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Trout on the MiniMax 🎣

cmac610
cmac610 Posts: 230
in EggHead Forum
The Big Green Egg MiniMax putting in work as I came across some beautiful fresh trout at the fish market yesterday. Seasoned with BGE SPG and also spread chimichurri with some lemon and baby dill in the cavity. About 5 minutes on each side direct and these fishies were done. The white meat was fabulous!


Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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Comments

  • lousubcap
    lousubcap Posts: 34,077
    Great cook and photos.  #4 for the win.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Dyal_SC
    Dyal_SC Posts: 6,286
    Beautiful!
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  • Legume
    Legume Posts: 15,265
    I love it. 
    Love you bro!
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  • fishlessman
    fishlessman Posts: 33,537
    looks like the skin crisped up well.   some butter fried fiddleheads would go great with that
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 12,243
    fishlessman said:
    looks like the skin crisped up well.   some butter fried fiddleheads would go great with that
    Beautiful. Curious if the skin is void of scales, does it matter when it's crispy like that, edibility wise?
    canuckland
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    Absolutely awesome!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • cmac610
    cmac610 Posts: 230
    Canugghead said:
    fishlessman said:
    looks like the skin crisped up well.   some butter fried fiddleheads would go great with that
    Beautiful. Curious if the skin is void of scales, does it matter when it's crispy like that, edibility wise?
    The scales on trout are so small that you don’t need to de-scale them. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 230
    fishlessman said:
    looks like the skin crisped up well.   some butter fried fiddleheads would go great with that
    Great idea!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • fishlessman
    fishlessman Posts: 33,537
    Canugghead said:
    fishlessman said:
    looks like the skin crisped up well.   some butter fried fiddleheads would go great with that
    Beautiful. Curious if the skin is void of scales, does it matter when it's crispy like that, edibility wise?

    my favorite is pan sized fresh caught brook trout,8-12 inches, floured then a pan fry in butter til crispy.  leave the scales on and its done when the tail fin is a crispy chip. i dont buy these farm raised rainbows but i suspect they would cook the same crisp wise, bows taste different than brookies but thats a matter of taste  (farm raised is so much better now compared to when i was younger)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • YukonRon
    YukonRon Posts: 17,095
    Seafood, is always a test of wills with me. I am intimidated when using the MMx for all types, except for oysters and shrimp. I will occasionally give salmon, grouper and others a go on the mini.

    Trout, I have not done. Thank you for sharing, and the clue on the timing. Your cook looks delicious, and I will say I was impressed. It is one of the best cooks of freshwater fish utilizing the MMx I have seen in a while.

    outstanding looking forward to more
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Canugghead
    Canugghead Posts: 12,243
    @cmac610 @fishlessman Thanks, good to know. We usually steam salmon and trout, PIT* scaling is necessary because we love the skin.
    canuckland
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  • cmac610
    cmac610 Posts: 230
    YukonRon said:
    Seafood, is always a test of wills with me. I am intimidated when using the MMx for all types, except for oysters and shrimp. I will occasionally give salmon, grouper and others a go on the mini.

    Trout, I have not done. Thank you for sharing, and the clue on the timing. Your cook looks delicious, and I will say I was impressed. It is one of the best cooks of freshwater fish utilizing the MMx I have seen in a while.

    outstanding looking forward to more
    Thanks…and don’t be intimidated using the MM for seafood. If I’m doing direct cooking, I leave the charcoal a little lower in the firebox as it can get really hot, really fast. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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