Overnight hike to Lake of the Horns - Gourmet Cooking in the Backcountry with Chef Evan Robertson

I'll go for a walk are you sure we'll go hiking what do you want to do what do you want to do get up there get up there all right we just came out of the bush from they resupply resupply picked up a new hiker we got Karen with us Karen's coming out and we're gonna go pick up Evan we're on our way to Lake of the horns forecast is absolutely gorgeous for the next two days so we're gonna go have a gourmet meal at Lake of the horns do the reveal now I can tell everybody who we picked up we picked up Evan here and where I didn't want to tell everybody where we're going cuz you guys would have all rushed out here in mass but we're on our way to Lake of the Falls and we're just stopping in kananaskis they'll go look at the sign so coming in that's why it's always cool to travel with somebody who sees things through different eyes so coming in Evan asked if the three pillars met something and I said I said I don't know so we stopped I mean I've been coming past here for 20 years that I've never actually stopped at this sign and it looks like these three gentlemen Peter Lougheed a longtime famous premier Clarins kapa thorn and Bill Milne are the three architects behind the idea of creating kananaskis country and I'd say that's that's the three pillars all right we're missing something now it's too late but usually the good thing about hunting or hunting a good thing about hiking with four people is the odds of missing something critical is virtually nil hey Karen looks a lot different than last time right about I'm gonna come back and get tikka care and hold her back this is deep did she cross already wait tikka but the problem with hit like here's now that's just moving fast just go there yeah just go there we got tourists looking at us crossing you're gonna do it twice Eric yeah cool good girl come on good girl good girl good girl oh is that not too cold eh actually the rivers here actually it's refreshing well Karen were you there when we tried to get the bicycle away from the elk or was I there alone so yeah yeah you know don't underestimate how so looma Lake of the horns is tucked in there so and I remember you go through the patch of trees not totally up against the creek we're doing great time we're not in a rush today will probably get somewhere where we can set up a base camp by two o'clock we'll have to decide where to go it's all gonna work out it always does even when it doesn't work out it turns out that that's the still at work out cattles first we thought this might be horses but I think it's mostly a combination of horses and cattle yeah go a little further smart so there's a ambitious beaver he's got one small dam and then that next pawn is a little bit lower and there's probably one even lower I was here by the time I got to the lake clouds rolled in and I couldn't spend any time at the lake I have a feeling today we'll be able to spend all the time we want at the lake this is a beaver went to town here and he well it looks like Evan is a North Face fan he's got a North Face jacket a North debate or pack pack North Face sleeping bag and a North Face tent is that sleep facing north north and then we got our camp set up here next to the beaver pond yeah that's what Eric's cursing is tent because he broke a peg tent stake what'd you find is that a shoulder because we got better bones and now we've got seasoned bison bones for you is that blood from her gums yep all right she's just going for it okay no more they go all right that's somebody's out here fishing that's why she that's why she wanted to eat that oh yeah we're I'm sure I'm sure there's seashells in there now I think this is this is a trail to the hill of flowers whoo yeah I can feel my pulse almost a tumble yeah yeah the scenery at this point the scenery now changes like every every 50 yards it's just dramatic like over teeka's heading is that the dog with the big big paws no hey buddy yeah welcome to Lake of the horns Wow he fishes we can just climb that up too if we want or whatever get the jackets a little cool eh it's where this whole Lake empties come on over here beautiful rainbow no that's not a rainbow it's not a Laker it's uh that's uh he's got that red on his throat but I don't know I'm not a Canadian so yeah neither am i gorgeous like what ten cats in he's already gotten too awesome such a treat because last time I was here it got all socked in and I couldn't see anything I barely stayed now we've had the beautiful opportunity to stay about an hour so you know this turned out to be a magnificent magnificent day in here be nice to take some out sorry for the win by the way congratulations you completed the trifecta Loomis League of the horns in Carmen all right so most of you know you followed me and so this is this is Lake of the horns revisited I'm at that point where there's very few places I haven't been sold but it's it's it's okay to go back to the same place because every time you go back to the same place you see it differently or you go a little farther or you experience it differently and today this year you know as many of you know I've been doing collaborations and so today we have a really cool collaboration going on so hiking with us you met him this morning is chef Evan Evan actually give us a give us a little background on on who you are I've been cooking food for quite some time and I've also been hiking and you know it's door outdoors for quite some time so I just wanted to share with Marty both of those love's and today I get to it's amazing perfect so and and what he's what he's doing is we were joking about this but it's not entirely a joke it's a real thing you know Evan so I I eat pretty crudely in the bush and I've said it and it's just my philosophy I tend to go far and quick and I bring people laugh because I bring my Smokies but and and I eat for sustenance but Evan wants to do a sort of a series and I guess this is perhaps the pilot episode he wants to show us