 They're all close to the fire. They're staying warm by the fire. That's good. Nice toasty fire in the morning. It's hard to beat, isn't it, Amy? Good morning, campers. I think we're on day three. Look at the sunrise and the background. Fuel for the soul, soak it in. About to get that first cup of coffee and the fresh mountain aerial. And today we're gonna be doing some fishing. I have always been able to catch some trout up here in the little streams and also in this lake that we can't buy. But I've already tried a little bit and it's been difficult. And we really need to catch some because we're planning on one of our meals being trout. The camp is counting on me to get some fish today. So I'm gonna put in some work. I've fished for like an hour here, an hour there, but I've had four bites since I've been here and not a full connect. Hopefully we can get some rainbows, some coquinis, maybe even a brown trout out of the lake this morning. So let's get that coffee, let's get warmed up, get fueled up and give it a day. That's the sweet nectar that makes me and Moby in a good mood in the morning. Okay, our trout adventure begins. Like I said, it's been hotter than usual the other times that I've been up here. This is my fourth year in this general forest area. I'm wearing shorts. I can't remember wearing shorts like every day like this. I've taken two spinning reels. So I got the new 1000 size Fugue Squad Gold Series and matching the rods, but these are the, sorry, my breath, altitude. These are the micro series. So trout and panfish rods should be really good for throwing these light rooster tails. We've got a little bit of a hike. I'm going to fish a spot that I haven't been to yet and it takes a little bit of walking to get to. So we've got about three quarters of a mile walk and then hopefully it'll be worth it. Okay guys, running head cam here. Very calm conditions. I'm going to start off with this little, I think it's an eighth ounce. Yeah, eighth ounce, a little rooster tail. And just see the only thing I've gotten bit on, well, I should say that I got bit on the rooster tail in a little stream, but in the lake I've only been getting bites on a spoon and it's just like little slaps. I'll be darned if there's not any fish out here though. There's definitely fish in here. Oh, there was a trout right there. Definitely saw one surface right there. Going with this spoon, just a nickel spoon. And I've seen a couple of surface in this area, so I'm just going to experiment with different depths. Maybe they're, I don't know, I don't know where they're at. I don't see a whole lot of bug activity. Holy patooties. Sorry I didn't get that on camera for you guys. We had a hard lull, a hard lull. I didn't think I was going to get a fish. This is a kokanee right here. Oh my gosh, this guy's going nuts. So I tried the old dough bait. I wouldn't get bit on that. And I tried the, oh, dude, this guy is insane. I tried throwing spoons for a while. I tried the float and fly, the pistol peats. The pistol peats, it was just not going down. If I can get this guy on here successfully, I'll tell you the rest of the story. There we go, okay. So I did not even want to attempt to click record on GoPro because I was desperate to get a fish in. So we finally got a kokanee. And the second cast, this lure right here, this is one that one of you sent me. You made them. It's an inline spinner. I'm going to try to get this box out because I got the whole box. So whoever sent me this box years ago, I've hung on to it because it had, you know, I don't trout fish a ton, but it looked like some decent trout fishing lures in there, some salmon fishing lures. And what do you know? Tied one of those on there. I don't even know what weight it is. It just looked good. And there he is right there. So let's give her an angle. Come on now. Give me another. I need two for me and Steph's dinner tonight. Another one. Come on baby. Yeah. Yeah. Now we're cooking with Crisco. It's a decent one. Racious. Look at that rod gyrate. Okay. That's about those fish for about five minutes apart. That's good. Get your wiggles out. Fish number two, Kokani salmon. There we go. Two Kokanis. That one's pretty shallow. This lure is getting it done right now. If I get one more of those, wife will be happy. Just a steady retrieve is all I'm doing here. Every time I've caught fish here, it's you've got to go so slow. But it's very similar to crappie fishing since I've gotten pretty decent at crappie fishing in the last few years. It's, you know, it's a lot slower presentation