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Trout trick

Focker
Focker Posts: 8,364
edited October 2016 in EggHead Forum
After a quick brine, then dry in fridge, snaked these guys on my 14.5 WSM at 175 with cherry, for what ended up being a little over an hour.

Would like to shake this man's hand some day.
https://youtu.be/bcmy2ze54-s

These are the smalls of the bunch, normally a PITA.  Always fully cooked first, then cleaned.  

Here they are finishing up after a squeeze of the lemon slices that were removed..boneless!

Flawless finesse technique!
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

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Comments

  • Wardster
    Wardster Posts: 1,006
    I'll be damned.  Awesome!
    Apollo Beach, FL
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  • Focker
    Focker Posts: 8,364
    Wardster said:
    I'll be damned.  Awesome!
    Hells yea!  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • tikigriller
    tikigriller Posts: 1,389
    How in the heck does one figure this stuff out!  That is incredible!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Focker
    Focker Posts: 8,364
    tikigriller said:
    How in the heck does one figure this stuff out!  That is incredible!
    It is!  The little ones fell apart.

    They probably undercooked one, and had an "aha" moment.  B)
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    edited October 2016
    Bigger ones rolling now.

    This one is for you...Suckerberg.  

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    Perfect.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SGH
    SGH Posts: 28,891
    edited October 2016
    Brother Focker, when I read the title my first thought was that you had trained a trout to jump through a hoop of bounce a ball on its nose ;)
    On a seperate note, cool trick and great looking grub.  

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tikigriller
    tikigriller Posts: 1,389
    Look at size of those trout!!!!  That ain't no California trout there! !!!
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Focker
    Focker Posts: 8,364
    SGH said:
    Brother Focker, when I read the title my first thought was that you had trained a trout to jump through a hoop of bounce a ball on its nose ;)
    On a seperate note, cook trick and great looking grub.  
    Thanks Scottie,
    I need to train them to jump in our bucket.

    This Cabela's vid is a great comparison of how easy this dorsal fin doneness indicator is.  

    One fish project...
    https://youtu.be/OQnkoWAEBHY


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    tikigriller said:
    Look at size of those trout!!!!  That ain't no California trout there! !!!
    Thanks tiki!
    In the grand scheme of things, my standards are pretty low, for a panfisherman.  =)

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • GalanteNate_OneEa
    GalanteNate_OneEa Posts: 967
    Thats awesome,thanks for the share!
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  • smokeybreeze
    smokeybreeze Posts: 216
    In my neck of the woods, WSM means Winchester Short Magnum, I have to keep reminding myself that's not always the case.

    Good lookin' groceries there @Focker
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  • Focker
    Focker Posts: 8,364
    edited October 2016
    Thanks much guys.
    Worked like a charm.
    This might work on other species too.

    Guy is a bada$$.
    https://www.youtube.com/watch?v=Jn8OD5WMWhQ
    Efficiency, safety, keeping your knife edge..utmost respect for the guys out there that don't pu$$yfoot around, and get sh!t done.

    Like this guy.
    https://youtu.be/vyDfcictn5E
    I'm sure Cabela's has a one hour vid on how to field dress a deer. 
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    That guy's field dressing is on point!  I would imagine the fish smoke technique would be applicable on any species you'd smoke. And it would seem that you'd lose less meat this way than in a traditional fillet. It took me a few times to get my Flounder fillet game down to maximize meat on the table. Thanks for sharing. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • bgebrent
    bgebrent Posts: 19,636
    Beautiful brother, had to taste great!
    Sandy Springs & Dawsonville Ga
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  • jollygreenegg
    jollygreenegg Posts: 181
    Great trick!  Gonna try it next season
    MM & XL BGE, Bay Area CA
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  • Cashfan
    Cashfan Posts: 416
    @Focker, what did you use for a brine and how long? 
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  • Focker
    Focker Posts: 8,364
    edited October 2016
    Thanks guys.  There are still a few pin bones towards the tail to remove, but this trick really minimizes the severe buttocks pain.  Next day, was eating it cold when prepping for freezer.  Nice smoke, not too heavy, damn good eats.

    @NPHuskerFL,
    It is on point.  As you know, one wrong cut down there, can wreck a party.  

    This trick isn't 100% boneless..but it really helps relieve severe buttocks pain.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Focker
    Focker Posts: 8,364
    Cashfan said:
    @Focker, what did you use for a brine and how long? 
    1 gal water
    1C kosher
    1/2C brown sugar
    Soaked for an hour, dried in fridge for a few hours, then smoked for an hour at 175.  
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • GATraveller
    GATraveller Posts: 8,207
    See how much more satisfying it is to harvest your own food!!   :)

    Genius trick.....that'll come in handy - Thanks for sharing!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • Focker
    Focker Posts: 8,364
    edited October 2016
    GATraveller said:
    See how much more satisfying it is to harvest your own food!!   :)

    Genius trick.....that'll come in handy - Thanks for sharing!!
    Don't get me started on the brisket hunter.  =)
    Thanks Traveller

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Cashfan
    Cashfan Posts: 416
    Focker said:
    Cashfan said:
    @Focker, what did you use for a brine and how long? 
    1 gal water
    1C kosher
    1/2C brown sugar
    Soaked for an hour, dried in fridge for a few hours, then smoked for an hour at 175.  
    Thanks, I'll give that a try next year!
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  • bboulier
    bboulier Posts: 558
    Grilled a trout last week.  Very tasty.  It wasn't all that much trouble to remove the bones after it was fully cooked, but I will definitely try this technique.  Thanks for posting.
    Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black)
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