that it is possible to cook out in the wilderness and not and be very civilized actually beyond civilized ran into me for you so what did you what do we got going here what are the start sir what's going on it's you Betty I'm just slowly cooking these Smokies in here right now so I got a lot of fans who asked me about you know they see me Smokies and they worry about food keeping for a long period of time without being refrigerated so can you talk about what's special about a smoky what is a smoky it's it's it's a way of preserving food smoking and curing me so I mean whenever you talk about bringing Smokies on the trail I think it's amazing because that's what people used to do to go on the trail and eat while they're going from town to town or three mountain ranges and you know you're just you're just reaping it so these are homemade Smokies so you are what are what are they made of bison bison another guest with us and pork so I used pork belly and bison strip loins ground them up in-house cured them what do you mean by curing curing salts okay yeah caring salts and seasonings but it's the salt that'll cure it and then we ground it again to make it a little more fine for mouthfeel and then we or I've encased them in hog casings and then slow-smoked them it's brought that temperature up real slow just to cure that meat again so that when we're hiking out and a beautiful day like today we're not gonna get sick absolutely not and how many days do you think something like this would keep like in it properly wrapped unrefrigerated six seven days awesome and if you didn't have the luxury of a fire can you eat that as is you could yeah you want it warmed up but it's not quite a salami or something like that but it's but it's the same kind of idea you could eat it cold correct okay and what else you got going for us today well we'll get to those after so step one can you often cook what's your thoughts on this right now anyway you don't have to tikka had a good hike we claim that getting really interesting so now what have we got in in this thing here I have shiitake mushrooms and oyster mushrooms with butter that were sauteing down with red onions okay so those you didn't dehydrate or anything like that so in this case you're bringing fresh food yeah so on a on a shorter trip bringing fresh food like that totally totally cool yeah I mean it would take about four four hours for the onions five hours for the mushrooms to dehydrate them but yeah it not worth dehydrating if it's overnight I mean the only the big advantage to dehydrating of course is things keep a little bit longer if you dehydrate but you lose weight right so we we tend to be weight conscious when hiking but if you're yeah when we're hiking we tend to be weight conscious that's why a lot of things are dehydrated is to reduce the weight fundamentally but if you so if you're coming out for a to overnight or two nights in the bush that's another thing I've told people a lot of times if you're coming out for two nights you can bring a lot of fresh food that'll you know you can you can leave the house and bring a pork chop or a steak out here if it's cold or even frozen over and then you it'll thaw during during the two days that you hike and by the time it's thawed and one thing we brought for this that we don't normally bring out here is we brought the plates I never bring plates but no okay John the way John is starting to look for these flat rocks I was telling her oh my god no it's dinner time I'm starting to look for clocks to play food on it then when we got back here I saw those plates over that we can play it on there go away go away pika you're gonna lose more than like now she's you're gonna get tied where's your leash this is where I've never done this in the bush we are cooking broccoli broccolini oh my god and that's all you need to cook in well we're gonna blanch the stems because that's the hardest part watch your foot there and then I'm gonna finish cooking that over the fire so the stems the hard part that the tops whatever you call it the Leafs that's didn't bring a lot of gear to do this and so he brought he brought a small frying pan and he brought a small titanium pot and he's he's able to do to accomplish quite a bit so he blanched his broccoli broccoli me and then the fried his onions and his mushrooms and now he's gonna put him on the heat and warm that up and then sausage are getting nice and warm and then what's the last little thing you got going there he's got mashed potatoes so the mashed potatoes were you cook some mashed potatoes in your yeah and then dehydrated them so we have a dehydrator at home excalibur dehydrators work great yeah in the dehydrator set it up as thin as possible dehydrate above two hours mix it up again to get all that moisture back out dehydrate again and then pulse it in a I really could make it because is that because after his dehydrators kind of like like a cake is it yeah okay yeah so so break up the cake again so I'm gonna do two cups of boiling water to this and you're kind of experimenting right so how much how much water to rehydrate homemade dehydrated potatoes got it and now the reason you de hydrated potatoes like we said earlier but could you bring mashed potatoes in a bag out here or would you just get disgusting after today would a fire like this we could have easily brought little uh little potatoes that we wrap in foil and throw in the fire that we probably wouldn't do at home or in the bush that would be eating those potatoes out of that tin very happily but we're putting him in what's these bags called I don't know a pastry bag pastry bag this is just to make your food look better okay this so this is the whole what do they call that presentation presentation and plating yeah got it and again like if he was if this was my hunting trip all of us would be eating all this stuff he wouldn't even get to the end in ER out at Lake of the horns and I thought well we'll just go pick up a couple of wines or not expensive wines but should go good with