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Entry Point 50 - Cross Bay Lake

Cross Bay Lake entry point allows overnight paddle only. This entry point is supported by Gunflint Ranger Station near the city of Grand Marais, MN. The distance from ranger station to entry point is 45 miles. Access is thru the Cross River with two portages to Ham Lake and a 24-rod portage to Cross Bay Lake. This area was affected by blowdown in 1999.

Number of Permits per Day: 3
Elevation: 1670 feet
Latitude: 48.0760
Longitude: -90.8222
Author Message Text
Corsair
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08/27/2009 08:18AM
 
New Trip Report posted by Corsair

Trip Name: 2009 BWCA Trip a New Beginning.

Entry Point: 50

Click Here to View Trip Report

"Pack lightly, Tread lightly"
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alpine525
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08/27/2009 12:44PM
 
Great trip report and nice pictures. I've done many trips in this area - and your story brought back lots of good memories. Thanks for sharing!

Do not let the behavior of others destroy your inner peace. Dalai Lama
rlhedlund
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08/27/2009 04:39PM
 
I'm sure the outfitters like you advertising the Gunflint. Please keep it down. That's where we went this spring.

Good report. thanks

Life is Good, Living is Better. Everlasting Life is Best! Pray for Us Amok.
gotwins
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08/27/2009 10:45PM
 
Nice report. One tip, with rib eyes, you really don't ever need to marinade them, that's just ruining a great cut of meat. The dry rub will be just the ticket next year. Basically, you really only need a marinade with a tough piece of meat, so don't marinade strips, ribeyes, tenderloin (Filet). Do marinade flank, skirt, round, etc. You don't need the grill for the fire, just buy bigger steaks next year!
Corsair
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08/28/2009 10:43AM
 
go (I can't say the second part) WHITE SOX!

Anyway, any good ideas for a dry rub?


"Pack lightly, Tread lightly"
gotwins
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08/28/2009 08:07PM
 
Hello Corsair. I just witnessed your dirty sox beat the red sox last night at fenway. Needless to say, I was rooting for the elder sox.

Anyway, a dry rub is a bit of a hodgepodge. You can buy some pretty good pre-made ones in the spice isle, montreal steak rub, etc. I really like the Weber ones, and heck, they're from Palatine, you should love them! I know I do. I like to add a bit of Lowry's to whatever dry rub I do, as well as some chili powder. That's what I usually do at home. Some garlic salt, chili, and lowrys with some kosher salt (NOT TOO MUCH, the lowry's and garlic salt already has salt, I just like the big crystals), plus just a little bit of olive oil to make it stick is what I usually use at home when grilling. No more than 1 hour is needed, mix up the spices before hand at home, rub it into your steaks about 1.5 hours before throwing them over a nice bed of coals in the BWCA. Don't get impatient, let those coals get nice and red, no flames, and you'll have no complaints. I almost took my ThermaPen to the Quetico this year just to make sure, but I did fine without it.

Experiment at home over the Weber, you'll come up with your own personal 'blend' that you like. Your canoe partners will love it.

Mongo65
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08/29/2009 02:23PM
 
Corsair. Nice trip report. The turtle pics were nice. Sounds like you three had pretty good weather for the trip. GO CUBS!

Sit back, relax, have a home brew.
520eek
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09/12/2009 11:11PM
 
I really liked reading your report...thanks for submitting it!

I couldn't wait for success, so I went ahead without it!
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