One of the ways we enjoy our catch of Landlocked Atlantic Salmon from Lake Champlain is to smoke them over a cool smoke (less than 200° F). 
For smoldering wood, I like to use apple if I can find it.  If not, I use hickory.  Either way, I soak the wood chunks and chips overnight in clean water.  This helps the wood smoke and smolder, and reduces the instances of ignition.

I soak my fillets in a brine solution (see below) overnight in the refrigerator, taking care to be sure the fillets are entirely immersed in the solution. 
After a good overnight soaking (at least twelve hours), rinse the fillets well under cold running tap water.  Place the fillets, skin side down on a drying rack.  I like to use the racks in the kitchen oven as drying racks, and I line the bottom of the oven with newspaper to catch any drips.  With the fillets spaced on the drying racks so they don't touch each other, brush them generously with pure Maple Syrup. 
Try to get real pure Maple Syrup! Being fortunate enough to be in the state of Vermont, we always have Pure Vermont Maple Syrup around the house.
Once the fillets are brushed with syrup, let them dry for at least an hour, I like to let them sit for three or four hours.

Smoke your fillets as cool as possible,  the cooler the smoke, the longer the fillets can tolerate the smoking process without becoming overdone and dry.  I monitor my smoker and don't let it exceed 200°F.  If I can smoke fillets for longer than 5 hours (depends on thickness of fillets also) I'm happy, and so are the fish!

The most recent batch will be competing with Turkey and all the fixings at the annual Family Thanksgiving Day Feast.  Two very nice Lake Champlain Landlocked Atlantic Salmon have been smoked, vacuum packed, and are awaiting being set out and served as appetizers!



Brine Solution:
Be sure to use a glass bowl for the brine solution!
2 quarts water, 1 cup white sugar, 1 cup brown sugar, 1/3 cup molasses, 3/4 cup non-iodized salt.
I like to use an electric mixer to completely dissolve the salt and sugars.


Fish on, fish H8 me.

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23.11.09

Voices For The Lake Survey: Share your thoughts and ideas about Lake Champlain

Voices For The Lake Survey: Share your thoughts and ideas about Lake Champlain

Posted using ShareThis

If you love Lake Champlain, use Lake Champlain, or have concerns about Lake Champlain, please follow the above link and participate in this important survey.


Fish on, fish H8 me.
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12.11.09

Big Salmon Are Being Caught on Lake Champlain.

Lake Champlain is giving up some real nice Salmon lately. 
Check out these pigs!



Jeremy with a beautiful Landlocked that weighed in at 6.4 pounds.




Al with a real nice pig.
Big Fat and Clean!
6.2 pounds
24 inches long
14.75 inch girth!



Reggie with a beautiful 5.7 pounder




Cathy with a 5.5 and a beauty just under 7 pounds.
Congratulations Cathy.


Bill with a real pig at seven pounds!



Todd's monster at 7.6 pounds


Paul's HUGE 25" beast


Jeff with two real dandy Salmon




Mike and his six pounder


Rob's beautiful 21" salmon.
The first decent fall fish from the Inland Sea


Todd's 22" and 26-1/2"
NICE!



Bill with a beauty


Kevin's Shootout winners


Yours truly and a personal best six pounder



Fish on, fish H8 me.

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5.11.09

Frostbite Fleet Salmon Shootout a Great Success!


The First Annual Frostbite Fleet Salmon Shootout held November first on Lake Champlain was a great success.  Turn out was more than anticipated for the first year of this annual event.  Things went very smoothly from the launching of boats on a single ramp, the shot-gun start, right through the awards ceremony and "tailgate" party that followed.
If I have my numbers correct, there were 25 boats filled with nearly 70 participants.  Channel 68 on the Marine VHF was quite a buzz during the six hour tournament.
Nearly 900 dollars went out to the top three places in the event along with some very nice prizes including custom rods and salmon specific tackle and gear.  On top of the prizes for the winners, many of the participants went home with some very nice door prizes.  New "toys" for the next trip out!

The overall winner was able to take home a beautiful trophy designed by Randy Colomb.  Randy put his heart into this trophy as is very evident.  This beautiful trophy will have the winners name along with the date of the event, engraved on a brass tag.  The trophy will then be passed on each year with the latest winners name added.  Beautiful job Randy, hopefully next year you can "take it back home"!



Here are the WINNERS of the FIRST ANNUAL FROSTBITE FLEET SALMON SHOOTOUT:

First place: Kevin Favreau with 2 Salmon, total weight 7 lbs, 8 oz.
Second place: Tim Bird with 2 Salmon, total weight, 7 lbs, 6 oz.
Third place: Frank Kurant with 1 Salmon, weighing 2 lbs, 5 oz.

The biggest fish of the event went to Kevin Favreau with a beautiful Lake Champlain Landlocked Atlantic Salmon that measured 22.5 inches and weighed 4 lbs, 9 oz.

Congratulations to the winners!


The winning bunch along with Trophy creator Randy.






Kevin Favreau, the over all winner with his winning Landlocked Atlantic's.


Fish on, fish H8 me.




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