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Rainbow Trout...

JD McGeeJD McGee Posts: 250
edited 2:05PM in EggHead Forum
Hi folks...they say a picture is worth a thousand words...here are a few thousand from last nights dinner... :)

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Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com

Comments

  • Grandpas GrubGrandpas Grub Posts: 14,226
    Great, mouth watering cook.

    GG
  • Seattle ToddSeattle Todd Posts: 227
    Looks awesome! Are those store-bought or caught?

    Very good memories from when I was little and my grandparents were alive of rainbows cooked simply in cast iron with butter.

    Gotta try them on the BGE sometime.
  • BeliBeli Posts: 10,751
    What a delicacy........fresh trucha arcoiris...mmmmmmmmmm
  • RollocksRollocks Posts: 570
    I did trout last Friday, was eggscellent. Yours look better, because I have a feeling that you caught them yourself. I got mine from the fishmonger a few blocks from my house.
  • Gator Bait Gator Bait Posts: 5,244
    JD, Those are gorgious! I have yet to learn to like to eat any of the salmonids and your photos make me regret it.

    Gator
  • MaineggMainegg Posts: 7,787
    One of the prettiest pics here! it does not get much better :) unless it is in a cast iron pan with some cornmeal, flour and a little butter
  • reelgemreelgem Posts: 4,256
    Great looking meal. Could you give more details on how you cooked it? It looks like you have the fish down pretty close the fire.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    When you cook them like that, does the skin just peel off?

    Mike
  • JD McGeeJD McGee Posts: 250
    Rollocks wrote:
    I did trout last Friday, was eggscellent. Yours look better, because I have a feeling that you caught them yourself. I got mine from the fishmonger a few blocks from my house.

    I wish I had caught them...a friend of mine brought them over on Sunday...I cooked 4 on Monday and froze the rest. I plan on smoking the two larger ones this weekend. :)
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
  • JD McGeeJD McGee Posts: 250
    reelgem wrote:
    Great looking meal. Could you give more details on how you cooked it? It looks like you have the fish down pretty close the fire.

    I rubbed these up with evoo on the outside then salted and peppered the cavities. I cooked them direct @ 400 ish for about 4-5 minutes per side turning and basting with melted butter every 2-3 minutes.
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
  • JD McGeeJD McGee Posts: 250
    carwash mike wrote:
    When you cook them like that, does the skin just peel off?

    Mike

    They're a bit tricky...I oil the grates really well and use a wide spatula when I flip...but yes...the skin does just peel off. That's not a bad thing when you're ready to eat them though... :laugh:
    Wine Country "Q" Competition BBQ Team Pacific Northwest BBQ Association's 2011 "Team Of The Year" www.winecountryq.com
  • Ya'll are missin out if you don't eat the skin.. lots of good flavor there...
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