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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Tonight's Trout
Fornia
Posts: 451
My good friend brought me some frozen trout caught by his grandfather, from local PA waters.
I was in a real crunch for time, so I kept it super simple….and ended up with great results.
Inside of cavity seasoned with Signore Bernardo Salmon Seasoning, then some butter, and thinly sliced lemon. Tied them up (not sure I needed to do this) and ready for the Egg. Some sliced potatoes in foil with thinly sliced yellow onions, butter and spices.
I put the foiled potatoes on early, direct at 400 dome. Then worked the Egg down to 375 dome and cooked the trout raised-indirect (on the grid above the foiled potatoes).
My friend eats these trout a lot more than I, and he raved on the result. I gave all credit to ‘Chico’ (his grandpa)!
I was in a real crunch for time, so I kept it super simple….and ended up with great results.
Inside of cavity seasoned with Signore Bernardo Salmon Seasoning, then some butter, and thinly sliced lemon. Tied them up (not sure I needed to do this) and ready for the Egg. Some sliced potatoes in foil with thinly sliced yellow onions, butter and spices.
I put the foiled potatoes on early, direct at 400 dome. Then worked the Egg down to 375 dome and cooked the trout raised-indirect (on the grid above the foiled potatoes).
My friend eats these trout a lot more than I, and he raved on the result. I gave all credit to ‘Chico’ (his grandpa)!
Comments
-
Great cook!
Gotta keep close to that friend (or his grandfather).
:woohoo: -
Great cook Jason! Nothing better than fresh fish.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
I love fish, looks so good.
-
Jason, your trout looks so delicious!
I think your preperation was perfect! -
Looks great!
-
Looks super Jason and I'm not a fan of trout. I think I would make an exception in this case. It looks perfect with the tatters.
Blair
-
Looks like the trout cooked up good. How was the bones? :huh:
-
-
Beautiful fresh fish! Nice cook too.
-
WOW!!! Looks awesome.
Couple questions:
1) Do you have to scale (or "de-scale") the fish first?
2) Did the skin simply peel off?
3) What was approximate time on each side?
Thanks for sharing! -
2Fategghead wrote:Looks like the trout cooked up good. How was the bones? :huh:
Thanks Tim! The bones weren't a problem at all....we simply pulled on the back bone...and with some care, got everything out except for many 3-5 bones per fish.
Ozarkshooter wrote:WOW!!! Looks awesome.
Couple questions:
1) Do you have to scale (or "de-scale") the fish first?
2) Did the skin simply peel off?
3) What was approximate time on each side?
Ozarkshooter,
Thanks! Did not descale....although not sure if it was done prior to freezing. I know trout have little amount of scales, after reading up last night.
Yes...it almost literally slipped right on off. It was great!
Maybe 4-5mins per side....was shooting for internal of 140°, but ended up using the 'flake test'. Was not dried at all....and likely higher than 140°. Another testatment to the Egg's wonders! -
Great looking trout Jason
This was my dads favorite meal
Shane
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum