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Trout on the egg ?

Ironbaugh
Ironbaugh Posts: 93
edited November -0001 in EggHead Forum
A buddy just gave me some trout--- some fileted and some cleaned with the skin still on. I've lurked for 3 or 4 years on this site and do not recall seeing any recipes for cooking trout on the egg. I've never eaten trout. Any suggestions as to how to try on my egg? Thx
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Comments

  • TigerTony
    TigerTony Posts: 1,078
    <a href=
    <p />Ironbaugh,[p]This is how I like to cook trout:[p]Grilled Trout [p]4- Pieces fillet speckled trout
    1- Onion
    Butter w/ garlic
    EVOO
    Apple wood chips[p]Direct set up main grid. , stabilize BGE at 350 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 dry seasoning of choice.[p]Lay trout pieces on top of onions, brush with EVOO, and sprinkle with dry seasoning.[p]Tsunami Spin seasoning is a good choice. Also dry Italian salad dressing works great.[p]Close lid and cook for 15-19 minutes (not any longer)[p]Remove from grill and pour garlic butter on top.

    "I'm stupidest when I try to be funny" 
    New Orleans

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  • LOG
    LOG Posts: 85
    Ironbaugh,
    I've done it just like Nature Boys Maple Salmon. I just use a very small amount of hickory. I think it's listed in the recipe area of this site. I like it better then the Salmon, but I've only done with fresh caught trout.
    LOG
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    Ironbaugh,
    I just use butter, salt, pepper and lemon slices. Alder wood chips for smoke. I would post a pic but grape boy thinks he is the forum police. LOL[p]How is everyone in Cape?[p]Mike
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  • fishlessman
    fishlessman Posts: 34,583
    Ironbaugh,
    i typically just pan fry trout, but this would work with them on the egg. the landlock salmon is more similar to native brook trout in flavor than sea run salmon. times would have to be adjusted, the stuffing keeps things moist if overcooked.
    [ul][li]stuffed salmon[/ul]
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Thermal Mass
    Thermal Mass Posts: 31
    Ironbaugh,[p]For the trout with the skin still on, the Japanese grill it in a very straightforward way that is delicious. [p]Skewer the fish, leaving the head and tail on. Salt the entire fish, using a liberal amount on the head and tail. The salt on the head and tail makes for a purely cosmetic effect, in which the salt forms a white crust that prevents those parts from burning. Let the salt set for about 10 minutes (for a small fish), and then grill over high heat. Serve with the second side that was grilled facing up, with some lemon or soy sauce.[p]Mark
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  • GirlyEgg
    GirlyEgg Posts: 622
    Ironbaugh,
    I just tried a "slow" cook trout last week and it worked great! Can't find the "recipe" I pulled from the forum, but basically, I laid a bed of green onions in a grill pan and then placed the trout on top with a sprig of rosemary... then I added some apple chips to the Egg and "smoked" for 1 hour at 275 (or until fish is flaky).[p]It's a sort of "fake" smoking since no brining, etc., but worked great and I got a lot of compliments! Good Luck!
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  • GirlyEgg
    GirlyEgg Posts: 622
    one more thing... This was indirect with a placesetter since I did it after I finished smoking my ribs....
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  • egret
    egret Posts: 4,188
    Ironbaugh,[p]CWMsTrout.jpg
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  • Fidel
    Fidel Posts: 10,172
    Car Wash Mike,[p]I was gonna ask...no pic?
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  • mikeb6109
    mikeb6109 Posts: 2,067
    Ironbaugh,
    raging river cooked direct at 300 flip side to side then final minutes up on its beely back up!
    mike
    trout2.jpg
    trout.jpg
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  • AZRP
    AZRP Posts: 10,116
    egret,
    Now that's funny! -RP
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  • Wise One
    Wise One Posts: 2,645
    Ironbaugh, it can't get much simpler than this:[p]Simple Smoked Trout

    This is as simple as it gets. If you want it fancier, the sky's the limit.
    [p]Ingredients:
    1 Trout (whole)
    6 Green onions

    Preparation Directions:
    1 Rinse the trout. Sprinkle season salt inside and out.
    2 Get the egg up to 250°F -- maybe some wood chunks if you like it smokey. Lay several green onions across the grid. [I use a grill topper, too.] Lay the trout across the green onions.
    Cooking Directions:
    1 Let the trout smoke for an hour at 250°F.
    2 Lift it out carefully onto a cutting board. Using a sharp knife, cut off the tail and the head.
    3 Slide the knife horizontally along the spine from tail to head, splitting the fish in half.
    4 Flip it open and slowly lift out the spine with a lot of the bones attached.
    5 Eat and enjoy! [p]Source: Submitted by: Prof Dan d.schechter@mminternet.com

    [p]
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