usually. Throw in a small lures that you've got to just get a real steady slower treabond. Set up is handling the fish good too. I'm yet to lose the fish. These, uh, these trout and these salmon, they just shake their heads so violently. I've lost so many. You really got to have a light rod. It's almost 11 o'clock, so we're going to start getting some winds here too. Midday mountain winds. That might help. Might hurt. I'm not sure. Grasshoppers are coming out and walk down here where I haven't fished yet. Try this lure. Go to these couple points. Little points. It seems to be where all the cockney salmon live. Right off the end of points. Okay, we got the lure they want. We got a little wind. And we just need to run into a couple of them. There's two subtle little points right in front of me. I'm going to try casting over. Oh, oh, dang it. It's a rock. What a background. Just need to fish to gyrate my tip, please. Give me the tip gyrations. Mule deer. Mule deer coming to get a drink. Oh yeah, look at this little point. Woo. This is juicy. There we go. Come on, baby. Be a cockney. Cockney in. They certainly know how to make their way back to the water. All right there, bud. He was getting back in the water. Oh my God, he got away. I cannot believe it. I cannot believe it. I had him pinned. I had him pinned to the ground. Holy smokes. All right. We're using to catch another one. There we go. You got to get a death grip on those things. I'm going to try to catch another one. Death grip on those things. I really thought he was done. That was wrong. He's getting back in the water. Oh my God, he got away. Oh God, I got smoked. Smoked. Missed him. Get up in here. Got you in the trees. Take this guy up here to about 10,000 feet so he doesn't get back in the water. Holy cow. That thing is when you when you drop one of that, they like just roll right into the lake. I'm going to walk him back to my stringer. I think we're good on Coconies. We got our meal for the day. I just hiked. We saw you walking. Well, we actually went down to the overlook and we saw you out on there fishing. I went along ways. We were heading back as you were heading back too and I saw you were holding something. I am. And yes. For your dining outdoor pleasures, I have acquired three Coconies salmon. Oh, that was my bet. She thought it was a cutthroat. Yep. Coconies salmon. All right. I had four. I literally had another one at my feet. I thought I had them. And then he slipped out of my grasp and jumped back in the water. But I think that'll be enough for us tonight. I'm not sure if we'll see you at a bony. Sammy might give her a taste. Yeah, we'll give her a taste. She ate it last time when she was two. But I still need to clean them. Well, what do you think? Well, it's pretty. That's a Coconies salmon. It sure is a pretty background behind you. Yep. You can pull that in. That's going to be our dinden. Yeah. Hold them up. Say, I got a fish. I got a fish. You got three fish. You got three fish. You got dinner. Oh, I'll never forget that first time you said that. I got a fish down here. You're holding a little plastic. I got a fish. You got a fish. I got a fish. I got a fish. Yay, Amy. And that's our dinner. I'm smelling it. Just like daddy. Smell it. Smells like dinner. You see their little noses? How sharp their little noses are? All right, Mommy, do you want to hang on the Ziploc? All right. All right, Amy. I wonder what these fish have been eating. What do you think? I don't know. I think they've been eating small fish. All right, just so everybody at home how to clean a trout or, in this case, it's a Kokini salmon, which I actually prefer to eat over the trout. You want to feel it? It feels pretty soft and slippery, huh? It's kind of gooey. So you don't need any kind of special filet knife for this. You can literally use a pocket knife. I'm just using my little camp knife here. And you want to cut right behind the head. Now, a lot of the really good meat is right behind the head. So you just want to cut right, I'll show you guys. So you want to get like right there. It's better to put the fish down where you got like a steady surface. But you'll feel it kind of slip in between that little, uh, little spine there. Flip them over. Go up through the anus. Go up through the belly there. And then, maybe we're going to poke our little thumb in here. I'm going to see what, what this fish has been eating. What do you think? Oh, I don't see much. It's like a male. These little white things are, it's what the males use to make more fish. So once you get