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Rainbow Trout...

JD McGee
JD McGee Posts: 250
edited November -1 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
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Comments

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

    GG
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  • Seattle Todd
    Seattle 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.
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  • Beli
    Beli Posts: 10,751
    What a delicacy........fresh trucha arcoiris...mmmmmmmmmm
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  • Rollocks
    Rollocks Posts: 576
    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.
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  • 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
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  • Mainegg
    Mainegg 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
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  • reelgem
    reelgem 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.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    When you cook them like that, does the skin just peel off?

    Mike
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  • JD McGee
    JD 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
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  • JD McGee
    JD 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
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  • JD McGee
    JD 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
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  • Dr. Strangelove
    Dr. Strangelove Posts: 261
    Ya'll are missin out if you don't eat the skin.. lots of good flavor there...
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