C&R folks don't look!

[REDTOP]

Caught some trout at Wildcat Creek up on old Lake Burton WMA. We were staying at Moccasin Creek S.P. and we cooked them in some foil over a camp fire. Good stuff.

http://img.villagephotos.com/p/2003-10/436190/6-3Trout1.JPG

http://img.villagephotos.com/p/2003-10/436190/6-3Trout3.JPG

[Buck Henry]

Oh the humanity! I mean Oh the fish-aminty! :)

PS: pass the hot sauce!

[The Ole Man]

YOU KILLED THEM ...........oh, that's what you do when you want to eat some. Foiled is how I always cooked them. Maybe need to try directly over coals?

[Gatorbyte]

I smoked some on Xmas eve and made a spread for the next morning.

There weren't any leftovers

[scallen2112]

I got myself one of those fish baskets for the grill because I like the skin a little crispy. Some olive oil and a Mediterranean spice mix on the outside and grill 'em up. :cheers:


I smoked some on Xmas eve and made a spread for the next morning.

There weren't any leftovers


Hhmmm...I may have to pick your brain for that one.

[REDTOP]

Now that sounds tasty!



I got myself one of those fish baskets for the grill because I like the skin a little crispy. Some olive oil and a Mediterranean spice mix on the outside and grill 'em up. :cheers:

[scallen2112]

Now that sounds tasty!

I got the Mediterranean spice thing form a grilled snapper i had at the Marietta Fish Market. It was awesome, so i asked what the spice was. To my complete surprise, they actually told me what they use! The chef even suggested a store-bought alternative: Private Selections brand Mediterranean Seafood Seasoning in the grinder.

[The Ole Man]

GB --what temp, time and what wood on the smoking ? I have a Masterbuilt electric smoker and wud like to smoke some. Btw--smoked trout are about $12 a pound in the market. I saw some in the cooler at Merciers in Blueridge.

[Gatorbyte]

I brined them for an hour or two. Standard brine plus brown sugar and hot sauce. Patted them off and let get a nice pattina before putting in the smoker. Smoked at 220-250 for a couple hours. Really just checked for consistency since I was also smoking some Spanish Mackeral which were thicker and have more oil. I used apple wood for smoke.

Fish doesn't take long, you don't want to overdo it becuase it can really dry it out especially with delicate fish like trout. The mackeral and kingfish can take a few more hours a lot easier. I also leave off the brining at times. It comes out really good that way too. BTW, Wild Hooch browns definitely taste and smoke better than the stocked rainbows. :yikes:

[IronLion]

I am no chef. Infact I can grill a steak and heat up some pizza rolls and thats about it. With trout I usually stuff em with lemons, a little bit of butter, some mediterranean spices and wrap in aluminum foil and put them on the grill for 15 - 20 minutes. In the oven I do the same thing but put them in a pot or whatever and set the heat to 350 - 375 and heat for 15 minutes and then rotate for another 10 - 15. Any suggestions one a better way to cook them? Spices, sauce?

[driftwood]

I smoked some on Xmas eve and made a spread for the next morning.

There weren't any leftovers

mmmmmm, tahts sounds awesome! Did you use cream cheese?

[The Ole Man]

My in the foil seasoning usually is melted butter (real), garlic powder, little lemon juice and sprinkle with Old Bay Seasoning (all this inside and out and cooked with heads and tails on). Sometimes I put sprigs of herbs like Rosemary inside the cavity.

[steelhead6]

I smoked some on Xmas eve and made a spread for the next morning.

There weren't any leftovers

Smoked trout is good stuff!

[sygma]

This is how we smoke them in Transylvania ! Cover them in fir tree branches and use cedar wood.

[IronLion]

This is how we smoke them in Transylvania ! Cover them in fir tree branches and use cedar wood.

Mmm... That looks delicious.

[Mog]

BTW, Wild Hooch browns definitely taste and smoke better than the stocked rainbows. :yikes:

I agree. I like to take a nice wild brookie, stuff it inside a wild Hooch brown and stuff that inside a big stocker rainbow. I call it the 'Bowbrookown'...Delicious!!!

[Gatorbyte]

mmmmmm, tahts sounds awesome! Did you use cream cheese?

No official recipe. we call it "Garbage Can dip".

Basic stuff includes:

mayo
Sour Cream
cream cheese (sometimes)
Fresh KeyLime juice (can substitute persians if it's all ya got but gotta be fresh)
Onion (green, sweet, red pending on what's in the kitchen)
Gator Hammock "Gator Sauce"
capers (Small)
garlic
Fresh herbs (parsley, cilantro, oregano, chives as available from the back yard)
Salt & Pepper

[Counslrman]

We take trout we catch (when we are eating them) and wrap them in foil with a wedge of lemon or two and several pats of real butter inside their body cavity, coated the skin with extra virgin olive oil, shake on some salt, pepper, paprika, and garlic powder, and roast them on a river rock down in the fire pit just barely out of harm's way.
Throw in some Dutch oven baked beans, extra sweet cob corn (fire roasted), and your favorite beverage and have at it!!
Strap on the feed sack, boys!

Jimmy

[Brotherbear]

I am with gatorbyte . I have family and friends that would not touch grilled
trout but will scoff down smoked trout dip at ana amazing rate.
You do have to watch them . Try and get the meat of asap it wil be harder the cooler it gets. I put a little salt and pepper on them and put whatever spice i want in with the cream cheese sour cream cayene pepper/green oinions. after having some high price spread like Oleman mentioned you would
be amazed at how far acouple of trout will go.I cook them in fish basket on an old cheap Brinkman smoker with water and sliced apples in the pan
between the fire and fish.:cheers: