Dusy Ershim Sept 14-16

Thanks Matt for posting those up...I actually have a couple pics of your rig...I'll post them up when I get back...on the road in Sacramento getting gas & lunch

What really made the trip for me was my trail bud...you never know when running a trail and camping with someone you never did before how it's going to turn out...the guys (or gals) you run with can make or break the trip...Matt's a solid stand up guy...looking forward to the next trip
 
jesse3638 said:
Looks awesome. Early up makes things definitely more relaxing.
Click to expand...

Agreed. Also made it possible to get the prime campsites at each lake.

dillard09 said:
Awesome! Def on my list to do. I just got back from Barret Lake and the Rubicon. The Dusy looks very similar to Barret lake. Lots of tight squeezes. The gate on Barret is just over 86" but you can squeeze through at 89" 🤪
Click to expand...

Right on. I was wanting to run Barrett this year too but not sure if I'll be able to make it up there. I think I'm only at like 83. Glad you were able to run those two trails.

Brute said:
Thanks Matt for posting those up...I actually have a couple pics of your rig...I'll post them up when I get back...on the road in Sacramento getting gas & lunch

What really made the trip for me was my trail bud...you never know when running a trail and camping with someone you never did before how it's going to turn out...the guys (or gals) you run with can make or break the trip...Matt's a solid stand up guy...looking forward to the next trip
Click to expand...

Absolutely! Same for me. I had a blast and having good company made it that much more enjoyable. Plus the trout with that beurre blanc you whipped up was awesome. Thanks for that. But I am curious how Big Red looked once he got off the trail? Safe travels and I'll see you on the next one.
 
A couple trout we took for dinner...released the rest
 

Attachments

  • IMG_3349.jpg
    IMG_3349.jpg
    211.7 KB · Views: 97
Pan frying some trout in bacon fat, followed by a white wine reduction with fresh thyme and a squeeze of lemon...couple pats of butter swirled in at the end
 

Attachments

  • IMG_3352.jpg
    IMG_3352.jpg
    155.3 KB · Views: 94
Accompanied by Matt's seared tenderloin and sautéed veggies
 

Attachments

  • IMG_3354.jpg
    IMG_3354.jpg
    147.4 KB · Views: 95
You must log in or register to reply here.
Top Bottom