eight trout smoked with alder

  • Thread starter Rick's Tropical Delight
  • Start date
R

Rick's Tropical Delight

Guest
i smoked eight trout today and took them over to dad's house for the family get together.

8trout-003.jpg


i was trying to figure out what to use to separate the two grids. i was looking for something the right height that was noncombustible. then it dawned on me to use something combustible! :biggrin:

8trout-011.jpg


8trout-012.jpg


8trout-013.jpg
 
Wow Rick!
Did you do a dry or wet brine on those trout?
Those look much nicer that the smoked lake trout we get in Mackinaw City at Bells Mkt.
 
MTHank said:
What was in the pan with the trout? Care to share?
Click to expand...

extra virgin olive oil, kosher salt, and balck pepper with a little thyme, oregano, and rosemary

bbqbull said:
Wow Rick!
Did you do a dry or wet brine on those trout?
Those look much nicer that the smoked lake trout we get in Mackinaw City at Bells Mkt.
Click to expand...

no brine at all

Kubbie said:
Or if so inclined, time and temp? I've never done fish, I need to research some because I love 'em and want to to some next smoke.
Click to expand...

about 2.5 hours at 250 ramping up to 350 at the end
 
I live in a trout fishing gold mine here in Ar but everyone I ask says they either don't really like trout or they are ok if you cook them right.

Yours does looked cooked right to me. Are there little bones that you have to deal with ?

Does cooking them whole help with that issue ?
 
Yep! Alder is the best for fish, fer sure. As far as the bones go...generally not a
problem, or at least not much of one. Doing them gilled and gutted helps
a lot, fillets/slabs come out fine, too. Even extremely bony fish (whitefish) usually
don't pose too much of a problem. I brine mine overnight, tho', with brown sugar,
red pepper flakes, and herbs optional.
 
Cliff H. said:
I live in a trout fishing gold mine here in Ar but everyone I ask says they either don't really like trout or they are ok if you cook them right.

Yours does looked cooked right to me. Are there little bones that you have to deal with ?

Does cooking them whole help with that issue ?
Click to expand...

those trout have a lot of little bones in them and it is a huge problem. i can pretty much debone them after cooking but there are still a few that escape and are still in the meat. i deboned my dad's meal yesterday, but deboning those fish is an art and the rest of my family isn't very good at it. :biggrin:

here's the original thread for those trout here
 
What the trout are done, simply pull the dorsal fin out top of the fish out, then run a fork or knife lightly down the spine without cutting any bone....use a fork to gently pull the fillet off leaving the skeleton attached to the other fillet..then simply grasp the spine at the "head" end and lift the entire skeleton out in 1 piece..been doing this for over 50 years..fast and easy. Here's another way although a bit sloppier:
http://www.youtube.com/watch?v=MUmH16ZVR3Y

1 more:
http://www.youtube.com/watch?v=x5IZ2BOCBgA&feature=related
 
Wi-Doe-Maker said:
What the trout are done, simply pull the dorsal fin out top of the fish out, then run a fork or knife lightly down the spine without cutting any bone....use a fork to gently pull the fillet off leaving the skeleton attached to the other fillet..then simply grasp the spine at the "head" end and lift the entire skeleton out in 1 piece..been doing this for over 50 years..fast and easy. Here's another way although a bit sloppier:
http://www.youtube.com/watch?v=MUmH16ZVR3Y

1 more:
http://www.youtube.com/watch?v=x5IZ2BOCBgA&feature=related
Click to expand...

Yep! And you can do it with cold fish, too. Thanks for the vids!:-D
 
Wi-Doe-Maker said:
What the trout are done, simply pull the dorsal fin out top of the fish out, then run a fork or knife lightly down the spine without cutting any bone....use a fork to gently pull the fillet off leaving the skeleton attached to the other fillet..then simply grasp the spine at the "head" end and lift the entire skeleton out in 1 piece..been doing this for over 50 years..fast and easy. Here's another way although a bit sloppier:
http://www.youtube.com/watch?v=MUmH16ZVR3Y

1 more:
http://www.youtube.com/watch?v=x5IZ2BOCBgA&feature=related
Click to expand...

i usually peel the skin back, pull the dorsal and pectoral and anal fin, and start eating to top fillet right off the bones. then i grab the skeleton structure and try to pull all the bonage off in one piece, then i eat the bottom fillet right off the underlying skin.

here's some old pix with some off the gasser :roll:



049-1.jpg


trout-006-800.jpg


trout-008.jpg
 
Sure, Why not!! Either way bones are not a problem, trick is to peel the meat off the bones..actually very easy, as your great photo shows, the entire skeleton comes out in one big piece!! Makes eating trout VERY easy and ENJOYABLE!!!!
 
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