the, the inner side cleaned out, you can just take where you cut on top. And pull down with your thumb. That whole section just comes right off. And then we feed it to the fish there. We're getting all dirty, but watch, we're just going to push with our thumb right here. Push all those little nasty parts out. Give her rinse like this. And it's done. It doesn't look so nasty. Look at that beautiful orange meat inside of there. That's what mommy likes right there. All right, mommy. Zip lock. That's going in. That's good. Tell me if I'm in frame. Does this look good? Okay. He needs my little camera girl right now. Then we go up. You got it, Emmy? Everything looking good? All right. We'll pull down. You're going to pull down. Drunk the head. Looks like we got another male. All right. I'm done filming. You're done? All right. You want to hit the red button on top for me? It's just red. And scene. Let's get a fire going. Got a beautiful fire going. We're going to cook these salmon. The way I haven't done it before, I'm going to try it with a Dutch oven over the fire with a hanging pot basically. So I'll be able to control the fire a little better that way. I've never done it, but we'll still put them in tinfoil. We'll do the butter, the lemon, and all that stuff. But I'm not going to do them caveman style where I just throw them into the coals. I'm going to do a more controlled method. We'll see how it turns out. And hopefully the rain is going to hold up long enough for us to get these things cooked. So the rain knocked down our fire a little bit, but this is what we're going to be cooking with. It's just a Dutch oven. Cast iron Dutch oven. I've got a tripod set up, and I've got a little pot hanger that I'm going to be sitting over some paracord. This worked out really well with cooking some pulled pork last night. So I thought we'd give it a shot. I found a stick that has a little knob like that. And then I just carved a notch right in there. And I might carve another notch right here just to give me a little extra adjustability on this thing. Seven inch ice cream. Yeah. Thank you so much. I'm going to put it in your hand. Yeah, okay. Give me a little scoop there. Thank you. Pretty good. Pretty good. No, I didn't get a brain freeze on that one. I'm an experienced ice cream eater. I was a little worried bringing a four-year-old up here into the deep wilderness with no attractions or anything like that, but she's having the time of her life up here. It is awesome. These are memories she's going to be having forever. She has no problem just taking simple pieces of bark and making plates with them and serving vanilla ice cream with sawdust. It's good, man. It makes me feel good as a dad that my daughter can chicken hang in the woods. You know what I mean? Got the pot heating up now. So we're going to go over here and prep these salmon. Got your mountain tire on. I'm cold. That little rain came in and I'm chilly. You're good. So you're making grits. Making some grits, yeah. Cheesy grits with salmon. Fantastic. And a little salad. Gotta have a salad. I wish she salad. Okay, so in order to make grits, how do you make grits? Well, I started out with a little bit of butter. Probably don't need that much butter, but a little bit of butter. Then you put in... You have to actually get grits. You can't just use regular cornmeal. Then you put this in there and get it all saturated with that fat, with the butter, and then you just kind of mix it around with some milk and some cheese until it gets cooked. All right, guys. It's pretty windy, but I'm going to try walking through this. OSG's doing the grits. She's got a stir while it's getting hot with the milk. Yeah, I got to stay on this station. So it's good that we have two people on deck. Okay, put you guys right here. Camp, kitchen prep. All right, so butter. Got to have butter. Keep it basic. And I'll take... I have no idea. About a finger's width. A pat. That was it? A pat. A pat. A pat of butter. It's really like a teaspoon. Oh, I'm sorry. A tablespoon. Lessons being learned. So about like that. And I'm just going to chop it up into about four little... Little things. Four little squares. Four little deals. So we've got our coconut sitting in the tin foil like this. And then I'm going to put two of those little... Little butter buddies. Butter buddies. Little butter buddies right in the cavity. Then I'm going to sprinkle hard Cosmo SPG up in there. Get all up around the neck and shoulders. Then we'll take our other couple of little butters. Oh, I got a look. Okay. Sorry