Uploaded July 2019 | Updated September 2026, 2 weeks ago
Having fun playing with fire and cooking meat at the ocean. I didn’t set out to film this whole trip, so it’s just a collection of footage some great meals being cooked on the wild coastline of the Pacific Northwest with some critters and pretty scenery thrown in for good measure.
A quick note about heating up rocks... Damp rocks will usually explode when heated. This can be minimized by heating them very slowly over a period of hours, but they still have the potential to explode at any point. Because finding rocks without moisture in them is difficult in wet places, I prefer to heat them quickly; making sure to back away to a safe distance for 20 minutes to let them crack without the danger of being hit by shrapnel.
Heating more rocks than you need as a backup usually results in some usable cooking surfaces.
I suspect that some people will worry that the pork chops were undercooked. Pork only needs to reach an internal temp of 145 F to be safe, which doesn't necessarily mean it needs to be white and dry inside. We all grew up on chewy pork chops because the USDA used to recommend a higher temperature, so pink pork can look raw if that's what you're used to. I didn't bring a thermometer, but I cook a lot of meat at home using one and was confident that these had reached the right internal temp based on feel. They turned out perfect as far as I'm concerned, but no activity in this video is without risk, so please keep that in mind.
Questions, comments and suggestions are always welcome and appreciated. Here’s a list of stuff used in the video in case that's what you're interested in….
Knife: Ontario SP46
Saw: Bahco Laplander
Bow Drill Set: Driftwood lumber (western red cedar)
Bow Drill Cordage: Flotsam Crab Rope
Bow Drill Bearing Block: Naturaly Divoted Rock
Flint and Steel & Stone Knife Rocks: Unknown (feel free to share)
Tarp: Bushcraft Outfitters 10x10 Silnylon
Cook Pot: Stainless Zebra Pot 14CM
Music: Luca Stricagnoli - The Last of the Mohicans(Guitar)youtube.com/watch?v=6Kbv1OpIpaA
Pork Chops and Cornish Game Hen from Market House Premium Meats
eatmarkethouse.com
Having fun playing with fire and cooking meat at the ocean. I didn’t set out to film this whole trip, so it’s just a collection of footage some great meals being cooked on the wild coastline of the Pacific Northwest with some critters and pretty scenery thrown in for good measure.
A quick note about heating up rocks... Damp rocks will usually explode when heated. This can be minimized by heating them very slowly over a period of hours, but they still have the potential to explode at any point. Because finding rocks without moisture in them is difficult in wet places, I prefer to heat them quickly; making sure to back away to a safe distance for 20 minutes to let them crack without the danger of being hit by shrapnel.
Heating more rocks than you need as a backup usually results in some usable cooking surfaces.
I suspect that some people will worry that the pork chops were undercooked. Pork only needs to reach an internal temp of 145 F to be safe, which doesn't necessarily mean it needs to be white and dry inside. We all grew up on chewy pork chops because the USDA used to recommend a higher temperature, so pink pork can look raw if that's what you're used to. I didn't bring a thermometer, but I cook a lot of meat at home using one and was confident that these had reached the right internal temp based on feel. They turned out perfect as far as I'm concerned, but no activity in this video is without risk, so please keep that in mind.
Questions, comments and suggestions are always welcome and appreciated. Here’s a list of stuff used in the video in case that's what you're interested in….
Knife: Ontario SP46
Saw: Bahco Laplander
Bow Drill Set: Driftwood lumber (western red cedar)
Bow Drill Cordage: Flotsam Crab Rope
Bow Drill Bearing Block: Naturaly Divoted Rock
Flint and Steel & Stone Knife Rocks: Unknown (feel free to share)
Tarp: Bushcraft Outfitters 10x10 Silnylon
Cook Pot: Stainless Zebra Pot 14CM
Music: Luca Stricagnoli - The Last of the Mohicans(Guitar)youtube.com/watch?v=6Kbv1OpIpaA
Pork Chops and Cornish Game Hen from Market House Premium Meats
eatmarkethouse.com
