High temp butterflied trout - another winner

Prof Dan

The seafood market had fresh trout, and they "butterflied" it -- split it lengthwise so it lays flat. [p]I brushed on a little olive oil, and sprinkled it with season salt and pepper. I put the grid in the raised position with a grid lifter, stabilized the Egg at 400, and tossed on some oak. The trout took less than 10 minutes total -- about 5 min. with the skin down, and 4 min. on the other side. I used a couple of large spatulas [spatulae?] to turn it.[p]It came out flaky, smoky, and tasty. The bones lifed right out, in basically one piece.[p]I am having so much darn fun trying new stuff on the Egg.

Unknown

Prof Dan,
Ahh, it's trout season on my lake! Weeeee.[p]I'm curious how they butterflied those guys. Did they cut both sides of the back, or did they choose one side?[p]I had some luck last year de-boning some trout, while leavign them otherwise whole, but I don't know if I can remember how I did it. (I found the instructions somewhere her ont he web, I guess I should just go look again!)[p]Thanks for any help,
bc[p]Now, if I can just figure out how to cast with my new flyfishing rig.