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)!