Thursday, 27 April 2017

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River Trips

Change is Inevitable, Unless it's from a Vending Machine

Change is Inevitable, Unless it's from a Vending Machine

   Spring isn't the only thing in the air here at Bass' River Resort. Lots of changes are on the way, and I will be your tour guide to make sure you are up to date! First off, I'm going to take a little time to introduce myself. My name is Logan, and I am junior at Northwest Missouri State University. My hometown is here in Steelville, and I 'll be with you all summer, blogging about all that is going on here at Bass! Due to attending school August through April, I am not here year round. This was my first week back for the season, and I was introduced to all the new things that are going on. As we gear up for the approaching warmer weather and summer time, I thought I'd take the time to tell you about all that is happening here at the resort!

    One of the majowebsitehomer changes is our new website,   which you've probably noticed since you're reading this blog! We totally revamped the site during the off-season. Besides making changes to the appearance, our guests can now make online reservations. You don't have to call us during business hours on the phone anymore, although we still love to chat with you all! You can log onto www.bassresort.com 24 hours a day, seven days a week and make all your reservations for camping, floating, lodging, and most of the other great activities we offer! The new system allows you to see multiple options available for each activity, and is extremely accurate with data entry of all of your critical information.

    In addition to changes with technology, we have also added thredeluxecozy1e new Cozy Deluxe cabins. These cabins, along with our additional Cozy Deluxe cabins, have one bedroom with a queen bed, one bedroom with a double/single bunk bed, and a living room with a queen size hide-a-bed. The units are also furnished with a kitchen that includes a stove, refrigerator, microwave, coffee maker, and table and chairs. The cabins all have heat and A/C, full bathroom, and a deck where you can sit and enjoy the fresh Ozark mountain air!

   Down in the store there is tons of new merchandise available for our guests! We recently added quite a few t-shirts and hoodies with a vintage them to them! You'll be feeling groovy walking around the resort in them! We also have lots of hats, and all of your basic necessities for camping that you'll need! We're always adding new stuff, so check often!

tshirts

 

hats

store

   This about sums up the major changes happening at Bass' River Resort. I'll be keeping you updated all summer, and I hope that you'll keep checking back for new blogs as we spotlight the different activities we offer, as well as Staff Spotlights, recipes, photos, and more!

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44th Annual Winter Float Trip

44th Annual Winter Float Trip

It All Started with 16 Crazy Guys and 8 Canoes

As told by original member: Chuck Gilbert

On Saturday, January 20th, 1974, 16 crazy guys from St. Louis decided after closing up Burnham’s Opera House to go on a Winter Float Trip (WFT).

We called up Bob Bass (actually woke him up) and told him we’d be down on Sunday morning to float on the Meramec River and to be ready for us with eight canoes.

We called up Bob Bass (actually woke him up) and told him we’d be down on Sunday morning to float on the Meramec River

From this humble start we have put together 44 winter float trips that have seen everything from a high of 10º with a foot of snow on the ground to this year’s high in the low 80s and everything in between.

On Saturday, February 20th, 52 intrepid souls braved 81º sunny weather on a perfect day to float the Courtois River for the 44th Annual WFT. The Bass' River Resort team took excellent care of this group and served up fabulous fare for both breakfast and dinner.

We started the celebration on Friday night the 18th by saying high to old friends and getting to know some new ones. The bonfire blazed brightly, aerial bombs were set off, cigars were lit, beer and whiskey flowed and the stories, legends, and outright lies started to be told and retold.

On Saturday, the troops rallied and most answered the breakfast bell, stoked the furnaces and got ready for the pick up by the big yellow bus. Once we were delivered safely to our put in on the river, we gathered our gear and claimed our watercraft. Like all flotillas, there were a few launching problems but soon everyone was on the river.

During the float some of the crew took some extra long swigs of grog and made them less than reliable crew members...

Tradition dictates that we stop early and often to caress each worthy gravel bar with our presence and to let the libations flow along with (of course) additional stories, lies and jokes. Around 2PM the official WFT high temperature was announced (81.6º) along with the official river temp (56.6º). Of course everyone was astounded by the summer like temps and the deep blue sky.

During the float some of the crew took some extra long swigs of grog and made them less than reliable crew members and of course some got a little waterlogged in the chilly waters. Towards the end of the day, some rain moved in followed by a thunderstorm and believe it or not, a pea sized hail storm moved through our camp site.