the Bison sausage out here all right cheers guys cheers everyone Cheers okay you know I mean this might be a bad thing I might not be able to hike like I did before now the rock is a rock that just came out of the out of the river nice flat sandstone that Marty inspired sausage yes so give us the formal give us a formal name what are you calling this I mean the Marty up north dish no it's not the Marty up north so this is a bison byeson pork smoky with cheese curd stuffed with cheese curds yeah yeah and then a mushroom and onion saute yeah a chive mashed potato and then yeah just a hunter gravy that we made broccolini as well delightful I've only got the small bowl I actually I plated a bison strip loin wrapped in bacon and a bowl like that with macro the other at Glacier Lake actually that was pretty phenomenal and platings really not that complicated of a concert right I mean look at that plating look at that dish know Karen's got a big smile on her face but what's more important I'm gonna turn around look at where we are so that's Evans tenth that's the mountain of flowers it's called there's a beaver dam over there with a beaver Hut that's our tent the rivers over there like we are we are in absolute you know we walked what 15 11 kilometers we're 11 kilometers away from the road we're using [Laughter] I'm so happy and Rios kicker is Evan eating on a on a stone that was another one that I've tried Larry this wall right okay yeah all on there hey bear gone I can't do this with one hand I'm mentally challenged here we have a d-ring on here Jax all right we need to lift this up yeah not too high like pull slow yep wrap your hand around it and pull there you go bit more a little bit more a little bit more good enough whatever that's a can't bear stand over seven feet tall maybe another another foot there you go okay yeah at this point I'm not even worried about the Bears I'm more worried about the raccoons or squirrels or a hard time I don't have to be fancy little wrap around I don't have to do a double half-hitch whatever you want to just figure out the whole Rope thing tomorrow perfect we can get it under there that's good all right put it over there one more time just to make sure that it's in there all right we got it we got it rope is there no looks real good I didn't throw your poker stick oh yeah I guess we keep hold on to that one for a little bit there it is left some no he's uh he's at the end of his career as a very famous actor so he's playing a leading art of Caprio and and he's got a stunt double who's his best bud yeah who is Brad Pitt okay and they live next door to Sharon Tate and Polanski okay so it's filmed through their eyes it's their story about how Leonardo DiCaprio is trying to stay in the know and still be a famous actor but he's getting these rolls and but he's got this really cool neighbor and the whole idea is that he wants to own property in the Hills because his neighbor could be Polanski could be the next best ER actor of all time and he could get his big break is a late fading star so it's filmed through his his his interactions with with Hollywood in the the way he goes through with directors and stuff yeah but the side story is the Charlie Manson so Charlie so Charlie Manson's like gang of hippies yeah yeah is coming to kill change going on the trail yeah yeah yeah yeah so Darwin on the trails coming up great night Wow don't do that every day of your life what times I go to bed at 1:40 oh that's it you packing to sleep get to wake up to this missed me figure pretty girl dica money finger you hungry me hungry morning those are bear bowls all right can go for the money shot no I want you to drink it that's what guys call it the Marty II the money shot when I drink the water from there what are you doing [Applause] I basically did not tape the video the walk out I mean the the walk out of this trip is fairly uneventful we're walking on the same fire road in fact we we only left an hour and a half ago I have a feeling we're gonna walk out of here in about two hours total so it doesn't mean that it's not spectacular it's just that I a lot of times I tend to forget about videotaping on the way out but Teague is all happy ahead tail wagging putting on about twice the miles we are Oh she heard her name called tikka tikka what do you smell girl what do you smell look at that a real working border collie move our don't know oh I got it border collie he's beautiful [Music] now together they're heeds one to start walking up yeah Barty I tried the bytearray [Music] yeah where's your okay no lease for this come on Tiki let's go girl oh that actually feels good Oh deep right here okay that did not that was the worst spot worse than yesterday that was deep that was deep okay that's a deep deep spot right there Oh [Applause] I went here and it was very deep I went through there trying to videotape and hold my boots and my pack all at the same time without sticks [Applause] it's deeper than yesterday I don't know maybe maybe it rained somewhere but gorgeous refreshing I felt so good yeah I got my big towel came free I'm joking buying getting rid of everything how much did his wife get in the settlement 400 million or something not too shabby or as she got all the taco bell's has uh who's the comedian the red-haired comedian no not carrot top he's almost bald then thin red hair bill bill bill bear he talks about her in his bit on he has a bit on the epidemic of gold-digging your job chica come she sees Bernie doing it she's like all right I got this Bernie can do it so can i Barney Barney bond can you smell like a wet down [Music] nice job thanks to you buddy Marty thank you anytime man you

Channel: Martyupnorth

Views: 1,596

Rating: 4.942029 out of 5

Keywords: Martyupnorth, Chef Evan Robertson, Market on 17th, Backcountry cooking, Cooking over an open fire, Lake of the Horns, Backpacking, Hiking, Cooking in the woods, Bison smokies, banff national park, backpacking

Id: H4XPm-_mB_Q

Length: 49min 16sec (2956 seconds)

Published: Wed Aug 28 2019