Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoked Trout

ChuckChuck Posts: 812
edited 6:30PM in Seafood
Ingredients
• 3 -6 Rainbow trout fillets
• &#189 gal water
• 1 Cup Kosher salt
• &#189 Cup Brown sugar
• 1/6  Cup lemon juice
• &#189 Tbs Garlic powder
• &#189  Tbs Onion powder
• 1 tsp White pepper
• &#189  Tbs Allspice

InstructionsDisolve dry ingredients in hot water.
Cool water with ice cubes.
Place fish, skin side down,in a flat dish.
Pour cooled brine over fish, try not to let fish overlap.
Brine for 2 hours in a cool location.
Place fish on a rack and let air dry for 2 hours in a cool location.Light a small amount of coals.
When they are glowing add some more lump, then some wet suger maple and alder chips, then top with more lump.
This will produce a lot of smoke at a low temperature.
Place fish on cooking grid over an inverted plate setter or a fire brick setup.
Cool before eating for best flavor.
Slowly bring temperature up to 200* and smoke for 2 - 2-½ hours or until golden but not dry. NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.