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Speckled Trout, gotta share

Tony
Tony Posts: 224
edited November -0001 in EggHead Forum
BGEphotos046.jpg
<p />Forgive me but, tonights cook was so good that I just gotta share this with you. The egg is turning me into a real cook :)[p]Came across two beautiful fresh speckled trout.[p]Along with the trout I cooked some Cajun stuffed shrimp.[p]Here is how I cooked the Speckled Trout:[p]I filet the trout, skin and all.[p]Direct set up, main grid. , stabilize BGE at 340 degrees. Use a veg/fish grill[p]Add apple wood chips to charcoal.[p]Make a bed with thick sliced onion a grill, brush with EVOO, and sprinkle with Tsunami Spin seasoning.[p]Lay trout pieces on top of onions, brush with EVOO, and sprinkle with dry Italian seasoning.[p]Close lid and cook for 15-19 minutes (not any longer)[p]Remove from grill and pour garlic butter on top.[p]They were absolutely delicious. Wife and daughter says once again "best ever".[p]I'm getting good at this :)[p]
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Comments

  • Unknown
    Unknown
    Tiger Tony,
    Reminds me of fly fishing on the Pecos river near Santa Fe NM in the "50's as a "young Man" had mahimahi tonight w/ lemon butter. What is the grate, commercial from a welding supply house or some BBQ product ?

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  • BOBF
    BOBF Posts: 177
    Tiger Tony,[p]Thanks for sharing. Now I know how my next trout is going to be done. Been trying to decide on how I wanted to do some on the egg. Only difference is I like to hit them with a little lemon or lime juice. BTW, I found Ozark Oak here on the North Shore in Covington at the Outdoor Living Center on N. Hwy 190. Pricy, but cheaper than paying shipping for only one or two bags.

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