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
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
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. LOLHow is everyone in Cape?Mike
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.
Ironbaugh,For the trout with the skin still on, the Japanese grill it in a very straightforward way that is delicious. 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.Mark
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).It's a sort of "fake" smoking since no brining, etc., but worked great and I got a lot of compliments! Good Luck!
Ironbaugh, it can't get much simpler than this:Simple Smoked Trout
This is as simple as it gets. If you want it fancier, the sky's the limit. 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! Source: Submitted by: Prof Dan d.schechter@mminternet.com