about the chaos. All right, we're going to fold this over. We're just basically going to make a burrito. Fold it up. Crease those ends. So we keep the butter in there. And then we've got a salmon burrito basically. I completely forgot our fresh lemon. Dad gum it. You were even talking about it. Yeah, I know. Well, I'm under duress here with the conditions. We've had just absolutely perfect conditions up until this point. So I'm just going to slice some lemon. Slice some lemon up. And I'm going to place that in our little burrito. Our little burrito sacks. I almost came back and said hello to me there. Don't want any knife injuries in the wilderness. Just relax. I know, I'm trying to hurry. It's going to be okay. I always do things worse when I'm filming. There's no question about that. It's always better when you're just focusing on what you're doing. But I've decided to record my outdoor adventures. And I like it. You better like the like button. Don't lose that. Because we need that. Put that thing up. Put that thing up. Dear goodness. These are ready, honey. Where are you at? Where are you at with those grits? You want me to start putting them on? Yeah, you can put them on. All right, we're going to put these on. I'm going to use my pot hanger as a lid getter. Put these trout in here. You can already hear them sizzling. Never tried this method before. So we're going to see. That's good right there. As the coals burn down, I'll move it another notch. Remove this string down. And that's trapping all the heat inside. And hopefully it's going to be cooking on the top as well. So never tried this method, but sure, it's going to be fine. It doesn't work. We'll throw them straight in the coals caveman style. Cheesy. You gotta have that cheese in them grits, baby. Just about there. I'm going to turn it off actually. Add a little bit more milk. In my opinion, there's no better compliment to a fish meal. Then some cheesy grits. Some cheesy grits. We have become big fans of cheesy grits. Cheesy grits. If you have a little bit of jalapeno in there, Texas style it, it is. Or green chilies. Green chilies. If you New Mexico style it. It's super delish. And we got to check in on our fish, see how we're doing. I've been kind of just adjusting this stick and string just depending on the fire here. Don't hear any sizzles in there yet. But I am going to set a timer. I'm going to set a timer for 10 minutes and then I'll probably flip them, rearrange them and then put them back on there. All right campers, it's time to check our fish. My duties are done. Your duties are done? Well, you can hold the camera then. Oh, I was waiting patiently. There you go. I shouldn't have said it either. I'm going to pull this off. See what it looks like here. It's pretty good. It sounds like it's done. It smells great. You know what? I'm going to go on a lunch and say we'll leave it in the Dutch. Just let it cool over there by the camper for a minute. And then we'll check it over there. But I don't think it needs any more cooking. The Dutch oven might be the way to go. The way to go. I'm liking it. All right, it's starting to get dark. And inside the camper, it's pretty dark. So I'm going to film out here so you guys can see the fish. The fish. And then I'm going to go inside and enjoy the grits and the full meal. But I think the Dutch oven did a great job. So how you know if fish is done is if it flakes off the bone. I'm so hungry. I might just eat the skins and everything. These coconut salmon. That skin is peeling off really nice. Man, that. Oh man. Okay. So the heat was just trapped inside of that Dutch oven. I've never done that method before. But it looks like it did an incredible job. Oh yeah. Baby. I want to take a bite of that skin too. Some healthy fats. That's better than trout. Holy cow. Yeah, it's just flaking off. It's flaking. Look at the flake. Grab that piece right there. Put it in the nom nom. Oh man. Let me get that skin. Mmm, that's a pin. Pair this with OSG's cheesy grits and we've got an incredible outdoor wilderness meal. Y'all smash that like button. I'm going to go eat this with the family inside the camper where it's not windy. We've had a lot of bad weather this afternoon. It's kind of unpredictable in the mountains, but it's part of it. Thanks for being here, y'all, and all my outdoor adventures. Subscribe to the channel so you don't miss any more. And I'll see you guys on the next one later. Steph, it's ready. Fish came out amazing. Come over here and get a bite. Take a bite of this. Some own. I'm going to eat this skin.