Fortunately, most floaters were off the river and under cover. Everyone took comfort in the wonderful vitals that Stephan & Julie served up. Even Trent Bass lent his hand on making sure our crew we’re well fed.

Nate Gilbert made sure that the shooting range was safely manned. It’s estimated that the shooting crowd burned through over $2,000 in ammo. No animals or humans were hurt or killed in this event. Nate will attempt to organize an actual contest with a real trophy to be given to the “Best Shot”.

New stories, lies and legends were born on this float and everyone is looking forward to being on the 45th WFT scheduled for February 17, 18 & 19 in 2017.

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In the Spotlight

In the Spotlight

We will be using this blog to put the spotlight on:  Latest Gear, Tips, How-to's, Recipes and our own store merchandise.

 

 3/2/16: Foil Packets

My job today was to work on my blog and spotlight a recipe.  
I'm not real sure how this became 'my blog', and I'm not much of a cook, but here goes...

I started working at Bass' in 2006, and have only camped a handful of times since then. My weekends are spent here, so although I don't camp much anymore, I still enjoy cooking over an open fire.
So, I'm by far, no expert on this topic! BUT, I hear a lot of stories working behind the
counter and a lot of them have to do with recipes that our guests have tried.(Some successful and others, not so much!)

Foil Packets are a favorite of mine and my family.  They are just so easy. You can prep everything ahead of time and once your fire has a good coal base, you just throw them on. I love that there's no pots and pans to clean up and if you double up the foil, you can just eat out of the packet.

Here's some helpful tips...

*Use heavy duty foil-if you're using regular foil, make sure you double it, you don't want to be eating ashes!

*When preparing the packet, start with the meat - it usually takes the longest to cook

*Bite size pieces! This shortens the cooking time & no need for a knife when it's finished. (Kind of hard to cut if you're using the foil as your plate)

*Spray the foil with cooking spray before adding your ingredients

*Add some veggies & seasonings

I'm sure there's lots more I could add here, but let's make this simple! Our go-to is usually hamburger with some veggies, (or tater tots for the kids) with cream of chicken or mushroom soup poured on top.  Below is a recipe I found that I'm going to try next time we do a fire on the gravel bar:

Grilled Honey-BBQ Pork Foil Packs

FoilPacks

Ingredients

1/2 cup barbecue sauce
1/4 cup honey
2 teaspoons ground cumin
4 pork boneless rib or loin chops, 3/4 to 1 inch thick (1 1/4 pounds)
2 large ears corn, each cut into 6 pieces
1 cup baby-cut carrots, cut lengthwise in half
2 cups (from 1-pound 4-ounce bag) refrigerated cooked new potato wedges
1 teaspoon salt

Directions

    Heat coals . Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
    Mix barbecue sauce, honey and cumin in small bowl. Place 1 pork chop, 3 pieces corn, 1/4 cup carrots and 1/2 cup potato wedges on center of each sprayed foil sheet; sprinkle with 1/4 teaspoon salt. Spoon 3 tablespoons sauce mixture over pork and vegetables on each sheet.
    Fold foil over pork and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
    Grill packets 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until pork is slightly pink in center. Place packets on plates. Cut large X across top of each packet; fold back foil.

ENJOY!!!

 

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Horseback Riding

Horseback Riding

Riders of all skill levels enjoy our guided horseback rides!  Enjoy a wonderful equstrian adventure riding through our Ozark River Country on a one or two hour horseback ride.  Our scenic trails wind along the beautiful Courtois River and through the scenic hills of the Mark Twain National Forest to our special mountain overlook.  We also offer a breathtaking Sunset Ride beginning at 6:30 pm and lasting approximately 1 1/2 hours.  Our famous scenic overlook is absolutely spectacular as the sun sets! So no one is left out of the fun, we offer children 7 years and under a pony ride at the stable that lasts approximately 10 minutes.

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Canoeing

Canoeing

Canoeing is a great way to enjoy the crystal clear Courtois, Huzzah, and Meramec Rivers. Bass' River Resort offers the finest floating services on Missouri's most popular streams in the Ozarks. We offer canoe trips varying from 6, 7, and 13 mile lengths. Our most popular floats are those floating to and from the campground, which is located right along the Courtois River.

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