Filson 101

bbq sauce smothered ribsThis sticky, spicy, bourbon infused sauce is designed to add zing to a barbeque brisket or slow cooked meat dish – works great on ribs, chicken, salmon, or pork.
 
Prep Time: 5 minutes | Total: 25 minutes| Servings: Enough to cover a 5.5 lb brisket 

Ingredients: 
2 tablespoons smoked spicy paprika
1/2 teaspoon cayenne pepper
1/4 cup organic apple cider vinegar 
3 tablespoons organic tomato paste
1/2 cup organic DARK honey (taste changes if you use light honey)
1/2 cup organic molasses
1/2 cup brown sugar
2 teaspoons mustard powder
2-3 tablespoons high quality bourbon, or molasses-based rum
Optional: 2 star anise and cinnamon stick 


Steps: 
all needed ingredients for recipe
1. Add the paprika, cayenne pepper, vinegar, tomato paste, honey,...

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Filson Food: Fire Pit Dinner

man prepping mealShould you find yourself at camp strapped for ingredients and time, here’s a simple recipe that delivers a hearty meal for the whole crew. 

Prep Time: 15 minutes | Total: 45 minutes | Servings: 4 

Equipment: 
Aluminum foil 
Metal tongs 
Work gloves or oven mitt 
Campfire grate 
Shovel

Ingredients: 
Olive or vegetable oil 
16-oz ground beef or bison 
2-3 whole carrots, diced 
2 whole potatoes, diced 
1 bell pepper, diced 
1 large white or yellow onion sliced 
4 corn on the cob, shucked
3-5 sprigs of rosemary, finely chopped 
Salt & pepper 

Steps: 
fire pit with burning fire1. Make your campfire. 
Camp fire meals are simple, but only with a great base from your fire. Make sure your cooking area is level and clear to evenly cook your meal ...

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all ingredients laid out on the counter
Should you find yourself in a chilly cabin with a wood stove and a few cast iron skillets, nothing beats a steak scramble for breakfast. Follow this recipe to make a hearty meal on your next cabin trip.

Ingredients:
1 lb. steak, sliced into strips
8 eggs, whisked
2 cups spinach
1 cup mushrooms, sliced
1 bell pepper, sliced
1/2 cup onion, diced
2 jalapenos, diced
1 tomato
1 avocado
1/2 stick butter

Steps:

making the fire

1. Make your fire.
The beauty of old wood stoves is the way they retain heat in their walls. If the ceiling of the stove is large enough, it makes a fine cooking surface for cast iron skillets. That heat will take a while to build, so you'll want to have a good fire rolling for an hour or more before you ...Read More

Filson Food: Venison and Licorice Pie

finished dish
Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the third recipe of a three part series.

There is a certain magic that happens when you cook over open flame, and I for one can’t get enough of it. No where is it more evident than when you are cooking a braised dish for hours low and slow. The same woodsmoke that b...

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Filson Food: Pheasant Saltimbocca

finished dish
Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the second of a three part series.

Pheasants are not native to North America, they were brought here from Asia by hunters and now can be found in pockets around the country. Pheasant hunting is without a doubt one of the best ways to introduce someone to the sport o...Read More

steaks
Connor Gabbott spent the first 20 years of his career in various restaurant kitchens across British Columbia. Since picking up a rifle and harvesting his first deer in 2010, Connor has set out to combine his love for food and wild places by sharing the stories of his adventures and how they provide meals for the table. We had Connor tell us about a few of his favorite recipes that we can take into our own kitchens at home. This is the first of a three part series.

Off the coast of B.C., sitting in the Pacific, lies an archipelago of over 140 islands that together are known as Haida Gwaii.  In the late part of the nineteenth century, as the islands were being settled and the logging operations...

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oil tin
How to maintain maximum water repellency from your oil finish cotton clothing.
Our waxed cotton clothing is built for years of rugged use in the great outdoors. When re-waxing is needed, use only Filson’s Original Oil Finish Wax. It has a proprietary blend of paraffin wax and softening oils that are an exact match for the original factory-applied waxed finish. Do not be tempted to use beeswax or other waxes, as they will not blend with the existing wax in the fabric, and do not create the surface tension required to maximize water resistance.

Follow these simple instructions to re-wax your Filson garment:

1. Clean all dirt and debris from garment. Waxed cotton can be hosed off and allowed to d...

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The pure lunar calendar has twelve synodic months. Many early societies adopted this as a unit of time, enabling them to plan and reflect more effectively.

Track the daily positions of the moon with the 2017 Phases of the Moon: Filson Lunar Calendar. 

Click the button below to print your own. 

Moon-Poster
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Excerpt from Tides: The Science and Spirit of the Ocean

"The tide is long gone. In a few hours the moon will dip below the western horizon, and just as the last of it disappears, the sun will rise in the opposite direction. During the days of full moon, the sun and moon are aligned but on opposite sides of the earth; during new moon, they are al...
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Gene Barnhart of Ruggs Ranch has been training world-class bird dogs for over forty-five years. Gene's love of working dogs runs deep, and he's handled them his entire life, hunting Beagles in his early years and then moving to Pointers. Now, you'll find Gene at Ruggs, training and conditioning over forty hunting dogs. Ensure success in the field this year using his dog training primer below.

Filson Life - Bird Dog Training
First things first: your dog must have a good quality food to do a good job in the field. 
If they are working hard in the field, the right mix is 30% protein and 20% fat. You will need to use less protein and fat if they are an occasional hunter. Watch their weight, too fat of a dog will not be able to ...Read More
Wesley Larson
Wesley Larson is a Missoula, Montana native who has been working with Dr. Tom Smith of Brigham Young University for five years as a bear biologist. He has spent multiple field seasons studying denning polar bears on Alaska’s North Slope, as well as black bears within the Bryce Canyon National Park area. Here are his three rules for preventing or controlling a potentially dangerous bear encounter. Download your own printable poster here.

Bear Safety Poster
Bears are majestic, powerful animals that have histories steeped in myth and legend. Seeing them in the wild is a privilege. If you are prepared for an encounter, you may be able to observe an emblem of the wilderness without fear, but with the respect and awe...
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