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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-18-2016, 04:22 PM | #1 |
On the road to being a farker
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Trout
Does anyone have a good recipe or way to fix trout?
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Lang 36" Patio Hybrid Deluxe, Traeger Lil Tex Elite: |
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07-18-2016, 05:13 PM | #2 |
is One Chatty Farker
Join Date: 06-23-10
Location: pa
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Whole fish or fillets? I've done a basic dry brine and then smoked over cherry at about 175-200 degrees, flaked the meat off and used it for trout dip and fish cakes
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Two 22" weber kettles, 18" weber smoky mount'er, Weber Genesis silver.. |
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07-18-2016, 05:20 PM | #3 |
is one Smokin' Farker
Join Date: 05-27-16
Location: FL & GA
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If I'm grilling and not smoking, I like a Caribbean twist on my fresh trout, redfish and red snapper. I usually remove the head, tail, organs and scale it if needed then roughly follow this recipe, putting the whole fish in a foil pouch with the marinade and leaving out the chicken bouillon.
http://www.africanbites.com/caribbea...e-red-snapper/
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SJS, 14 WSM, 22 OKP |
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07-18-2016, 05:27 PM | #4 |
is one Smokin' Farker
Join Date: 10-16-15
Location: Haymarket VA
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When I cook fish, I do this:
Cook around 250-275 Take a piece of foil, fold it in half, bend up sides to make "baking sheet" look Lightly coat fish with Olive Oil Use favorite fish rub (Dizzy Pig Raging River is great) Squeeze lemon/lime juice on fish Add some Rosemary or Thyme sprigs Use some Peach/Cherry/Apple/etc wood, cook till fish is flaky. This works well with whole fish, fillets and steaks. ***Edit*** If I am grilling, I bump up to 325-350 and try to indirect cook still with wood chunks. Finish off over direct fire for 1 min before pulling it off.
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07-18-2016, 06:46 PM | #5 |
Knows what a fatty is.
Join Date: 05-23-14
Location: Kingsford, MI
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If it's fresh trout, I'm a salt & pepper only type of guy. Please and thank you.
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07-18-2016, 06:48 PM | #6 |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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How big are the trout? For pan size, I go simple: lightly dredge in seasoned flour and fry in a small amount of oil in a hot skillet. Flip and fry both sides.
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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07-18-2016, 06:50 PM | #7 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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Just picked up a couple whole rainbow trout from the fish monger. Marinate on the counter for about a half hour in some olive oil, lime juice, thyme & salt. You want to bring it up to room temp before you throw it on the grill, otherwise the inside won't be done yet while the outside will be burnt.
Clean & oil the grate & cook direct hot n fast. Flip only once. About 4 minutes a side.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link |
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07-19-2016, 10:00 AM | #8 |
is one Smokin' Farker
Join Date: 03-24-12
Location: Medina,Ohio
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I've used Patio Daddio's ultimate turkey brine on fish with very good results.
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UPBS,Vision Komado, WSJSMWSM,Bandera |
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07-19-2016, 10:01 AM | #9 |
On the road to being a farker
Join Date: 08-19-09
Location: Monte Vista, Colorado
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Thanks everyone. My grandkids just caught these and I needed a way to fix them. Haven't done trout before.
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Lang 36" Patio Hybrid Deluxe, Traeger Lil Tex Elite: |
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07-19-2016, 07:13 PM | #10 |
Take a breath!
Join Date: 04-06-15
Location: Canyon Lake, Texas
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The key to brook trout/Rainbow trout is knowing how to get all the bones out after they are cooked. Ate them all my life growing up and once you get the hang of taking the meat off the bones it almost doesn't matter how you cook them. 10-15 minutes on the grill with some butter, salt, pepper, onions and lemon sitting on foil and you are ready to go.
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Smoke 'em if you got 'em...Bob |
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07-19-2016, 10:39 PM | #11 |
is one Smokin' Farker
Join Date: 03-31-15
Location: Wakefield, Va
Name/Nickname : Mike
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Stuff the cavity with thin sliced onion, thin sliced lemon, and slivered almonds, and of course, S&P. Grill til the skin is crisp.
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Primo XL, Chargriller Smokin Pro, Master Forge gasser, Akorn cart model(wore it out & gave it away), Vision Diamond Cut B series, Rivergrill bowl, Jennair indoor gas grill:cop: Mike |
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