Desert Waterfall Trout Fishing Catch & Cook Trout Cakes! Firebox Camping Stove Prototype Testing!

Welcome to another Firebox Stove Channel video. Behind me there is a wilderness of sandstone that we are going to go down into. We're going to explore, we're going to camp, we're going to fish for trout, and we're going to cook up some beautiful meals. You can see here in the front seat we've got Ursa, and then back here in the back we've got the pack goats Bill and Levi. Come on buddy. Beautiful canyon we're in. The scenery is just stunning. Very beautiful in every direction. Wow, so scenic. Here's a little side trail going down to the stream. Looks pretty deep right here, and I know that there are trout kind of all the way along, but there's so many bushes that it makes it very difficult to fish. So I think I'm just gonna save the fishing for when we get to the waterfall. Beautiful sky today too. Here's a very cool box canyon we're just going to be hiking past. This is a very cool spot. There's lots and lots of water. Ducks swimming, beaver dams, and then up on this side is this big wall. Goats are doing good. They don't have very much weight on them. About 20 pounds is all. I think we might be getting close. I'm ready to get there. It's been a pretty long hike. Man, that's a huge wall right there. Very impressive. There's a couple blue jays flying around. So pretty. You can hear the falls. They're coming into view, and we have made it. Look at that. Wow, that's just beautiful. This is so cool. The white sandy beaches almost make it seem like tropical or something. And then the beautiful waterfall. Look at that. And then to top it all off, we've got this beautiful blue green crystal clear water. It's just little, but for what I'm planning on doing, this will work out perfect. We caught a couple of little fish. It'll be perfect for what I'm planning on doing. I'm going to make trout cakes. I know that sounds weird when you say trout in front of cakes, but it's going to be kind of like crab cakes or sardine cakes, but with fresh caught trout. So those small little fish will be perfect for this project. Cool spot, but man, so loud and so cold. That cold misty wind just chills you right to the bone. I just popped down by this little water source so I could clean those trout. I cleaned them and skinned them. But Bill was super cute, so I thought I should show you. I have completely relocated, and I had visions of finding like some cool alcove or something where I could camp or a cave or something. But I'm going to settle for this rock. So I'm just going to sleep right here under this rock in the dirt. So I don't think it's going to rain tonight. It is overcast. There are storms kind of in the forecast, but I do have a tarp that I'll just pull over me if I have to. And I can put the coats or the rain jackets on the goats if I need to. But I kind of like this rock because it has kind of a workbench height little flat spot right here. Good girl. Thank you. I'm not sure if this rock is going to work out or not, but I'm going to give it a try. So I did bring the firebox table because I wanted to make sure I was completely no trace. So I can keep my whole mess on this table, and then I can be sure that it's all cleaned up behind me. But let's go ahead and just set this up real quick. Just run the rods through, and then the legs hold the rods from sliding, which is nice. Then you just slide the rest of the table together. The slats fit inside of the leg, and then you lock this end. So it has two levels. You can put it higher, or I'm going to leave it at its lower level. Okay, I just realized that I don't have the cord that I need to recharge my batteries. So I only have a battery and a half to do whatever it is I'm going to do because I'm just too far away from being able to grab a cord. So I'm kind of out of luck. I'm in the middle of nowhere. Anyway, what I wanted to show you real quick is this is a little bit of a larger size of the kit bag. I made it a half inch bigger in almost every dimension. These little side pockets are a half inch bigger as far as how big they stick out. And I made the compartment half inch wider, half inch taller. Same thing with this, half inch taller. I was just having not a hard time fitting things, but things fit very tightly. I could really pack a lot of stuff in there. And what I learned when I packed this one is that no matter how big I make it, I'm always going to fill it to its maximum. So in that style, I do have this one filled to its maximum. So I've got the box pot. I really had big plans for this trip, but I don't know what to do now without a charging cord. So I'm going to try to show you what I think is really cool. What I'm really excited to show you. So, you know, I've been working on a wider platform for the five inch firebox so that you can use the overhang sticks without tipping the whole stove over. Well, let me show you what we came up with. I've got it in this nice leather case and we made all of these parts out of titanium. So this is like the premium set, but this is all prototypes. So these have, the corners are just bent together. The actual pans, when we have them available, they will be formed. So they'll be seamless. Okay. So what I have here, I'm just going to get a little bit closer and hold this and show you. So you can see how it's really just nicely encased. So you open this up and the firebox, this is all titanium. Like I say, I've got the premium set. So that's the titanium five inch firebox. And then you've got this pan or this tray and then the tray that that's in and the two trays just fit together perfectly. So let's get the five inch firebox out of here. And down in the bottom, I'll hold them up. As you can see, there are the two leg extensions. Okay. And then you have this bigger, deeper tray. So the idea is that this one will work as a griddle. Okay. And this one is a heat shield and it works with the, I'm thinking about naming these the sumo stand because they kind of have that wide stance like a