TOO MANY FISHERMEN – (and women)


Mom gave me some time off to fish. She stayed home an futzed around the house and watched the marinade while I went to Yellowstone for some much needed R&R. Boy are there a lot of people fishing in the park. The weather has been glorious and the neoprene hatch is in full bloom.

I remember when there were no women on the rivers around here. Now there are pretty blue waders, fuchsia vests, pink & purple rods, and cute little straw hats for women. This is a step in the right direction. The woods need a little color in the fall, now that the fireweed is about dead and the yellow of the aspens is fading.

The good ‘ol boys are grumpy about women fishing in the park – TS! Most women I know are far better at fishing than their counterparts – go gals! I found a place just above the big riffle on the Gibbon River at the upstream end of National Park Meadows. Bob was there with some students.

whitefishI guess the other men didn’t want to walk that far – through the buffalo and all. The fish were eating some very small Baetis, and it’s a real challenge to take some of our lake-run fish on a size 18 fly; but I did. There was a real pretty Brown Trout, about 18″ long, and a couple of whitefish – one might have been as big as the trout. There were also some little brook trout flying their spawning colors – no wonder the girls like them.


Here’s the recipe that I promised you:

Smoked Cornish Game Hens BBQ Recipe

I found this on the web at the CALOR BBQ CLUB.
2 quarts water
1/3 cup salt
1/4 cup pickling spice (1/2 of a 1-1/2-ounce jar)
4 Cornish game hens, 1 to 1-1/2 pounds each

In a Dutch oven, combine water, salt, and pickling spice; bring to a boil. Remove from heat and chill completely.

Thaw Cornish game hens, if frozen. Rinse hens and pat dry. Submerge hens in chilled pickling marinade. Marinate in refrigerator 12 hours. {I put a saucer on top of the little devils – that way they don’t dry out.}
Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat (follow instructions in owner’s manual). Use two layers of charcoal for smoker. For best results for this recipe, use wine barrel chips, hickory or mesquite chips or chunks, or fruit woods (such as cherry or peach). {I use some alder and some aspen chips – yummy}not a thing
Remove hens from marinade; discard marinade. Pat hens dry with paper towels; brush off excess pickling spice.

Place hens on cooking grate of fully smoking grill or smoker. Smoke 3 to 4 hours over charcoal or 45 to 60 minutes over gas, or until meat thermometer inserted into thigh registers 180°F (82°C). Hens should be tender and juices should run clear.

We had some of the wine that mom brought from California. It was a Monbousquet, (St.-Emilion), 2003. It’s just about as heavy as you can go with the game hens, (the BBQ actually helps the wine.) we enjoyed it very much. It’s a shame it’s so expensive. It’s surprisingly soft for a wine of this type, and the finish left a lingering haze of dry prunes on the back of my tongue. I’m no expert but this was just a bit disconcerting and I had to resort to water a couple of times, (too old? too young? – oh well!) The oak was just right and there was no bitterness from the tannins.


We are starting our packing for the picnic. It’s amazing how much stuff is necessary for a 50 mile drive through the park to a little pond. This will be mom’s last weekend here – she hates winter. I’ll be doing the fish research and skiing in my spare time. There will also be the atmospheric monitoring to take care of. Winter is one of my best times of the year. I think that I’ll get a snowmobile.


Didja read the one about the: Screw tops in BUDGET WINE BABE? or the note by VERBENA-19 about carnivores. I really like these blogs.

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