Two Men, Two Pits and a Blog

How To Catch A Wave: Superior Stir Fry

I am smitten for the surf. No, not the sort of surf you folks in California see on a regular basis, with those mighty curlers, and hearty folk balanced atop them on slender boards. That’s impressive and all, but not what I mean. Nay, the sort I speak of today is of the fresh water variety. The much smaller cousin, if you will, found on the larger inland lakes and watersheds scattered about this fine country. Maybe surf isn’t the appropriate word here. A good wave is really what I’m talking about. A good, rhythmic, all-day, rush-up-to-your-feet-and-soak-your-boot-if you’re-not-ready-for-it,  kind of wave. In short, the kind of waves my fellow patron and I mixed company with this weekend last, on a little camping trip up Lake Superior way, here in the first hallowed folds of November proper. Let it be said, because it’s true, we lived the pampered life there. The respite of kings. We ate like hogs, and slept like logs, each night lulled to sleep by the soothing rhythm of the ice water waves crashing on the beach. One could not help but to feel his blood pressure lower by just being there. It was good, people. So grab yourself an appropriate beverage, pull up your favorite chair, and we’ll tell you a little more about it, and how it went and came to be.

Now half of our mission statement, besides thus escaping the urban melee back home, was simply to eat our way through the weekend. A humble, albeit attainable goal, and one of which we were suitably prepared for. To assist us towards this higher end of gluttony, besides the token pair of stretchy pants, we brought along the one tool born for the task. The Mojoe Griddle. I might as well admit it, this griddle has wooed me silly in recent months, and I cannot hide my love for it. It’s awesome. There’s a reason we talk about it so much. And that reason is it just plain works! And let it be said, lake-side, in a beautiful encampment, nothing is quite so fine when camp cooking en-masse, than the vast, nearly non-stick surface of this massive griddle. We had four bellies in camp for to feed there, and the mojoe didn’t even blink. Not once. So it was good to have this culinary comrade at the ready in camp for our caloric ideals. And one thing we cooked was stir fry.

Over the lightly oiled, hot, steel surface of the griddle, my fellow patron fried up some thinly sliced chicken breast and beef. We seasoned the meat with what we had on hand: salt, pepper, cayenne pepper, paprika, seasoned salt, and a few pinches of garlic powder. Pretty much ran the booty through the entire camping spice rack for this one, and man oh man, what yonder aromas did flood our camp! Every black bear within a twenty and one-quarter mile radius of our picnic table knew precisely what we were up to. We just played the odds that ursus hibernation and November go hand-in-hand. It does, doesn’t it? Anyways.

It weren’t long before we added the vegetables. One red onion, one yellow onion, and four bell peppers of various pigmentation. A few cloves of garlic to taste. A little more oil to help things along. Glory! Sunbeams sparkle off the largest fresh water lake in all the world, whilst we turn our gastronomic medley over piping hot steel. Rice noodles come to boil on the other burner. I guess you’ve noticed by now our latest cooking tool – the venerable dry wall blade. Hey, we’re men, what do you expect! Cam, from Mojoe Outfitters, who off-hand, and by the way, is a man too, well it was he who recommended the dry wall blade for this griddle. By golly, if them weren’t words but to abide kindly in the soul.  One of the finer brain thrusts to cross the camp kitchen since baked beans. If you haven’t had occasion yet to plow your peppers about with such hardware, well let’s just say you’re missing something out of your life. There is just something delightfully emancipating about it, not to mention efficient. Like seeing your 401-K triple unexpectedly, or getting a new snow blower for your driveway. The world is yours! Likewise, I suspect nary a man with a pulse would not glow ear-to-ear tending his vittles in this matter. Where dry wall meets stir fry.

Lastly, whence the plunder was tender to eat, we lavished it with some Ginger Orange Asian sauce, mixing it in thoroughly, letting all the many flavors get to know one another. To get happy together, as it were. And thus, without much fanfare or the like, we cradled a paper plate each, piled high with steaming quantities of stir fry, and settled back into our camp chairs for a bit of proper pigging out. Chins were wiped, and burps were belched. Tummies were patted contentedly. If this is all we ate today, it would be alright. And as I tarried post-supper in my camp chair, watching the chickadees dart amid the birch and the balsam, I could not help but to recall the bustling city, and captive urban throngs that which we had left behind this weekend. All chasing their tails, ever in a rush it seemed. And as I looked out over the fresh water sea which sparkled in a golden light, and listened to its powerful waves roll onto the wild, northern coast, I tried to think of something that we might be missing by leaving the city behind for a while. But I didn’t come up with anything. In point of fact, I gave up such retrospection entirely, and just went back to the stove for seconds, instead. Returning to my chair once more, for to enjoy the food and fellowship, and to delight once again in my Lake Superior encampment, and the cold waves which topple forth there. Amen.

Camp Stir Fry courtesy of the Mojoe Griddle! Man! Good eating. Good scenery. Good people. Good times.

If you want to learn more about the Mojoe Griddle, check out . PotP Approved!

15 responses

  1. Lovely post. That griddle impressed me when you reviewed it back in the day. It seems to be earning it’s keep.

    November 12, 2015 at 2:28 pm

    • Thanks Conor! I tell you, this griddle has become some what of a love affair. I can’t get enough of it. And no doubt about it, it would make a worthy addition to your cooking arsenal back there in Ireland. You’d love it.. Probably cost a small fortune to ship over there tho. Aw well.

      November 12, 2015 at 2:44 pm

  2. that food looks amazing!!

    November 12, 2015 at 2:53 pm

  3. Hmmmmm, “Eating our way through the weekend”. I like the idea. And the dish looks divine.

    November 12, 2015 at 3:19 pm

    • Yes Mrs Deerslayer, it is a routine I think we could get accustomed to, but probably shouldn’t. It man, good times.

      Take care!

      November 12, 2015 at 5:03 pm

  4. Awesome story – must try that griddle sometime. Pictures great also – reminds me of Copper Harbor.

    November 12, 2015 at 8:14 pm

    • Nice. Never made it up to copper harbor yet. Been to the UP tho. Awesome country. Very similar indeed.

      November 12, 2015 at 9:39 pm

  5. Ono-licious (‘Ono’ means tasty) dish indeed! PotP, could you share with the class which brand of “Ginger Orange Asian Sauce” you fellers used on your stir fry?

    November 13, 2015 at 9:34 am

  6. The photos drew my in but I totally started drooling at the sound of that Ginger Orange Asian sauce… ummmmmmmmmmm

    November 13, 2015 at 9:55 am

    • Thanks Debbie. Yeah that stuff is so tasty. Totally brings any dish to another level. I think you need to develop your own home made ginger orange sauce and share it with the world. How hard could it be!

      Anyway, take care, and a fist bump to Sir David!

      November 13, 2015 at 10:42 am

      • I just may do that! His birthday is on Sunday. Will be hunting deer tomorrow (opening day here in VA). Perhaps he’ll get some meat…

        November 13, 2015 at 11:03 am

  7. As always, you make it sound incredible! Gonna go get a drywall blade!

    November 13, 2015 at 10:35 am

    • Haha, that’s funny! Hey, they work! Good to hear from you!

      November 13, 2015 at 10:56 am

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