Bill Matthews Outdoor Blog

Kokanee, the land locked cousin of Sockeye Salmon, and one of the best eating fish on the planet.

Looking for an incredible way to cook up a piece of Halibut? Try this recipe on your charcoal grill

Wild Pacific Salmon Dip is the perfect dish for your next party. It is easy to make and tastes incredible! Here is the recipe I use.

If you have not been to Gartner’s you are missing out. This is an awesome place with display cases full of all variety of meats.

Salmon, Shrimp and Scallops!

Beer can chicken with Micro Brew!

I brought back some Blackfin Tuna from my recent trip to Venice Louisiana. My good friend Ken caught them while fishing offshore and was nice enough to share some with me. The steaks were frozen in vacuum sealed bags, but when I thawed them out I was surprised to see that instead of bright red meat, it had turned more of a brownish color. I researched this and found out that this is typical for frozen tuna unless you add CO2 or something to the bag…anyway I was confounded

I decided to poach mu portion on the BBQ and it turned out great!

Great way to cook Halibut

BMO Staff Member Michael Matthews submitted our latest recipe for outdoor cooking. Michael is the lead duck hunter on the BMO staff. On a recent trip to to Oregon Coast, Michael got a mixed bag of Mallards, Pintail and Teal and decided to make duck fajitas for some friends this past weekend. Here is the recipe Ingredients: 1 clove garlic - minced 2 limes - juiced 3 tbsp olive oil 3 tbsp red onion - chopped 1/2 sliced apple 1 tbsp Worcestershire sauce 1 1/2 shots tequila Sea

Here is a simple recipe that I love for salmon or steelhead. The first and most important part of this recipe is to start with a quality piece of fish. You will never get a farm raised fish to taste as good as a wild caught one, and it is even better if you can catch and prepare your own - always better than store bought. The fish we used on this recipie was caught earlier on the same day! Ingredients: 1. Truffle Salt 2. Lime flavored olive oil 3. 1 Lime 4. Cracked Pepper Fi

The BMO staff hit the lake this past Sunday to catch some Crappie and Perch for a fish fry. We were able to land 13 crappie and 19 nice perch, more than enough for a small fish fry. The purpose of this fish fry was to compare which batter mix we prefer: Cornmeal or “Pride of the West all purpose batter” I have always been partial to cornmeal, but the rest of the crew swears by “Pride of the West” We filleted the fish, rinsed them clean and I prepared the batter. For th

Teal are a fairly small duck, so there is not a lot of meat on the breast, but what is there is very tasty if cooked correctly, and can be sliced off the breast and served as a delicious appetizer over the Holiday season! Here is how a prepared mine this year. First, I take the whole breast out of the Teal.  Some like to cut the breast meat from the bone, but I feel as though you waste some of the meat that way, and with a teal, there is not much extra.  Plus I think they ar

Here is a quick “How To” on how I cold smoke cheese. It is pretty simple, and the end result is delicious. 1. Buy a couple blocks of cheese - don’t skimp and buy the cheap stuff - you will be happier if you spend a few extra bucks and get a quality cheese. For this session I chose a large block of Tillamook Cheddar and a small block of Tillamook Monterey Jack. I also threw in some Almonds just to see how they would turn out. 2. Cut the block of cheese into portions. You

Here is a great recipe for Bacon wrapped Chicken Thighs cooked on a Pellet Grill (Green Mountain Grill or Traeger Grill) Ingredients 1 Costco pack of Boneless skinless chicken thighs. 2 packs of Kirkland Bacon 1 bottle of Italian dressing 1 box of toothpicks 2-3 apples 1 six pack of your favorite beer 1 cigar of choice Marinade 1. Unwrap all of the chicken, rinse and trim off any unwanted fat 2. Place chicken in a container and pour in one bottle of Italian salad dressing.

This is one of my Fall favorites. Ingredients: 5-6 large sweet onions ( I use Walla-Walla Sweets but any sweet white onion will do ) 1 Stick of butter 1 six pack of beer ( Your Choice ) 14 Brats 1 Extra large cast iron Skillet. ( Does not have to be cast iron, but I like them) The first step is to slice up five or six large Walla Walla Sweet Onions. Slice them thick because the will really cook down. Melt a stick of butter in your skillet and add the onions. At this poin