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Going to have a bunch of trout. Any ideas for a few ways to prepare would be much appreciated. Thanks, Paul
Midnight Smoker:[p]Here is one suggestion . . .
Trout . . .
Keep it simple...butter, lemon, slice of onion in the gut cavity, little sea salt, maybe a pinch of rosemary. Grill them low and not for long. 375 for 15 minutes, turning once??? Something like that. [p]I'm heading up north next week to try to catch some of those buggers myself.[p]Hank
brook trout i like fried in butter and oil in a castiron skillet, salt pepper and maybe some lemonjuice inside, roll in flour and salt outside and fry til crispy. big landlock salmon and browns i would bake stuffed per below. rainbows i let go because i really dont like them cooked
Midnight Smoker,[p]Here's my favorite way. Wish I had some of those trout! I cut the heads off, butterfly the trout removing the backbone and the pin bones. Don't cut thru the skin on the top of the fish. Set BGE up for indirect on medium heat. Pam the skin side of the fish. Sprinkle your favorite seasoning on the top, dot with butter if desired. Seasonings I have used...HomeBBQ's Sweet Habanero Orange, numerous brands of lemon pepper, Buttrub's fish seasoning. It's all been good! Orange or pecan for smoke flavor.
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