Just Wondering

[TULANE81]

I am going camping to my favorite area in a week or so and will keep 1 or 2 trout for dinner. Any suggestions on easy ways to prepare it? I usually oan fry them but decided I wanted to be a bit healthier. Thanks!

[Counslrman]

Place some thin lemon wedges and slices of fresh garlic inside the body cavity, butter the outside and salt and pepper to taste, wrap in foil, and place either on a grate or near or over a fire, preferably hardwood coals, and cook 10 minutes or so.
If you don't have a grate, you can arrange some rocks in proximity to the fire to cook stuff on.

Works for us.

Tight Lines!

Jimmy

[Troutbum120189]

Originally Posted by Counslrman

Place some thin lemon wedges and slices of fresh garlic inside the body cavity, butter the outside and salt and pepper to taste, wrap in foil, and place either on a grate or near or over a fire, preferably hardwood coals, and cook 10 minutes or so.
If you don't have a grate, you can arrange some rocks in proximity to the fire to cook stuff on.

Works for us.

Tight Lines!

Jimmy

This is the best way to eat trout in my humble opinion... He hit the nail on the head!

[tvveedie]

Although crude, my favorite is to catch it, build a fire, and cook it. Method doesn't matter as much as the act of cleaning and eating within minutes of catching it.

If its in the morning, just crack an egg on top of it and mix around a bit.

[lewdogg]

Originally Posted by Counslrman

Place some thin lemon wedges and slices of fresh garlic inside the body cavity, butter the outside and salt and pepper to taste, wrap in foil, and place either on a grate or near or over a fire, preferably hardwood coals, and cook 10 minutes or so.
If you don't have a grate, you can arrange some rocks in proximity to the fire to cook stuff on.

Works for us.

Tight Lines!

Jimmy

Yep, this is great! Works for most fish you catch camping.

[raptor]

Originally Posted by Counslrman

Place some thin lemon wedges and slices of fresh garlic inside the body cavity, butter the outside and salt and pepper to taste, wrap in foil, and place either on a grate or near or over a fire, preferably hardwood coals, and cook 10 minutes or so.
If you don't have a grate, you can arrange some rocks in proximity to the fire to cook stuff on.

Works for us.

Tight Lines!

Jimmy

The only thing I do a little differently is use olive oil instead of butter and sprinkle a little dry Italian seasoning.. The wonderful smell you get when you open that tin foil is something I am now wanting to experience.

[greg_n_clayton]

Originally Posted by Counslrman

Place some thin lemon wedges and slices of fresh garlic inside the body cavity, butter the outside and salt and pepper to taste, wrap in foil, and place either on a grate or near or over a fire, preferably hardwood coals, and cook 10 minutes or so.
If you don't have a grate, you can arrange some rocks in proximity to the fire to cook stuff on.

Works for us.

Tight Lines!

Jimmy

A few shrimp iffin ya gott 'em is kinda tastey too to add to this !!

[Windknot]

I love simple when camping. Fish on a stick.

The stick is simple to find, but my description may not be....
About 3'-4' long, with a pair of opposed smaller limbs at the smaller end. The goal is to put the butt of the stick backwards thru the fish's mouth (fish gilled and gutted, but leave the head on) and use the smaller limbs to hold the ribs open. Poke the sharpened smaller end into the tail section for stability.

It is like cooking a hotdog on a stick, and clean-up's a snap. As always, don't overcook it.

[tvveedie]

Originally Posted by Windknot

I love simple when camping. Fish on a stick.

The stick is simple to find, but my description may not be....
About 3'-4' long, with a pair of opposed smaller limbs at the smaller end. The goal is to put the butt of the stick backwards thru the fish's mouth (fish gilled and gutted, but leave the head on) and use the smaller limbs to hold the ribs open. Poke the sharpened smaller end into the tail section for stability.

It is like cooking a hotdog on a stick, and clean-up's a snap. As always, don't overcook it.

ingredients: lemon, fish, stick

[Swamp Angel]

Now, if'n you catch a carp, there is a 'nuther differ'nt, yet sim'lar method you may wish to incorporate. . .

A piece of 2"x6" lumber is required fer this recipe. (Make shor it ain't pressure treated on account of the arsenic content of PT lumber.)

• Split the carp down his back/spine an' remove the "mud-stripe"
• Lay the fish belly-down on the 2"x6" an' tack the skin on either side of the cut you made down his back to the board so that he's flayed open from the back
• Season lib'rally with sea salt, lemon pepper, cayenne, black pepper, an' squeeze half a lemon or lime (yer choice) over top of all the seasonings you jes' added. (If'n you cain't 'member what all to add, jes' try some Tony Chachere's an' lemon)
• Build a fire an' let it burn down to jes' only the coals.
• Take the 2"x6" an' bury a portion of it in the ground so that the portion with the carp on it is above the fire. (Make shor it's close 'nuff to cook an' brown, but not so close as to burn!)
• Watch the 2"x6" closely fer signs of it turnin' dark brown to even black (but not ackshully charring). When the board reaches a good dark brown to black coloration, remove it from the fire.
• With the 2"x6" removed from the fire, scrape the carp from the board an' pitch it back in the water.
• Eat the board. It should be delicious by now. (In comparision to what that carp would taste lahk! )