sumo wrestler. So they're identical. There's this little T shaped part that pivots here in the middle. Anyway, this slides over the, there's a bent. It's like a little shelf bracket that, that the slot in these fits over that little shelf bracket. The shelf bracket holds the ash pan. Anyway, then you twist this little T shaped bracket and then that sumo stand is held in place. So let's do it on the other side. You just have to align that little T bracket so that it allows that slot to be open. Then once the slot's open, then it'll fit. I don't know how I can show you these, the little shelf brackets. Anyway, and then you twist that little T bracket and then that holds it in place. So that is set up now. So the thinking behind this, that would sit just like that. Now you still have your ash pan. So you'd slide your ash pan in. So that gives you one level of heat protection, the ash pan, but that's not enough. If you use the five inch firebox on a, you know, on a wood table or something, you will burn it. So by having this plate or this tray, having this in place down here in the bottom of the sumo stand, that gives you another level of protection from burning whatever the firebox is sitting on. Now there's still a chance that a hot coal is going to fall out somewhere. So you still, you know, it doesn't completely solve the potential for this, you know, burning a table or something. But it should make a very big difference. And then you have this that you can use as a griddle, you know, in conjunction with your pot gripper. This is some fat wood I'm going to use to get my fire going. And I gathered up some sticks here and then I brought some fruit wood as well. Put a couple fire sticks across. Okay, I think that water's probably pretty close to boiling already. So I was just going to get my plate out with my little cutting board. See if I could cut this onion. But I'm not going to have time to do that. See I've got my knife here. I'm not going to have time to do that because I'm going to need to move that water. So an overhang set up. Because that water is already boiling. So we'll put these hangover sticks over here. Then I can move this water over here. And that's boiling. Just a really nice light boil, which is exactly what I want. And I'll just put these trout down in here. We'll just let them work slowly. Oh yeah, they're cooking faster than I thought. So I probably should work on these right now. Better grab this fork. Let's just see if I can get this meat off these bones. Oh yeah, there's a lot of meat here. There's more than I realized. So I think these two small fish will be enough. I think I have everything together here to mix up these trout cakes. I'm going to just kind of make that into a little table. And we'll crack our egg in there. Just mix all this up in this. This is the bag that I had the fish stored in. So it'll work perfect. It's the egg and the mayo, I guess, is what holds everything together. I'll just do a bunch of mayo. Worcestershire sauce. Almost missed with that. I'll try that much. Dijon mustard. Not too much. I don't want it to be overpowering. And we'll do some pepper flakes. Probably about that many. And I'll get that all mixed up and then I'll put my trout pieces in there. That way the trout pieces will be a little more whole, a little bigger. Won't be so shredded up. So far so good. Turn that bag inside out again. I managed to pack them in without breaking them up. But now I'm just going to go ahead and break them up. This will be good because this will add some salt as well. Anything like that might be about right. Let's go ahead and put our trout in there. Try to make this into two little crab cakes. Now let's crush some more of these on top. And then what I'm going to do, I'm going to use this pan as a skillet. So I've got some oil here. Put a nice little puddle there. Then I'm going to use my spatula and I'm going to try to get a hold of this, what I'm calling a crab cake or a trout cake. I don't know if it's worthy of being called anything because I don't know if I'm going to be able to do this or not. But let's give it a try. Let's go ahead and try to slide this over onto our oil. I probably should have preheated that first but I'm kind of winging it here so bear with me. We'll do a little oil around the edges and we'll go ahead and get this on the heat. And I will try to form up another one. That last battery I had didn't last. It pooped out real fast. I think it must be a bad battery. So anyway, so now I'm using the 360 camera. The quality won't be as good but I'll try to finish this project at least. And in all the excitement I kind of got this crab cake a little dark. I'm going to try to set it over here where there isn't the actual flame. Try to get that cooking again. Try to be careful with it. Yeah, it's getting pretty brown. So let me try to turn it over. Oh yeah, that's looking good. I'm happy with that. And the flame just went out so that heat will be much nicer to work with. Trying to do something I've never done before. Do something for the first time but out here in the woods. Looking quite like adding a little complication to trying something new. I guess I should have tried this at home and learned a thing or two about making crab cakes or trout cakes before I actually tried to make them. But we'll make something out of this. Let's see what we can do. Just like that. So then what I'm going to do, I'm going to put this coal rack over here on this side. Let's go ahead and move some of these hot coals right here. The reason I'm doing that is because I want to build a fire in here so I can produce more hot coals because these cakes are going to have to cook for a little while and these hot coals aren't going to be enough. So that's kind of the idea with these side trays is that you could maintain a fire in the center area to be producing coals on somewhat of a continuous basis. So I'm just going to take all the coals and then set our trout cakes right there. Let's see how stable that feels. It's a little bit