Wow I gotta tell ya, the fresh steelhead on the BGE was out of this world. I did a nice rub with paprika, cayan, cluck & squeal, brown sugar. I picked up the SH on the way home, fired up the egg, got the rub on and cooked them hot. The skin was crispy and the SH was mid rare, almost raw on top, but had a beautiful color from the rub. Now I've done salmon and fish many ways, but this was simple and soo tasty. I can't wait for leftovers tomorrow. I think I will make a quick salmon burger with the leftovers!!