Nice Lakers Jimbo!

I worry when I leave a fish like that while solo. 
I did it one time and looked up to see a big eagle eye-balling it while I was cutting firewood. 
I've lost them to turtles before too by leaving them on a stringer set-up that didn't have enough slack in it.

I like to roast my LT so I wrapped it in foil and put near fire-pit figuring the smoke would keep the eagle away.

TomT -

Got about 18-20 pounds of lard I'm still trying to GET RID OF!

No, probably won't use lard.  I've been warned that, if you're not used to it, you can suffer significant stomach distress for a few days after consumption.  I'm thinking maybe I'll use Crisco.  It's easier to carry around than oil.  I'll just have to practice with it some in advance (on a twig stove, no less).

Re: those two trout, yeah, I caught them in virtually the same spot.  It was kind of funny, actually.  Nobody was going out to fish - due to the wind - but me.  As I passed by our camp en route to where I cleaned the trout (shown in the pic), I held up my stringer.  Canoes launched from camp almost immediately, racing towards that pinch point!  DentonDoc & my brother elected to chop a huge pile of wood instead (for which I was grateful).  PineKnot & his son and Magic caught some nice ones, as I recall.

I welcome tips, thoughts, pro's & con's re: the lard/oil/Crisco debate.  I know Old Salt would prefer I start another thread to do that.  I guess I'm too lazy.  If the topic builds up some momentum, maybe I'll do that for those QJers who prefer the "encyclopedia approach."

Later,

Jimbo   

I use GHEE now for frying. You can make your own or buy it. IF you have a ALDI near you they have it in a jar. Just melt into a tripping container.

You WANT the Ghee or LARD to be from GRASS Fed animals. MUCH healthier.

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solotripper wrote on Feb 16^th, 2019 at 9:35pm:


Great post ST.  I'll be using Ghee this year thanks to this. Also this is good advice.  Scrape the pans of any little bits left after frying before putting in fresh oil or whatever.

"Finally, it's important to note that any given oil's smoke point does not remain constant over time. The longer you expose an oil to heat, the lower its smoke point becomes. Also, when you're deep-frying food, little bits of batter or breading will drop off into the oil, and these particles accelerate the oil's breakdown, lowering its smoke point even more. So in general, fresher oil will have a higher smoke point than oil you've been cooking with for a while."

I wonder which one of us is in trouble ST.