tippy. If I keep the trout cakes over here to this side then they'll be okay. The grill plate and the other plates are made kind of for this size but in fact I could try to slide that slide those onto a grill plate and then it would be a perfect fit. I might go ahead and do that. Set this grill plate on here just like that and then I'm going to turn this over like that and then voila our crab cakes have been transferred. And then that's the perfect size for those coals. Wrap this windscreen around there. Just keep those crab cakes nice and hot. Cakes just sizzling away. I'm a little worried they need to be turned so I'm going to move that windscreen and I've got another of these grill plates that I'm going to put down and I'm just going to pick this whole thing up just like this and I'm going to try to turn it over and I'm going to hope that my crab cakes don't fall out. Ah, there we go. I did it. Let's make a nice lemon cream sauce. So we'll throw some cream in there. I think that's probably enough. Here's another cheese grater. I've been experimenting with cheese graters. This one I cut the handle off and then put this sleeve on there. Anyway, I think this will work for getting some zest. That's perfect. It's really a sharp cheese grater. It really cuts. So I'm just going to try to nick it so I just get that very top layer of that lemon. That should be enough zest. And let's go ahead and cut this lemon so I can get some of its juice. And I don't want too much juice either. Lemon can really overpower things. Give it more. Keep it moving. Wow, that's really hot. Let's go ahead and get our salt and pepper. Pepper thing just came undone. I had it way overfilled. Just trying to fit as much as I could. So there's a couple peppercorns in there that'll be crunchy. Quite a bit of pepper. Let's get that salt in there. Let's try that. I don't want it to overheat. Lemon cream sauce for us. Let's see how it tastes. Oh, that's actually really good. Yeah, no more lemon. That's the perfect amount of salt. Perfect amount of lemon. Yeah, that's good. I like that a lot. All right. Let's take a look at those crab cakes again. Try to get an idea if they're done. Wow, that lemon sauce turned out really nice. And let's just see if I can get this. Oh yeah, it was just, it was just a couple flakes. So that's fine. Let's see what the other side looks like. This system of using the two grill plates is working out pretty good actually. Just grab it like that. Do the little flip. And let's see what this side looks like. And this side's just a little bit darker, but you can see it's sizzling. So they're cooking. I don't need to keep that on there, but I might turn it again. Let's just see how much, there's still quite a bit of heat coming out of there. Wow, this is coming together very nicely. Okay, since we do have quite a bit more heat coming out of the firebox than we do under the crab cakes, I'm just going to hit them with a little bit of that higher heat. So let's just move these up. And I could move coals under them, but it'll be easier just to move these up. So I'm going to actually do them over here so that I'll be able to get a hold of them. And set the sauce right there. Place our beautiful trout cakes. One and two. This is coming together so nicely. Our lemon cream sauce. Put that on. We'll splash that over the greens as well. It'll be our salad dressing and our sauce for our trout cakes. Scoop off some of these whole peppercorns. Let's see what this cake is like. Yeah, it definitely looks like it's cooked all the way through. Let's get some greens. Oh yeah. Yeah, I can taste the Dijon mustard. I can taste the Worcestershire sauce. Wow, that turned out really, really nice. Wow, that's good. Turned out great. I'm really happy with it. I was a little nervous about this one because it is something I've never tried. I was shooting from the hip and luckily it turned out awesome. So I really like the lemon sauce, the lemon cream sauce. That turned out fantastic. The zest gives it kind of a light, real fresh flavor. It's not just lemony, it kind of has a little extra, I don't know, kind of lightness is the only way I can think to describe it. Yeah, this is fine dining right here. Good stuff. Well, I'm going to finish this off and then I'm going to pack up because I don't have any more batteries. And it's the only thing that makes sense really. I'm just going to call this a day trip instead of an overnighter. I'm prepared to spend the night, but I think I'll just go ahead and head home. Good trip though. Those crackers are good. Having the dry ones on the exterior, that was a good idea. And it doesn't taste super oniony. Like those onions are just blending in there just fine. I don't even notice them really. It just tastes good. Well, I'm going to finish this off and get cleaned up. One last look at the new sumo stand and the hangover sticks, the high low hangover sticks and the regular hangover sticks. I would love feedback. Go ahead and tell me what you think down in the comments below. Also tell me what you think about having the kit pack be just a little bit bigger. Those of you who have the kit pack, chime in down below and tell me what you think. And you know, that's how I know. I'd love to know. It's important to know. Huh, Ursa? Good girl. Yes. Good Bill. Bill, what do you know? Huh? Are you a statue? Nope. You can move. What do you think, Levi? Do you like the camera? All right. I better stop messing around and get this stuff packed up. It's going to get dark soon. We're running out of light, so I better say goodbye now. I almost have everything packed up. I've just got to balance out these packs for the goats, get them loaded up, and we'll head on out of here. But thank you very much. Sure appreciate you watching. And sorry about the technical difficulties. I'll be more careful next time. Thanks, everyone. Bye-bye. No idea how this footage will turn out. It's pretty dark. But I just want to let you know we're on the trail and making tracks. So thanks again, everyone. Bye-bye.