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Need Rainbow trout recipes

dblRdblR Posts: 75
edited 6:47PM in EggHead Forum
My stepson just caught 10 trout from the frehly stocked lake (Thursday). I have never cooked fish on the egg before. I have the cast iron grid, cedar planks, fish grid and many DP rubs. Ant help would be appreciated. I follow directions real well. Been eggin' 4 years. Temps and approx. times would truly help. Thanks.

Yours in green smoke,



  • Richard FlRichard Fl Posts: 7,974
    I have taken the whole cleaned trout, laid on HDAF with a little olive oil or butter, placed dill and thin slices of lemon in the cavity and also on top.
    Make a slurry of kosher salt and water and cover 1/4 inch chick. Bake 350 indirect 20-30 minutes depends in size of trout. Remove, rest 10 minutes and then break the salt crust. You hardly notice the salt flavor, like mustard with rubs- it dissapears. Here is one from the files.

    Trout, A La Mexicana, Gilbert Covarrubias

    A La Mexicana Veggies

    2 lb trout or trout fillets
    2 cup diced tomatoes
    1 cup diced onions
    4 Clove minced garlic ( I LOVE GARLIC!!!!!!)
    2 Tbs sliced pickled jalapenos or amount desired
    1/4 cup butter or half a stick
    1/2 cup coarsely chopped cilantro
    pinch salt and pepper to taste

    Preparation Directions:
    1 Clean and gut fish (if not already done), you will want the head removed.
    2 Preheat grill to 300 degrees
    Cooking Directions:
    1 Sauté half the butter with the garlic over the stove until soft.
    2 After cooking garlic wrap in foil with fish and place in grill for 30 minutes flipping every 15 minutes. Time may vary depending on the size of the fish.
    3 When fish is done remove fins and skin and seperate fillets with a spatula.
    4 Carefully pull spine up and meat should separate from bones.
    Special Instructions:
    1 While the fish is cooking sautee onions in the rest of the butter until translucent.
    2 Then add tomatoes and jalapenos and sautee for three minutes.
    3 Remove from heat mix in cilantro.
    4 You are ready to pour this over your fish when it is ready! MMMMMMM!!!!

    Servings: 1

    Recipe Type
    Main Dish, Seafood

    Recipe Source
    Author: Gilbert Covarrubias

    Source: BGE Forum, Gilbert Covarrubias

    aBreak t laye
  • i usually just hot smoke them whole with lemon, rosemary, shallot in the cavity. maybe a couple of hours at 250 dome



    i've also let them go for a few more hours and they just get better and better.



  • Here is a boneless one.
    Simple, salt/pepper/butter and lemon slices. Alder wood for smoke.


  • dblRdblR Posts: 75
    Many thanks. will use both recipes.will let you know how they turn out.

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