Best trout fillet's by far!!

mikeb6109

Well i have discovered a new rub that is by far the best one ever!! It is called Todd's Dirt and man oh man it is good stuff!Tonight for testing i did a fillet with half Crabby Dirt and the other half with the new Bayou Dirt.Before pulling i drizzled it with some maple syrup.The Bayou is my favorite,i love the spicy kick it has and the maple made it a bit more subtle.Over all it was the best i have ate,going to be Bayou from now on!




HERE IS THE CRABBY



AND THE BAYOU ONE

Grandpas Grub

Great looking cook there Mike. I sure would like a plate of that.

Kent

Canugghead

good looking and healthy meal there Mike, yum!
-Gary

FlaPoolman

Mike the fish looks like it was cooked perfect but how do you run over a trout on your way home from work? :laugh: :laugh: You cooking the moose again this year buddy??

BENTE

looks great mike!!

mikeb6109

well Pat no promise for moose this year .... i did not get lucky to be picked for a license.

Haggis

Mike,

If you are going to recommend a commercial rub, the least you can do is provide to your readers a means to find it. As it happens, Todd's Dirt was featured in a Washington Post sunday magazine article a week or so ago (as I read it, I couldn't help but think that Nature Boy missed an opportunity here . . .) so I have that level of familiarity with the product - I have never tried and therefore cannot recommend except that he's a Maryland guy while Nature Boy lives somewhere down south (well, technically its west of me but its still on the other side of the Potomac River.) Todd's products can be purchased through his website at www.toddsdirt.com

cookn biker

I've heard about that brand and heard good things then. I will have to try to locate some. Thanks for the post. Trout looks good.

iBeeSmok'n

Wow looking great Mike
You are making me hungry. Time to go fishing again.

CaptainSpaulding

Mike,

What cooking method do you use for fillets? Those look awesome.

Direct/Indirect?
Temperature?
How do you judge doneness?

I'm looking to start expanding my horizons from the typical ribs, pulled pork, steaks and chicken. Kent/ GG, if you see this, I'd love to know how you do your catfish. The wife loves catfish and I would make her ecstatic if I served up some that looked like the photo you posted this morning.

Joe

mikeb6109

i cook direct at 250 temp. i pull when it becomes a bit firm to the touch! pretty easy stuff to make :woohoo:

mikeb6109

sorry for not posting the link here is the article that was in the Washington post.

http://www.washingtonpost.com/wp-dyn/content/article/2009/06/26/AR2009062602532.html

mikeb6109

i would highly recommend trying the rubs , they are my favorite and they are good on anything !

CaptainSpaulding

Thanks Mike. I'll be trying my hand at some fish, soon!