50% of my meals are hamburger, or Tuna helper. All using tuna or chicken pouches, 2-4$ feeds 2-3 people and all done in one pot. Boring I know, but mix in some dehydrated peppers, onions or veggie of your choice. Quick easy and cheap, break them out of the boxes, pack them in seperate ziplocks with makeshift vacuum sealer,(my lungs) and your ready to go. Take that all you gourmet chefs.

I'll second that laker wrapped in foil with lemon and butter. Bake it on the fire while you fry some walleye or northern fillets for appetizers.

Quote:
Actual time depends on thickness of fillets and how close they are to the coals. Boyscout rule of thumb. Hold the palm of your hand to the coals; 1 second (ouch) = high heat, 3 seconds (ouch) = medium heat, 5 second (ouch) = low heat.
High heat is good for frying fish, medium heat is good for baking. Lake trout are oily enough that you probably would not over cook them on medium heat. Just becareful not to boil away all the moisture inside the foil.
-YB

Just seal the foil well and set it straight on the coals.  10 minutes a side usually works for me, with about 2-3 lbs of fish per package.  Use a couple of forked sticks to turn/remove the foil packs.  Just be sure that you have a big bed of coals before you start.  It's OK if they are starting to die down by the time you flip the foil packs.

Baked Trout:

Heavy Duty Aluminum Foil
Squeeze margarine
Salt & Pepper
Dill
Fresh Lemon (about 1/2 lemon per foil pack)
Fresh Onion (about 1/2 onion per foil pack)
Bacon (4 slices per pack)

Lay out your foil on a flat spot in camp.  Squeeze a little margarine right where you are going to set the fish (down towards the end).  Lay 2 strips bacon in this same spot, then slice onion, seperate into rings and put about 1/4 onion in this same area.  Slice your lemon very thin and lay 1/4 of the slices here, too.  Anytime during this process is a good time to accidentally kick a little forest duff into the foil.  Now cut the trout fillets as needed to fit into the foil.  Season both sides to taste with salt, pepper, and dill and lay the fillets on the butter/bacon/onion/lemon.  Then place another 1/4 of the lemon slices on top of the fish, followed by 1/4 of the onion and 2 more slices of bacon.  Drizzle the top of all this with more squeeze margarine.  Carefully begin to wrap the foil around this concoction.  You want 3 layers of foil around it so start with a pretty long sheet.  Then carefully roll up the sides of the foil and seal it well by crimping it down hard.  Bake directly on coals for 10 min per side.

You can sub lemon juice for the fresh lemon and even sub dehydrated onion for the fresh onion if bringing fresh is a problem.  If you only have room to bring one of them fresh, bring the fresh onion and sub lemon juice for the lemon.

Stop it!  Stop it!!  You guys are killing me!!!

Now I simply GOTTA find a way to squeeze in ANOTHER trip this year...just to try out Snow_Dog's lake trout recipe!!

Let's see...maybe the wife will let me have an extended weekend in September/maybe early October?  Lake trout should be closer to the surface & maybe the lake hasn't rolled over yet...geez, is it still lawful to fish for trout at that time?  Waiting til Spring just won't cut it.

See what kind of frustrations you guys have generated!!

Guess I'll need the recipe for that Pipin' Hot Blueberry Bannock, too.....

Cut it out!!!  Stop!  Stop!!


Jimbo   

Anyone try the (You need to Login or Register to view media files and links)brand of foods.  They make a "just add water" series of products.  I've tried the Creamy Potato Soup, "Darn Good" Chili, Navy Bean Soup and Sante Fe Chipotle.  They have all been excellent.  Cooking time is generally about 10 minutes and they list other ingredients that might be added to enhance the flavor.

I haven't tried ordering them on-line since I can get them at a local grocery store.

dd

On a  winter trip into Hegman last March my friend and I tried the Bear Creek Cream of Wild Rice.  It was OK, but not great.  

good hearty meal for first night or two:

chop up a bunch of taters, onions, green peppers, and mushrooms into bite-sized chunks and mince some garlic.....  for meat, we've used spam before, but beef or chicken works very well...... chop up into bite sized chunks.....  have some salt and pepper handy....  (you can add whatever other veggies and spices you want, that's just a start)

use foil (a couple layers is preffered to prevent breakage and leakage)...... everyone can make their own packet and put whatever they want in it, seal it up tight, throw it on the grill and cook for about an hour or so, flipping once......  the taters should be browned when it's done......  keep the fire hot while yer cookin it.....

no dishes to do aside from personal bowls.....